Doughnuts
A doughnut is a piece of sweetened dough, either yeast-leavened or cake-style (leavened with baking powder), that's deep-fried and then glazed, sugared, or filled. Yeast doughnuts are light and airy with an open crumb; cake doughnuts are denser and more tender, closer in texture to a muffin. Both show up in recipes not just as a finished treat but as an ingredient, most often in bread pudding, French toast casseroles, and trifle-style desserts.
Varieties
Yeast-raised doughnuts (glazed, jelly-filled, Boston cream) use a proofed dough and come out light with an open, stretchy crumb. Cake doughnuts (old-fashioned, cinnamon sugar) use baking powder instead of yeast, giving a denser, more crumbly texture. French crullers are made from choux pastry, piped into ridged rings, and have an eggy, custardy bite. Beignets are square, hole-less, and dusted heavily with powdered sugar rather than glazed.
Buying tips
Buy from a shop that fries in small batches throughout the day rather than one large morning batch; the glaze on doughnuts sitting out for hours turns dull and slightly gummy. For bread pudding or other baking uses, day-old doughnuts from the discount rack work better than fresh ones since they're already starting to firm up.
Substitutes
Brioche or challah bread, cubed — 1:1 by weight
Best swap for doughnut bread pudding recipes; both are enriched, slightly sweet doughs that soak up custard well without falling apart.
Store-bought cake doughnuts for yeast-raised (or vice versa) — 1:1
Interchangeable in most baked dessert recipes, but cake doughnuts hold their shape better in bread pudding while yeast doughnuts soak up more liquid.
Beignets — 1:1
Works in trifle or bread pudding recipes calling for glazed doughnuts; beignets are less sweet, so add an extra tablespoon of sugar per doughnut replaced.
Doughnut holes (munchkins) — 6:1
About six doughnut holes equal one standard-size doughnut by volume; useful when a recipe calls for chopped doughnut and only holes are on hand.
Storage
Store doughnuts at room temperature in a paper bag or loosely covered box for up to 2 days; plastic traps moisture and makes the glaze sweat. For longer storage, freeze in a single layer on a tray, then transfer to a freezer bag for up to 2 months and thaw uncovered at room temperature for about 20 minutes.
How to use
Beyond eating them plain, day-old doughnuts (slightly stale, not fresh) work best cubed into bread pudding or a French toast bake, since fresh ones turn mushy when soaked in custard. Glazed doughnuts also stand in for cake layers in quick trifles, and doughnut holes make an easy topping for ice cream sundaes.
What it pairs with
Classic with black coffee or cold milk, both of which cut through the sweetness. Cider doughnuts pair well with hot apple cider, and chocolate-glazed doughnuts work well split and filled with vanilla ice cream for an easy dessert sandwich.
Nutrition
A standard glazed yeast doughnut runs roughly 240-300 calories with 12-15 grams of fat, mostly from the frying oil and glaze. Cake doughnuts are similar in calories but slightly higher in fat since the denser dough absorbs more oil during frying.
FAQ
What's the real difference between cake and yeast doughnuts?
Yeast doughnuts rise from proofed dough and have a light, stretchy, open crumb; cake doughnuts use baking powder for lift and come out denser and more tender, similar to a muffin's texture.
Can stale doughnuts be used in recipes instead of thrown out?
Yes, day-old doughnuts are actually preferred for bread pudding and French toast bakes since their slightly dried-out texture soaks up custard without turning to mush the way fresh doughnuts do.
How long do doughnuts actually stay fresh?
Glazed and cake doughnuts are best within 24 hours of frying; after that the glaze starts to dull and the interior firms up, though they're still fine to eat for another day or two.
Do doughnuts freeze well?
Yes, unglazed and lightly glazed doughnuts freeze well for up to 2 months if frozen flat on a tray first, then bagged; heavily glazed or cream-filled ones get soggy on thawing.
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