When the Knights of Columbus Council 15052 hosts Donut Sundays at St. Benedict Parish, 2215 W. Irving Park Road, the tantalizing sweet smell of fried bread draws parishioners to the parish hall before Mass is even over.
On the morning of Nov. 16, parishioners streamed into the parish hall to purchase fresh, handmade doughnuts, choosing from plain, cinnamon sugar, powdered sugar, white glaze or chocolate glaze.
Some people took the still-warm doughnuts to go and others sat at tables and enjoyed the treats with a cup of coffee or tea. Children passed the time between bites coloring with crayons and coloring sheets provided at the tables.
The next Donut Sunday will be Jan. 25, with doughnuts available after all Masses.
The parish’s Holy Name Society started the event in the 1950s and the Knights of Columbus took it over a few years ago.
Volunteers begin setting up and prepping the day before; works starts at 6 a.m. on Donut Sunday mornings.
The Knights of Columbus haven’t counted the number of doughnuts sold during each event, but members estimate it’s in the thousands.
“We go through about 125 pounds of mix,” said Knight Mike Balesik.
The Knights host Donut Sundays about four times a year during the fall and winter, when there are not many conflicting activities at the parish.
“People want more,” Balesik said. “They look forward to it. When they buy them, they often tip us.”
Proceeds are used for the Knights of Columbus council’s outreach ministries, such as winter coat donations. The council also gives money to other parish ministries.
Iver Buerk has been working Donut Sundays since the Holy Name Society did them. He has years of experience making doughnuts at various events around Chicago.
What’s the key to good batter?
“Follow the directions,” Buerk said.
“He is our master at mixing,” Balesik said.
Buerk pours the batter into a dispenser that drops batter in the shape of a doughnut into oil heated to 370 degrees.
“This is a lot trickier than it looks, because these guys are always adjusting the temperature,” Balesik said during a tour through the kitchen.
After frying for about a minute on each side, the doughnuts are golden brown. They are removed from the oil to cool for a few minutes before other Knights finish them with icing or cinnamon sugar.
After it’s all over, volunteers are covered with the smells of grease and doughnuts.
“We like to do this because we like to serve the parish, and this is one of the parish’s favorite events,” said Knight Erwin Canciller, who was frying doughnuts on Nov. 16.
The Knights also host a fish fry during Lent and batter and fry the fish by hand.
“It brings everybody together. That’s what this is really about,” said Grand Knight Chuck Rizzio. “It puts a big smile on everyone’s face, especially when you’re out walking around and you can smell those doughnuts cooking up in the morning.”
“We’re always looking to do great things for the parish community,” Canciller said. “This is all volunteer. Everyone comes together and makes it work all of the time which is great.”
Longtime parishioner Mary Jo Shaver is one of the many people who look forward to Donut Sundays.
“We live for this four times a year or however many times they do it,” said Shaver. “I’m so impressed they have chocolate and vanilla now.”
David McDonald and his wife, from River Falls, Wisconsin, were visiting his granddaughter during the recent Donut Sunday. He said it wasn’t their first Donut Sunday, and he and his wife plan to be back for more.
“It’s so welcoming,” McDonald said.
The Knights of Columbus will host the next Donut Sunday on Jan. 25, 2026.