Ring doughnuts are made by joining the ends of a long, thin piece of dough into a ring or by using a doughnut cutter, which perfectly cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole from dough removed from the center. This smaller piece of dough can be cooked or re-added to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and molded into a torus until the center breaks to form a hole. Or, a doughnut depositor can be used to place a circle of liquid dough (batter) into the deep fryer. Doughnuts can be made from a yeast-based dough for more puffy doughnuts or a special type of cake batter. Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but they have extra fat in the batter before frying. Cake doughnuts are fried for about 90 seconds at about 190 °C to 198 °C, turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 °C to 190 °C. Cake doughnuts normally weigh between 24 g and 28 g, whereas yeast-raised doughnuts normally are 38 g and are mostly larger when finished. Some types of cake doughnuts are also baked, as opposed to fried, which greatly reduces the fat content.