Arabic: دُونَات‎ m ( dūnāt ), شِفَنْج‎ m ( šifanj ) ( Moroccan doughnut ) Hijazi Arabic: دونت‎ m ( dōnat )

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] 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" Bokmål: smultring m, berlinerbolle m ( with filling ) Nynorsk: smultring m, berlinerbolle m ( with filling ) Eggs function as emulsifiers, foaming agents, and tenderizers in the dough. The egg white proteins, mainly ovalbumin, "function as structure formers. Egg solids, chiefly the egg white solids combined with the moisture in the egg, are considered structure-forming materials that help significantly to produce proper volume, grain, and texture." [41] The egg yolk contributes proteins, fats, and emulsifiers to the dough. Emulsifying agents are essential to doughnut formation because they prevent the fat molecules from separating from the water molecules in the dough. The main emulsifier in egg yolk is called lecithin, which is a phospholipid. "The fatty acids are attracted to fats and oils (lipids) in food, while the phosphate group is attracted to water. It is this ability to attract both lipids and water that allow phospholipids such as lecithin to act as emulsifiers." [46] The proteins from both the egg yolk and the egg whites contribute to the structure of the dough through a process called coagulation. When heat is applied to the dough, the egg proteins will begin to unfold, or denature, and then form new bonds with one another, thus creating a gel-like network that can hold water and gas. [46] An animated sucrose molecule, which is a disaccharide, responsible for the sweetness of a doughnutKorean: 도넛 (ko) ( doneot ), 가락지빵 (ko) ( garakjippang ) ( ring-shaped donut; used in North Korea ), 도너츠 (ko) ( doneocheu ) Filled doughnuts are flattened spheres injected with fruit preserves, cream, custard, or other sweet fillings, and often dipped into powdered sugar or topped off with frosting. Common varieties include the Boston cream, coconut, key lime, and jelly. Cantonese: 冬甩 ( dung 1 lat 1 ), 多甩 ( do 1 lat 1 ), 甜甜圈 ( tim 4 tim 4 hyun 1 ), 沙翁 ( saa 1 jung 1 ) ( Chinese doughnut ) Mandarin: 甜甜圈 (zh) ( tiántiánquān ), 沙翁 ( shāwēng ) ( Chinese doughnut ), 多拿滋 ( duōnázī )

Dutch settlers brought olykoek ("oil(y) cake") to New York (or New Amsterdam) in the early 18th century. These doughnuts closely resembled later ones but did not yet have their current ring shape. [3] [4] [5]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. 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] 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. 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. 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]

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 =kD 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 Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast of an enormous dish of balls of sweetened dough, fried in hog’s fat, and called dough-nuts, or oly koeks: a delicious kind of cake, at present scarce known in this city, excepting in genuine Dutch families. 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] 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]Daniela Galarza, for Eater, wrote that "the now-standard doughnut’s hole is still up for debate. Food writer Michael Krondl surmises that the shape came from recipes that called for the dough to be shaped like a jumble – a once common ring-shaped cookie. In Cuisine and Culture: A History of Food and People, culinary historian Linda Civitello writes that the hole was invented because it allowed the doughnuts to cook faster. By 1870 doughnut cutters shaped in two concentric circles, one smaller than the other, began to appear in home-shopping catalogues". [7] Topping The process of glazing doughnuts 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. 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] 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

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. There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts, or those made from a special type of cake batter. [7] [29] [30] Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 to 198°C (374 to 388°F), turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 to 190°C (360 to 374°F). Cake doughnuts typically weigh between 24 and 28g (0.85 and 0.99oz), whereas yeast-raised doughnuts average 38g (1.3oz) and are generally larger, and taller (due to rising) when finished. [ citation needed] Russian: по́нчик (ru) m ( pónčik ), пы́шка (ru) f ( pýška ), пампу́шка (ru) f ( pampúška ), пампу́ха (ru) f ( pampúxa ) ( regional ) After 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.

Other crossword clues with similar answers to 'Doughnut shape'