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The Science Behind Donuts

National Donut day started in 1938 as a fund raiser for Chicago’s The Salvation Army. They used this delicious treat to raise money for those in need during the great depression. Volunteers who handed out donuts to soldiers were known as Doughnut Dollies.

There are tons of deals and even many places handing out FREE donuts today but have you ever tried making them yourself?

The Science Behind Making Donuts:

Donuts are categorized by their leavening agent, dividing them into two groups. The difference in agent dramatically impacts the flavor and texture of your donut.

  • Cake Donuts – Leavened with sweet dough and baking powder making this donut dense and cake-like.

    • Example: Old fashioned Donut

  • Yeast Donuts – Leavened with sweet dough that was also fermented with yeast making these donuts lighter.

    • Example: Krispy Kreme glazed donut

Did you know yeast is made of living cells? When dry the cells are dormant but once you add water those cells activate and come to life. The cells then feed off of the simple sugars from starch and flour to stay alive. During this course the yeast cells produce carbon dioxide gas causing the dough to rise.


Click Here To See A Baker’s Yeast Under A Microscope: