Doughnut

A recipe for a deep-fried dough ball was recorded by Cato the Elder in his de agri cultura, using cheese, honey, and poppy seeds, called globi.{{Cite web |last=Cato |first=Marcus |author-link=Cato the Elder|title=De Agri Cultura |trans-title=On Agriculture |url=https://penelope.uchicago.edu/Thayer/E/Roman/Texts/Cato/De_Agricultura/home.html |access-date=2024-08-17 |website=University of Chicago |at=79}} Similar types of fried dough recipes have either spread to, or originated, in other parts of Europe and the World.{{cite book |last=Brown |first=Ellen |title=Donut Nation: A Cross-Country Guide to America's Best Donut Shops |publisher=Running Press p. 53 |year=2015 |isbn=978-0-7624-5525-6}}

The cookbook Küchenmeisterei (Mastery of the Kitchen), published in Nuremberg in 1485, offers a recipe for "Gefüllte Krapfen", stuffed, fried dough cakes.{{Cite web|title=Doughnuts: a German creation from the 1400s – @GermanyinUSA|url=https://germanyinusa.com/2019/04/30/doughnuts-a-german-creation-from-the-1400s/|access-date=9 October 2021|website=germanyinusa.com|date=30 April 2019 }}

The Spanish and Portuguese churro is a choux pastry dough that would also be served in a ring-shape. The recipe may have been brought from, or introduced to China, in the 16th century.{{Cite web|url= https://www.foxnews.com/lifestyle/the-hidden-history-of-churros|title=The Hidden History of Churros|website=Fox News|date=9 December 2016}}{{Cite web|url=http://www.bbc.com/travel/story/20200616-the-complex-origins-of-beloved-churros|date=17 June 2020|first=Mike|last=Randolph|website=BBC|title=The complex origin of beloved churros}}

File:Krispykremesbeingmade.JPG doughnut shop]]

File:Hand It To 'em - the Salvation Army Art.IWMPST17351.jpg propaganda poster featuring The Salvation Army, which made doughnuts for soldiers in Europe]]

Dutch settlers brought olykoek ("oil(y) cake") to New York (or New Amsterdam) in the early 18th century. These doughnuts closely resembled later ones but did not yet have their current ring shape.{{cite web|title=Glazed America: Anthropologist Examines Doughnut as Symbol of Consumer Culture|url=http://newswise.com/articles/view/542787/|access-date=22 July 2008|website=www.newswise.com|publisher=Newswise}}[https://www.thespruce.com/the-history-of-doughnuts-1328766 The History of Doughnuts], The Spruce

A recipe for fried dough "nuts" was published, in 1750 England, under the title "How to make Hertfordshire Cakes, Nuts and Pincushions", in The Country Housewife’s Family Companion by William Ellis.{{Cite web|title=Hertfordshire: home of the doughnut?|url=https://www.stalbansmuseums.org.uk/about/blog/hertfordshire-home-doughnut|access-date=9 August 2021|website=St Albans Museums|date=20 March 2019 |language=en}}

A recipe labelled "dow nuts", again from Hertfordshire, was found in a book of recipes and domestic tips written around 1800, by the wife of Baron Thomas Dimsdale,{{cite web |url=http://www.hertfordshiremercury.co.uk/Mmmmdow-nuts-sweet-treat-traced-Hertford/story-22005999-detail/story.html |title=Mmmm...dow nuts! The sweet treat has been traced back to Hertford |work=Hertfordshire Mercury |date=24 October 2013 |access-date=7 October 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150423104043/http://www.hertfordshiremercury.co.uk/Mmmmdow-nuts-sweet-treat-traced-Hertford/story-22005999-detail/story.html |archive-date=23 April 2015 }} the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions for a "dow nut".{{cite book |title=The Donut: history, recipes, and lore from Boston to Berlin|author=Krondl, Michael|date=2014|publisher=Chicago Review Press |page=30 }}

The first cookbook using the near conventional "dough nuts" spelling was possibly the 1803 edition of "The Frugal Housewife: Or, Complete Woman Cook", which included dough nuts in an appendix of American recipes.{{Cite web|title=The frugal housewife : or, Complete woman cook; wherein the art of dressing all sorts of viands is explained in upwards of five hundred approved receipts, in gravies, sauces, roasting, etc. ... also the making of English wines {{!}} MSU Libraries|url=https://d.lib.msu.edu/fa/32#page/218/mode/2up|access-date=22 September 2021|website=d.lib.msu.edu}}

One of the earliest mentions of "dough-nut" was in Washington Irving's 1809 book A History of New York, from the Beginning of the World to the End of the Dutch Dynasty:{{cite web|url=http://www.huffingtonpost.com/entry/doughnut-vs-donut_us_574ef9fbe4b02912b241574c|title=Doughnut Or Donut? The Great Spelling Debate Of Our Time|date=June 2, 2016|website=HuffPost|quote=The passage occurs in book 3, chapter 3 of Irving's satire.}}

{{blockquote|Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast of an enormous dish of balls of sweetened dough, fried in hog’s fat, and called dough-nuts, or oly koeks: a delicious kind of cake, at present scarce known in this city, excepting in genuine Dutch families.}}

The name oly koeks was almost certainly related to the oliekoek: a Dutch delicacy of "sweetened cake fried in fat."See entries for oliebol and oliekoek in {{cite book | author = Frederic Gomes Cassidy |author2=Joan Houston Hall | title = Dictionary of American Regional English: I-O | publisher = Harvard UP | year = 1985 | page = 874 | url = https://books.google.com/books?id=eEB0YFR2EowC&pg=PA874 | isbn = 978-0-674-20519-2}}

{{wiktionary|doughnut|donut}}

One of the earliest known literary usages of the term dates to an 1808 short storyOriginals, Selections, &C. for the Times. Sketches and Views-No. V; The Times, page [29], vol. I, iss. 8; 30 January 1808; Boston, Massachusetts. describing a spread of "fire-cakes and dough-nuts". Washington Irving described "dough-nuts", in his 1809 History of New York, as "balls of sweetened dough, fried in hog's fat, and called dough-nuts, or olykoeks."{{OEtymD|doughnut}} These "nuts" of fried dough might now be called doughnut holes. The word nut is here used in the earlier sense of "small rounded cake or cookie", also seen in ginger nut.[https://www.ahdictionary.com/word/search.html?id=D5370800 doughnut] {{Webarchive|url=https://web.archive.org/web/20191224081804/https://www.ahdictionary.com/word/search.html?id=D5370800 |date=24 December 2019 }} in the American Heritage Dictionary Doughnut is the traditional spelling and still dominates even in the United States{{cite web|url=https://www.infoplease.com/dictionary/donut|title=Meaning of donut|website=InfoPlease|access-date=21 December 2018}}{{cite web|url=https://www.ahdictionary.com/word/search.html?q=donut|title=The American Heritage Dictionary entry: donut|publisher=Houghton Mifflin Harcourt Publishing Company|website=www.ahdictionary.com|access-date=21 December 2018|archive-url=https://web.archive.org/web/20191221133838/https://www.ahdictionary.com/word/search.html?q=donut|archive-date=21 December 2019|url-status=dead}}{{cite web|url=https://www.merriam-webster.com/dictionary/donut|title=Definition of DONUT|website=www.merriam-webster.com|access-date=21 December 2018|archive-url=https://web.archive.org/web/20181220161642/https://www.merriam-webster.com/dictionary/donut|archive-date=20 December 2018|url-status=dead}} though donut is often used.Norbert Schmitt and Richard Marsden (2006) Why is English like that?: historical answers to hard ELT questions, University of Michigan Press, {{ISBN|0472031341}}, p. 166: "... and British English in the spelling of individual words include ax/axe (though the British form is also frequently used in America), check/ cheque (a money order), donut/doughnut, draft/draught (an air current), mold/mould,{{nbsp}}..."Richard Ellis (2003) Communication skills: stepladders to success for the professional, Intellect Books, {{ISBN|1841500879}}, p. 113 "... US spelling is influencing users to spell programme as program, center for centre and donut for doughnut." At present, doughnut and the shortened form donut are both pervasive in American English.Janet Sue Terry (2005) A Rich, Deliciously Satisfying Collection of Breakfast Recipes, Just My Best Publishing Company, {{ISBN|1932586431}}, p. 233 "At present, "donut" and "doughnut" are both pervasive in American English, but only "doughnut" is listed in Thorndike and Lorge's (1942) The Teacher's Word Book of 30,000 Words. There are sparse instances of the "donut" spelling variation prior to WWII. For instance, it is mentioned in an LA Times article dated August 10, 1929. There, Bailey Millard complains about the decline of spelling, and that he "can't swallow the 'wel-dun donut' nor the everso'gud bred'." "

