The iconic ring shape, which seems to be a quintessential feature of the donut, wasn’t always its defining characteristic. The story of how it was made shows both creative cooking and a bit of serendipity. 

Before the donut acquired its famous ring shape, early versions of the pastry were quite different. In medieval Europe, sweetened dough was often fried into small, round cakes or fritters, but these lacked the uniformity and consistency we associate with modern donuts. The dough was fried as balls or other irregular shapes, resulting in uneven cooking and often an undercooked center. 

The transformation of the donut into its familiar ring form is credited to Hanson Gregory, a New England sailor. According to Gregory’s account, the invention took place in 1847 when he was just 16 years old. Gregory claimed that he was frustrated with the raw centers of traditional fried dough cakes and decided to find a solution. His innovation involved using a tin pepper box to punch a hole in the center of the dough before frying it. This simple yet effective technique ensured that the dough cooked evenly, creating the ring shape that has become iconic. 

Gregory’s invention significantly improved the texture and consistency of donuts. By removing the center of the dough, the entire surface area was exposed to the hot oil, leading to a more uniformly cooked pastry. The ring shape also allowed for easier handling which contributed to its popularity. 

The ring-shaped donut quickly gained traction, and its popularity spread throughout the United States. By the early 20th century, donut shops began to appear, and commercial donut machines made it possible to mass-produce these pastries. The ring shape became a defining feature of donuts, and its efficiency in cooking and handling made it a staple in bakeries and households. 

Today, the ring-shaped donut remains a beloved treat, but it is not without variations. While the classic ring shape is still widely enjoyed, modern donut-making has led to creative adaptations, including filled donuts, crullers, and other unique shapes. However, the innovation of the ring shape by Hanson Gregory laid the foundation for what has become a timeless and versatile pastry