Sugar, M. Batter, R. Glaze, S. Hole, P.
In this paper, we explore the intricate relationship between doughnuts and homological algebra. Using topology, we classify doughnuts according to their number of holes and investigate the homological properties of their frosting. Our research reveals that doughnuts, much like algebraic structures, come in various shapes and sizes, each with their own unique topological invariants. Furthermore, we show that the act of consuming a doughnut can be seen as a homotopy equivalence class of loops, shedding new light on the properties of donut glazing. Our findings may have implications for the future of both confectionery and algebraic research, as we continue to delve deeper into the mysteries of doughnut homology.