{
 "id": "glazed-raised",
 "type": "donut",
 "names": {
  "name": "Glazed raised",
  "aliases": [
   "raised glazed",
   "yeast glazed",
   "the glazed",
   "plain glazed"
  ],
  "said": "Ask for a glazed and nobody asks which kind. It means this one."
 },
 "region": [
  "us"
 ],
 "facets": {
  "dough": "yeast",
  "finish": "glazed"
 },
 "text": {
  "what": "A ring of yeast dough, proofed until it is full of gas, fried about two and a half minutes, then dragged through a thin sugar glaze while it is still hot enough to melt it. The glaze sets into a shell you can hear. Yeast-raised rings run larger and taller than cake rings and average around 38 grams apiece.",
  "story": "The raised ring is the older idea and the harder one to run. Dutch settlers brought olykoek — oil cake — to New Amsterdam in the early eighteenth century, balls of sweetened dough fried in hog fat; Washington Irving put them in print in 1809 as \"dough-nuts, or oly koeks\". The hole arrives in the middle of the nineteenth century, credited by long habit to Hanson Gregory, a New England sailor who said he punched one out with a tin pepper box in 1847 at sixteen because the middles came out raw.\n\n*Tradition holds —* that the hole was about heat reaching the centre. Culinary historian Linda Civitello writes that the hole made doughnuts cook faster; food writer Michael Krondl reckons the ring shape came off recipes that called for a jumble, a ring-shaped cookie already on the table. By 1870 a cutter with two concentric circles was on sale and the argument stopped mattering to anyone but historians.\n\nWhen shops automated in the 1920s the raised dough lost ground: it needs time to rise and it is harder to handle, so machinery and baking soda pushed bakers toward cake. The raised ring survived because it is the one people mean.",
  "how": "Mix a lean, sweet dough with baker's yeast. Let it rise, sheet it, cut rings, then proof the cut rings again in a warm box until they are light enough to float. Fry about 150 seconds at 182 to 190 °C, turning once. Glaze hot: a thin syrup of powdered sugar and water or milk goes on within a minute of the fryer, so it soaks the crust and sets clear.",
  "today": "Every shop in the country sells it and most sell nothing else in that volume. A raised ring goes stale faster than a cake ring, which is why a shop that opened at four in the morning tells you so, and why the tray at noon is not the tray at six."
 },
 "kin": [
  {
   "to": "cake-donut",
   "as": "The other half of the argument: same fryer, different lift, different mouth.",
   "rel": "contrast"
  },
  {
   "to": "yeast-raise",
   "as": "What makes it rise, and the reason the shop was working at two in the morning.",
   "rel": "kitchen"
  },
  {
   "to": "glaze-table",
   "as": "Where it gets the shell, seconds after it leaves the fat.",
   "rel": "kitchen"
  },
  {
   "to": "hole",
   "as": "The part that isn't there, and the part they sell you in a bag.",
   "rel": "term"
  },
  {
   "to": "donut-holes",
   "as": "The middles, fried and sold by the bag.",
   "rel": "donut"
  },
  {
   "to": "maple-bar",
   "as": "The same dough, cut in a bar and iced instead of glazed.",
   "rel": "donut"
  },
  {
   "to": "socal-pink-box",
   "as": "The shop style that sells this one by the dozen before dawn.",
   "rel": "style"
  },
  {
   "to": "cake-against-raised",
   "as": "Why the two doughs split the case, and the numbers underneath.",
   "rel": "story"
  },
  {
   "to": "hot-now",
   "as": "What a chain built out of glazing this exact donut in front of you.",
   "rel": "term"
  }
 ],
 "sources": [
  "s:wp-doughnut",
  "s:wp-cake-doughnut",
  "s:wp-doughnut-shop",
  "s:fdc-sr-legacy"
 ],
 "provenance": {
  "default": {
   "tier": "cited",
   "source": "s:wp-doughnut"
  },
  "fields": {
   "names.said": {
    "tier": "tradition"
   },
   "text.today": {
    "tier": "inference",
    "note": "the staling point reasons from the raised dough's water and structure; the hours are what shops post"
   },
   "profile": {
    "tier": "harvested",
    "source": "s:fdc-sr-legacy"
   }
  }
 },
 "schema": 1,
 "confidence": "high",
 "updated": "2026-09-16",
 "profile": {
  "dough": "yeast",
  "finish": "glazed",
  "kind": "usda",
  "leaven": null,
  "serving_g": 64.0,
  "kcal": 269.4,
  "sugar_g": 14.6,
  "fat_g": 14.5,
  "sat_fat_g": 6.0,
  "carb_g": 30.7,
  "sodium_mg": 202.2,
  "ingredients": [],
  "flour_rank": null,
  "sugar_rank": null,
  "fat_rank": null,
  "egg_rank": null,
  "maker": null,
  "town": null,
  "state": null,
  "source": "s:fdc-sr-legacy",
  "url": "https://fdc.nal.usda.gov/food-details/172758/nutrients",
  "accessed": "2026-09-17",
  "note": "USDA SR Legacy 172758, \"Doughnuts, yeast-leavened, glazed, enriched (includes honey buns)\", published per 100 g and scaled here to the portion USDA itself lists as \"doughnut medium (approx 3-3/4\" dia)\" — 64 g. No ingredient list is published for these generic rows, so the ingredient ranks are null. A shop's own donut is not this donut; this is the closest published measurement of the kind."