The first known printed use of donut was in Peck's Bad Boy and his Pa by George W. Peck, published in 1900, in which a character is quoted as saying, "Pa said he guessed he hadn't got much appetite, and he would just drink a cup of coffee and eat a donut."{{cite book|author=George Wilbur Peck|title=Peck's bad boy and his pa|url=https://books.google.com/books?id=sIwZAAAAYAAJ&pg=PA107|year=1900|publisher=Stanton and Van Vliet|pages=107–}} According to author John T. Edge the alternative spelling "donut" was invented in the 1920s when the New York–based Display Doughnut Machine Corporation abbreviated the word to make it more pronounceable by the foreigners they hoped would buy their automated doughnut making equipment.John T. Edge (2006) Donuts: an American passion, Penguin Group US, {{ISBN|1440628645}}: "Donuts" came to the fore in the 1920s, when the New York-based Doughnut Machine Corporation set its eyes upon foreign markets. "In order to obviate difficulty in pronouncing 'doughnuts' in foreign languages," a press release announced .." The donut spelling also showed up in a Los Angeles Times article dated August 10, 1929 in which Bailey Millard jokingly complains about the decline of spelling, and that he "can't swallow the 'wel-dun donut' nor the ever so 'gud bred'".

The interchangeability of the two spellings can be found in a series of "National Donut Week" articles in The New York Times that covered the 1939 World's Fair. In four articles beginning 9 October, two mention the donut spelling. Dunkin' Donuts, which was so-named in 1950, following its 1948 founding under the name Open Kettle (Quincy, Massachusetts), is the oldest surviving company to use the donut variation; other chains, such as the defunct Mayflower Doughnut Corporation (1931), did not use that spelling.Sally L. Steinberg [http://siris-archives.si.edu/ipac20/ipac.jsp?uri=full=3100001~!140493!0 Collection of Doughnut Ephemera, 1920s–1987]: "In 1931, the company opened the first Mayflower doughnut shop in New York City; ultimately, 18 shops were opened across the country—the first retail doughnut{{nbsp}}..." [NOTE: Smithsonian and several 1950s court cases call it "Mayflower Doughnut Corporation" prior to World War II]. According to the Oxford Dictionaries while "doughnut" is used internationally, the spelling "donut" is American,

[https://web.archive.org/web/20110901064007/http://oxforddictionaries.com/definition/doughnut doughnut]. Oxford Dictionaries Online (World English) "The beginning of doughnut is spelled dough- (the spelling donut is American)." with Krispy Kreme being a notable exception.{{Cite web|url=https://finance.yahoo.com/news/dunkin-donuts-convinced-america-spell-145804674.html|title=Dunkin' Donuts convinced the world to spell 'doughnut' all wrong}} The spelling "donut" remained rare until the 1950s, and has since grown significantly in popularity."[https://books.google.com/ngrams/graph?content=donut%2Cdoughnut&year_start=1900&year_end=2008&corpus=17&smoothing=3 donut, doughnut]", Google Ngram viewer

{{multiple image

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| footer = Clockwise from upper left: doughnuts in two shapes; doughnut holes; orange Halloween doughnuts; and a pink Christmas doughnut

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Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper box, and to have later taught the technique to his mother."'Old Salt' Doughnut hole inventor tells just how discovery was made and stomachs of earth saved." Special to The Washington Post; The Washington Post (1877–1954), Washington, D.C.; 26 March 1916; p. ES9 Smithsonian Magazine states that his mother, Elizabeth Gregory, "made a {{Wikt-lang|en|wicked}} deep-fried dough that cleverly used her son's spice cargo of nutmeg and cinnamon, along with lemon rind," and "put hazelnuts or walnuts in the center, where the dough might not cook through", and called the food 'doughnuts'.{{cite web|url=http://www.smithsonianmag.com/history/the-history-of-the-doughnut-150405177/ |title=History, Travel, Arts, Science, People, Places | Smithsonian |publisher=Smithsonianmag.com |access-date=10 June 2015}}

Ring doughnuts are formed by one of two methods: by joining the ends of a long, skinny piece of dough into a ring, or by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole (the dough removed from the center). This smaller piece of dough can be cooked and served as a "doughnut hole" or added back to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough (batter) directly into the fryer.

There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts, or those made from a special type of cake batter.{{Cite web|last=Preston|first=Marguerite|title=You're Either a Cake Doughnut Person or a Yeast One|url=https://www.bonappetit.com/entertaining-style/trends-news/article/difference-between-cake-yeast-doughnut|access-date=15 June 2021|website=Bon Appetit|date=26 April 2016 |language=en}}{{Cite web|last=Chevriere|first=Maryse|date=22 February 2020|title=What Is the Difference Between Cake Doughnuts and Yeast Doughnuts?|url=https://www.chowhound.com/food-news/186165/what-is-the-difference-between-cake-donuts-and-yeast-donuts/|access-date=15 June 2021|website=Chowhound|language=en}} Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately {{convert|190|to|198|°C|°F|abbr=on}}, turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at {{convert|182|to|190|°C|°F|abbr=on}}. Cake doughnuts typically weigh between {{convert|24|and|28|g|oz|abbr=on}}, whereas yeast-raised doughnuts average {{convert|38|g|oz|abbr=on}} and are generally larger, and taller (due to rising) when finished.{{citation needed|date=December 2022}}

Daniela Galarza, for Eater, wrote that "the now-standard doughnut’s hole is still up for debate. Food writer Michael Krondl surmises that the shape came from recipes that called for the dough to be shaped like a jumble – a once common ring-shaped cookie. In Cuisine and Culture: A History of Food and People, culinary historian Linda Civitello writes that the hole was invented because it allowed the doughnuts to cook faster. By 1870 doughnut cutters shaped in two concentric circles, one smaller than the other, began to appear in home-shopping catalogues".

File:Glazing-Doughnuts.webm

After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a glaze (icing). Cake doughnuts can also be glazed, powdered with confectioner's sugar, or covered with cinnamon and granulated sugar. They are also often topped with cake frosting (top only) and sometimes sprinkled with coconut, chopped peanuts, or sprinkles.

