Donut
Limited nutritional benefit
Deep-fried yeast dough ring coated in a sugar glaze.
A glazed donut is a ring of soft, sweet yeast dough made with milk, egg and butter, deep-fried in oil and dipped in a thin sugar glaze while still warm. It is high in fat from the frying oil and high in sugar and refined flour, with little protein; one medium donut of about 65 g has around 275 kcal. A donut hole of about 15 g has around 65 kcal.
Macronutrients Distribution
Basic Nutritional Info
| Nutrient | Value | DV |
|---|---|---|
| Protein | 6.1g | 10.9% |
| Fat | 23g | 32.9% |
| Carbs | 48g | 16.0% |
| Simple Sugars | 16.8g | Estimate |
| Complex Carbs | 29.1g | Estimate |
| Fiber | 2.1g | 8.4% |
| Water | 22g | 0.9% |
| Calories | 421 | 18.7% |
Glycemic Index
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Fatty Acids Composition
| Fatty Acid | Amount | Unit | DV |
|---|---|---|---|
| Saturated | 6.5 | g | 32.5% |
| Monounsaturated | 5.67 | g | 22.7% |
| Polyunsaturated | 9.44 | g | 72.6% |
| Omega-3 | 2.832 | g | Estimate |
| DHA | 6 | mg | 0.7% |
| Omega-6 | 6.608 | g | Estimate |
| Trans | 0.11 | g | 5.5% |
Antioxidants
Antioxidants (e.g. vitamin C, vitamin E, selenium, polyphenols, carotenoids) help protect cells from oxidative stress and support health. They are found in fruits, vegetables, nuts, and some animal products.
Compounds with antioxidant activity. Vitamin C, E and selenium are included when present in the product.
| Compound | Amount | Unit |
|---|---|---|
| Vitamin C | 0 | mg |
| Vitamin E | 1.08 | mg |
| Selenium | 17 | mcg |
Vitamins
| Vitamin | Amount | Unit | DV |
|---|---|---|---|
| vitamin A | 49.2 | mcg | 5.5% |
| vitamin B1 | 0.113 | mg | 9.4% |
| vitamin B2 | 0.118 | mg | 9.1% |
| vitamin B3 | 0.713 | mg | 4.5% |
| vitamin B6 | 0.04 | mg | 2.4% |
| vitamin B9 | 23.7 | mcg | 5.9% |
| vitamin B12 | 0.176 | mcg | 7.3% |
| vitamin C | 0.001 | mg | 0.0% |
| vitamin D | 0.166 (7 IU) | mcg | 1.1% |
| vitamin E | 1.08 | mg | 7.2% |
| vitamin K | 19.9 | mcg | 16.6% |
Minerals
| Mineral | Amount | Unit | DV |
|---|---|---|---|
| calcium | 43 | mg | 4.3% |
| iron | 0.642 | mg | 3.6% |
| magnesium | 12.9 | mg | 3.2% |
| phosphorus | 86.9 | mg | 12.4% |
| potassium | 98.6 | mg | 3.8% |
| sodium | 207 | mg | 9.0% |
| zinc | 0.547 | mg | 5.0% |
| copper | 0.075 | mg | 8.3% |
| manganese | 0.275 | mg | 12.0% |
| selenium | 17 | mcg | 30.9% |
Essential Amino Acids
| Amino Acid | Amount | Unit | DV | DIAAS |
|---|---|---|---|---|
| Histidine | 145 | mg | 20.7% | 103% |
| Isoleucine | 248 | mg | 17.7% | 94% |
| Leucine | 461 | mg | 16.9% | 85% |
| Lysine limiting | 256 | mg | 12.2% | 60% |
| Methionine | 240 | mg | 22.9% | 118% |
| Phenylalanine | 520 | mg | 29.7% | 143% |
| Threonine | 203 | mg | 19.3% | 92% |
| Tryptophan | 77 | mg | 27.5% | 132% |
| Valine | 300 | mg | 16.5% | 85% |
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Values per 100 g
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Allergens
Recipe
See full recipeIngredients
- All-purpose flour 250 g
- Whole milk, lukewarm 170 ml
- Sugar 30 g
- Instant yeast 5 g
- Egg 1 large
- Unsalted butter, softened 30 g
- Salt 1/2 tsp
- Vegetable oil, for frying 1 liter
- Powdered sugar 150 g
- Vanilla extract 1/2 tsp
Instructions
- 1
Mix 125 ml of the milk with the sugar and yeast, then add the flour, egg and salt and knead for 5 minutes.
- 2
Knead in the soft butter a little at a time for 5 more minutes until the dough is smooth, then cover and let it rise for 60 minutes until doubled.
- 3
Roll the dough 1.5 cm thick, cut 8 rings with an 8 cm cutter and a 3 cm cutter for the holes, and let them rise on floured baking paper for 30 minutes.
- 4
Heat the oil in a deep pot to 175C.
- 5
Fry the donuts and holes a few at a time for about 1 minute per side until golden, then drain on a rack.
- 6
Whisk the powdered sugar with the remaining 45 ml milk and the vanilla until smooth.
- 7
Dip the warm donuts into the glaze, turn to coat, and let the glaze set on a rack for 10 minutes.