Fit's it called?

So we have had the never ending linguistic debate surrounding the nomenclature of the rowie / roll / buttery (with no truly definitive conclusion). We have less confusion over chippers (although some still unfathomably don't get this). But what else has a selection of names you are constantly arguing over?

I have recently been having a debate (with myself) about the name of the classic sugar coated doughnut with a hole in the middle. Is it a ring doughnut, or is it a doughring? I think I refer to it as the latter, but I am not sure and feel I may use them interchangeably.

Can anyone help clear up this, and any other naming issues that trouble us!

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Originally Posted by WhenTattieFlooredChas

So we have had the never ending linguistic debate surrounding the nomenclature of the rowie / roll / buttery (with no truly definitive conclusion). We have less confusion over chippers (although some still unfathomably don't get this). But what else has a selection of names you are constantly arguing over?

I have recently been having a debate (with myself) about the name of the classic sugar coated doughnut with a hole in the middle. Is it a ring doughnut, or is it a doughring? I think I refer to it as the latter, but I am not sure and feel I may use them interchangeably.

Can anyone help clear up this, and any other naming issues that trouble us!

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Doughring.

In bakeries back in the day, you would get a choice of a jam doughnut or a chocolate or sugar coated doughring.

If you were really in the money you could get a cream finger, which was a finger shaped doughnut, cut down the middle and filled with cream and a bit of jam.

Would a doughring be considered a fine piece, or a funcy piece?

Doughring. Deep-fried as opposed to baked, you know.

Oor neighbour Archie King was a gifted baker (and Dons fan) employed by the Strathisla Co-opie.

My Dad frequently asked we loons, ?Div ye ken how Archie pits the holes in doughrings??

Chortle.

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Originally Posted by swaddon2

Would a doughring be considered a fine piece, or a funcy piece?

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A funcy piece would have been the terminology used when I grew up in Torry.

Bob the baker (fae the copie) would do his rounds into the early evening and if flush, our Ma would give us some money to go and get a funcy piece.

My brother liked a cream bun and mine was a coconut bun.

This was about 6 or 7 at night and sometimes the choice wasn't the best.

I can still smell the lovely smell inside the van after all these years.

If you put two teuchters in a room, I reckon they could talk on this subject for days without pausing

General rule of thumb. If you live north of Milngavie, it doesn?t matter what you call it. Youre wrong and you all sound really funny

I recall a Baker in Schoolhill had a machine in the windae made doughrings.
It was a mini production line thing that ended with the doughring being dropped in the fat then getting tipped out and covered in suger when done.

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Originally Posted by InversneckieDob

I recall a Baker in Schoolhill had a machine in the windae made doughrings.
It was a mini production line thing that ended with the doughring being dropped in the fat then getting tipped out and covered in suger when done.

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Duncans Baker. That's going back a bit min and long gone. They were bought by Thains a few years ago.

Used to be the Donut man who had that little unit as you come out the New Market onto Market Street that used to make fresh sugar Doughrings to order. 5 for a pound. Folk now pay a couple of pound per doughnut now (with choice of toppings) from Dunkin Donuts.

I've got a very big sweet tooth, but never cared much for doughnuts.

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Originally Posted by TheDeeDon

Duncans Baker. That's going back a bit min and long gone. They were bought by Thains a few years ago.

Used to be the Donut man who had that little unit as you come out the New Market onto Market Street that used to make fresh sugar Doughrings to order. 5 for a pound. Folk now pay a couple of pound per doughnut now (with choice of toppings) from Dunkin Donuts.

I've got a very big sweet tooth, but never cared much for doughnuts.

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I remember the New Market one as well.
To me doughrings/doughnuts are the Nial McGinn of fine pieces.
When they're bad they're nae fine, but when they're good they're right at the top end of funcy pieces.

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Originally Posted by TheDeeDon

Duncans Baker. That's going back a bit min and long gone. They were bought by Thains a few years ago.

Used to be the Donut man who had that little unit as you come out the New Market onto Market Street that used to make fresh sugar Doughrings to order. 5 for a pound. Folk now pay a couple of pound per doughnut now (with choice of toppings) from Dunkin Donuts.

I've got a very big sweet tooth, but never cared much for doughnuts.

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Memories of that corner with the fried doughnuts, seagull sh1te and tabs. Branston pickle and fish on calm days in Peterhead and slide tackles through dog sh1te at Sheddocksley make me wonder if my youth used to ming a bit?