What's new at The Loft - Episode 76

Macro 3.6.5. Challenge

Doughnut

ISO 1600, f/14.0, 1/4th Second

A doughnut or donut is a type of fried dough food popular in many countries and prepared in various forms as a sweet (or occasionally savory) snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually sweet, deep-fried from a flour dough, and shaped in rings or flattened spheres that sometimes contain fillings. Other types of dough such as potato can also be used as well as other batters, and various toppings and flavorings are used for different types.

The two most common types are the toroidal ring doughnut and the filled doughnut, a flattened sphere injected with jam (or jelly), cream, custard, or other sweet fillings. A small spherical piece of dough may be cooked as a doughnut hole. Baked doughnuts are a variation cooked in an oven instead of being deep fried. Doughnut varieties are also divided into cake and risen type doughnuts.

Various doughnut incarnations are popular around the globe. Shapes include rings, balls, and flattened spheres, as well as ear shapes, twists and other forms. Not all doughnuts are sweet: in Southern India for instance, savory doughnuts called vadai are served.


Ring doughnuts are formed 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 from dough removed from the center. This smaller piece of dough can be cooked or re-added 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. Doughnuts can be made from a yeast-based dough for raised doughnuts or a special type of cake batter.

After frying, ring doughnuts are often topped with a glaze (icing) or a powder such as cinnamon or sugar. Styles such as fritters and jam doughnuts may be glazed and/or injected with jam or custard.


As well as being fried, doughnuts can be completely baked in an oven.  These have a slightly different texture from the fried variety with a somewhat different taste due to the lack of absorbed oil—and so have a lower fat content. The fried version may sometimes be called "fried cakes".

There are many other specialized doughnut shapes such as old-fashioneds, bars or Long Johns (a rectangular shape), or with the dough twisted around itself before cooking.In the northeast USA, bars and twists are usually referred to as crullers. There are also beignets, which are square donuts topped with powdered sugar.


Doughnuts have a disputed history. One theory suggests that doughnuts were introduced into North America by Dutch settlers, who were responsible for popularizing other American desserts, including cookies, apple and cream pie, and cobbler.[citation needed] Indeed, in the 19th century, doughnuts were sometimes referred to as one kind of olykoek (a Dutch word literally meaning "oil cake"), a "sweetened cake fried in fat."


Hansen Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was only sixteen 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 later taught the technique to his mother.  The first cookbook mentioning doughnuts was an 1803 English volume which included doughnuts in an appendix of American recipes. By the mid-19th century the doughnut looked and tasted like today’s doughnut, and was viewed as a thoroughly American food.


I hope you enjoyed today's yummy picture.  I'd love to hear what your favorite kind of doughnut is so send me a note and let me know.  Thanks for stopping by and come back soon.