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78-466: A doughnut or donut ( / ˈ d oʊ n ə t / ) is a type of pastry made from leavened fried dough . It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries , supermarkets , food stalls , and franchised specialty vendors . Doughnut is the traditional spelling, while donut is the simplified version; the terms are used interchangeably. Doughnuts are usually deep fried from

156-477: A Los Angeles Times article dated August 10, 1929 in which Bailey Millard jokingly complains about the decline of spelling, and that he "can't swallow the 'wel-dun donut' nor the ever so 'gud bred'". The interchangeability of the two spellings can be found in a series of "National Donut Week" articles in The New York Times that covered the 1939 World's Fair. In four articles beginning 9 October, two mention

234-483: A deep fryer filled with hot oil (or once with hot lard , thus some traditional local names). In this way, a sphere -shaped oliebol emerges. Oliebollen are traditionally eaten on New Year's Eve and at funfairs . In wintertime, they are also sold in the street at mobile stalls. The dough is made from flour , eggs , yeast , salt , milk , baking powder and usually sultanas , currants , raisins and sometimes zest or succade (candied fruit). A notable variety

312-655: A deep-fried dough ball was recorded by Cato the Elder in his de agri cultura , using cheese, honey, and poppy seeds, called globi . Similar types of fried dough recipes have either spread to, or originated, in other parts of Europe and the World . The cookbook Küchenmeisterei ( Mastery of the Kitchen ), published in Nuremberg in 1485, offers a recipe for "Gefüllte Krapfen", stuffed, fried dough cakes. The Spanish and Portuguese churro

390-581: 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. The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut ), cream , custard , or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes . Once fried, doughnuts may be glazed with

468-675: A "dow nut". 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. 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 : Sometimes

546-437: A Dutch delicacy of "sweetened cake fried in fat." One of the earliest known literary usages of the term dates to an 1808 short story 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 ." These "nuts" of fried dough might now be called doughnut holes . The word nut

624-556: A character is quoted as saying, "Pa said he guessed he hadn't got much appetite, and he would just drink a cup of coffee and eat a donut." According to author John T. Edge the alternative spelling "donut" was invented in the 1920s when the New York–based Display Doughnut Machine Corporation abbreviated the word to make it more pronounceable by the foreigners they hoped would buy their automated doughnut making equipment. The donut spelling also showed up in

702-551: A delicate texture, often flaky or crumbly, and rich flavor —simple breads are thus excluded from the pastry category. Pastries also tend to be baked. The European tradition of pastry-making is often traced back to the shortcrust era of flaky doughs that were in use throughout the Mediterranean in ancient times. In the ancient Mediterranean, the Romans, Greeks, and Phoenicians all had filo-style pastries in their culinary traditions. In

780-620: A doughnut, balushahi is dense. A balushahi is ring-shaped, but the well in the center does not go all the way through to form a hole typical of a doughnut. Jalebi , which is typically pretzel-shaped, is made by deep frying batter in oil and soaking it in sugar syrup. A variant of jalebi , called imarti , is shaped with a small ring in the center around which a geometric pattern is arranged. Along with these Indian variants, typical varieties of doughnuts are also available from U.S. chains such as Krispy Kreme and Dunkin' Donuts retail outlets, as well as local brands such as Mad Over Donuts and

858-614: A good pastry because they used oil in the cooking process, and oil causes the pastry to lose its stiffness. In the medieval cuisine of Northern Europe , pastry chefs were able to produce nice, stiff pastries because they cooked with shortening and butter. Some incomplete lists of ingredients have been found in medieval cookbooks, but no full, detailed versions. There were stiff, empty pastries called coffins or ' huff paste ', that were eaten by servants only and included an egg yolk glaze to help make them more enjoyable to consume. Medieval pastries also included small tarts to add richness. It

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936-405: A hole in the center of dough with the ship's tin pepper box, and to have later taught the technique to his mother. Smithsonian Magazine states that his mother, Elizabeth Gregory, "made a 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

1014-400: A lot of time and focus. Presentation is an important aspect of pastry and dessert preparation. The job is often physically demanding, requiring attention to detail and long hours. Pastry chefs are also responsible for creating new recipes to put on the menu, and they work in restaurants, bistros, large hotels, casinos and bakeries. Pastry baking is usually done in an area slightly separate from

