Donut

Keep them in an airtight container at room temperature and eat them within a day or two; refrigeration can make the dough go stale faster. Doughnuts with cream or another perishable filling should be refrigerated.

Yes. Freeze them in a sealed bag or container, ideally before adding icing or filling, for up to two months. Defrost at room temperature; warm briefly in a low oven if you want to bring back a little softness.

Aim for 175 °C and fry in small batches so the oil temperature stays steady. Turn them once, cooking until golden on both sides; oil that is too cool makes them greasy, while oil that is too hot browns the outside before the centre cooks.

Let the doughnut cool, then make a small hole in the side with a skewer or narrow knife. Pipe in jam with a piping bag fitted with a plain nozzle, stopping when the doughnut feels plump but not stretched.

Coffee or tea balances the sweetness, while a plain or lightly glazed doughnut also goes well with fresh berries. Jam-filled doughnuts are often finished with a dusting of icing sugar.

Yeast doughnuts are made with a risen dough, so they tend to be light and airy; cake doughnuts use a chemically leavened batter or dough and have a closer, more crumbly texture. Both can be fried, though cake doughnuts are often shaped with a ring mould.

A doughnut commonly weighs around 50–80 g, though filled or oversized ones can be heavier. A 60 g portion provides about 400 kcal per 100 g, scaled to the portion.