Draft:Cake doughnut

A cake doughnut or donut (/ˈdoʊnət/) is a type of ring doughnut made from a special type of cake batter. Yeast-raised ring doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%. Cake doughnuts do 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, and they typically weigh between 24 and 28 g (0.85 and 0.99 oz).

Cake doughnuts can 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. Yeast 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.^[1]

History

Cake doughnuts first appeared in American cookbooks in the 1830s. In France during World War I, cake doughnuts became even more popular after the women served them to American soldiers at Salvation Army canteens.^[2]

References

^ Masibay, Kimberly Y. (May 2008). "Taking Control of Gluten". Food Science. Fine Cooking. No. 92. Taunton Press. pp. 80–81. ISSN 1072-5121. Archived from the original on 29 August 2022. Retrieved 29 August 2022.
^ Preston, Marguerite (2016-04-26). "You're Either a Cake Doughnut Person or a Yeast One". Bon Appétit. Retrieved 2024-11-05.

[FineCooking-1] Masibay, Kimberly Y. (May 2008). "Taking Control of Gluten". Food Science. Fine Cooking. No. 92. Taunton Press. pp. 80–81. ISSN 1072-5121. Archived from the original on 29 August 2022. Retrieved 29 August 2022.

[2] Preston, Marguerite (2016-04-26). "You're Either a Cake Doughnut Person or a Yeast One". Bon Appétit. Retrieved 2024-11-05.

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