Cakes, Doughnuts

A doughnut, or donut, is a deep-fried piece of dough or batter. The two most common types are the torus-shaped ring doughnut, and the filled doughnut, a flattened sphere injected with jam/jelly, cream, or another sweet filling. more...

A small piece of dough, originally made from the middle of a ring doughnut can be cooked as a doughnut hole. Doughnuts are usually fried, but in rare cases the dough is squeezed into a ball and rested between the rims of an electric heater.

Overview

Doughnuts can be formed either be joining the ends of a long, thin piece of dough into a ring or by using a doughnut cutter which simultaneously cuts the outside and inside shape, leaving a doughnut shaped piece of dough and a doughnut hole from dough removed from the center. This smaller piece of dough can be cooked or readded to the batch to make more doughnuts.

Doughnuts can be made using a yeast-based dough (raised doughnuts), or a special type of cake batter. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but cake doughnuts have extra fat included in the batter, before frying. Cake doughnuts are fried for about 90 seconds, turning once, at between 190 and 198 degrees Celsius. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 to 190 degrees Celsius. Cake doughnuts typically weigh between 24 g and 28 g, whereas yeast-raised doughnuts average 38g but are generally larger (when finished).

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