Which ingredient is omitted or used in lesser amounts in doughnut dough compared to sweet bun dough?

In doughnut dough compared to sweet bun dough, sugar is typically omitted or used in lesser amounts. This distinction arises from the intended final product and its characteristics. Doughnuts, particularly those that are fried, often derive their sweetness from glazes, toppings, or fillings rather than from the dough itself. A well-made doughnut has a slightly less sweet base that allows the sugary coatings or toppings to shine through once the cooking is completed.

Sweet buns, on the other hand, are designed to have a sweeter flavor throughout the dough itself, contributing to their overall taste profile. This prevalent sweetness is important for sweet buns, which are typically enjoyed on their own without substantial toppings.

While flour, milk, and salt are all essential ingredients in both types of dough, the amount of sugar is what sets doughnut dough apart from sweet bun dough. Hence, understanding the role of sugar in these dough preparations clarifies why it is used differently in these two types of baked goods.