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Ring doughnuts are formed by joining the ends of a long, skinny 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 re-added to the batch to make more
doughnuts. A disk-shaped doughnut can also be stretched and pinched into a torus until the
center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle
of liquid dough (batter) directly into the fryer. Doughnuts can be made from a yeast-based
dough for 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 they have
extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds
at approximately 190 °C to 198 °C, turning once. Yeast-raised doughnuts absorb more oil
because they take longer to fry, about 150 seconds, at 182 °C to 190 °C. Cake doughnuts
typically weigh between 24 g and 28 g, whereas yeast-raised doughnuts average 38 g and are
generally larger when finished.

After frying, ring doughnuts are often topped with a glaze (icing) or a powder such as
cinnamon or sugar. Styles such as fritters and jam doughnuts may be glazed and/or injected
with jam or custard.

As well as being fried, doughnuts can be completely baked in an oven. [1] These have a
slightly different texture from the fried variety with a somewhat different taste due to the lack
of absorbed oil²and so have a lower fat content. The fried version may sometimes be called
"fried cakes".

There are many other specialized doughnut shapes such as old-fashioneds, bars or Long
Johns (a rectangular shape), or with the dough twisted around itself before cooking. In the
northeast USA, bars and twists are usually referred to as crullers. Doughnut holes are small
spheres that are made from the dough taken from the center of ring doughnuts or made to
look as if they are. These holes are also known by brand names, such as Dunkin Donuts'
Munchkins and Tim Hortons' Timbits. There are also beignets, which are square donuts
topped with powdered sugar.

 
    
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› ›
."[6] These "nuts" of fried dough might now be called doughnut holes. ›
is

the more traditional spelling, and still dominates outside the US. At present, ›
and the

shortened form ›
are both pervasive in American English. The first known printed use of

›
was in  


›

 
 by George W. Peck, published in 1900, in which a
character is quoted as saying, "Pa said he guessed he hadn't got much appetite, and he would
just drink a cup of coffee and eat a donut."[7] The donut spelling also showed up in a ›

  
   article dated August 10, 1929 in which +ailey Millard jokingly complains
about the decline of spelling, and that he "can't swallow the 'wel-dun donut' nor the ever so
'gud bred'. The interchangeability of the two spellings can be found in a series of "National
Donut Week" articles in 
 
›

   that covered the 1939 World's Fair. In four
articles beginning October 9, two mention the ›
spelling. Dunkin' Donuts, which was
founded in 1948 under the name Open Kettle (Quincy, Massachusetts), is the oldest surviving
company to use the ›
variation, but the defunct Mayflower Donut Corporation is the first
company to use that spelling, prior to World War II.

]



2 1/4 cups all-purpose flour

1/2 cup good quality cocoa
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground mace
1/4 teaspoon salt
3/4 cup granulated sugar
1 1/2 tablespoons butter -- softened
1 egg
1/2 cup milk
1/4 cup powdered sugar
dash ground cinnamon


 
Sift all dry ingredients together, including cocoa. In another bowl, beat the sugar and butter
until creamy. Add the egg. +eat. Add the flour mixture and the milk alternately. Mix until
well blended then shape into a ball. Roll the dough to 1/4 inch thick. Flour a 2.5 inch
Doughnut Cutter and cut it into rings. Fry two or three donuts at a time in deep fat, heated to
375° for thirty seconds. Turn once with a slotted spoon. Drain on paper towels.

Mix the powdered sugar with a dash of cinnamon and sprinkle over the tops of this warm
donut recipe.

r  

 
r    


]



2 eggs
1/2 tsp nutmeg
3/4 cup granulated sugar
1/4 cup oil
1/2 cup milk
1 1/2 tsp vanilla
2 3/4 cup unsifted flour
4 tsp baking powder
1 tsp salt


 

Combine eggs, nutmeg, sugar and oil. +eat this for two or three minutes, then stir in the
vanilla and milk. Using a separate bowl, combine the flour, baking powder and salt. Add it to
the first ingredients. +eat until the batter is well blended. Scrape the sides of the bowl. Cover
this donut recipe mixture and refrigerate for at least two hours.

Using a deep fryer or a large pot, heat two inches of cooking oil to 375°:. Use a candy & deep
fry thermometer to be sure you have the right temperature.

Flour a board and roll out one half of the dough until it is half an inch thick. Keep the
remaining half of the dough in the fridge while you do this.

Use a 2.5 inch Doughnut Cutter and cut out three donuts at a time. Place them into the hot fat.
When the bottom turns gold, turn each donut over to cook both sides. Move them to paper
towels to drain. Continue shaping and frying until the second half of the donut recipe is used
up.

Take the scraps and fry them also. You can roll and shape them if you have enough dough, or
just fry them as they are.

Allow this donut recipe to cool completely on cake racks.

Dip the tops in a chocolate glaze.

  


1 cup icing sugar

2 tbsp good quality cocoa.
pinch salt
1 tsp vanilla
3 tbsp boiling water, approximately.

Combine all ingredients in a bowl until smooth.


  
r  


2 pk Dry yeast
1/4 cup warm water
1 1/2 cup lukewarm milk (scalded and cooled)
1/2 cup sugar
1 tsp salt
1/2 cup good quality cocoa
1/3 cup shortening
4 1/2 cup flour
1/4 cup butter (about)
2 eggs

Dissolve the yeast in warm water. +lend in the milk, sugar, salt, cocoa, eggs, shortening and
two cups of flour. +lend at half minute on low speed. +e sure to scrape down the sides of the
mixer bowl often, then beat two more minutes with the mixer set on medium.
Cover and rise until it is twice the size. This takes an hour, give or take.

Cover a board with cloth, flour it, and turn out the soft and sticky dough. Cover the rolling
pin with cloth, flower it and roll the dough until it is half an inch thick.

Cut with a 2 1/2 inch donut cutter. Lift the donuts and place on a greased baking sheet, or in a
donut pan.

+rush your donut recipe with melted butter. Cover and let them rise for about twenty minutes.
They should double in bulk again.

Preheat the oven to 425°. +ake for about ten minutes. The donuts will be golden when done.
+rush with melted butter. Then After baking, shake them in icing sugar or spread a chocolate
glaze over top.

If you end up with any leftover, stale donuts, you can cut the up and use them in bread
pudding. +read pudding made from a ›

   is delicious.