1092-435: A lower level of protein than all-purpose or bread flours. Lard or suet work well because they have a coarse, crystalline structure that is very effective. Using unclarified butter does not work well because of its water content; clarified butter , or ghee , which is virtually water-free, is better, but shortcrust pastry using only butter may develop an inferior texture. If the fat is melted with hot water or if liquid oil

1170-461: A luxurious or sweet product. This meaning still persisted in the nineteenth century, though by then the term more often referred to the sweet and often ornate confections implied today. The precise definition of the term pastry varies based on location and culture. Common doughs used to make pastries include filo dough , puff pastry , choux pastry , short dough , pâte brisée , pâte sucrée , and other enriched doughs. Pastries tend to have

1248-504: A paper cone with a little plastic fork to eat them with. They are typically found at fairgrounds in Belgium and in Lille, France . From 1993 to 2017 Dutch newspaper Algemeen Dagblad held an annual highly publicized oliebollentest at the end of each year. In 2012, the bakery of Willy Olink from Maarssen won the test. In 2013 Richard Visser won the test for the ninth time in twenty years which

1326-1018: A regular savory dim sum menu item. In the 19th century, the British brought western-style pastry to the Far East , though it would be the French-influenced Maxim in the 1950s that made western pastry popular in Chinese-speaking regions starting with Hong Kong . The term "western cake" (西餅) is used to refer to western pastry, otherwise Chinese pastry is assumed. Other Asian countries such as Korea prepare traditional pastry-confections such as tteok , hangwa , and yaksik with flour, rice, fruits, and regional specific ingredients to make unique desserts. Japan also has specialized pastry-confections better known as mochi and manjū . Pastry-confections that originate in Asia are clearly distinct from those that originate in

1404-538: A sauce. Chinese cuisine features long, deep-fried doughnut sticks that are often quite oily, hence their name in Mandarin , yóutiáo (油條, "oil strips"); in Cantonese , this doughnut-style pastry is called yàuhjagwái (油炸鬼, "ghosts fried in oil"). These pastries are lightly salted and are often served with congee , a traditional rice porridge or soy milk for breakfast. In India, an old-fashioned sweet called gulgula

1482-791: 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. This production method has allowed doughnut sellers to produce bite-sized versions of non-ring doughnuts, such as filled doughnuts, fritters and Dutchies . 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

1560-468: A sugar icing, spread with icing or chocolate, or topped with powdered sugar , cinnamon , sprinkles or fruit. Other shapes include balls, flattened spheres, twists, and other forms. Doughnut varieties are also divided into cake (including the old-fashioned ) and yeast-risen doughnuts. Doughnuts are often accompanied by coffee or milk . They are sold at doughnut shops, convenience stores, petrol/gas stations, cafes or fast food restaurants. A recipe for

1638-414: Is American. The spelling "donut" remained rare until the 1950s, and has since grown significantly in popularity. 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

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1716-429: Is a choux pastry dough that would also be served in a ring-shape. The recipe may have been brought from, or introduced to China, in the 16th century. 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. A recipe for fried dough "nuts" was published, in 1750 England, under

1794-411: 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." 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

1872-590: Is a spheroid pastry similar to doughnuts called sata andagi . Mochi donuts are "a cross between a traditional cake-like doughnut and chewy mochi dough similar to what’s wrapped around ice cream". This hybrid confection was originally popularized in Japan by Mister Donut before spreading to the United States via Hawaii. The Mister Donut style, also known as "pon de ring", uses tapioca flour and produces mochi donuts that are easy to pull apart. Another variation developed in

1950-617: 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 28 g (0.85 and 0.99 oz), whereas yeast-raised doughnuts average 38 g (1.3 oz) and are generally larger, and taller (due to rising) when finished. Daniela Galarza, for Eater , wrote that "the now-standard doughnut’s hole

2028-460: Is composed of two separate molecules named glutenin and gliadin . Specifically, "the backbone of the gluten network likely consists of the largest glutenin molecules, or subunits, aligned and tightly linked to one another. These tightly linked glutenin subunits associate more loosely, along with gliadin, into larger gluten aggregates." The gluten strands then tangle and interact with other strands and other molecules, resulting in networks that provide

