Every year on Doughnut Day, Nadine Harbove leads a team of teens through the process of making doughnuts.

Harbove, the Culinary Arts instructor at the Carbon Career & Technical Institute, uses a traditional recipe from a cookbook she received four decades ago when she started as a culinary instructor.The students start by mixing the ingredients for the dough, adding the yeast mixture and mixing again. The dough then needs to proof before being rolled out and cut into shapes.This year, heart-shaped and traditional hole-in-the-middle doughnuts were made.After another short rest, the doughnuts are placed in a 350-degree fryer for 2-3 minutes on each side until they are a golden brown.The doughnuts are finished off with either cinnamon sugar, powdered sugar, glaze or filled with raspberry jelly and powdered.The doughnuts are made in four batches spaced out just enough to give the students time to complete one batch as the next batch has proofed long enough, but not too long.One hundred doughnuts were made, which were ready just in time to sell to students in the cafeteria at lunchtime.