Rings Ring doughnuts are formed by joining the ends of a long, skinny piece of dough into a ring or by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole from dough removed from the center. This smaller piece of dough can be cooked or added back to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough (batter) directly into the fryer. There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts or made from a special type of cake batter. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but they have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 °C to 198 °C, turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 °C to 190 °C. Cake doughnuts typically weigh between 24 g and 28 g, whereas yeast-raised doughnuts average 38 g and are generally larger when finished. Holes Doughnut holes are small spheres that are made from the dough taken from the center of ring doughnuts or made to look as if they are. Doughnut sellers saw the opportunity to market "holes" as a novelty, as if they were the portions cut out to make the ring. Similar to standard doughnuts, doughnut holes may be topped with confections, such as glaze or powdered sugar. Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut. Consequently, they are considerably smaller than a standard doughnut and tend to be spherical. Originally, most varieties of doughnut holes were derivatives of their ring doughnut (yeast-based dough or cake batter) counterparts. Commercially made doughnut holes are not made by cutting out the central portion of a ring doughnut, but instead by dropping a small ball of dough into hot oil from a specially shaped nozzle. This production method has allowed doughnut sellers to produce bite-sized versions of non-ring doughnuts, such as filled doughnuts, fritters and Dutchies, making the term "doughnut hole" somewhat of a misnomer for these varieties. Both doughnut holes and bite-sized doughnuts are almost exclusively referred to by brand names of the offering chains, such as "Munchkins" from Dunkin' Donuts and "Timbits" from Tim Hortons.