2106-534: Is here used in the earlier sense of "small rounded cake or cookie", also seen in ginger nut . Doughnut is the traditional spelling and still dominates even in the United States though donut is often used. At present, doughnut and the shortened form donut are both pervasive in American English. The first known printed use of donut was in Peck's Bad Boy and his Pa by George W. Peck , published in 1900, in which

2184-458: Is made of sweetened, deep-fried flour balls. A leavening agent may or may not be used. There are a couple of unrelated doughnut-shaped food items. A savory, fried, ring-shaped snack called a vada is often referred to as the Indian doughnut. The vada is made from dal , lentil or potato flours rather than wheat flour. In North India, it is in the form of a bulging disc called dahi-vada , and

2262-404: Is made up of a glucose molecule bound to a fructose molecule. Milk is utilized in the making of doughnuts, but in large scale bakeries, one form of milk used is nonfat dry milk solids. These solids are obtained by removing most of the water from skim milk with heat, and this heat additionally denatures the whey proteins and increases the absorption properties of the remaining proteins. The ability of

2340-1710: Is made with apple inside instead of raisins. There are similar foods all around the world, for example Samoan Panikeke, eaten mostly with jam or butter on top. They are called oliebollen (literally 'oil balls') or smoutballen (literally ' lard balls') in the Netherlands , smoutebollen (literally: 'lard spheres') in Flanders and croustillons (loosely 'crispies') in Wallonia , Schmalzkugeln (same meaning as in Belgian Dutch smoutebollen ) in Eastern Belgium German. In France, with croustillons they are also commonly called beignets rapides (literally 'fast beignets') and croustillons hollandais (loosely 'Dutch crispies'). In out-of-Belgium German, they are called Ölkugel (same meaning as in Dutch oliebollen ), Püpperchen (informal for 'puppets' or 'babies') and Pupperle (same meaning, especially used in Alsace for these ones), Silvesterfutschen (loosely 'messed up Saint Sylvesters ') in Northern Germany , and Gebackene Mäuse (loosely 'fried mice' or 'baked mice') in Austrian German . In English they are more commonly known as Dutch doughnuts or dutchies . In Italy, they are called in many different ways depending on

2418-468: Is normally available in dim sum Cantonese restaurants. An oilier Beijing variant of this called 高力豆沙, gaoli dousha , is filled with red bean paste ; originally, it was made with egg white instead of dough. Many Chinese cultures make a chewy doughnut known as shuangbaotai (雙包胎), which consists of two conjoined balls of dough. Chinese restaurants in the United States sometimes serve small fried pastries similar to doughnut holes with condensed milk as

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2496-409: Is soaked in curd , sprinkled with spices and sliced vegetables, and topped with a sweet and sour chutney . In South India, a vada is eaten with sambar and a coconut chutney . Sweet pastries similar to old-fashioned doughnuts called badushahi and jalebi are also popular. Balushahi , also called badushah , is made from flour, deep fried in clarified butter, and dipped in sugar syrup. Unlike

2574-435: 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

2652-501: Is that the smoutebol is usually not filled in contrast to the Dutch oliebol. The filling of the oliebol could consist of raisins , currants and apple , other ingredients can be added, such as succade , pieces of orange or whipped cream . The origins of oliebollen are not entirely clear. They are said by some to have been first eaten by Germanic tribes in the Netherlands during the Yule ,

2730-457: Is the appelbeignet which contains only a slice of apple, but different from oliebollen, the dough should not rise for at least an hour. Oliebollen are usually served with powdered sugar . In Flanders the "oliebol" is also called "smoutebol" because it is often cooked in animal fat (especially lard ) rather than vegetable oil. Another difference between the Dutch oliebol and the Flemish smoutebol

2808-490: Is the general word for pastry or any kind of starchy food. A very inexpensive treat for everyday Cambodians, this sweet pastry consists of a jasmine rice flour dough moulded into a classic ring shape and then deep fried in fat, then drizzled with a palm sugar toffee and sprinkled with sesame seeds. The rice flour gives it a chewy texture that Cambodians are fond of. This childhood snack is what inspired Cambodian-American entrepreneur Ted Ngoy to build his doughnut empire, inspiring

