Beeswing wrote:

x-no-archive: yes

MH wrote:

Nope, yeast donuts are baked while cake donuts are deep fried.

Boy, isn't that counterintuitive!

And it isn't true. Doughnuts are fried. Yeast or raised donuts are the
lighter ones and they're proofed to raise in a warming cabinet in most
doughnut shops. When they've raised enough, they're dumped into hot
oil to fry. Normal temp is 360F to 370F.

Cake doughnuts are finished in two main ways. They're usually based on
baking powder to get the small bit of raise they show. They can be
baked or fried. Baked ones are rare. There are yeast-leavened cake
doughnuts, but not very common.

There are home-use cake doughnut bakers that I've seen in stores but
never tried. They look like those little sandwich presses where the
top closes down over a measured amount of batter. The machine shapes
and bakes it.

Pastorio