Doughnut or donut, either way the fried dough is a nice confectionery dessert!
Despite most typically being consumed during breakfast, the sweet pleasure is enjoyed in many countries as a snack, not as a breakfast pastry or dessert.
Doughnuts, usually deep-fried dough, are typically either ring-shaped or without a hole and filled. Other types of batters can also be used. Various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. In addition to flour, doughnuts may also include such ingredients as water, leavening, eggs, milk, sugar, oil/shortening, natural flavors and/or artificial flavors.
The types of doughnuts are divided into two categories: cake and risen, requiring yeast. Doughnuts were fried in oil and originally had a very different name, olykoeks (oil cakes). Due to the outside browning and cooking faster, this left a raw center on these cakes. So the dough was stuffed in the center with items, particularly nuts, giving it the name we know of today.
Later doughnuts started having their center punched out with a cutter, eliminating the uncooked center and also creating the ever-popular doughnut hole.
Cake style donuts do best being baked. A simple technique is to use muffin tins to bake the batter. This creates a flat bottom doughnut, with only one rounded side.
Another style for a do-ahead is to pipe the doughnut batter onto cookie sheets lined with parchment. Using a pastry bag, pipe them into circles, with no center, then wrap and freeze them individually. Pull them out of the freezer and let the doughnuts come to room temperature before baking.
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SOURCE: The Sentinel