The present invention addresses the problem of reducing oil absorption in a frying step during the production of doughnuts and thus providing doughnuts that retain the original taste and flavor of doughnuts, have a soft and waxy texture imparted thereto, and show a reduced content of the absorbed oil and an excellent palatability with favorable taste and texture. To solve this problem, doughnuts, which show reduced oil absorption and a waxy texture imparted thereto, are produced by, in the production of doughnuts comprising wheat flour and starch, using 5-90 parts by weight inclusive of a starch and/or a processed starch having a gelatinization starting temperature of 30-63°C inclusive relative to 100 parts by weight of the total amount of the wheat flour and starch.
