Guess what, it’s okay to use both! Purists would prefer “doughnut”, but “donut” has gained much popularity over the years. In fact, it is the preferred spelling in the US.

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While fried dough can be traced back as far as the Ancient Roman Empire, it is an American captain, Hanson Gregory, who is credited with the invention of modern doughnuts. During his time, doughnuts were mostly greasy blobs of dough with their centres only partially cooked, and as you can imagine, they were not very tasty. In fact, it was so unappealing that they were known as “sinkers” to sailors.

Gregory had an idea to lighten the sinkers by taking the sharp lid of a tin spice can and punching a hole in the middle, giving birth to the first-ever modern doughnut. It was fried through and the idea spread like wildfire among sailors and to the rest of the world!

While considered a cheap, popular snack in many parts of the world, making the rings delicious is no walk in the park. A good understanding of gluten, proofing and cooking (either in the fryer or the oven) is key. That is only one part of the equation. A lot boils down to having a good ratio of dough to glaze and filling.

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Doughnuts come in many shapes and forms! The mochi doughnut that is made with Japanese short-grain flour has gone viral recently and cemented its place on the menu of many popular restaurants, such as the famous Japanese chain Mister Donut. 

One that is closer to home is the kuih keria, also known as kuih gelang, which translates to bracelet cake. Made with sweet potatoes, these delicious treats are commonly found in stalls or warungs in Malaysia and are popular amongst locals for breakfast and afternoon tea.

Fresh is always good, and it also shouldn’t be too sweet or greasy. Texturally, doughnuts should be soft and fluffy with a little bit of chew. Most importantly, it should be irresistibly enjoyable! 

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