Just Enough To Leave You Scratching Your Head

[Ironclad Alibi]

I can remember as a kid back in the 1950s visiting the local dime store (McCrory's I think) where they had a donut making machine on the lunch counter. It was similar to, but smaller than and encased in glass, to the one in this video. I loved to watch it make the donuts, and then get a nice fresh, warm donut to eat.

[Pagan]

Cake donuts rise from being cooked in the oil. If I remember my food history right, I believe they were introduced in America by Dutch settlers.

Yeast donuts are allowed to rise (or rest) 'before' being cooked in oil. This is the type of donut most people are familiar with.

Couldn't have said it better myself.

Hey, there's more than that around in England. The local Sainsbury's to my office (central London) does custard filled (as I only found out today, due to a co-workers birthday).

Hmmmm. Apparently New Mexico isn't as backward as usually thought. Not only have I always seen yeast donuts, I've always seen cake donuts and filled donuts (custard and jelly). And, mmmmmm, the apple fritters from Bosa Donuts in Las Cruces. And sopapillas from just about anywhere.

You know, come to think of it, fried dough of any kind is good, m'kay?

[EricKei]

Most people don't use the cake part because your standard doughnut will be a cake doughnut

I've never actually been anywhere where "cake"style is the norm o_0>...and that's exactly why I knew the difference. Donut shops here carry 95% yeast-types, and refer to the others explicitly as "cake donuts". (Which means they have tons of donut holes/buttermilk drops to sell, too, nmmmmmmmrrghmmmy)

We basically have 3 basic kinds:

- standard (yeast)
- cake (duh)
- beginets (which are normally sold only in shops where that's the only "type" avaialable...ergo, people call them 'donuts' in said coffeshops...)

[Can I Help Your A$$?]

Maybe it's a Yeast Coast thing.

Don't forget the other kind: OLD FASHIONEDS!!! Are those even either? I imagine they're cake doughnuts.