Editing Doughnut (section)

==Types==
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| footer            = '''Clockwise from upper left''': doughnuts in two shapes; doughnut holes; orange Halloween doughnuts; and a pink Christmas doughnut
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===Rings===
Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper box, and to have later taught the technique to his mother.<ref>"'Old Salt' Doughnut hole inventor tells just how discovery was made and stomachs of earth saved." Special to ''The Washington Post''; ''The Washington Post'' (1877–1954), Washington, D.C.; 26 March 1916; p. ES9</ref> ''Smithsonian Magazine'' states that his mother, Elizabeth Gregory, "made a {{Wikt-lang|en|wicked}} deep-fried dough that cleverly used her son's spice cargo of nutmeg and cinnamon, along with lemon rind," and "put hazelnuts or walnuts in the center, where the dough might not cook through", and called the food 'doughnuts'.<ref name=smiths>{{cite web|url=http://www.smithsonianmag.com/history/the-history-of-the-doughnut-150405177/ |title=History, Travel, Arts, Science, People, Places &#124; Smithsonian |publisher=Smithsonianmag.com |access-date=10 June 2015}}</ref>

Ring doughnuts are formed by one of two methods: by joining the ends of a long, skinny piece of dough into a ring, or by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole (the dough removed from the center). This smaller piece of dough can be cooked and served as a "doughnut hole" or added back to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and pinched into a [[torus]] until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough (batter) directly into the fryer.

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.<ref name=":6" /><ref>{{Cite web|last=Preston|first=Marguerite|title=You're Either a Cake Doughnut Person or a Yeast One|url=https://www.bonappetit.com/entertaining-style/trends-news/article/difference-between-cake-yeast-doughnut|access-date=15 June 2021|website=Bon Appetit|date=26 April 2016 |language=en}}</ref><ref>{{Cite web|last=Chevriere|first=Maryse|date=22 February 2020|title=What Is the Difference Between Cake Doughnuts and Yeast Doughnuts?|url=https://www.chowhound.com/food-news/186165/what-is-the-difference-between-cake-donuts-and-yeast-donuts/|access-date=15 June 2021|website=Chowhound|language=en}}</ref> 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 {{convert|190|to|198|°C|°F|abbr=on}}, turning once. [[Yeast]]-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at {{convert|182|to|190|°C|°F|abbr=on}}. Cake doughnuts typically weigh between {{convert|24|and|28|g|oz|abbr=on}}, whereas yeast-raised doughnuts average {{convert|38|g|oz|abbr=on}} and are generally larger, and taller (due to rising) when finished.{{citation needed|date=December 2022}}

Daniela Galarza, for [[Eater (website)|''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 (cookie)|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".<ref name=":6" />

====Topping====
[[File:Glazing-Doughnuts.webm|thumb|The process of glazing doughnuts]]
After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a [[glaze (cooking technique)|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]].

==={{anchor|Doughnut holes}}Holes=== <!-- mind the section redirects from Doughnut hole and Donut hole -->
[[Doughnut holes]] are small, bite-sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts. Before long, doughnut sellers saw the opportunity to market "holes" as a novelty and many chains offer their own variety, some with their own brand names such as "Munchkins" from [[Dunkin' Donuts]]<ref>{{Cite book|last=Smith|first=Andrew F.|url=https://www.worldcat.org/oclc/958579853|title=Oxford Companion to American Food and Drink.|date=2007|publisher=Oxford University Press, USA|isbn=978-0-19-988576-3|location=New York|pages=201|oclc=958579853|quote=In addition to a choice of dozens of different kinds of doughnuts and crullers, Dunkin' Donuts sells "Munchkins," bite-size spheres supposedly made from the dough punched from the centers of the doughnuts (they are not really).}}</ref><ref>{{Cite web|date=5 June 2013|title=A history of Dunkin' Donuts|url=https://www.boston.com/news/business/2013/06/05/a-history-of-dunkin-donuts/|access-date=13 August 2021|website=www.boston.com|language=en-US}}</ref> and "Timbits" from [[Tim Hortons]].<ref>{{Cite book|last=Levene|first=Alysa|url=https://www.worldcat.org/oclc/945730827|title=Cake: A Slice of History|publisher=Simon and Schuster|year=2016|isbn=978-1-68177-108-3|location=New York|oclc=945730827|quote=In 1976, the genius Timbits were launched: doughnut 'holes', or small, round bitesized doughnuts}}</ref>

Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut.<ref>{{cite web |url= https://htn.com.au/ever-wondered-why-there-are-holes-in-doughnuts-chef-jock-stewart/#:~:text=Although%20the%20outsides%20and%20the,as%20evenly%20as%20the%20outsides|title= Ever wondered why there are holes in doughnuts?|last= Stewart|first= Jock|date= 18 July 2017|website= htn.com.au|access-date= 18 July 2017}}.</ref> 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.

