List of doughnut varieties

Traditional Polish pączki

The following is a list of doughnut varieties. Doughnuts are a type of fried dough food.

Variations and specialties by region

Traditional Berliner pastry

Oliebollen from Belgium and the Netherlands

The terms below constitute either names for different doughnut types created using local recipes, or for the local language translation of the term for an imported doughnut product.

• Argentina – Kreppel, also called tortas fritas (fried pastries), is a fried pastry or quick bread that was introduced by German immigrants, and is similar to the Berliner. Facturas are a popular baked doughnut found in every corner bakery. Other names that may be seen in bakeries are berlinesas and bolas de fraile ("monk's balls").
• Armenia – Ponchik, borrowed from Russian (and similar to Polish Pączki), is a deep-fried piece of dough shaped into a flattened sphere and filled with confiture or other sweet filling. Tukalik are similar to doughnut holes, and Armenian doughnuts are referred to as Chickies.
• Australia – besides traditional ring doughnuts, jam doughnuts are common in most bakeries.
• Austria – Austrian doughnut equivalents are called krapfen and resemble the Berliner. Especially popular during carnival season (Fasching), they are solid and usually filled with apricot jam (traditional) or vanilla cream (vanillekrapfen). They are made from sweet yeast dough fried in fat or oil, usually with a filling of marmalade, jam, chocolate, champagne, custard, mocha, or with no filling at all. They are usually topped with icing, powdered sugar, or conventional sugar.
• Azores – filhós, malasadas
• Belgium – Smoutebollen or croustillons are similar to Dutch Oliebollen but usually do not contain any fruit, except sometimes for apple chunks. They are typical carnival and fair snacks and are dusted with powdered sugar.
• Bohemia – obyčejné vdolky
• Bolivia – Buñuelos are a round fry bread.
• Brazil – Doughnuts are referred to as sonho, meaning "dream."

A stack of mekitsas with jam

• Brunei – kuih galang
• Bulgaria – ponichki, mekitsas
• Cameroon – puff puff
• Canada – Canadian doughnuts are usually similar to those in the United States. Other Canadian variants include the beaver tail, cruller, dutchie, Timbits, potato flour doughnuts, and Newfoundland's toutin. Maple bars – bar doughnuts with maple syrup-flavored icing — are also occasionally found in the US, especially in neighboring states, such as Ohio, Wisconsin and Michigan.
• Catalonia – bunyols, bunyols de vent, brunyols. Bunyols are a traditional Catalan pastry in the form of small balls or in a small doughnut-like shape. They can be sweet or savoury, but in their sweet form are similar to doughnuts. The American or German–style donut is called a berlina (berlines in the plural).
• Chile – Round fried filled doughnuts without holes are popular in Chile because of the large German community there. This doughnut is called a Berlin (plural Berlines). They may be filled with jam or with manjar, the Chilean version of dulce de leche.
• China – Although Chinese cuisine now features doughnut–type pastries borrowed from American and European kitchens, traditional pastries are somewhat different, often featuring thin, leathery dough surrounding plentiful mildly sweet or savory filling. Cantonese cuisine features an oval shaped pastry called Ngàuhleisōu (牛脷酥, lit. "ox–tongue pastry" due to its tongue-like shape). A similar food is called saa jung (沙翁), fried round dough balls with sugar sprinkled on top. A Shanghai dessert named 高力豆沙 is a variant of this, with oilier dough (originally made with egg white) and filled with red bean paste. Another variant uses thickened, lightly sweetened black sesame paste for filling and is sprinkled with sesame seeds. Other types are tikoy, zha gao, jin doi, chien doi, and zhá miàn quān. A salty variation are deep-fried doughnut sticks that are often quite oily, hence their Mandarin name, yóutiáo (油條, literally "oil strips"); in Cantonese, this doughnut–style pastry is called yàuhjagwái (油炸鬼); it is often served with congee, a traditional rice porridge.
• Colombia – buñuelos, roscas
• Corsica – fritelli

