Pastry vs. Doughnut

Pastrynoun

A baked food group which contains items made from flour and fat pastes such as pie crust; also tarts, bear claws, napoleons, puff pastries, etc.

Pastrynoun

(uncountable) The type of light flour-based dough used in pastries.

Pastrynoun

(obsolete) The place where pastry is made.

Pastrynoun

The act or art of making pastry.

Pastrynoun

The place where pastry is made.

Pastrynoun

Articles of food made of paste, or having a crust made of paste, as pies, tarts, etc.

Pastrynoun

a dough of flour and water and shortening

Pastrynoun

any of various baked foods made of dough or batter

Pastry

Pastry is a dough of flour, water and shortening (solid fats, including butter or lard) that may be savoury or sweetened. Sweetened pastries are often described as bakers' confectionery.

Doughnutnoun

A deep-fried piece of dough or batter, commonly of a toroidal (a ring doughnut) shape, often mixed with various sweeteners and flavourings; or flattened sphere (a filled doughnut) shape filled with jam, custard or cream.

Doughnutnoun

Anything in the shape of a torus.

Doughnutnoun

(North America) A peel-out or skid mark in the shape of a circle; a 360-degree skid.

Doughnutnoun

A spare car tyre, usually stored in the boot, that is smaller than a full-sized tyre and is only intended for temporary use.

Doughnutnoun

A small cake (usually sweetened) fried in a kettle of boiling lard.

Doughnutnoun

a toroidal shape;

Doughnutnoun

a small ring-shaped friedcake

Doughnut

A doughnut or donut (IPA: ) is a type of leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.