I thought it was the Dutch, not the Pennsylvania Dutch, who introduced them, and I thought they were knot-shaped so they would turn themselves like crullers, but my sometimes fanciful memory may have made all that stuff up. In any case, no two authors seem to agree on any aspect of their origin.
More than cooking through, I think it's so they have more surface to soak with grease. Similarly with bagels, it's so they have more crust, because bagels are all about crust.
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timeasmymeasure
no subject
Date: 2002-09-24 09:17 am (UTC)no subject
Date: 2002-09-24 11:07 am (UTC)http://www.foodreference.com/html/fdoughnuts.html
Hmmmmmmmmm.
Date: 2002-09-24 02:48 pm (UTC)More than cooking through, I think it's so they have more surface to soak with grease. Similarly with bagels, it's so they have more crust, because bagels are all about crust.