2886-452: Is the tangentic stress, k {\displaystyle k} is the viscosity coefficient, D {\displaystyle D} is the shear rate, and n {\displaystyle n} is the flow index. Many factors affect dough rheology including the type and volume of ingredients and the force applied during mixing. Dough is usually described as a viscoelastic material, meaning that its rheology depends on both

2964-456: Is then rolled in granulated sugar. The result is a doughnut with a sugar-crusted skin. Sel roti is a Nepali homemade, ring-shaped, rice doughnut prepared during Tihar , the widely celebrated Hindu festival in Nepal. A semiliquid dough is usually prepared by adding milk, water, sugar, butter, cardamom, and mashed banana to rice flour, which is often left to ferment for up to 24 hours. A sel roti

3042-411: Is traditionally fried in ghee . Doughnuts are available at most bakeries across Pakistan. The Navaz Sharif variety, available mainly in the city of Karachi , is covered in chocolate and filled with cream, similar to a Boston cream . Doughnuts can readily be found at the many Dunkin' Donuts branches spread across Pakistan. Local varieties of doughnuts sold by peddlers and street vendors throughout

3120-417: 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. 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. In addition, yeast doughnuts utilize yeast as a leavening agent. Specifically, "Yeast cells are thoroughly distributed throughout

3198-455: Is used, the thin oily layer between the grains offers less of an obstacle to gluten formation and the resulting pastry is tougher. A good pastry is light and airy and fatty, but firm enough to support the weight of the filling. When making a shortcrust pastry , care must be taken to blend the fat and flour thoroughly before adding any liquid---to ensure that the flour granules are adequately coated with fat and less likely to develop gluten . On

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3276-551: The cascaron , which is prepared similarly, but uses ground glutinous rice and coconut milk in place of wheat flour and milk. Pastry The French word pâtisserie is also used in English (with or without the accent) for many of the same foods, as well as the set of techniques used to make them. Originally, the French word pastisserie referred to anything, such as a meat pie, made in dough ( paste , later pâte ) and not typically

3354-694: The Boston cream , coconut , key lime , and jelly . 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, and a 1991 Toronto Star report found these two were the chain's most popular type of fried dough in Canada. 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. In

3432-453: The casein and whey proteins to absorb excess water is essential to prolonging the doughnut's freshness. The major whey protein in the nonfat milk solids is known as beta-lactoglobulin, and a crucial feature of its structure is that there exists a single sulfhydryl group that is protected by the alpha helix, and when heating of the milk solids occurs, these groups participate in disulfide exchanges with other molecules. This interchange prevents

3510-472: The donut spelling. Dunkin' Donuts , which was so-named in 1950, following its 1948 founding under the name Open Kettle (Quincy, Massachusetts), is the oldest surviving company to use the donut variation; other chains, such as the defunct Mayflower Doughnut Corporation (1931), did not use that spelling. According to the Oxford Dictionaries while "doughnut" is used internationally, the spelling "donut"

3588-504: The 1667 Dutch book De verstandige kock "The sensible cook". For centuries the Dutch ate oliekoek ("oil cookie"), an old name for oliebol ("oil ball"). The Oliebollen in this painting from around 1652 are very similar to today's oliebol. At that time, they were baked in lard or rapeseed oil . During the nineteenth century the word "oliebol" started to be used more. The 1868 edition of the Van Dale dictionary included word "oliebol", whereas

3666-504: The Donut Baker. The Indonesian , donat kentang is a potato doughnut , a ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar. In Japan, an-doughnut (あんドーナッツ, " bean paste doughnut") is widely available at bakeries. An-doughnut is similar to Germany's Berliner , except it contains red azuki bean paste. Mister Donut is one of the most popular doughnut chains in Japan. Native to Okinawa

3744-605: The New World starting in the 16th century. Many culinary historians consider French pastry chef Antonin Carême (1784–1833) to have been the first great master of pastry making in modern times. Pastry-making has a strong tradition in many parts of Asia. Chinese pastry is made from rice, or different types of flour, with fruit, sweet bean paste or sesame -based fillings. The mooncakes are part of Chinese Mid Autumn Festival traditions, while cha siu bao , steamed or baked pork buns, are