==={{anchor|Doughnut holes}}Holes===

Doughnut holes are small, bite-sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts. Before long, doughnut sellers saw the opportunity to market "holes" as a novelty and many chains offer their own variety, some with their own brand names such as "Munchkins" from Dunkin' Donuts{{Cite book|last=Smith|first=Andrew F.|url=https://www.worldcat.org/oclc/958579853|title=Oxford Companion to American Food and Drink.|date=2007|publisher=Oxford University Press, USA|isbn=978-0-19-988576-3|location=New York|pages=201|oclc=958579853|quote=In addition to a choice of dozens of different kinds of doughnuts and crullers, Dunkin' Donuts sells "Munchkins," bite-size spheres supposedly made from the dough punched from the centers of the doughnuts (they are not really).}}{{Cite web|date=5 June 2013|title=A history of Dunkin' Donuts|url=https://www.boston.com/news/business/2013/06/05/a-history-of-dunkin-donuts/|access-date=13 August 2021|website=www.boston.com|language=en-US}} and "Timbits" from Tim Hortons.{{Cite book|last=Levene|first=Alysa|url=https://www.worldcat.org/oclc/945730827|title=Cake: A Slice of History|publisher=Simon and Schuster|year=2016|isbn=978-1-68177-108-3|location=New York|oclc=945730827|quote=In 1976, the genius Timbits were launched: doughnut 'holes', or small, round bitesized doughnuts}}

Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut.{{cite web |url= https://htn.com.au/ever-wondered-why-there-are-holes-in-doughnuts-chef-jock-stewart/#:~:text=Although%20the%20outsides%20and%20the,as%20evenly%20as%20the%20outsides|title= Ever wondered why there are holes in doughnuts?|last= Stewart|first= Jock|date= 18 July 2017|website= htn.com.au|access-date= 18 July 2017}}. Consequently, they are considerably smaller than a standard doughnut and tend to be spherical. Similar to standard doughnuts, doughnut holes may be topped with confections, such as glaze or powdered sugar.

Originally, most varieties of doughnut holes were derivatives of their ring doughnut (yeast-based dough or cake batter) counterparts. However, doughnut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter.{{cite news|title=Timbit turns 35|newspaper=Toronto Sun |url=http://www.torontosun.com/2011/06/15/timbit-turns-35|access-date=18 June 2014}} This production method has allowed doughnut sellers to produce bite-sized versions of non-ring doughnuts, such as filled doughnuts, fritters and Dutchies.

Filled doughnuts are flattened spheres injected with fruit preserves, cream, custard, or other sweet fillings, and often dipped into powdered sugar or topped off with frosting. Common varieties include the Boston cream, coconut, key lime, and jelly.

Others include the fritter and the Dutchie, which are usually glazed. These have been available on Tim Hortons' doughnut menu since the chain's inception in 1964,{{cite web|url=http://www.timhortons.com/ca/en/about/2872.html |title=The history of Tim Hortons |author=Tim Hortons |access-date=20 November 2009 |url-status=dead |archive-url=https://web.archive.org/web/20091112031459/http://www.timhortons.com/ca/en/about/2872.html |archive-date=12 November 2009 }} and a 1991 Toronto Star report found these two were the chain's most popular type of fried dough in Canada.{{cite news | last1 = Kane | first1 = Marion | title = Tim Hortons fans dunk our results | url = https://pqasb.pqarchiver.com/thestar/access/461838391.html?dids=461838391:461838391&FMT=ABS&FMTS=ABS:FT&type=current&date=May+01%2C+1991&author=Marion+Kane+Toronto+Star&pub=Toronto+Star&desc=Tim+Horton%27s+fans+dunk+our+results&pqatl=google | archive-url = https://archive.today/20130201002332/http://pqasb.pqarchiver.com/thestar/access/461838391.html?dids=461838391:461838391&FMT=ABS&FMTS=ABS:FT&type=current&date=May+01,+1991&author=Marion+Kane+Toronto+Star&pub=Toronto+Star&desc=Tim+Horton's+fans+dunk+our+results&pqatl=google | url-status = dead | archive-date = February 1, 2013 | access-date = 21 December 2018 | work = Toronto Star | issue = Section: Food | date = 1 May 1991 | page = B.3 }}

There are many other specialized doughnut shapes such as old-fashioned, bars or Long Johns (a rectangular shape), or twists. Other shapes include balls, flattened spheres, twists, and other forms.{{Cite book |last=Grant |first=Kamal |url=https://www.worldcat.org/oclc/827258252 |title=Homemade doughnuts : techniques and recipes for making sublime doughnuts in your home kitchen |date=2014 |isbn=978-1-59253-845-4 |location=Beverly, MA |oclc=827258252}}{{Cite book |last=Wilson |first=Dede |url=https://www.worldcat.org/oclc/778424146 |title=A baker's field guide to doughnuts : more than 60 warm and fresh homemade treats |date=2012 |publisher=Harvard Common Press |isbn=978-1-55832-788-7 |location=Boston, Mass. |oclc=778424146}}{{Cite web|last=Galarza|first=Daniela|date=28 May 2015|title=Everything You Need to Know About the Great American Doughnut|url=https://www.eater.com/2015/5/28/8672939/doughnut-guide-cake-yeast-cruller-donut-history|access-date=15 June 2021|website=Eater|language=en}} In the northeast United States, bars and twists are usually referred to as crullers. Another is the beignet, a square-shaped doughnut covered with powdered sugar, commonly associated with New Orleans.

{{Main|List of doughnut varieties}}

Nom kong (នំបុ័ងកង់), the traditional Cambodian doughnut, is named after its shape – the word ‘កង់’ (pronounced kong in Khmer) literally means “wheel”, whilst nom (‘នំបុ័ង’) is the general word for pastry or any kind of starchy food. A very inexpensive treat for everyday Cambodians, this sweet pastry consists of a jasmine rice flour dough moulded into a classic ring shape and then deep fried in fat, then drizzled with a palm sugar toffee and sprinkled with sesame seeds. The rice flour gives it a chewy texture that Cambodians are fond of. This childhood snack is what inspired Cambodian-American entrepreneur Ted Ngoy to build his doughnut empire, inspiring the film The Donut King.

A few sweet, doughnut-style pastries are regional in nature. Cantonese cuisine features an oval-shaped pastry called ngàuhleisōu (牛脷酥, lit. "ox-tongue pastry", due to its tongue-like shape).

A spherical food called saa1 jung (沙翁), which is also similar to a cream puff but denser with a doughnut-like texture and usually prepared with sugar sprinkled on top, is normally available in dim sum

Cantonese restaurants. An oilier Beijing variant of this called 高力豆沙, gaoli dousha, is filled with red bean paste; originally, it was made with egg white instead of dough. Many Chinese cultures make a chewy doughnut known as shuangbaotai (雙包胎), which consists of two conjoined balls of dough.

Chinese restaurants in the United States sometimes serve small fried pastries similar to doughnut holes with condensed milk as a sauce.

Chinese cuisine features long, deep-fried doughnut sticks that are often quite oily, hence their name in Mandarin, yóutiáo (油條, "oil strips"); in Cantonese, this doughnut-style pastry is called yàuhjagwái (油炸鬼, "ghosts fried in oil"). These pastries are lightly salted and are often served with congee, a traditional rice porridge or soy milk for breakfast.

File:Balushahi2.jpg from India]]

In India, an old-fashioned sweet called gulgula is made of sweetened, deep-fried flour balls. A leavening agent may or may not be used.{{Citation needed|date=November 2020}}

There are a couple of unrelated doughnut-shaped food items. A savory, fried, ring-shaped snack called a vada is often referred to as the Indian doughnut. The vada is made from dal, lentil or potato flours rather than wheat flour.{{cite news|title=North Indian mirch masala |url=http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/north-indian-mirch-masala/article2253418.ece |first=Prema |last=Manmadhan |date=20 September 2007 |newspaper=The Hindu |location=Cochin|access-date=10 February 2014}} In North India, it is in the form of a bulging disc called dahi-vada, and is soaked in curd, sprinkled with spices and sliced vegetables, and topped with a sweet and sour chutney. In South India, a vada is eaten with sambar and a coconut chutney.