Kroštule

• Croatia – trijesce, primoštenske fritule, fritule, istarski cukarini, kroštule, krafne, krofna, krafna, or pokladnice (poklade meaning "carnival")
• Czech Republic – Koblihy or vdolky (without a hole) are usually filled with jam and dusted with sugar. Vdolky are not as high as koblihy. Bavorský vdolek or Bavorský koblih ("Bavarian doughnut") are baked and have jam and thick sour cream on top. ALso, cheregi.
• Denmark – The "Berliner" without a hole is available in bakeries across the country and are called Berliner like in Germany. Another variant without the filling is aebleskiver, normally eaten with powdered sugar and jam on the side.
• Finland – Munkki (without a hole), Berliininmunkki/piispanmunkki (no hole, sugar coating), donitsi (with a hole), munkkirinkilä.
• France – Beignets are sometimes described as a French doughnut, and are popular in New Orleans, Louisiana.
• Georgia – punchula
• Germany – Bismark, Berliner (Berliner Pfannkuchen), is a predominantly German and Central European doughnut made from sweet yeast dough fried in fat or oil, without a hole. The doughnuts are filled with jams, such as apricot, plum butter or rosehip jam. Varieties and other names are Obst Krapfen, Fastnachts, Faschingskrapfen, Nougatkrapfen, Vanillekrapfen, Kreppel, Powidlkrapfen, Apfelkrapfen, and Eierkuchen.
• Ghana – Bofrot
• Greece – Svingi, Thiples, Loukoumades, Loukoumathes. A doughnut-like snack called Loukoumas comes in two types, a crispy one shaped like the number 8, and a larger, softer one shaped like the number 0.
• Hawaii – A popular doughnut in Hawaii is the Malasada and Punahou Malasadas. They were brought to the Hawaiian Islands by early Portuguese settlers and are a variation on Portugal's filhós. They are small eggy balls of yeast dough, deep fried and coated in sugar.

Fánk

• Hungary – Fánk, a round doughnut or Bismark doughnuts (without a hole) and dusted with sugar, and Lángos, a flat fried bread made of yeast dough, served with sour cream and toppings like cheese, ham or chopped onions.
• Iceland – Kleinuhringir, Kleinur, Berlínarbollur and Ástarpungar. Ástarpungar traditionally contain raisins.
• India – Vadai are savoury rings of dough made from lentils that are popular in Tamil cuisine. They are not necessarily fried. Varieties of sweet doughnut-like pastries include badushah or balushahi. They are made like an old–fashioned doughnut, by frying the dough in oil, and are soaked in sugar syrup and sometimes flavored with spices. Badushah does not have the center hole. Another sweet in India is imarti, known elsewhere as jalebi. Adhirasam are a Tamil sweet doughnut with a long history. Another similar dessert is gulab jamun – ball–shaped pastry from buffalo–milk–based quick dough that is fried and floated in rose–water and cardamon flavored sweet syrup.
• Indonesia – Donat kentang is an Indonesian style fried mashed potato doughnut; it is a ring-shaped fritter made from a combination of flour and mashed potatoes, coated in powdered sugar or icing sugar.
• Iran – Zooloobiya is a fritter that comes in various shapes and sizes and coated in a sticky-sweet syrup. Razavi doughnut is ring-shaped with sugar on it. It is known as a symbol of Mashhad.
• Ireland – taoschno
• Israel – Sufganiyah (סופגניה, plural Sufganyot), like the German Berliner, jelly doughnuts, Boston cream doughnut, the Polish pączki, or the Russian ponchik, are fried, pierced and injected with jelly or custard, and then topped with powdered sugar or frosting. They have become a traditional Hanukkah food in recent decades. Traditionally they are filled with red jelly and topped with sugar icing. However, many other varieties exist, the more expensive ones being filled with dulce de leche.

