There are two main types of donuts: cake and yeast. While cake donuts have a denser, cake-like texture, yeast donuts are lighter and stretchier due to the leavening agent used.

Yeast donuts are made with eggs, butter, flour, sugar, milk, salt, and yeast. They’re prepared by mixing, kneading, and proofing the dough before frying until golden brown.

Their airy and puffy texture is a result of the kneading process. These moist, slightly chewy donuts can be filled with cream or jelly, or simply enjoyed as a classic glazed donut.

Cake donuts are made with eggs, butter, flour, sugar, milk, salt, and baking powder. They are lightly mixed and not kneaded or proofed, so they cook much faster than yeast donuts.

They’re softer and less chewy, too, sometimes with a very lightly crunchy exterior. Additionally, since they’re denser, cake donuts can hold a thicker glaze and toppings.