Sweet pastries similar to old-fashioned doughnuts called badushahi and jalebi are also popular. Balushahi, also called badushah, is made from flour, deep fried in clarified butter, and dipped in sugar syrup. Unlike a doughnut, balushahi is dense. A balushahi is ring-shaped, but the well in the center does not go all the way through to form a hole typical of a doughnut. Jalebi, which is typically pretzel-shaped, is made by deep frying batter in oil and soaking it in sugar syrup.{{cite news|title=Donut variations around the world |url=http://www.foxnews.com/leisure/2013/12/26/donut-variations-around-world/ |archive-url=https://web.archive.org/web/20131227124502/http://www.foxnews.com/leisure/2013/12/26/donut-variations-around-world/ |url-status=dead |archive-date=December 27, 2013 |date=26 December 2013|agency=Fox News|access-date=16 February 2014}} A variant of jalebi, called imarti, is shaped with a small ring in the center around which a geometric pattern is arranged.

Along with these Indian variants, typical varieties of doughnuts are also available from U.S. chains such as Krispy Kreme and Dunkin' Donuts retail outlets, as well as local brands such as Mad Over Donuts and the Donut Baker.{{cite news|title=American doughnut makers Krispy Kreme and Dunkin' Donuts now play out rivalry in India |url=http://articles.economictimes.indiatimes.com/2012-05-23/news/31826455_1_krispy-kreme-doughnuts-global-franchise-architects-jubilant-foodworks |archive-url=https://web.archive.org/web/20130410044210/http://articles.economictimes.indiatimes.com/2012-05-23/news/31826455_1_krispy-kreme-doughnuts-global-franchise-architects-jubilant-foodworks |url-status=dead |archive-date=April 10, 2013 |first=Sarah |last=Jacob |date=23 May 2012 |agency=Economic Times |access-date=16 February 2014 |work=The Times Of India}}

The Indonesian, donat kentang is a potato doughnut, a ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar.{{Cite book

| author = Budi Sutomo

| title = Sukses Wirausaha Jajan Favorit

| publisher = Niaga Swadaya

| page = 48

| url = https://books.google.com/books?id=owtU0VwEsGkC&pg=PA48

| isbn = 978-979-1477-05-5}}

File:Pon de wreath strawberry flavor of Mister Donut in Japan.jpg from Mister Donut, made with mochi]]

File:Bean jam doughnut,Katori-city,Japan.JPG filled with red bean paste from Japan]]

In Japan, an-doughnut (あんドーナッツ, "bean paste doughnut") is widely available at bakeries. An-doughnut are similar to the German Berliner, but contain red azuki bean paste.{{cite book|author=平間 洋一|url=https://books.google.com/books?id=ogzFCgAAQBAJ&q=%E3%81%82%E3%82%93%E3%83%89%E3%83%BC%E3%83%8A%E3%83%84&pg=PA1|title=絶品！ 海軍グルメ物語|publisher=Kadokawa / 中経出版|year=2010|page=1|display-authors=etal}}{{cite web|title=Donut history 1983|url=https://www.misterdonut.jp/museum/donut/y1983.html|publisher=Mister Donut|quote=アンドーナツ 1983年12月発売 口どけのよいイースト生地に、練りあんを詰めました。 [An-doughnut, Launched in December 1983: Sweet bean paste is filled in yeast dough having excellent melt in mouth]}} Mister Donut is one of the most popular doughnut chains in Japan. Native to Okinawa is a spheroid pastry similar to doughnuts called sata andagi.{{Cite web|date=27 February 2017|title=A Baker's Dozen Amazing Global Doughnuts|url=https://www.pastemagazine.com/food/doughnuts/a-bakers-dozen-amazing-immigrant-doughnuts/|access-date=15 June 2021|website=pastemagazine.com|language=en}}{{Cite web|last=Joe|first=Melinda|date=30 November 2017|title=Okinawan cuisine: The Japanese food you don't know|url=https://www.cnn.com/travel/article/okinawa-restaurant-order/index.html|access-date=15 June 2021|website=CNN|language=en}} Mochi donuts are "a cross between a traditional cake-like doughnut and chewy mochi dough similar to what’s wrapped around ice cream".{{Cite web|date=20 September 2020|title=Mochi doughnuts are sweet, chewy and delightfully uniform|url=https://www.reviewjournal.com/rj-magazine/mochi-doughnuts-are-sweet-chewy-and-delightfully-uniform-2125355/|access-date=13 June 2021|website=Las Vegas Review-Journal|language=en-US}} This hybrid confection was originally popularized in Japan by Mister Donut before spreading to the United States via Hawaii.{{Cite web|date=23 September 2020|title=Mochi Donuts Are the Japanese and American Pastry Hybrid Sweeping the Nation|url=https://www.thrillist.com/eat/nation/what-are-mochi-donuts|access-date=13 June 2021|website=Thrillist|language=en}}{{Cite web|date=2 December 2020|title=MoDo Hawaii's wildly popular mochi donuts are coming to the Bay Area {{!}} Peninsula Foodist {{!}} Elena Kadvany {{!}} Palo Alto Online {{!}}|url=https://paloaltoonline.com/blogs/p/2020/12/02/modo-hawaiis-wildly-popular-mochi-donuts-are-coming-to-the-bay-area|access-date=13 June 2021|website=paloaltoonline.com}} The Mister Donut style, also known as "pon de ring", uses tapioca flour and produces mochi donuts that are easy to pull apart. Another variation developed in the United States uses glutinous rice flour which produces a denser mochi donut akin to Hawaiian-style butter mochi.{{Cite web|last=Kocher|first=Sarah|date=24 April 2021|title=Never heard of a mochi donut, or dying to get your hands on one? Either way, a Sartell baker has you covered.|url=https://www.sctimes.com/story/money/business/2021/04/24/home-baker-bringing-modified-taste-southeast-asia-st-cloud/7302059002/|access-date=13 June 2021|website=St. Cloud Times|language=en-US}}{{Cite web|last=Woo|first=Candice|date=19 April 2021|title=Mochi Doughnut Craze Coming to Convoy|url=https://sandiego.eater.com/2021/4/19/22392015/mochi-doughnut-donut-korean-hot-dog-convoy-san-diego|access-date=13 June 2021|website=Eater San Diego|language=en}} Mochi donuts made from glutinous rice flour "typically contain half the amount of calories as the standard cake or yeast doughnut".{{Cite web|date=23 April 2021|title=Japanese mochi doughnut chain opening new RiNo location|url=https://theknow.denverpost.com/2021/04/23/dochi-donut-rino-location-denver/257196/|access-date=13 June 2021|website=The Know|language=en-US}}

Kuih keria is a hole doughnut made from boiled sweet potato that is mashed. The sweet potato mash is shaped into rings and fried. The hot doughnut is then rolled in granulated sugar. The result is a doughnut with a sugar-crusted skin.{{cite web|url=http://www.smokywok.com/2011/09/malaysian-sweet-potato-donuts-kuih.html|title=Malaysian sweet potato donuts|work=smokywok.com|url-status=dead|archive-url=https://web.archive.org/web/20131213173916/http://www.smokywok.com/2011/09/malaysian-sweet-potato-donuts-kuih.html|archive-date=13 December 2013}}