Struffoli

• Italy – Struffoli, Pignolata, Guanti, (Assisi) Bastoncello, (Calabria) Scaddateddi, Zeppole Spignesi, Chiacchiere, Lattughe (this may not be classifiable as doughnut, but it is fried pastry, in a Lettuce" style) Cenci, Donzelle, Frappe, Sfrappole, Bugie, Crostoli, Frittelle, Ciambelli (Cocullo, Abruzzi) and Bomboloni.
• Japan – Dango, Sata–andagi (Okinawa), Taiyaki (fish–shaped). In Japan, An-doughnut (あんドーナッツ, lit. "bean jam doughnut") is widely available and is similar to Germany's Berliner, except it contains red bean paste. Deep fried dough filled with Japanese–style curry called カレーパン is also very popular.Curry bread
• Jersey – (Channel Islands) Jersey Wonders (Mèrvelles).
• Kazakhstan – Baursaki
• Kenya – Mandazi, Mahamri, Mandalas – sweet, triangular shaped breakfast delicacy enjoyed with a coconut side dish (baazi), made out of flour and sugar, originally from Mombasa
• Lebanon – Awami.^[1][1]
• Libya – Sfenz
• Lithuania – Spurgos are doughnuts with jam filling and sugar coating. There is also a local variety of doughnuts made from cottage cheese dough ("Varškės spurgos") which contains no filling.
• Madagascar – Mofo Boule
• Malaysia – Kuih Keria, Kuih Gelang, Kuih Tayar
• Mexico – Buñuelo, Churro, Sopapilla. The Mexican Donas are very similar to doughnuts including in the name; the dona is a fried–dough pastry–based snack, commonly coated with cinnamon sugar or granulated sugar, or dipped in chocolate. A pelona, alike Berliner, is a pastry similar to local doughnut with no central hole made from sweet yeast dough (Danish dough) deep fried usually in oil, filled with vanilla dulce de leche (in this case local manjar) and few raisins, conventional sugar as topping. Starting on a local doughnut`s dough, rolled, shape molded, deep fried, sliced, opened two halves, filled, recap and toped. Is a popular snack in the street food vending but rarelly seen in bakeries or any other food menus because it is dense and loaded with carbohydrates.
• Moldova – Schlitzküchla (from German cuisine)
• Morocco – Sfenj
• Nepal – Sel roti
• Netherlands – Oliebollen are a traditional Dutch food eaten on New Year's Eve and at fairs. They are like a round doughnut without a hole (similar to trademarked plain "donut holes" in the US). Oliebollen are a traditional treat that are usually sold along with Appelflappen (apple turnovers) at supermarkets or from specially set up street carts during the week after Christmas.^[2]
• New Zealand – Cream–filled doughnut
• Nigeria – Puffpuff, Chin chin

Smultring being deep-fried

• Norway – Hjorte Bakkels, Futimonbuckles, Fattigmann Bakkels, Smultring
• Paraguay – Bollos
• Peru – Dona
• Philippines – Local varieties of Donuts (donat) are sold by peddlers and street vendors throughout the Philippines. Local varieties are usually made of plain well–mead dough, deep-fried in refined coconut oil and sprinkled with refined sugar. Bitso–bitso (or Bicho–bicho) is doughnut-like local pastry. The dough is made of one long piece that doubles on itself, and is twisted, deep-fried and coated with coarse–grained sugar. It sometimes may come with a cheese filling. Local doughnuts have a chewier texture than Western ones. In the Philippines, doughnuts are a popular merienda or mid–day snack. Some doughnuts here are sprinkled with cocoa powder.
• Poland – Pączki are round jam–filled doughnuts, known in Poland at least since the Middle Ages. Jędrzej Kitowicz wrote that during the reign of the August III under influence of French cooks who came to Poland at that time, pączki dough baked in Poland has been improved, so that pączki became lighter, spongier, and more resilient.
• Portugal – filhós, malasadas
• Puerto Rico – quesitos (filled with sweet cheese)
• Romania – gogoşi
• Russia – Ponchik, Russian "ponchiki" (Template:Lang–ru), and "pyshki" (Template:Lang–ru, as well as Ukrainian "pampushky"(Template:Lang–uk), are the equivalent designations for the polish Pączki, but could be filled with cream or jam, or left plain. More traditional are deep-fried "pirozhki" (Russian Template:Lang–ru and Ukrainian Template:Lang–uk) that likely originated from similar pastries of the Turkic tribes in the Golden Horde that invaded in 1237. "Pirozhki" is a generic term given to filled pastries with yeast dough and fruit, dairy (cheese or custard) or savory filling, that could be baked, pan-fried or deep-fried in oil.
• Sardinia – zippulas
• Scotland – "Doughrings" is an alternative term for ring doughnuts. Square fudge doughnuts are also a tradition.
• Serbia – Doughnuts similar to the Berliner are also prepared in the Northern Balkans, particularly in Croatia (Ustipci, Krofnepokladnice or Krafne) and Serbia's Vojvodina province. They are called Krofna, a name derived from the Austrian Krapfen.
• Siberia – kalachik
• Sicily – pignolatti, sfingi, cuddureddi
• Slovakia – šišky (pronounced "shishky"), ceregi
• Slovenia - krofi, fanke.

