HULISEN Doughnut Cutter, Round Donut Cutter with Soft Rubber Handle, Bonus Small Biscuit Cutter, Professional Baking Dough Tools

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The cookbook Küchenmeisterei ( Mastery of the Kitchen), published in Nuremberg in 1485, offers a recipe for "Gefüllte Krapfen", sugar free, stuffed, fried dough cakes. [2] Korean: 도넛 (ko) ( doneot ), 가락지빵 (ko) ( garakjippang ) ( ring-shaped donut; used in North Korea ), 도너츠 (ko) ( doneocheu )

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.

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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] 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 rheology 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 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"

Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavors are used for different types, such as sugar, chocolate or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors. A recipe labelled "dow nuts", again from Hertfordshire, was found in a book of recipes and domestic tips written around 1800, by the wife of Baron Thomas Dimsdale, [8] the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions for a "dow nut". [9] There are many other specialized doughnut shapes such as old-fashioned, bars or Long Johns (a rectangular shape), or twists. Other shapes include balls, flattened spheres, twists, and other forms. [38] [39] [7] In the northeast United States, bars and twists are usually referred to as crullers. Another is the beignet, a square-shaped doughnut covered with powdered sugar, commonly associated with New Orleans. 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]Arabic: دُونَات‎ m ( dūnāt ), شِفَنْج‎ m ( šifanj ) ( Moroccan doughnut ) Hijazi Arabic: دونت‎ m ( dōnat )

History Glazed doughnuts rolling on a conveyor belt at a Krispy Kreme doughnut shop World War I propaganda poster featuring The Salvation Army, which made doughnuts for soldiers in Europe. An important property of the dough that affects the final product is the dough's rheology. This property measures the ability of the dough to flow. It can be represented by the power law equation: τ = k D n {\displaystyle \tau =kDAfter 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. A recipe for fried dough "nuts" was published, in 1750 England, under the title "How to make Hertfordshire Cakes, Nuts and Pincushions”, in The Country Housewife’s Family Companion by William Ellis. [6] [7] 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 Others include the fritter and the Dutchie, which are usually glazed. These have been available on Tim Hortons' doughnut menu since the chain's inception in 1964, [36] and a 1991 Toronto Star report found these two were the chain's most popular type of fried dough in Canada. [37]