A doughnut, often known as a donut, is a fried dough that has been leavened. It’s a popular sweet snack in many countries, and you may make it at home or buy it from bakeries, supermarkets, street vendors, and franchised specialist merchants. ‘Doughnut’ is the original spelling, whereas ‘donut’ is a simpler version. Both terms are commonly used interchangeably in the English language.

Doughnuts are deep-fried flour doughnuts that are usually ring-shaped or come in a variety of shapes without a hole and are commonly filled, although they can also be ball-shaped (“doughnut holes”). Other batters can be used, and different toppings and flavorings can be used for different types, such as sugar, chocolate, or maple glaze. Doughnuts can also contain water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.

The two most common types are the ring doughnut and the filled doughnut, which are injected with fruit preserves, cream, custard, or other sweet fillings. Doughnut holes, on the other hand, are made up of little dough scraps. After they’ve been baked, doughnuts can be glazed with sugar icing, smeared with icing or chocolate, or dusted with powdered sugar, cinnamon, sprinkles, or fruit. Various shapes include rings, balls, flattened spheres, twists, and other forms. Doughnuts are divided into two types: cake doughnuts (including the old-fashioned) and yeast-risen doughnuts. Doughnuts are often served with coffee at doughnut shops, convenience stores, gas stations, cafés, and fast-food restaurants, although they can also be served with milk.

Ring doughnuts can be created in one of two ways: by twisting the ends of a long, thin piece of dough into a ring or by using a doughnut cutter to cut the outside and inner shape, leaving a doughnut-shaped piece of dough and a doughnut hole (from the dough removed from the center). This tiny piece of dough can either be cooked and served as a “doughnut hole” or returned to the doughnut batter and used to make more doughnuts. You may also stretch and crush a disc-shaped doughnut into a torus until the center splits and a hole emerges. In contrast, a doughnut depositor may be used to drop a circle of liquid dough (batter) directly into the fryer.

There are two types of ring doughnuts: those made using a yeast-based dough for raised doughnuts and those made with a special type of cake batter. Although more fat is added to the batter before frying, yeast-raised doughnuts have approximately 25% oil by weight, whereas cake doughnuts have around 20% oil by weight. Cook for 90 seconds at 190 to 198 degrees Celsius (374 to 388 degrees Fahrenheit), turning once. Yeast-raised doughnuts absorb more oil because they take longer to dry, about 150 seconds at 182 to 190 °C (360 to 374 °F). Cake doughnuts typically weigh between 24 and 28 g (0.85 and 0.99 oz), but yeast-raised doughnuts weigh approximately 38 g (1.3 oz) and are larger and taller after baked (owing to rising).

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