Pink BoxOut back (12)

the bench, hand-cut, the cutter

Rolling sheeted dough and cutting rings with a two-ring cutter, rather than depositing or buying pre-formed shells.

jimmies, nonpareils, the dip

Icing in flat pans, sprinkles in bins: a donut is dipped face-down, then set in the sprinkles while the icing is still wet.

the injector, the nozzle, the pump

A hand pump or bench machine that pushes jam, custard or cream through a nozzle into the side of a fried round.

the waterfall, the dip

A shallow pan of thin sugar glaze beside the fryer, where raised rings are dragged through face-down within a minute of coming out of the fat.

the fryer, the vat, the flip

A shallow open kettle of hot fat with a screen, where every donut in the shop is cooked, turned once, and lifted out.

shortening, lard, frying oil

The fat itself: lard, beef tallow, vegetable shortening, or liquid oils — canola, soybean, palm.

the day-old rack, yesterday's

Yesterday's donuts, sold cheap the next morning, usually bagged rather than boxed and usually the rings rather than the filled ones.

the display, the tray

The glass case: trays by kind, tongs on a hook, and a layout that repeats across the country without anyone having agreed on it.

depositor, the drop

A thick chemically-leavened batter dropped straight into hot fat through a hand-held or bench depositor, which forms the ring as it falls.

proofer, the cabinet

A warm humid cabinet where cut rings take their final rise before they go in the fat.

proofing, the rise, bulk ferment

Baker's yeast fermenting a sweet dough until it is full of gas — once in bulk, once again after the rings are cut.

the two o'clock, the night bake

The hours the work actually happens in: dough started in the small hours so the case is full when the door opens.