Sel roti is a Nepali homemade, ring-shaped, rice doughnut prepared during Tihar, the widely celebrated Hindu festival in Nepal. A semiliquid dough is usually prepared by adding milk, water, sugar, butter, cardamom, and mashed banana to rice flour, which is often left to ferment for up to 24 hours. A sel roti is traditionally fried in ghee.{{cite web|url=http://www.weallnepali.com/recipe/Khaja/sel-roti-nepalese-traditional-bread|title=Sel Roti|work=weallnepali.com|access-date=9 December 2013|archive-date=6 June 2012|archive-url=https://web.archive.org/web/20120606001612/http://www.weallnepali.com/recipe/Khaja/sel-roti-nepalese-traditional-bread|url-status=usurped}}

Doughnuts are available at most bakeries across Pakistan. The Navaz Sharif variety,{{citation needed|date=November 2023}} available mainly in the city of Karachi, is covered in chocolate and filled with cream, similar to a Boston cream. Doughnuts can readily be found at the many Dunkin' Donuts branches spread across Pakistan.{{cite web|url=http://www.dunkindonuts.pk/menu.html|title=Dunkin Donuts Pakistan Menu|work=dunkindonuts.pk|access-date=19 December 2018|archive-url=https://web.archive.org/web/20140220044619/http://www.dunkindonuts.pk/menu.html|archive-date=20 February 2014|url-status=dead}}

File:Philippine buñuelo (bunwelo) doughnuts with ube filling.jpgs with ube filling from the Philippines]]

Local varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined (not powdered or confectioner's) sugar. Round versions of this doughnut are known as buñuelos (also spelled bunwelos, and sometimes confusingly known as "bicho-bicho"), similar to the doughnuts in Spain and former Spanish colonies. Indigenous versions of the doughnut also exist, like the cascaron, which is prepared similarly, but uses ground glutinous rice and coconut milk in place of wheat flour and milk.{{cite web |title=How to cook Bunuelos |url=https://www.pinoyrecipe.net/filipino-bunuelos-recipe/ |website=Pinoy Recipe At Iba Pa |date=5 July 2016 |access-date=15 April 2019}}{{cite web |title=Cascaron – Bitsu-Bitsu (Dough Balls) Recipe |url=http://www.savvynana.com/recipe/cascaron-bitsu-bitsu-dough-balls-recipe/ |website=Savvy Nana's |access-date=15 April 2019 |archive-date=28 March 2019 |archive-url=https://web.archive.org/web/20190328081928/http://www.savvynana.com/recipe/cascaron-bitsu-bitsu-dough-balls-recipe/ |url-status=usurped }}

File:Shakoy doughnut.jpg (also known as lubid-lubid), a doughnut variant from the Visayas, in the Philippines]]

Other native doughnut recipes include the shakoy, kumukunsi, and binangkal. Shakoy or siyakoy from the Visayas islands (also known as lubid-lubid in the northern Philippines) uses a length of dough twisted into a distinctive rope-like shape before being fried. The preparation is almost exactly the same as doughnuts, though there are variants made from glutinous rice flour. The texture can range from soft and fluffy, to sticky and chewy, to hard and crunchy (in the latter case, they are known as pilipit). They are sprinkled with white sugar, but can also be topped with sesame seeds or caramelized sugar.{{cite web|url=http://www.pinoyrecipe.net/shakoy-recipe/|title=How to cook Shakoy|publisher=Pinoy Recipes|access-date=3 January 2015|date=15 March 2014}}{{cite web|url=http://www.pingdesserts.com/shakoy-or-lubid-lubid-recipe/|title=Shakoy or Lubid-Lubid Recipe|publisher=Ping Desserts|access-date=3 January 2015|date=29 September 2012}} Kumukunsi is a jalebi-like native doughnut from the Maguindanao people. It is made with rice flour, duck eggs, and sugar that is molded into rope-like strands and then fried in a loose spiral. It has the taste and consistency of a creamy pancake.{{cite web|url=http://www.choosephilippines.com/eat/local-flavors/489/kumukunsi/|title=Kumukunsi|date=30 July 2013|publisher=ChoosePhilippines|access-date=29 January 2017|archive-url=https://web.archive.org/web/20170202054009/http://www.choosephilippines.com/eat/local-flavors/489/kumukunsi/|archive-date=2 February 2017|url-status=usurped}}{{cite web|url=https://prezi.com/1lza-8efa0kq/doon-po-sa-amin-kinikilala-ang-pagkaing-muslim/|title=Doon Po Sa Amin: Kinikilala Ang Pagkaing Muslim|author=Leslie Joyce Belais|date=27 December 2012|publisher=Prezi|access-date=29 January 2017}} Binangkal are simple fried dough balls covered in sesame seeds.{{cite book|author=Dawn Bohulano Mabalon|editor1=Robert Ji-Song Ku |editor2=Martin F. Manalansan |editor3=Anita Mannur |title =Eating Asian America: A Food Studies Reader|chapter =As American as Jackrabbit Adobo: Cooking, Eating, and Becoming Filipina/o American before World War II|publisher =NYU Press|year =2013|page=169|isbn =9781479869251|chapter-url =https://books.google.com/books?id=Kt0VCgAAQBAJ&q=binangkal&pg=PA169}} Other fried dough desserts include the mesh-like lokot-lokot, the fried rice cake panyalam, and the banana fritter maruya, among others.{{cite web|url=http://aboutfilipinofood.com/lokot-lokot/ |title=Lokot-Lokot - Filipino Food |website=Aboutfilipinofood.com |access-date=24 February 2017}}{{cite web |last1=Damo |first1=Ida |title=4 Must-Eat K'Gan Muslim Desserts |url=http://www.choosephilippines.com/eat/local-flavors/1495/kaagan-tribe-muslim-food-dessert-delights/ |website=Choose Philippines |access-date=10 December 2018 |archive-url=https://web.archive.org/web/20181210202738/http://www.choosephilippines.com/eat/local-flavors/1495/kaagan-tribe-muslim-food-dessert-delights/ |archive-date=10 December 2018 |url-status=usurped }}

In Taiwan, shuāngbāotāi (雙胞胎, lit. "twins") is two pieces of dough wrapped together before frying.{{Cite web|url=http://bankofculture.com/archives/3734|title=【記憶裡的古早味】雙胞胎、甜甜圈、麻花捲，中式點心的八里夢工廠 - 文化銀行｜BANK OF CULTURE|date=30 March 2018|website=文化銀行｜BANK OF CULTURE|language=zh-TW|access-date=15 November 2019}}

In Thailand, a popular breakfast food is pa thong ko, also known as Thai donuts, a version of the Chinese yiu ja guoy/youtiao. Often sold from food stalls in markets or by the side of the road, these doughnuts are small, sometimes X-shaped, and sold by the bag full.{{cite web|url=http://importfood.com/recipes/thai_donuts.html|title=Thai Donuts, 'Pa Thong Ko'

|website=ImportFood.com|date=8 June 2016

}} They are often eaten in the morning with hot Thai tea.

