FIELD: food industry.
SUBSTANCE: invention relates to a doughnut ready for consumption and to its production method. In the process of doughnut production one applies a fat coating (containing 20 - 100 wt % of fat) on the surface of a doughnut untreated or incompletely ready for consumption for ensuring fat content equal to 2-8% of the doughnut weight. The doughnut coated with fat contacts 120-300°C overheated vapour having pressure equal to 0.15 - 0.95 of saturated water vapour pressure during 0.3-15 minutes. The cooked dough of the doughnut ready for consumption has fat content equal to 3 - 14 wt %.
EFFECT: method allows to produce a doughnut with lower fat content and may by used for substitution of cooking methods wherein one uses a large quantity of fat.
11 cl, 6 ex
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