Doughnut with chocolate icing industrially made

Keep it in an airtight container at room temperature and eat it promptly; refrigeration can make the dough dry and firm. If the icing is soft, store the doughnut in a single layer so it does not get squashed.

Yes. Freeze it in a sealed container, with baking paper between doughnuts, and thaw it at room temperature while still covered; the icing may look less glossy or become slightly sticky as it thaws.

Briefly microwave it for about 5 seconds, then check it; longer heating can melt the icing and make the dough greasy. For a crisper outside, warm it in a low oven at about 150 °C for a few minutes, watching that the icing does not run.

Coffee or tea balances its sweetness, while plain yoghurt or fresh berries make a less-sweet accompaniment. It also works as a simple dessert alongside sliced pears or strawberries.

“Iced” usually means a relatively thin layer of chocolate-flavoured icing on the surface; “coated” suggests a more complete chocolate covering. The terms can overlap, so the appearance and ingredient list are the best clues.

Wheat is usual in the dough, and recipes may also contain milk, egg or soya; chocolate ingredients can add further allergens. If you need to avoid an allergen, read the ingredient and allergen information on the individual product.