Vietnamese varieties of doughnuts include bánh tiêu, bánh cam, and bánh rán. Bánh tiêu is a sesame-topped, deep-fried pastry that is hollow. It can be eaten alone or cut in half and served with bánh bò, a gelatinous cake, placed inside the pastry. Bánh cam is from Southern Vietnam and is a ball-shaped, deep-fried pastry coated entirely in sesame seeds and containing a mung bean paste filling. Bánh rán is from Northern Vietnam and is similar to bánh cam; however, the difference is that bánh rán is covered with a sugar glaze after being deep-fried and its mung bean paste filling includes a jasmine essence.{{citation needed|date=December 2013}}

In Austria, doughnut equivalents are called Krapfen. They are especially popular during Carnival season (Fasching), and do not have the typical ring shape, but instead are solid and usually filled with apricot jam (traditional) or vanilla cream (Vanillekrapfen).{{Cite web|url=https://www.deliciousdays.com/archives/2008/02/07/ich-bin-ein-berliner-step-by-step-to-mini-krapfen/|title=Ich bin ein Berliner – Step by step to Mini-Krapfen » delicious:days|first=Nicky &|last=Oliver}} A second variant, called Bauernkrapfen are also made of yeast dough, and have a thick outside ring, but are very thin in the middle.{{cite web|url=http://www.gutekueche.at/rezepte/5598/bauernkrapfen.html|title=Bauernkrapfen (In German)|work=gutekueche.at}}

In Belgium, the smoutebollen in Dutch, or croustillons in French, are similar to the Dutch kind of oliebollen, but they usually do not contain any fruit, except for apple chunks sometimes. They are typical carnival and fair snacks and are coated with powdered sugar.{{cite web|url=http://www.cookingclarified.com/2011/04/smoutebollen/ |title=Smoutebollen|work=cookingclarified.com|date=4 April 2011}}{{cite web |url=http://www.belgourmet.be/fr/recettes_belges/croustillons.php |title=Croustillons |work=belgourmet.be |access-date=17 February 2014 |archive-url=https://web.archive.org/web/20060208094540/http://www.belgourmet.be/fr/recettes_belges/croustillons.php |archive-date=8 February 2006 |url-status=dead }}

File:Doughnuts cz.jpg

U.S.-style doughnuts are available in the Czech Republic, but before{{clarify|date=April 2018}} they were solid shape and filled with jelly (strawberry or peach). The shape is similar to doughnuts in Germany or Poland. They are called Kobliha (Koblihy in plural). They may be filled with nougat or with vanilla custard. There are now many fillings; cut in half{{clarify|date=April 2018}} or non-filled knots with sugar and cinnamon on top.{{cite web|url=https://www.youtube.com/watch?v=9C867uWMeuI| archive-url=https://web.archive.org/web/20140405091713/http://www.youtube.com/watch?v=9C867uWMeuI| archive-date=5 April 2014 | url-status=dead|title=Kobliha|work=youtube.com}}

In Denmark, U.S.-style doughnuts may be found at various stores, e.g. McDonald's and most gas stations. The Berliner, however, is also available in bakeries.{{citation needed|date=December 2013}}

File:Lihapiirakka.jpg]]

in Finland, a sweet doughnut is called a munkki (the word also means monk) and are commonly eaten in cafés and cafeteria restaurants. It is sold cold and sometimes filled with jam (like U.S. jelly donuts) or a vanilla sauce. A ring doughnut is also known as donitsi.{{Cite web|url=http://en.bab.la/dictionary/finnish-english/donitsi|title=English to Finnish dictionary|access-date=16 December 2016}}

A savory form of doughnut is the lihapiirakka (literally meat pie). Made from a doughnut mixture and deep fried, the end product is more akin to a savory doughnut than any pie known in the English-speaking world.{{cite web|url=http://cakecrumbsbeachsand.com/2013/07/lihapiirakka-finnish-meat-pie/|title=lihapiirakka|date=9 July 2013|access-date=9 December 2013|archive-url=https://web.archive.org/web/20131212141229/http://cakecrumbsbeachsand.com/2013/07/lihapiirakka-finnish-meat-pie/|archive-date=12 December 2013|url-status=dead}}

Doughnuts similar to the Berliner are prepared in the northern Balkans, particularly in Bosnia and Herzegovina, Croatia, North Macedonia and Serbia (pokladnice or krofne). They are also called krofna, krafna or krafne, a name derived from the Austrian Krapfen for this pastry. In Croatia, they are especially popular during Carneval season and do not have the typical ring shape, but instead are solid. Traditionally, they are filled with jam (apricot or plum). However, they can be filled with vanilla or chocolate cream. Other types of doughnuts are uštipci and fritule. {{citation needed|date=December 2013}}

The French beignet, literally "bump",{{cite book|title=Collins English Dictionary – Complete and Unabridged|year=2003|publisher=HarperCollins Publishers}} is the French and New Orleans equivalent of a doughnut: a pastry made from deep-fried choux pastry.Alan Davidson (1999) Oxford Companion to Food, Oxford University Press

File:Berliner-Pfannkuchen.jpg]]

In parts of Germany, the doughnut equivalents are called Berliner (sg. and pl.), but not in the capital city of Berlin itself and neighboring areas, where they are called Pfannkuchen (which is often found misleading by people in the rest of Germany, who use the word Pfannkuchen to describe a pancake, which is also the literal translation of it). Both Berliner and Pfannkuchen are abbreviations of the term Berliner Pfannkuchen, however.

In middle Germany, doughnuts are called Kreppel or Pfannkuchen. In southern Germany, they are also called Krapfen and are especially popular during Carnival season (Karneval/Fasching) in southern and middle Germany and on New Year's Eve in northern Germany. A Berliner does not have the typical ring shape of a doughnut, but instead is solid and usually filled with jam, while a ring-shaped variant called Kameruner is common in Berlin and eastern Germany. Bismarcks and Berlin doughnuts are also found in Australia, Canada, Denmark, Finland, Switzerland and the United States. Today, U.S.-style doughnuts are also available in Germany, but are less popular than their native counterparts.

In Greece, a doughnut-like snack called loukoumas (λουκουμάς), which is spherical and soaked in honey syrup, is available. It is often served with sprinkled cinnamon and grated walnuts or sesame seeds.{{Cite web | url=http://www.sbs.com.au/food/recipes/greek-honey-balls-loukoumades | title=Greek honey balls (loukoumades)| date=8 July 2010}}

Fánk is a sweet traditional Hungarian cake. The most commonly used ingredients are flour, yeast, butter, egg yolk, rum, salt, milk and oil for frying. The dough is allowed to rise for approximately 30 minutes, resulting in an extremely light pastry. Fánk is usually served with powdered sugar and lekvar.

It is supposed{{by whom|date=April 2018}} that Fánk pastry is of the same origin as German Berliner, Dutch oliebol, and Polish pączki.

File:Zeppula.jpg]]

Italian doughnuts include ciambelle, krapfen from Trentino-Alto Adige, zippuli or zeppole from Calabria and Campania, maritozzi from Latium, above all Rome, bomboloni from Tuscany, frittelle from Veneto and many others. In the island of Sardinia there is a particular donut, a ring cake called lorica.{{Cite web|url=https://www.ilgiornaledelcibo.it/ricetta/lorica-ciambella-sarda/|title = Ricetta Lorica (Ciambella sarda)}}

In Lithuania, a kind of doughnut called spurgos is widely known. Some spurgos are similar to Polish pączki, but some specific recipes, such as cottage cheese doughnuts (varškės spurgos), were invented independently.{{Citation needed|date=June 2007}}

File:oliebollen.jpg: Dutch doughnuts]]

In the Netherlands, oliebollen, referred to in cookbooks as "Dutch doughnuts", are a type of fritter, with or without raisins or currants, and usually sprinkled with powdered sugar. Variations of the recipe contain slices of apple or other fruits. They are traditionally eaten as part of New Year celebrations.{{cite book

| author = Peter G. Rose

| title = The sensible cook: Dutch foodways in the Old and the New World

| publisher = Syracuse UP

| year = 1989

| pages = 121–122

| isbn = 978-0-8156-0241-5}}{{cite book

| last = Nederlands Centrum voor Volkscultuur, Federatie voor Volkskunde in Vlaanderen

| title = Traditie, Volume 11

| publisher = Nederlands Centrum voor Volkscultuur

| year = 2005

| pages = 29–32}}

In Norway, smultring is the prevailing type of doughnut traditionally sold in bakeries, shops, and stalls. However, U.S.-style doughnuts are widely available in larger supermarkets, McDonald's restaurants, 7-elevens and bakeries. The Berliner is more common than U.S.-style doughnut, and sold in most supermarkets and bakeries alongside smultring doughnuts.