 },
 "images": [
  {
   "file": "glazed-raised/glazed-raised-02023-0563-hot-doughnuts.jpg",
   "source": "commons",
   "title": "File:02023 0563 Hot doughnuts.jpg",
   "url": "https://upload.wikimedia.org/wikipedia/commons/f/f5/02023_0563_Hot_doughnuts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=original",
   "page_url": "https://commons.wikimedia.org/wiki/File%3A02023_0563_Hot_doughnuts.jpg",
   "license": "CC BY-SA 4.0",
   "license_url": "https://creativecommons.org/licenses/by-sa/4.0/",
   "author": "Silar",
   "credit": "Own work",
   "alt": "Hot Doughnuts",
   "date": "2023-09-17 12:55:36",
   "primary": true,
   "sha256": "427c741de1dfd55fa9a5e66788f261e6cc0ec85a941f7c3a38c3c7ea0da8ad8a"
  }
 ],
 "blurb": "A ring of yeast dough, proofed until it is full of gas, fried about two and a half minutes, then dragged through a thin sugar glaze while it is still hot enough to melt it. The glaze sets into a shell you can hear.",
 "region_terms": [
  {
   "key": "us",
   "name": "The United States",
   "state": null,
   "note": "use when a node belongs to the whole country"
  }
 ],
 "kin_out": [
  {
   "to": "cake-donut",
   "type": "donut",
   "name": "Cake donut",
   "as": "The other half of the argument: same fryer, different lift, different mouth.",
   "rel": "contrast"
  },
  {
   "to": "yeast-raise",
   "type": "kitchen",
   "name": "The raise",
   "as": "What makes it rise, and the reason the shop was working at two in the morning.",
   "rel": "kitchen"
  },
  {
   "to": "glaze-table",
   "type": "kitchen",
   "name": "The glaze table",
   "as": "Where it gets the shell, seconds after it leaves the fat.",
   "rel": "kitchen"
  },
  {
   "to": "hole",
   "type": "term",
   "name": "The hole",
   "as": "The part that isn't there, and the part they sell you in a bag.",
   "rel": "term"
  },
  {
   "to": "donut-holes",
   "type": "donut",
   "name": "Donut holes",
   "as": "The middles, fried and sold by the bag.",
   "rel": "donut"
  },
  {
   "to": "maple-bar",
   "type": "donut",
   "name": "Maple bar",
   "as": "The same dough, cut in a bar and iced instead of glazed.",
   "rel": "donut"
  },
  {
   "to": "socal-pink-box",
   "type": "style",
   "name": "The Southern California pink box",
   "as": "The shop style that sells this one by the dozen before dawn.",
   "rel": "style"
  },
  {
   "to": "cake-against-raised",
   "type": "story",
   "name": "Cake against raised",
   "as": "Why the two doughs split the case, and the numbers underneath.",
   "rel": "story"
  },
  {
   "to": "hot-now",
   "type": "term",
   "name": "Hot now",
   "as": "What a chain built out of glazing this exact donut in front of you.",
   "rel": "term"
  }
 ],
 "source_list": [
  {
   "id": "s:wp-doughnut",
   "kind": "web",
   "title": "Doughnut — Wikipedia",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Doughnut",
   "accessed": "2026-09-16",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:wp-cake-doughnut",
   "kind": "web",
   "title": "Cake doughnut — Wikipedia",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Cake_doughnut",
   "accessed": "2026-09-16",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:wp-doughnut-shop",
   "kind": "web",
   "title": "Doughnut shop — Wikipedia",
   "publisher": "Wikipedia",
   "url": "https://en.wikipedia.org/wiki/Doughnut_shop",
   "accessed": "2026-09-16",
   "license": "CC BY-SA 4.0"
  },
  {
   "id": "s:fdc-sr-legacy",
   "kind": "data",
   "title": "FoodData Central, SR Legacy — doughnut foods",
   "publisher": "U.S. Department of Agriculture, Agricultural Research Service",
   "url": "https://fdc.nal.usda.gov/",
   "accessed": "2026-09-17",
   "license": "Public domain (U.S. government work)",
   "note": "SR Legacy CSV bundle 2018-04; the nine doughnut rows last updated 2019-04-01. Values per 100 g, with USDA's own portion weights."
