The Mathematically Perfect Doughnut Apparently Is From Domino’s. We’re Confused Too.
What makes a perfect doughnut? Like the age-old questions asking what makes a perfect matzo ball (floaters or sinkers?) or a perfect bagel (New York style or Montreal?), the debate over what makes the perfect doughnut is a heated one. Should it be a light and fluffy yeast doughnut or a thicker cake doughnut? Should it have cinnamon sugar, glaze or powdered sugar? Jelly filled, cream filled or filled with nothing but air, because there’s an appropriately sized hole in the middle? Let’s not even get started on the cruller. As luck would have it, a mathematician in England has just supposedly identified the mathematically perfect doughnut.
The Telegraph reports that Dr. Eugenia Cheng, Senior Lecturer of Pure Mathematics at the University of Sheffield, came up with a “squidgy to crispy ratio” to measure doughnuts and find the ideal one. If you’re wondering what “squidgy” means, you’re not alone. “Squidge” means to squash or crush, so the doughnut’s “squidginess” or “squidge factor” refers to how much it squashes in your mouth. (It’s also a completely endearing Britishism that makes us wish the English could describe all of our food.)
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