{{Main| Pączki}}

File:Polskie pączki.jpg]]

In Poland and parts of the U.S. with a large Polish community, like Chicago and Detroit, the round, jam-filled doughnuts eaten especially—though not exclusively—during the Carnival are called pączki ({{IPA|pol|ˈpɔntʂkʲi|pron}}). Pączki have been known in Poland at least since the Middle Ages. Jędrzej Kitowicz has described that during the reign of the Augustus III under influence of French cooks who came to Poland at that time, pączki dough fried in Poland has been improved, so that pączki became lighter, spongier, and more resilient.

The malasada is a common type of holeless donut created in Portugal. They are made of fried dough. In Madeira and the Azores they are eaten on Fat Tuesday. It is also popular in Hawaii and Cape Cod. The malasada arrived after immigrants came in.

The Romanian dessert gogoși are fried dough balls similar to filled doughnuts. They are stuffed with chocolate, jam, cheese and other combinations and may be dusted with icing sugar.

File:Pampushky.jpg filled with sour cherries]]

In Russia and the other Post-Soviet countries, ponchiki ({{langx|ru|пончики}}, plural form of пончик, ponchik) or {{transliteration|ru|pyshki}} ({{langx|ru|пышки}}, especially in St. Petersburg) are a very popular sweet doughnut, with many fast and simple recipes available in Russian cookbooks for making them at home as a breakfast or coffee pastry.[https://web.archive.org/web/20110723173900/http://www.kuking.net/search.htm?key=%EF%EE%ED%F7%E8%EA%E8&x=0&y=0 Recipes for Russian and other ponchiki] {{in lang|ru}}.

In Slovenia, a jam-filled doughnut known as krofi, is very popular. It is the typical sweet during Carnival time, but is to be found in most bakeries during the whole year. The most famous krofi come from the village of Trojane in central Slovenia, and are originally filled with apricot jam filling.[http://www.slovenia.info/?recepti=9278 Trojane doughnuts]. Slovenia.info. Retrieved on 22 August 2013.

File:Rosquillas.JPG, Spain]]

In Spain, there are two different types of doughnuts. The first one, simply called donuts, or more traditionally berlinesas, is a U.S.-style doughnut, i.e., a deep-fried, sweet, soft, ring of flour dough.

The second type of doughnut is a traditional pastry called rosquilla or rosquete (the latter name is typical in the Canary Islands), made of fermented dough and fried or baked in an oven. Rosquillas were purportedly introduced in Spain by the Romans.{{Cite book|title=Street Food Around the World: An Encyclopedia of Food and Culture|last1=Kraig|first1=Bruce|last2=Colleen Taylor Sen|pages=323}} In Spain, there are several variants of them depending on the region where they are prepared and the time of the year they are sold. In some regions they are considered a special pastry prepared only for Easter.{{citation needed|date=April 2018}} Although overall they are more tightly textured and less sweet than U.S.-style doughnuts, they differ greatly in shape, size and taste from one region to another.{{citation needed|date=April 2018}}

The churro is a sweet pastry of deep-fried dough similar to a doughnut but shaped as a long, thin, ribbed cylinder rather than a ring or sphere. Churros are commonly served dusted in sugar as a snack or with a cup of hot chocolate.

In Switzerland, there are Zigerkrapfen, Berliner and tortelli di San Giuseppe.

Similar to the Finnish munkki, the Swedish munk is a sweet doughnut commonly eaten as fika along with coffee. It is sold cold and is sometimes filled with jam (U.S. jelly) or a vanilla sauce. A ring doughnut is also known as simply munk.

{{Main| Pampushky}}

In Ukraine doughnuts are called pampushky ({{langx|uk|пампушки}}). Pampushky are made of yeast dough containing wheat, rye or buckwheat flour. Traditionally they are baked, but may also be fried. According to William Pokhlyobkin, the technology of making pampushky points to German cuisine, and these buns were possibly created by German colonists in Ukraine.

File:Yumyums-Plate.png

In the United Kingdom, both filled and ring doughnuts are popular, with jam doughnuts and other varieties readily available at supermarkets. In some parts of Scotland, ring doughnuts are referred to as doughrings, with the 'doughnut' name 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. Fillings include jam, custard, cream, sweet mincemeat, chocolate and apple. Common ring toppings are sprinkle-iced and chocolate.

In Northern Ireland, ring doughnuts are known as gravy rings, gravy being an archaic term for hot cooking oil.

File:Puntarenas, Costa Rica - Puntarenas' Cream Filled Doughnuts.png' cream-filled doughnuts]]

A kurma is a small, sweet, fried cube-shaped or rectangular doughnut which originated in Eastern India but is sold in Trinidad and Tobago.{{Citation needed|date=December 2010}}

A traditional Puntarenas cream-filled doughnut is round and robust, managing to keep the cream inside liquified. They are popular in Costa Rica.

The Mexican donas are similar to doughnuts, including the name; the dona is a fried-dough pastry-based snack, commonly covered with powdered brown sugar and cinnamon, white sugar or chocolate.

Frosted, glazed, powdered, Boston cream, coconut, sour cream, cinnamon, chocolate, and jelly are some of the varieties eaten in the United States and Canada. There are also potato doughnuts (sometimes referred to as spudnuts).

Doughnuts are ubiquitous in the United States and can be found in most grocery stores, as well as in specialty doughnut shops. They are equally popular in Canada.Paul Mullins, Glazed America: A History of the Doughnut (Gainesville: The University of Florida Press, 2008). Canadians eat more doughnuts per capita than any other nation and has more doughnuts shops per capita than any other nation.[http://archives.cbc.ca/IDC-1-69-1371-8375/life_society/canadian_food/clip8 The unofficial national sugary snack]. Archives.cbc.ca. Retrieved on 22 August 2013.{{cite news|url=http://www.boston.com/lifestyle/food/articles/2008/04/12/canadas_holey_icon_our_eyes_glaze_over/|title=Canada's holey icon: Our eyes glaze over|newspaper=Boston Globe|date=12 April 2008|access-date=6 March 2009 | author=Alex Beam}}

A popular doughnut in Hawaii is the malassada. Malassadas 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.

Immigrants have brought various doughnut varieties to the United States. To celebrate Fat Tuesday in eastern Pennsylvania, churches sell a potato starch doughnut called a Fastnacht (or Fasnacht). The treats are so popular there that Fat Tuesday is often called Fastnacht Day. The Polish doughnut, the pączki, is popular in U.S. cities with large Polish communities such as Chicago, Milwaukee, and Detroit.

