doughnut

A doughnut is a small fried dough confectionery, typically sweet, served as a snack or dessert. Most doughnuts are made from a dough that is deep-fried until cooked and lightly browned, then finished with sugar or glaze. They come in two broad categories: ring-shaped doughnuts with a central hole and filled doughnuts without a hole.

Etymology and origins: The spelling "doughnut" originates in English; "donut" is a later simplified form popular in the United States. Fried dough confections with no central hole have long existed in Europe, notably Dutch oliebollen and similar beignets. The modern doughnut with a ring or with a center hole became widely associated with the United States in the 19th and early 20th centuries, with the hole often attributed to Hanson Gregory, who reputedly invented it to improve cooking.

Variations: Yeast-raised and cake doughnuts are common, with the former lighter and airier and the latter denser. Popular shapes include classic rings, filled donuts (jelly, custard, or cream), and specialty designs. Toppings include sugar, glazes (vanilla, chocolate, maple), sprinkles, and powdered sugar. In many countries, doughnuts are adapted to local flavors and fillings.

Preparation: Doughnuts are typically made from flour, sugar, eggs, fat, and milk or water. Leavening may be yeast or chemical agents. The dough is shaped and then deep-fried at about 180 °C (350 °F) until golden. After frying, they are drained and finished with icing or dusting sugar. Baked variants are also produced.

Cultural significance: Donuts are widely consumed in North America and beyond, with dedicated shops and chains and annual events such as Donut Day. They are commonly paired with coffee and are a staple in bakeries and convenience stores.