3822-519: The Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined (not powdered or confectioner's) sugar. Round versions of this doughnut are known as buñuelos (also spelled bunwelos , and sometimes confusingly known as " bicho-bicho "), similar to the doughnuts in Spain and former Spanish colonies. Indigenous versions of the doughnut also exist, like

3900-401: The United States uses glutinous rice flour which produces a denser mochi donut akin to Hawaiian-style butter mochi . Mochi donuts made from glutinous rice flour "typically contain half the amount of calories as the standard cake or yeast doughnut". Kuih keria is a hole doughnut made from boiled sweet potato that is mashed. The sweet potato mash is shaped into rings and fried. The hot doughnut

3978-502: 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. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content

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4056-428: 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." 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

4134-439: 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 and "Timbits" from Tim Hortons . Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut. Consequently, they are considerably smaller than

4212-457: 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. Shortening is responsible for providing tenderness and aerating the dough. In terms of its molecular structure, "a typical shortening that appears solid [at room temperature] contains 15–20% solids and, hence, 80–85% liquid oil ... this small amount of solids can be made to hold all of

4290-448: The dough, whereas larger molecules, such as the starches or proteins, must be hydrated in order for them to absorb moisture. Another important consideration of water is its degree of hardness, which measures the amount of impurities in the water source. Pure water consists of two parts hydrogen and one part oxygen, but water used in baking often is not pure. Baker's salt (NaCl) is usually used as an ingredient due to its high purity, whereas

4368-400: The egg, are considered structure-forming materials that help significantly to produce proper volume, grain, and texture." 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

4446-411: The elasticity of the dough. In mixing, the gluten is developed when the force of the mixer draws the gluten from the wheat endosperm , allowing the gluten matrix to trap the gas cells. 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

4524-399: The film The Donut King . A few sweet, doughnut-style pastries are regional in nature. Cantonese cuisine features an oval-shaped pastry called ngàuhleisōu (牛脷酥, lit. " ox-tongue pastry ", due to its tongue-like shape). A spherical food called saa1 jung (沙翁), which is also similar to a cream puff but denser with a doughnut-like texture and usually prepared with sugar sprinkled on top,

4602-488: The following equation: NaHCO 3 + H → Na + H 2 O + CO 2. " The physical structure of the doughnut is created by the combination of flour, leavening agent, sugar, eggs, salt, water, shortening, milk solids, and additional components. The most important ingredients for creating the dough network are the flour and eggs. The main protein in flour is gluten , which is overall responsible for creating elastic dough because this protein acts as "coiled springs." The gluten network

4680-414: The food 'doughnuts'. 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

4758-411: The healthfulness of doughnuts include removing trans fats . 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^{n}} where τ {\displaystyle \tau }

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4836-407: The liquid in a matrix of very small, stable, needlelike crystals (beta-prime crystals)." This crystalline structure is considered highly stable due to how tightly its molecules are packed. The sugar used in baking is essentially sucrose, and besides imparting sweetness in the doughnut, sugar also functions in the color and tenderness of the final product. Sucrose is a simple carbohydrate whose structure

4914-509: The main kitchen. This section of the kitchen is in charge of making pastries, desserts, and other baked goods. Oliebol An oliebol ( Dutch pronunciation: [ˈoːlibɔl] ; plural oliebollen ; West Frisian : oaljebol or oaljekoek ; see more below ) is a Dutch beignet , a variety of doughnut or fried dough that is traditionally eaten on New Year's Eve . People often eat it with raisins baked inside and with powdered sugar on top. Another variation

4992-403: 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 . 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

5070-481: The other hand, overmixing results in long gluten strands that toughen the pastry. In other types of pastry such as Danish pastry and croissants , the characteristic flaky texture is achieved by repeatedly rolling out a dough similar to yeast bread dough, spreading it with butter, and folding it to produce many thin layers. Pastry chefs use a combination of culinary ability and creativity for baking, decoration, and flavoring with ingredients. Many baked goods require

5148-503: The other, began to appear in home-shopping catalogues". 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 . Doughnut holes are small, bite-sized doughnuts that were traditionally made from

5226-463: The period between December 21 and January 2 where such baked goods were used. It has also been speculated that they were introduced to the Netherlands in the 15th century by Portuguese Sephardi Jewish immigrants; the food being related to the Jewish sufganiyah traditionally eaten on Hanukkah . The earliest discovered recipe of oliekoecken ("oil cookies", the direct precursor of the oliebol) came from

