10 Simple Steps for Worthy Dutch-Oven Donuts

Barebone Cooking Outdoors

Barebones 10″ Skillet, Crock & Trivet Set
This article is sponsored by BarebonesLiving.com

It’s essential (for a delicious outdoor life) to fry up two dozen donuts on National Donut Day. That’s what we did in my friend’s neighborhood on Monday using a Barebones cast iron set, and we captured most of it on video. 

SkillSet10_4_1400xThough Barebones offers their own special “high smoke point seasoning paste made locally in Salt Lake City”, we opted for lard. Deep fat frying is always a great way to break-in or season cast iron and National Donut Day was a great excuse to do it.

According to the National Day Calendar,   Doughnut Day was created by The Salvation Army in 1938 to honor the women who served the doughnuts to soldiers in World War I.  They explained:

“Each year on the first Friday in June, people participate in National Doughnut or Donut Day.  This day celebrates the doughnut and honors the Salvation Army Lassies, the women that served doughnuts to soldiers during WWI.” 

They pointed out that in 1917, “the original ‘Salvation Army Doughnut’ was first served by the ladies of the Salvation Army. The doughnuts were often cooked in oil inside the metal helmets of American soldiers.  American infantrymen were then commonly called ‘doughboys.’  A more standard spelling is donut.”

We did not cook ours in helmets, but we used our new Barebones equipment which arrived a few weeks ago. When it did, Susan Cheever, one of out team assistants, suggested we season the cast iron by making donuts. She also offered her great raised donut recipe for a crowd:

Celebrate the day by enjoying your favorite doughnut. Use #NationalDonutDay or #NationalDoughnutDay on social media to find out other great doughnut making (and eating) ideas. 

Enjoy these other recipes from our Barebones cooking series:

Colin Wylie
Colin Wylie is a Marketing Associate with the Utah National Parks Council. He attends Brigham Young University as a Public Relations student, minoring in Nonprofit Management.


  1. Darryl Alder
    Darryl Alder ( User Karma: 9 ) says:

    Yesterday Park City TV filmed a Fall segment with Pack Troop 592, sponsored by the LDS Parkway 2nd Ward, showing how well supervised youth can fry doughnuts over an open fire safely using hot oil. 45 minutes and about that many doughnuts latter full and happy Scouts headed home.

  2. Dave Pack
    Dave Pack ( User Karma: 0 ) says:

    I have always loved to find ways to cook outside just like you can at home. Thanks for the recipe! That Barebones Crock looks like a great way to cook outdoors.

  3. John Gailey says:

    I agree with Kelly – we do the ‘quick and dirty’ donuts while camping using the refrigerator biscuits and cinnamon sugar, as I’d rather be hiking/exploring while camping.

    But I may have to try this in a dutch oven while at home – feed the neighbors!

  4. Ginnina Della Rocca says:

    This is a great opportunity to try this awesome recipe in my coming up family camping trip!! Also for my Unit Summer camp!

  5. Sarah Nash says:

    This looks like a great recipe to try out this summer! I’ve never made homemade donuts before and these look amazing!

  6. Ginnina Della Rocca says:

    This is really Awesome, I definitely need to try this recipe!! in my family camping trip and also for my unit summer camp.

  7. Kelly Parker says:

    This is a great recipe and I look forward to trying it out. For Scouts on camping trips, we often use refrigerator biscuits and cinnamon sugar in a brown paper bag for quick and easy donuts. I’m sure the Barebones set will give you good use, but for camping, Lodge offers the best products at a much lower price.

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