in the kitchenThe kettle
also: the fryer · the vat · the flip
One kettle, two temperatures, and a pair of sticks.
A shallow open kettle of hot fat with a screen, where every donut in the shop is cooked, turned once, and lifted out.
The story Cited · wp-doughnut
The two doughs want different heat. Yeast-raised rings fry about 150 seconds at 182 to 190 °C and absorb more fat for it — around 25 percent by weight. Cake rings fry about 90 seconds at 190 to 198 °C, turning once, and run near 20 percent, with extra shortening already in the batter.
The numbers are not settled. Another account puts cake at 20 to 25 percent and yeast at 25 to 35, and commercial cake rings at 30 to 45 seconds at 191 °C. Neither cites a laboratory, and this project reports both rather than picking.
How it is done Cited · wp-doughnut
Drop, wait for the belt to show, flip with sticks, wait, lift onto the drain screen.
Today Cited · wp-doughnut
Every other decision in the shop is downstream of how many rings fit on the surface of the fat at once.
The particulars
| kind | fry |
|---|---|
| region | The United States |
| confidence | high · updated 2026-09-16 |
Who it runs with
Who talks about it
Where we got it
Where it came from: Cited a source we name · Harvested pulled from an open dataset · Tradition what the tradition says, hedged · Inference this project's reasoning · Field somebody stood there. This record as JSON.