Originally, most varieties of doughnut holes were derivatives of their ring doughnut (yeast-based dough or cake batter) counterparts. However, doughnut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter.<ref name="Timbit turns 35">{{cite news|title=Timbit turns 35|newspaper=Toronto Sun |url=http://www.torontosun.com/2011/06/15/timbit-turns-35|access-date=18 June 2014}}</ref> This production method has allowed doughnut sellers to produce bite-sized versions of non-ring doughnuts, such as filled doughnuts, [[fritter]]s and [[Dutchie (doughnut)|Dutchie]]s.

===Filled===
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 doughnut|Boston cream]], [[coconut doughnut|coconut]], [[key lime]], and [[jelly doughnut|jelly]].

===Other shapes===
Others include the [[fritter]] and the [[Dutchie (doughnut)|Dutchie]], which are usually glazed. These have been available on [[Tim Hortons]]' doughnut menu since the chain's inception in 1964,<ref>{{cite web|url=http://www.timhortons.com/ca/en/about/2872.html |title=The history of Tim Hortons |author=Tim Hortons |access-date=20 November 2009 |url-status=dead |archive-url=https://web.archive.org/web/20091112031459/http://www.timhortons.com/ca/en/about/2872.html |archive-date=12 November 2009 }}</ref> and a 1991 ''[[Toronto Star]]'' report found these two were the chain's most popular [[list of fried dough foods|type of fried dough]] in Canada.<ref>{{cite news | last1 = Kane | first1 = Marion | title = Tim Hortons fans dunk our results | url = https://pqasb.pqarchiver.com/thestar/access/461838391.html?dids=461838391:461838391&FMT=ABS&FMTS=ABS:FT&type=current&date=May+01%2C+1991&author=Marion+Kane+Toronto+Star&pub=Toronto+Star&desc=Tim+Horton%27s+fans+dunk+our+results&pqatl=google | archive-url = https://archive.today/20130201002332/http://pqasb.pqarchiver.com/thestar/access/461838391.html?dids=461838391:461838391&FMT=ABS&FMTS=ABS:FT&type=current&date=May+01,+1991&author=Marion+Kane+Toronto+Star&pub=Toronto+Star&desc=Tim+Horton's+fans+dunk+our+results&pqatl=google | url-status = dead | archive-date = February 1, 2013 | access-date = 21 December 2018 | work = Toronto Star | issue = Section: Food | date = 1 May 1991 | page = B.3 }}</ref>

There are many other specialized doughnut shapes such as [[Old fashioned doughnut|old-fashioned]], bars or [[Long John (doughnut)|Long Johns]] (a rectangular shape), or twists. [[List of doughnut varieties|Other shapes]] include balls, flattened spheres, twists, and other forms.<ref name=":4">{{Cite book |last=Grant |first=Kamal |url=https://www.worldcat.org/oclc/827258252 |title=Homemade doughnuts : techniques and recipes for making sublime doughnuts in your home kitchen |date=2014 |isbn=978-1-59253-845-4 |location=Beverly, MA |oclc=827258252}}</ref><ref name=":5">{{Cite book |last=Wilson |first=Dede |url=https://www.worldcat.org/oclc/778424146 |title=A baker's field guide to doughnuts : more than 60 warm and fresh homemade treats |date=2012 |publisher=Harvard Common Press |isbn=978-1-55832-788-7 |location=Boston, Mass. |oclc=778424146}}</ref><ref name=":6">{{Cite web|last=Galarza|first=Daniela|date=28 May 2015|title=Everything You Need to Know About the Great American Doughnut|url=https://www.eater.com/2015/5/28/8672939/doughnut-guide-cake-yeast-cruller-donut-history|access-date=15 June 2021|website=Eater|language=en}}</ref> In the northeast United States, bars and twists are usually referred to as ''[[cruller]]s''. Another is the [[beignet]], a square-shaped doughnut covered with powdered sugar, commonly associated with [[New Orleans]].