  }
 ],
 "tiers": {
  "text.what": {
   "tier": "cited",
   "source": "s:wp-doughnut"
  },
  "text.story": {
   "tier": "cited",
   "source": "s:wp-doughnut"
  },
  "text.how": {
   "tier": "cited",
   "source": "s:wp-doughnut"
  },
  "text.today": {
   "tier": "inference",
   "note": "the staling point reasons from the raised dough's water and structure; the hours are what shops post"
  }
 },
 "primary_image": {
  "file": "glazed-raised/glazed-raised-02023-0563-hot-doughnuts.jpg",
  "source": "commons",
  "title": "File:02023 0563 Hot doughnuts.jpg",
  "url": "https://upload.wikimedia.org/wikipedia/commons/f/f5/02023_0563_Hot_doughnuts.jpg?utm_source=commons.wikimedia.org&utm_campaign=imageinfo&utm_content=original",
  "page_url": "https://commons.wikimedia.org/wiki/File%3A02023_0563_Hot_doughnuts.jpg",
  "license": "CC BY-SA 4.0",
  "license_url": "https://creativecommons.org/licenses/by-sa/4.0/",
  "author": "Silar",
  "credit": "Own work",
  "alt": "Hot Doughnuts",
  "date": "2023-09-17 12:55:36",
  "primary": true,
  "sha256": "427c741de1dfd55fa9a5e66788f261e6cc0ec85a941f7c3a38c3c7ea0da8ad8a"
 },
 "tag_facts": [],
 "recognition_facts": [],
 "acclaim": 0,
 "kin_in": [
  {
   "from": "socal-pink-box",
   "type": "style",
   "name": "The Southern California pink box",
   "as": "The item the box is built around.",
   "rel": "donut"
  },
  {
   "from": "southern-hot-now",
   "type": "style",
   "name": "The hot light",
   "as": "The item.",
   "rel": "donut"
  },
  {
   "from": "apple-fritter",
   "type": "donut",
   "name": "Apple fritter",
   "as": "Same dough, torn instead of cut.",
   "rel": "donut"
  },
  {
   "from": "bear-claw",
   "type": "donut",
   "name": "Bear claw",
   "as": "Sweeter, richer dough than the ring.",
   "rel": "contrast"
  },
  {
   "from": "bismarck",
   "type": "donut",
   "name": "Bismarck",
   "as": "Same dough, hole instead of filling.",
   "rel": "donut"
  },
  {
   "from": "cake-donut",
   "type": "donut",
   "name": "Cake donut",
   "as": "The other half of the argument: same fryer, different lift, different mouth.",
   "rel": "contrast"
  },
  {
   "from": "donut-holes",
   "type": "donut",
   "name": "Donut holes",
   "as": "The ring the hole came out of.",
   "rel": "donut"
  },
  {
   "from": "french-cruller",
   "type": "donut",
   "name": "French cruller",
   "as": "Neither yeast nor powder — this one is lifted by steam alone.",
   "rel": "contrast"
  },
  {
   "from": "maple-bar",
   "type": "donut",
   "name": "Maple bar",
   "as": "Same dough, different cut and finish.",
   "rel": "donut"
  },
  {
   "from": "spudnut",
   "type": "donut",
   "name": "Spudnut",
   "as": "What it is, under the potato.",
   "rel": "donut"
  },
  {
   "from": "day-old-rack",
   "type": "kitchen",
   "name": "Day-old",
   "as": "Stales first.",
   "rel": "donut"
  },
  {
   "from": "glaze-table",
   "type": "kitchen",
   "name": "The glaze table",
   "as": "What goes across it.",
   "rel": "donut"
  },
  {
   "from": "hand-cut",
   "type": "kitchen",
   "name": "Cutting by hand",
   "as": "What the bench is for.",
   "rel": "donut"
  },
  {
   "from": "proof-box",
   "type": "kitchen",
   "name": "The proof box",
   "as": "What is in there.",
   "rel": "donut"
  },
  {
   "from": "the-fryer",
   "type": "kitchen",
   "name": "The kettle",
   "as": "Longer in the fat, and carries more of it.",
   "rel": "donut"
  },
  {
   "from": "yeast-raise",
   "type": "kitchen",
   "name": "The raise",
   "as": "What comes out of it.",
   "rel": "donut"
  },
  {
   "from": "bobs-donuts",
   "type": "place",
   "name": "Bob's Donuts and Pastries",
   "as": "What the challenge donut is a very large one of.",
   "rel": "donut"
  },
  {
   "from": "national-donut-day",
   "type": "event",
   "name": "National Donut Day",
   "as": "What gets given away.",
   "rel": "donut"
  },
  {
   "from": "day-old",
   "type": "term",
   "name": "Day-old",
   "as": "Which ones go first.",
   "rel": "donut"
  },
  {
   "from": "olykoek",
   "type": "term",
   "name": "Olykoek",
   "as": "What it became.",
   "rel": "donut"
  },
  {
   "from": "cake-against-raised",
   "type": "story",
   "name": "Cake against raised",
   "as": "The raised side.",
   "rel": "donut"
  }
 ]
}