Koeksisters

• South Africa – Koeksister which are plaited plunged into syrup after frying, Koesister which are spiced ball shaped and plunged into syrup ater fring and sprinkled with dessicated coconut, Oliebolle met Suurmelk ("sour milk doughnuts"). Another variation is the Vetkoek, dough deep fried in oil, served with mince, syrup, honey or jam.
• South Korea – Many bakeries in South Korea offer doughnuts either filled with or made entirely from the Korean traditional rice dessert tteok. These come in a variety of colors, though they are normally in green, pink, or white. They are often filled with a sweet red bean paste or sesame seeds.
• Spain – Churros, Porras, Chimeneas, Orange Roscos, Wine Roscos, Roscos de anis, Rosquillas de Ledesma, buñuelos, bimuelos, birmuelos, bermuelos, burmuelos, bunyols, Rosquillas listas de san Isidro, rosquito tonto, rosquilla tonta
• Sweden – munk (doughnut), klenät, flottyrring
• Switzerland – Ringli, Basler Krapfen, Chüechli, Öhrli
• Syria – zabeh
• Taiwan – tian tian chuan, (lit. "sweet sweet ring").
• Tunisia – Ftair, Yous–yous, Bambaloni
• Turkey – Hanim Göbeği, Tulumba tatlisi, Izmir Lokmasi

Lokma

• Turkish Cypriot – Lokma
• Ukraine – pampushky (sweet filling or garlic flavored)
• United Kingdom – Similar to North American doughnuts, but traditionally topped with granulated sugar rather than powdered sugar or glaze. In some parts of Scotland, ring doughnuts are referred to as Doughrings, with the doughnut moniker being reserved exclusively for the nut–shaped variety. Glazed, twisted rope–shaped doughnuts are known as "Yum–yums". It is also possible to buy fudge doughnuts in certain regions of Scotland. In some parts of Northern Ireland, ring doughnuts are referred to as "gravy rings" due to their being cooked in oil, itself colloquially known as "gravy". Jam doughnuts are round in shape, coated in granulated sugar and have a filling of strawberry or raspberry jam.

A Boston cream doughnut

• United States – In the US, doughnuts exist in cake, raised and piped varieties, and in many different shapes, including crullers (twisted piped bars), vanities, comfits, old-fashioned doughnuts, fritters (irregularly shaped "dropped" doughnuts), Long Johns (bars with or without filling), old fashioned, Boston cream doughnuts, Potato doughnuts, sour cream doughnuts, cider doughnuts, Simball, Olicook, Olykoecks, bear claws (although many varieties are fruit–filled cake rather than doughnut), elephant ears, Yum yums, fasnachts, frying saucers, Bear sign (cowboy slang for ring doughnuts), Brown Bobby (a significant contingent in the 'doughnut shape debate' because this variety is (uniquely?) a 'triangular toroid'). Native Americans have been known to lay claim to the invention of the doughnut with Johnnycakes, though many varieties of Johnnycake are neither sweet nor doughnut–shaped. Bar–shaped doughnuts are known as "bars" or Long Johns, particularly maple bars with maple–flavored icing that sometimes incorporate caramelized bacon. The “Persian” is also considered a doughnut in some parts of the United States.^[3] While not a doughnut, per se, it is a bread-like cinnamon roll, traditionally baked, but later French fried. Bennett's Bakery reportedly invented the original in the 1930s in Thunder Bay.^[4] But they are not considered a doughnut there, but rather a sweetbread. In America, cinnamon rolls were French fried. The “Persian doughnut” comes with various toppings and frostings, often chocolate. In some locations it is commonly called a chocolate-covered “fried roll.”^[5]
• Vietnam — Bánh tiêu, giò cháo quẩy
• Yemen – Zalabiya
• Yugoslavia – Prusurate

