Doughnuts are usually deep fried from what kind of dough?

Doughnuts are usually deep fried from leavened dough.

Leavening gives the dough structure and helps produce the familiar light, airy texture of many yeast-raised doughnuts. In traditional recipes, yeast ferments sugars and releases carbon dioxide, causing the dough to rise before it enters the hot oil. The result is a browned exterior with a soft interior.

Not every doughnut uses the same formula. Yeast-raised doughnuts use biological leavening, while cake doughnuts are made from a thick, chemically leavened batter, often relying on baking powder or baking soda. Both are leavened, so “leavened dough” is the broad answer that fits the question.

The phrase “deep fried” describes the cooking method, not the dough type. Puff pastry is layered and depends on steam and butter for lift; shortcrust dough is crumbly and usually used for pies and tarts; unleavened dough lacks a rising agent. Doughnuts may be ring-shaped, filled or made into small holes, and toppings range from sugar to chocolate or maple glaze.