5304-530: The plays of Aristophanes , written in the 5th century BC, there is mention of sweetmeats, including small pastries filled with fruit. Roman cuisine used flour, oil, and water to make pastries that were used to cover meats and fowls during baking in order to keep in the juices, but the pastry was not meant to be eaten. A pastry that was meant to be eaten was a richer pastry that was made into small pastries containing eggs or little birds and that were often served at banquets. Greeks and Romans both struggled in making

5382-637: The region: bombolini fritti , ficattole , bignoli , frittoli / fritole / fritule , sgabei , bignet , panzanelle , coccoli , zonzelle , donzelle , etc. In the region of Istria , which is shared by the countries of Italy , Croatia and Slovenia , a variation of this dish is called fritole , fritule and blinci . In Serbia they are called krofne . In Portugal they are called sonhos ('dreams'). In Indonesia , they are known locally as roti goreng . Also, in Ghana , West Africa , they are known locally as bofrot or bofflot , and in

5460-427: The renaturation of the whey proteins. If the crosslinking of the sulfide groups does not occur, the whey proteins can rebond and weaken the gluten network. Water is a necessary ingredient in the production of doughnuts because it activates the other ingredients, allowing them to perform their functions in building the doughnut's structure. For example, sugar and salt crystals must be dissolved in order for them to act in

5538-579: The rival "Woordenboek der Nederlandsche taal" didn't include it until 1896, stating that "oliekoek" is a more commonly used term, but a major shift in usage occurred: from the early twentieth century the word "oliebol" became the popular word, while "oliekoek" was no longer in use. A very similar type of oliebol can also be found in the Walloon part of Belgium, Brussels and northern France . Croustillons are deep fried dough balls served hot and liberally sprinkled with powdered sugar. They are usually served in

5616-703: The salts in water are derived from varying minerals. As an ingredient, "salt is added to enhance the flavour of cakes and breads and to ‘toughen up’ the soft mixture of fat and sugar." If relatively soft water is being used, more salt should be added in order to strengthen the gluten network of the dough, but if not enough salt is added during the baking process, the flavor of the bread will not be appealing to consumers. Doughnuts are unhealthful, though some are less so than others. 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. Steps to improve

5694-457: The south of Benin , in the Fon language as yovodocon , i.e. 'white man's dumplings'. In Nigeria , they are known as ' puff puff' . In Iceland they're known as Ástarpungar ('love balls'). In Zambia they're known as Chitumbuwa ('fritters'). Oliebollen are a variety of dumpling made by using an ice cream scoop or two spoons to scoop a certain amount of dough and dropping the dough into

5772-404: 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. The name oly koeks was almost certainly related to the oliekoek :

5850-501: The title "How to make Hertfordshire Cakes, Nuts and Pincushions”, in The Country Housewife’s Family Companion by William Ellis. 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 , the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions for

5928-486: The viscosity and the elasticity. The viscosity coefficient and the flow index are unique to the type of dough being analyzed, while the tangential stress and the shear rate are measurements which depend on the type of force being applied to the dough. Nom kong (នំបុ័ងកង់), the traditional Cambodian doughnut, is named after its shape – the word ‘កង់’ (pronounced kong in Khmer) literally means “wheel”, whilst nom (‘នំបុ័ង’)

6006-479: The west, which are generally much sweeter. Different kinds of pastry doughs are made by utilizing the natural characteristics of wheat flour and certain fats. When wheat flour is mixed with water and kneaded into plain dough, it develops strands of gluten, which are what make bread tough and elastic. In a typical pastry, however, this toughness is unwanted, so fat or oil is added to slow down the development of gluten. Pastry flour can also be used, since it typically has

6084-468: Was not until about the mid-16th century that actual pastry recipes began appearing. These recipes were adopted and adapted over time in various European countries, resulting in the myriad pastry traditions known to the region, from Portuguese " pastéis de nata " in the west to Russian " pirozhki " in the east. The use of chocolate in pastry-making in the west, so commonplace today, arose only after Spanish and Portuguese traders brought chocolate to Europe from

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