Controversial doughnut-related items

A deep-fried Mars bar

Doughnut-related items excluded from the above list on the grounds of potential controversy:

+: doughnut-like feature(s)

–: potentially excluding feature(s)

• Australia – Savoury donut:
  • +: made from ring of dough
  • –: not sweet, 'single source': Donut Delirium.
• France – Profiterole:
  • +: cream–filled hollow ball of sweet pastry
  • –: not usually fried, special thin non–doughnut-like (Choux) pastry, seen as being in a category of its own (similar issues apply to the chocolate eclair)
• Malaysia – Kaya ball:
  • +: deep-fried ball of dough
  • –: coconut–containing kaya–dough would not necessarily be universally accepted as being 'dough'
• Scotland – Deep-fried Mars bar:
  • +: deep-fried sweet snack
  • –: unusual shape and absence of dough or other pastry. See also other "deep fried branded snacks", of which this may be the most notorious, like deep fried Twinkie, Snickers, Milky Way. Considering any of these to be included in the doughnut variety category might be controversial, although they certainly fit within the fried dough foods category.
• Switzerland (Zürich) – Malakoffs, also called Käseschnitte:
  • +: made from dough
  • –: savoury not sweet (made from Gruyere cheese)
• Pakistan – Local doughnuts are called 'Kichori', which are filled with minced meat (beef or chicken) and deep fried. Another variety is the 'mitha' or 'sweet' samosa, which is filled with 'Halwa' (Flour based sweet meat) and deep fried. Local variations on the classic American doughnuts were made available in the early 90s, especially with arrival of Dunkin Doughnuts, but have not over taken the traditional varieties.
• Philippines – Karioka:
  • +: made from dough made of rice flour, fried and coated in sauce
  • –: made into small balls and skewered in sticks
  • –: type of dango that was developed by Japanese residents of the country
• Philippines – Pilipit:
  • +: made from dough, deep-fried
  • –: fried until brown, thus resulting in a more brittle, cracker-like texture; most varieties are savoury not sweet
• Poland – Angel Wings (Chruściki):
  • +: made from dough, deep-fried, served sweet (with powdered sugar)
  • –: not doughnut shaped—flat rectangles that have been slightly twisted.
• USA – Fudge puppy:
  • +: sweet fried dough
  • –: served as a 'combination item' composed of a split–open tubular 'éclair' of fried dough 'dressed' with ice cream, cream and chocolate sauce; also the dough/pastry is claimed to be 'waffle style', which does not put it in the same category as doughnuts
• USA – Funnel cake:
  • +: made from fried sweet dough
  • –: not shaped like a ball or ring
• USA – Cronut:
  • +: shaped like a donut, made from sweet dough
  • –: not an actual donut, is mostly a croissant in disguise
• Europe & N. America – Bagel:
  • +: made from ring of dough
  • –: doughnuts are fried, while bagels are first dipped in boiling water and then baked (and are never fried); most bagel varieties (which are akin to baked buns) are savoury not sweet

See also

• Fried dough foods
• List of doughnut shops
• List of deep fried foods
• List of fried dough foods
• List of desserts

References

1. "F r e e U K – FreeUK Broadband –". freeuk.com. Retrieved 21 May 2015.
2. Karin Engelbrecht. "Traditional Dutch Apple Beignet Recipe". About.com Food. Retrieved 21 May 2015.
3. "Times News".
4. Bain, J. (2002, September 18). Fresh air, fresh food. Toronto Star (Ontario Edition), p. C01.
5. "Café & Persian History".

External links

• Doughnuts: A Definitive History