Lincoln Chapel United Methodist Church Gallery

Donut Day 2003
     ...no matter how you look at it, it means the same thing - another Donut Day at Lincoln Chapel. Making donuts has become a tradition for the United Methodist Women of Lincoln Chapel. As Lent approaches, thoughts turn to Donut Day, which is always the day before Ash Wednesday.
     Early morning arrives with just a hint of daylight peaking over the mountains that surround the Chapel. As our coordinator arrives to begin a fast paced day of making dough, all is quiet in the peaceful valley. Soon there will be sounds filling the social hall as people gather to start on their designated tasks of making dough, cutting donuts, frying, sugaring and bagging. Those in charge know it's another day of fun and socializing that can only come from such a day as this. The workers are just rising from bed, some of them due to arrive by 5:30 a.m. The place is ready and the leader is checking last minute instructions.
     When the first few workers arrive, they are steered to the mixing room where they will make batch after batch of dough. Their job will stretch over the next couple of hours as they make 40 to 50 batches of dough. Their job is a tough one, keeping ahead of the cutters but not too far ahead. By the time they are done, their arms will be tired and their clothing dusted white from the flour and yet, it was a great morning.
     As the mixers begin their day, the dough is placed in the proofing room where it will raise to just the right height. It will be watched closely and when it is just the right texture, it will be sent to the cutters. Just one person is placed in charge of the proofing room. Our proofing room is kept at a comfortable 80 to 85 degrees, just right for the person who likes to keep warm.
     An hour after the first batch of dough was mixed, our cutters arrive to start their day of making those famous O's. Each batch making 10 dozen donuts means they are in for a long day of cutting. Once cut, the donuts are placed on cloth covered boards and taken back to the proofing room where they will raise to a wonderful donut shape. Now our proofer has their hands full as they watch the dough come in and also the donuts, making sure they are kept in order to first in, first out.
     As the cutting begins and the first trays head to the proofing room, our fryers come to start their day. The fryers, usually men, start heating the oil. Over the years, patterns evolve and the task of frying goes from one of hurriedness to a smoothly functioned system. The fryers have done this job before and know what is expected of them. They know they must have a beautiful golden donut that isn't too light or too dark, one that hasn't absorbed much oil and is a nice round circle.
     Runners are necessary in this busy day. They bring donuts that are ready from the proofing room and take them to the fryers in the kitchen. They are also in charge of taking the finished donuts to the draining tables. Their job, it would seem, gives them many miles of walking and yet they see everything that is going on during the day. They are able to visit with others who are busy mixing and cutting and those who are sugaring and bagging.
     Once those donuts have been fried and drained, the next team takes over. This is our sugaring crew who is responsible for placing the right amount of sugar on each donut. The sugaring team is comprised of our members who have, over the years, advanced their way up the lines from mixing to cutting to frying and now to sugaring. It is a relaxing job of dusting donuts with sugar and traying them to cool and is reserved for the elders in our church.
     As the donuts cool, they are bagged by our baggers. These people are our most intelligent as they must be able to count to twelve and able to read plain or sugar. They are responsible for bagging the donuts as they are ordered and making sure the orders are ready for delivery when the time comes for the delivery men to take them. They receive their orders from our overseer who is responsible for taking care of the orders and money. The overseer can tell which teams are falling behind and which teams are working too fast and let's the coordinator know. Our day would not flow easily if it weren't for their expertise.
     Our delivery team is by no means a small part of the donut process. Arriving by 9:00 a.m., they receive orders to be delivered to area businesses and factories. They enjoy the scenic travels they encounter taking the freshly baked donuts to their intended places and also get to see the eager faces of those who are receiving them. Our delivery men volunteer their time and vehicles just for the day.
     Our last team who arrives late, usually at 2:00 p.m. or after, are people that everyone is glad to see. They have come to help clean up and get things back to normal. They have come with fresh energy which inspires our workers who have been hard at work. By 4:00 p.m. the room has been swept and classrooms set back up, the floor has been mopped and there are no signs of donuts...no signs that is, except for the aromas from the day. Most of the workers have gone home and most of the donuts have been picked up. Our coordinator is the last one to leave as the sun slowly fades down behind the mountains surrounding Lincoln Chapel. Our coordinator sighs and thinks, 'It has been a great day,' as she turns out the lights, locks the door, and heads for home.