What does doughnut dough contain less of compared to sweet dough?

Doughnut dough is characterized by having a lower quantity of fat, eggs, and sugar compared to sweet dough. This is because doughnut recipes typically prioritize a lighter texture and a specific crispness, which can be achieved with a leaner formulation. Sweet dough is rich in ingredients like butter, sugar, and eggs, which contribute to its sweet flavor and tender crumb, making it ideal for pastries like brioche or coffee cakes.

In contrast, doughnut dough balances flavor and frying characteristics, requiring less sugar to avoid over-sweetening when glazed or coated after frying. Similarly, it uses less fat and fewer eggs to maintain a structure that supports frying while achieving a golden, airy texture. This distinction allows doughnut dough to maintain its integrity and fry correctly, contrasting with the richer formulation of sweet dough that is more suited to baked pastries.