By Dan Paris
As I entered my local Swiss Donut for my bi-monthly purchase of raised, glazed crumb donuts, I had an epiphany of how it represents the hopes and wishes of diverse clientele and immigrant ownership. A donut shop provides a respite from the pressure of what we should do and allows us to indulge our senses. Donuts are comfort and happy food wrapped into an affordable package. Rich coffee and a donut are a sugary fried treat enjoyed by millions throughout the world. Imagine something everyone can agree on.
Growing up in my Hungarian household, I remember helping my mother knead the dough that would soon become Fankh (jelly filled donuts) and Lanǵos, a yeast-raised fry bread covered with fresh garlic and sour cream. Deep-fried dough is prepared hundreds of different ways in international cuisines.
The donut in its present form was imported by Dutch settlers in early 1700 to Manhattan (then New Amsterdam) under the name of olykoeks (“oily cakes”). Fast-forward to the mid-19th century and Elizabeth Gregory, a New England ship captain’s mother, who made a wicked deep-fried dough adding her son’s spice cargo of nutmeg and cinnamon. Captain Gregory adapted the dough by poking a hole in the center to mount them on a dowel while steering his ship. The hole also ensured the center of the donut would not be raw.
The first donut machine appeared in 1920 in New York City when Adolph Levitt began selling fried donuts to hungry theater crowds.
Dunkin Donuts and Krispy Kreme took things to the next level with the glass enclosed automated demonstration kitchen.
I appreciate an occasional donut without guilt and recommend the consistent quality and multitude of choices at Swiss Donut.
Multiple location in Coachella Valley
Hours vary – usually opens 5:00 a.m. Monday – Sunday
