Donuts

Donuts, or doughnuts, are a fried dough confectionery often eaten for breakfast or as a dessert. This sweet comfort food first appeared in cookbooks in 1803, and was officially termed “dough nut” in 1809. By 1900, doughnuts were being referred to as the more common “donut” in the United States, because donut is an easier spelling and ease of pronunciation for immigrants.
There are hundreds of varieties of donuts throughout the world. However, the two major distinctions are yeasted donuts and cake donuts. Yeasted donuts are more traditional and result in a fluffier type of fried dough. They are typically 25% oil by weight and take longer to cook than cake donuts. Cake donuts are more dense and are often times referred to as “old-fashioned donuts.” This is actually not the case though, because cake donut recipes are actually more recent than those of yeasted donuts.
Regardless of the type, donuts are typically ring shaped with a hole in the middle. Bakers also make oval shaped donuts, which are often filled with custards or fruit preserves. The most popular type of doughnut is a circle doughnut covered in a plain glaze, but there are numerous variations including powdered sugar, cinnamon sugar, frosting, sprinkles, crumbled cookies, and many more.
Today donut sales are steadily rising for a multitude of manufacturers. Donuts are a beloved treat the world continues to enjoy on a regular basis!
Donut Related Articles
A
- Acacia Gum
- Acids
- Ammonium Sulfate
- Anhydrous Monocalcium Phosphate (AMCP)
- Ascorbyl Palmitate
B
- Baking
- Bases
- Beet Sugar
- Brix
- Butylated Hydroxyanisole (BHA)
C
- Calcium Phosphate
- Cane Sugar
- Caramelization
- Carboxymethyl Cellulose (CMC)
- Carrageenan Gum
- Cellulose Fiber
- Chelating Agents
- Clean In Place (CIP)
- Clean Label
- Corn Starch
- Cream
- Cream of Tartar
- Crumb Analysis
D
- Diastatic Malt
- Dicalcium Phosphate Dihydrate (DCPD)
- Donut
- Dry Yeast
- Dutched Cocoa Powder
E
- Ethlenediaminetetraacetic acid (EDTA)
F
- Fat Substitutes
- Fish Allergy
- Flaxseed
- Flour
- Frosting
- Frying Fats
G
- Glucono Delta Lactone (GDL)
- Glucose
- Granulated Sugar
- Guar Gum
- Gums
H
- High Fructose Corn Syrup
- Homogenization
I
- Inulin
L
- Lard
- Leavening Acids
M
- Maillard Reaction
- Maraschino Cherries
- Moisture
- Mold
- Mono And Diglycerides
- Monocalcium Phosphate (MCP)
N
- Natamycin
- Non-Diastatic Malt
- Non-Fat Dried Milk (NFDM)
O
- Oil
- Olestra
P
- pH
- Polyunsaturated Fat (PUFA)
- Potassium Bicarbonate
- Potassium Bromate
- Potassium Chloride
- Powdered sugar
- Prebiotics
- Probiotics
- Product Lifecycle Management (PLM)
R
- Reducing Sugar
S
- Salt
- Sodium Acid Pyrophosphate (SAPP)
- Sodium Aluminium Sulfate (SAS)
- Sodium Benzoate
- Sodium Metabisulfite
- Sodium Reduction
- Sodium Stearoyl Lactylate (SSL)
- Sorbic Acid
- Sponge and Dough
- Sugar
- Surfactant
- Sweeteners
T
- Trans Fat
V
- Vital Wheat Gluten
W
- Water Brew
- Wheat Starch Pre-Gel
Y
- Yeast Donuts
- Yeast Nutrients
Hi,
Hope you are doing well.
I am facing problem in storage of donut glaze. I use powdered sugar, water and vanilla extract in my glaze. When I store it in a stainless steel bin, after a day or two the very bottom begins to harden. The top 4 or 5 inches stays good, but over time an inch or two or hard sugar forms at the bottom. I am looking for an easy additive to my glaze that would not alter the taste, but prevent it from getting hardened.
Hi there, we are addressing questions in our forum, so others can participate and contribute. Please post your questions here: https://bakerpedia.com/forums/ Thank you!
your advice please for frozen donuts for a 7 day shelf life
Hi Meryem, great question. Do you mind posting in our forum, so our team and others can participate and contribute? https://bakerpedia.com/forums/ Thanks!
I live in Tonga and cant find a cake batter donut recipe for my mini donut machine, If you can help please let me know thanks
Hi Steve, check out our cake donuts page for a standard formula and more tips for making donuts: https://bakerpedia.com/processes/cake-donuts/