Donats

Donats, or donuts in English, are fried sweet pastries made from enriched dough that includes fat, sugar, and often eggs. They appear in two main dough types: yeast-raised donuts, which are light and airy, and cake donuts, which are more compact. The classic ring shape with a central hole is common, but many varieties are filled or irregular.

Yeast-raised donuts rely on fermentation for lift, while cake donuts use chemical leavening such as baking powder. After shaping, the dough is fried in oil at a moderate to high temperature until golden brown. Once cooled, they are glazed, iced, dusted with sugar, or topped with jams, chocolate, or sprinkles. Fillings such as custard, jelly, or cream are common in many locales.

Donats share origins with fried dough confections across many cultures. In North America, the modern ring donut gained popularity in the 19th century. The term doughnut or donut comes from the dough itself. A widely repeated anecdote attributes the invention of the ring-shaped form to American ship captain Hanson Gregory in 1847, though the exact origins are debated.

Today, donuts are produced by bakeries, cafes, and mass-market producers and are a staple in many countries as a breakfast item or snack. Regional varieties include filled donuts, crullers, and beignets in different culinary traditions, reflecting local ingredients and tastes.