>>>
>>> HOW
>>> HOW DO YOU SPELL THE WORD DONUT.
DONUT.
DONUT. THERE ARE TWO SPELLINGS.
I WILL TAKE EITHER OR BOTH.
>> D-O-H-N-U-T.
>> D-O-H-N-U-T. >> Reporter: AND
>> D-O-N-U-T.
>> D-O-N-U-T. >> Reporter: THAT IS CORRECT!
WELL, WE HAVE BLUE STAR DONUTS
HERE.
HERE.
HERE. AND
HERE. AND WE HAD DREW THERE HITTING
THE STREETS TALKING ABOUT
DONUTS
DONUTS
DONUTS >>
DONUTS >> LINDSEY, YOU ARE TALKING
THE SCIENCE OF DONUTS.
>> YES.
>> YES.
>> YES. DONUTS ARE INCREDIBLE AND THERE
IS A REALLY INTERESTING HISTORY
HERE IN THE UNITED STATES.
THE SALVATION ARMY IS THE
REASON WE HAVE NATIONAL DONUT
DAY, TO HONOR THE WOMEN THAT
WENT TO WORLD WAR I, WORLD WAR
II AND THE VIETNAM WAR
PROVIDING HOSPITALITY TO THE
MEN ON THE FRONT LINES.
>> WHO WOULD HAVE KNOWN!
>> I KNOW.
IT IS INCREDIBLE!
I BROUGHT THE HEAD CHEF
THORNTON HERE WHO HELPED ME
COME UP WITH THIS GREAT
PROJECT.
PROJECT.
PROJECT. IF YOU WANT KNOW A LITTLE MORE
ABOUT THE LIFE SCIENCE BEHIND
DONUTS, THERE ARE TWO KINDS.
CAKE AND YEAST DONUTS.
>> WE LIKE THEM BOTH.
>> AND THEY ARE BOTH SUPER
DELICIOUS.
DELICIOUS. YEAST, WHICH -- THIS IS DRY
ACTIVE YEAST.
ACTIVE YEAST. CHRIST IS A LIVING ORGANISM,
MICRO ORGANISMS THAT ARE ALIVE
INSIDE THIS LITTLE PACKAGE.
ALL YOU HAVE TO DO IS SEE THEM
COME TO LIFE BY PUTTING THEM IN
A LITTLE WATER WITH SUGAR,
WHICH IS THEIR FOOD.
AND AS THEY EAT THEY MULL TIP
MY OR REPRO-- MULTIPLY OR
REPRODUCE, AND AS THEY DO
THAT, THEY DO THESE --
>> YEAST FARTS!
>> RIGHT!
>> RIGHT!
>> RIGHT! YEAST FARTS.
YEAST FARTS. THE CARBON DIOXIDE, THAT IS
WHAT WE ALL DO WHEN WE BURP OR
PASS GAS.
PASS GAS.
PASS GAS. IN THIS CASE YOU CAN SEE THEM
COME TO LIFE IN THE FORM OF
BUBBLES.
BUBBLES.
BUBBLES. IF YOU WAIT AN HOUR, PUTTING
THIS IN A SUNNY WINDOWSILL IT
TRULY BLOWS UP VERY, VERY
LARGE AND IT ARTICULATES ITSELF
IN A BEAUTIFUL DONUT HERE.
>> STEPHANIE, DO YOU THINK
ABOUT THE SCIENCE OF IT WHEN
YOU ARE PUTTING IT TOGETHER?
>> ALWAYS.
>> ALWAYS. >> I GET YOU DO.
>> YOU GENERALLY HAVE TO THINK
ABOUT THE TEMPERATURE OF THE
WATER TO BRING THE YEAST TO
LIFE, HOW MUCH SUGAR TO ADD
FOR THE SPEED OF THE YEAST
FEEDING, CORRECT?
FEEDING, CORRECT? >> YES.
>>
>> THIS
>> THIS HAS BEEN SITTING OVERNIGHT IN THE REFRIGERATOR.
THERE ARE A LOT OF AIR HOLES
IN HERE, GASSING, YEAST
FARTING!
FARTING!
FARTING! >> YOU WILL NEVER THINK ABOUT A
DONUT THE SAME AFTER THIS
AGAIN!
AGAIN!
AGAIN! [
AGAIN! [ LAUGHING ]
>> AND WHAT IS THE WHOLE
PROCESS TIMELINE, HOW LONG TO
GO FROM THIS TO THAT?
>> TYPICALLY THIS IS ACT 18
HOURS.
HOURS.
HOURS. IT
HOURS. IT IS ANOTHER SIX HOURS OR SO
BEFORE THEY ACTUALLY TURN --
>> IT SMELLS SO GOOD.
>> I HAVE A SPECIAL TREAT FOR
NATIONAL DONUT DAY.
WE HAVE INVENTED AN INCREDIBLE
NEW FLAVOR CALLED --
>> POPPIN FUNFETTI.
>> CAN I TRY THAT?
>> STEPHANIE IS THE HEAD PASTRY
CHEF AT BLUE STAR.
WHEN CAN WE FIND NEW.
>> ALL OVER TOWN BUT TODAY
DOWNTOWN AT 13th AND WASHINGTON
WE ARE CELEBRATING DONUT DAY