Arabic: دُونَات‎ m ( dūnāt ), شِفَنْج‎ m ( šifanj ) ( Moroccan doughnut ) Hijazi Arabic: دونت‎ m ( dōnat ) Yeast doughnuts and cake doughnuts contain most of the same ingredients, however, their structural differences arise from the type of flour and leavening agent used. In cake doughnuts, cake flour is used, and the resulting doughnut has a different texture because cake flour has a relatively low protein content of about 7 to 8 percent. [40] In yeast doughnuts, a flour with a higher protein content of about 9 to 12 percent is used, resulting in a doughnut that is lighter and more airy. [40] In addition, yeast doughnuts utilize yeast as a leavening agent. Specifically, "Yeast cells are thoroughly distributed throughout the dough and begin to feed on the sugar that is present ... carbon dioxide gas is generated, which raises the dough, making it light and porous." [41] Whereas this process is biological, the leavening process in cake doughnuts is chemical. In cake doughnuts, the most common leavening agent is baking powder. Baking powder is essentially "baking soda with acid added. This neutralizes the base and produces more CO 2 according to the following equation: NaHCO 3 + H + → Na + + H 2O + CO 2." [42] Physical structure Daniela Galarza, for Eater, wrote that "the now-standard doughnut’s hole is still up for debate. Food writer Michael Krondl surmises that the shape came from recipes that called for the dough to be shaped like a jumble – a once common ring-shaped cookie. In Cuisine and Culture: A History of Food and People, culinary historian Linda Civitello writes that the hole was invented because it allowed the doughnuts to cook faster. By 1870 doughnut cutters shaped in two concentric circles, one smaller than the other, began to appear in home-shopping catalogues". [7] Topping The process of glazing doughnuts There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts, or those made from a special type of cake batter. [7] [29] [30] Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 to 198°C (374 to 388°F), turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 to 190°C (360 to 374°F). Cake doughnuts typically weigh between 24 and 28g (0.85 and 0.99oz), whereas yeast-raised doughnuts average 38g (1.3oz) and are generally larger, and taller (due to rising) when finished. [ citation needed] Dutch settlers brought olykoek ("oil(y) cake") to New York (or New Amsterdam) in the early 18th century. These doughnuts closely resembled later ones but did not yet have their current ring shape. [3] [4] [5]

Doughnuts are unhealthful, [48] though some are less so than others. [49] According to Prevention Magazine, doughnuts made from enriched flour provide some thiamine, riboflavin, and niacin, along with some fiber, but they are high in sugar and calories. [50] Steps to improve the healthfulness of doughnuts include removing trans fats. [49] Dough rheologyRussian: по́нчик (ru) m ( pónčik ), пы́шка (ru) f ( pýška ), пампу́шка (ru) f ( pampúška ), пампу́ха (ru) f ( pampúxa ) ( regional ) After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a glaze (icing). Cake doughnuts can also be glazed, powdered with confectioner's sugar, or covered with cinnamon and granulated sugar. They are also often topped with cake frosting (top only) and sometimes sprinkled with coconut, chopped peanuts, or sprinkles. One of the earliest known literary usages of the term dates to an 1808 short story [13] describing a spread of "fire-cakes and dough-nuts". Washington Irving described "dough-nuts", in his 1809 History of New York, as "balls of sweetened dough, fried in hog's fat, and called dough-nuts, or olykoeks." [14] These "nuts" of fried dough might now be called doughnut holes. The word nut is here used in the earlier sense of "small rounded cake or cookie", also seen in ginger nut. [15] Doughnut is the traditional spelling and still dominates even in the United States [16] [17] [18] though donut is often used. [19] [20] At present, doughnut and the shortened form donut are both pervasive in American English. [21] "Donut"

The first cookbook using the near conventional "dough nuts" spelling was possibly the 1803 edition of "The Frugal Housewife: Or, Complete Woman Cook", which included dough nuts in an appendix of American recipes. [10] A deep-fried piece of dough or batter, commonly of a toroidal (a ring doughnut) shape, often mixed with various sweeteners and flavourings; or flattened sphere (a filled doughnut) shape filled with jam, custard or cream. Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast of an enormous dish of balls of sweetened dough, fried in hog’s fat, and called dough-nuts, or oly koeks: a delicious kind of cake, at present scarce known in this city, excepting in genuine Dutch families.

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Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut. [34] Consequently, they are considerably smaller than a standard doughnut and tend to be spherical. Similar to standard doughnuts, doughnut holes may be topped with confections, such as glaze or powdered sugar. One of the earliest mentions of "dough-nut" was in Washington Irving's 1809 book A History of New York, from the Beginning of the World to the End of the Dutch Dynasty: [11] Cantonese: 冬甩 ( dung 1 lat 1 ), 多甩 ( do 1 lat 1 ), 甜甜圈 ( tim 4 tim 4 hyun 1 ), 沙翁 ( saa 1 jung 1 ) ( Chinese doughnut ) Mandarin: 甜甜圈 (zh) ( tiántiánquān ), 沙翁 ( shāwēng ) ( Chinese doughnut ), 多拿滋 ( duōnázī )