Overview
Ring donuts are formed by joining the ends of a long, skinny piece of dough into a
ring or by using dougnut cutter (which simultaneosly cuts the outside and inside
shape, leaving a hole from dough removed the center).
The smaller pice of dough can be cooked or re-added to the batch to make more
doughnuts.
Doughnuts can be made from a yeast-based dough for raised doughnuts or a special
type of cake batter.
Overwiew
Cake doughnuts are fried for about 90 seconds at approximately 190oC-198oC turning
once.
After frying, ring doughnut are often topped with a glace (icing), cinnamon or sugar.
Styles such as fritters and jam doughnut may be glazed or injected with a jam or
custard.
History of Doughnut
By the mid 19th century, the doughnut looked and tasted like today’s.
Etymology
Irving describe doughnut as balls of sweetened dough, fried in hog’s fat and called
olykoeks.
Doughnut and the shortened from DONUT are both pervasive in American English.
In 1900, the first know printed use donut was in peck’s bad boy and his Pa.
Etymology
Donut spelling also showed up in Los Angels Times article dated August 10, 1929.
The interchangeability of the two spellings can be found in a series of The New York
Times article.
Dunkin Donuts, the oldest surviving company to use the donut variation.
The defunct Mayflower Donut Corporation is the first company to use that spelling.
Ingredients
Mix the powdered sugar with a dash of cinnamon and sprinkle over the tops of this
warm donut recipe.