Which type of doughnut is likely to require resting before frying to optimize texture?

Yeast doughnuts require resting before frying to optimize their texture because they are made with a yeast-leavened dough. This resting period, also known as proofing, allows the yeast in the dough to ferment and produce carbon dioxide, which creates air pockets within the dough. As these air pockets expand, they help the doughnuts rise and contribute to a light, airy texture once fried. The resting time is crucial for developing flavor and ensuring that the doughnuts have the appropriate consistency and structure when frying.

In contrast, cake doughnuts are typically made with baking powder or baking soda as a leavening agent and do not require resting. They can be mixed and fried immediately, resulting in a denser texture. Rich doughnuts incorporate fat and sugar into the dough, which might not necessitate resting in the way yeast dough requires. Fritters generally consist of a batter rather than a dough that relies on yeast fermentation and therefore do not require a resting period.

By allowing yeast dough to rest, the baker ensures that the final product is light and fluffy, which is characteristic of a well-made yeast doughnut.