Hoosiers have a major thing for doughnuts. Here's why and where to get some of the best doughnuts in Indianapolis and Indiana. Liz Biro / IndyStar
The closing of Roselyn Bakeries in 1999 left many Hoosiers with memories as sweet as their baked goods: the sweet potpourri of zebra squares, cookies and Danish Dandies neatly lining glass counters.
Gone was the beloved yearly birthday cake or morning Sweet Heart Coffee Cake that had been a tradition for decades.
It all started in 1942, when bakery supply salesman John S. Clark and his wife, Mildred, purchased an empty bakery at 2205 N. Meridian St. with his partner/baker Harry Klein. Within five years, they opened two more stores.
The name “Roselyn” came about by accident. “Rosemary” was the name of choice but a Marion bakery with the same name hinted at branching out to Indianapolis. The sign for the store was nearly complete, so they shortened it to Roselyn.
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The cartoonish Rosie Roselyn atop the distinctive signs was as iconic in Indianapolis as Sammy Terry or the Soldiers and Sailors Monument. The familiar outline of the signs remain but advertise many different businesses.
The abrupt closing in 1999 of the 57-year-old institution came after unsettling revelations of insects and rodent infestation at its production bakery at 2425 E. 30th St. Thirty-six stores were left empty.
In May 2000, Roselyn announced it resumed operations as Roselyn Recipes. Heinemann’s Bakeries of Chicago was hired to bake and sell Roselyn products through Kroger stores.
The Roselyn Recipes cookbook was published and part of the proceeds went to local public schools. In 2005, after six decades of ownership by the Clark family, the Roselyn brand was sold to the Dias family and Mennel Family Investors LLC.
If reading this has you craving a Danish Dandy, the company provided the recipe to create at home. Select Roselyn products and the Roselyn Cookbook are available through the company website.
Makes 1 ½ to 2 dozen.
1 ¼ cups water
3 cups bread flour
3 ¾ cups all-purpose flour
3 tablespoons milk powder
1 ¼ cup Land-O-Lakes margarine
2 ½ teaspoons salt
½ cups Crisco shortening
½ cups granulated sugar
2 ¼ tablespoons yeast
¼ cup ground oranges and lemons (Grind the rind and meat of ¼ of an orange and ⅛ of a lemon)
Vegetable oil for frying
Combine water, eggs, bread flour, shortening, all-purpose flour, milk powder, salt, yeast, sugar and ground oranges, and lemons in a large mixing bowl and mix for 15 minutes on medium speed with a dough hook.
Cut the dough into 2-inch by 4-inch inch rectangles. Cut a slit through the middle each rectangle leaving a ½ inch uncut at each end. Tuck the top half of the dough piece through the opening in the middle. Cover with a damp towel and let set in a warm place for 20 minutes. Carefully transfer Danish Dandies into vegetable oil. Fry at 360 degrees for approximately 2 minutes per side or until golden brown.
After frying, allow donut to drain on a cooling rack for 2 minutes. Glaze while donuts are still warm. Consume and bask in the sweet memories.
½ cup. water
½ teaspoon cornstarch
1 teaspoon vegetable oil
2 tablespoons light corn syrup
¼ teaspoon salt
¼ teaspoon vanilla
2½ cups powdered sugar
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