News Talk 94.1/AM 1600 Where The Upper Cumberland Talks
This Friday might be an ordinary close to the week for some, but for Ralph’s Donuts, it is one of the busiest days of the year.
It is National Donut Day, and people are celebrating by visiting the oldest donut shop in Cookeville. But, how do the donuts go from a mix of raw ingredients to a hot, fried dough treat in a box.
Owner John MacDonald said the process begins early in the morning when the shop opens at 5:00 a.m. Baker Michael Aubrey said first is mixing the secret yeast recipe for about 15 minutes.
“After we get it out of the mixer, we have to give the dough time to rise,” Aubrey said. “So, we put this blanket over it, tuck it in and give it a nice little nap for 20 minutes, and then at that point, you can start cutting the donuts.”
The type of cutting tool used all depends on which donut is being made. Aubrey said he uses a rectangular roller cutter for the famous butter twists.
“After we cut all the donuts out, they sit in this box for 15 to 30 minutes, somewhere in that range,” Aubrey said. “Then that gives them time to proof, and at that point, they are ready to fry. So from start to finish the whole donut making process takes two and a half to three hours.”
Workers fry the dough in oil at 370 degrees for about 30 seconds until each side comes to a light brown. MacDonald said then, the donuts cool off before being glazes or filled.
“If you go and take a hot donut, and you stick chocolate on it, it just thins right out,” MacDonald said. “So contrary to popular belief, you just can’t go and roll through this, so they’ll cool down, and then, they get filled whether it be jelly, cream, key lime, custard.”
From there, finished donuts rest on a rack and wait to be moved to the front displays for customers to eat. Francis and Bill Chafin are two of many regulars that eat breakfast at Ralph’s everyday.
“My husband has Alzheimer’s, and this is the place that he remembers,” Chafin said. “He doesn’t remember any other place to go, but he gets up every morning and this is where he wants to go. It is so friendly, every one talks to each other and the food is delicious. It is just a wonderful place to be.”
Ralph Smith started Ralph’s Donuts in 1962 and operated the business until 2004. The shop was family ran until John and Sandy MacDonald purchased the business in 2020.
MacDonald said to him, the customer make the donut shop special.
“I’ve really enjoyed the customers that come through the door,” MacDonald said. “It is really nice to see the smiles on a little kid’s face, and the customers really put a smile on your face. The locals, the new people that come into town, it is just really enjoyable.”
MacDonald said all the recipes used today are true to the original. From sprinkles to chocolate glazed, Ralph’s has an option for all this National Donut Day.