In regions of the country where apples are widely grown, especially the Northeast and Midwest states, cider doughnuts are a harvest season specialty, especially at orchards open to tourists, where they can be served fresh. Cider doughnuts are a cake doughnut with apple cider in the batter. The use of cider affects both the texture and flavor, resulting in a denser, moister product. They are often coated with either granulated, powdered sugar, or cinnamon sugar.{{cite news| url=http://www.boston.com/ae/food/articles/2007/10/10/a_match_made_in_october/|title=A Match Made In October| author=Luke Pyenson|date=10 October 2007 |access-date=26 September 2009 | work=The Boston Globe}}

In southern Louisiana, a popular variety of the doughnut is the beignet, a fried, square doughnut served traditionally with powdered sugar. Perhaps the most well-known purveyor of beignets is New Orleans restaurant Cafe Du Monde.

In Quebec, homemade doughnuts called beignes de Noël are traditional Christmas desserts.{{cite book|title=Culinary Landmarks: A Bibliography of Canadian Cookbooks, 1825–1949|author=Elizabeth Driver|year=2008|isbn=978-0802047908|publisher=University of Toronto Press|page=99}}{{cite news|url=http://www.radio-canada.ca/actualite/enjeux/reportages/2003/03-01-21/lune.shtml|title=De meilleurs beignes de Noël?|date=21 January 2003|access-date=27 October 2012|work=Enjeux – Radio-Canada}}

File:Krispy Kreme glazed donuts 2.JPG|Krispy Kreme glazed doughnuts

File:Entenmann's donut variety pack 1.jpg|Powdered, glazed and chocolate doughnuts from a variety pack sold at supermarkets

File:4_donuts.jpg|Donuts with sprinkles

File:Elegant donut in Miami Beach.jpg|Elegant doughnut served at a wedding breakfast in Miami Beach

File:Dough-Donut-Chocolate-Earl-Grey.jpg|Chocolate-frosted doughnut

File:Doughnuts on a plate.jpg|Doughnuts on a plate in Brooklyn, New York City, New York

File:Pon de wreath strawberry flavor of Mister Donut in Japan.jpg|Strawberry flavor mochi donut by Mister Donut

File:Zoolbia Bamieh.JPG]]

The Persian zoolbia and bamiyeh are fritters of various shapes and sizes coated in a sugar syrup.{{cite news|url=https://www.independent.co.uk/life-style/food-and-drink/recipes/zoolbia-2223650.html|title=Zoolbia ingredients|work=intependent.co.uk | location=London|date=27 February 2011}}{{Cite book|last=Paster|first=Emily|url=https://www.worldcat.org/oclc/1112786378|title=Epic air fryer cookbook : 100 inspired recipes that take air frying in deliciously exciting new directions|date=2020|isbn=978-1-55832-995-9|location=Beverly|pages=154–155|oclc=1112786378}}{{rp|43, 335}} Doughnuts are also made in the home in Iran, referred to as doughnut, even in the plural.{{Citation needed|date=August 2010}}

File:Sufganiot.jpg in a wide variety of toppings at a bakery in Tel Aviv, Israel]]

Jelly doughnuts, known as sufganiyah (סופגניה, pl. sufganiyot סופגניות) in Israel, have become a traditional Hanukkah food{{cite web|author=Jessica Steinberg|date=19 December 2003|url=https://pqasb.pqarchiver.com/jpost/access/517826851.html?dids=517826851:517826851&FMT=ABS&FMTS=ABS:FT&date=Dec+19%2C+2003&author=JESSICA+STEINBERG&pub=Jerusalem+Post&desc=Gelt+for+gifts&pqatl=google|title=Gelt for gifts|website=Jerusalem Post|archive-url=https://archive.today/20130131192003/http://pqasb.pqarchiver.com/jpost/access/517826851.html?dids=517826851:517826851&FMT=ABS&FMTS=ABS:FT&date=Dec+19,+2003&author=JESSICA+STEINBERG&pub=Jerusalem+Post&desc=Gelt+for+gifts&pqatl=google|archive-date=31 January 2013|access-date=6 July 2017|url-status=dead}}{{Cite magazine|date=7 December 2015|title=Why Jelly Doughnuts Are Eaten During Hanukkah|url=https://time.com/4138749/sufganiyot-jelly-doughnut-hanukkah-history/|access-date=15 June 2021|magazine=Time|language=en}} in the recent era, as they are cooked in oil, associated with the holiday account of the miracle of the oil.{{Cite web|date=19 December 2017|title=How The Israeli Sufganiyah, Or Jelly Doughnut, Got Its Start As A Hanukkah Treat|url=https://www.npr.org/2017/12/19/572068488/how-the-israeli-sufganiyah-or-jelly-doughnut-got-its-start-as-a-hanukkah-treat|access-date=15 June 2021|website=NPR.org|language=en}} Traditional sufganiyot are filled with red jelly and topped with icing sugar. However, many other varieties exist, with some being filled with dulce de leche (particularly common after the South American aliyah early in the 21st century).

In Morocco, Sfenj is a similar pastry eaten sprinkled with sugar or soaked in honey.{{cite web|url=http://www.sousoukitchen1.com/article-recette-de-sfenj-marocain-120216689.html |archive-url=https://web.archive.org/web/20131211213208/http://www.sousoukitchen1.com/article-recette-de-sfenj-marocain-120216689.html |url-status=usurped |archive-date=11 December 2013 |title=Sfenj (in French) |work=sousoukitchen1.com }}

In Tunisia, traditional pastries similar to doughnuts are yo-yos. They come in different versions both as balls and in shape of doughnuts. They are deep-fried and covered in a honey syrup or a kind of frosting. Sesame seeds are also used for flavor and decoration along with orange juice and vanilla.

File:Custard doughnut.jpg, Australia]]

In Australia, the doughnut is a popular snack food. Jam doughnuts are particularly popular,{{cite web|url=http://donutking.com/dk/menu/showdetail.asp?id=7&t=Classic+Jam+Donut|title=Classic Jam Donut|website=Donutking.com|archive-url=https://archive.today/20090308061632/http://donutking.com/dk/menu/showdetail.asp?id=7&t=Classic+Jam+Donut|archive-date=8 March 2009|access-date=14 February 2013|url-status=dead}} especially in Melbourne, Victoria and the Queen Victoria Market, where they are a tradition.[http://www.theage.com.au/articles/2004/02/04/1075853915910.html A hot piece of history]. theage.com.au. 5 February 2004 Jam doughnuts are similar to a Berliner, but are served hot: red jam (raspberry or strawberry) is injected into the bun before it is deep-fried, and then it is coated with either sugar or sugar mixed with cinnamon as soon as it has been cooked. Jam doughnuts are sometimes also bought frozen. In South Australia, they are known as Berliner or Kitchener and often served in cafes. Popular variants include custard-filled doughnuts, and more recently Nutella-filled doughnuts.

Mobile vans that serve doughnuts, traditional or jam, are often seen at spectator events, markets, carnivals and fetes, and by the roadside near high-traffic areas like airports and the car parks of large shopping centres. Traditional cinnamon doughnuts are readily available in Australia from specialized retailers and convenience stores. Doughnuts are a popular choice for schools and other not-for-profit groups to cook and sell as a fundraiser.

In New Zealand, the doughnut is a popular food snack available in corner dairies. They are in the form of a long sweet bread roll with a deep cut down its long axis. In this cut is placed a long dollop of sweetened clotted cream and on top of this is a spot of strawberry jam. Doughnuts are of two varieties: fresh cream or mock cream. The rounded variety is widely available as well.

In Brazil, bakeries, grocery stores and pastry shops sell ball-shaped doughnuts popularly known as "sonhos" (lit. dreams). The dessert was brought to Brazil by Portuguese colonizers that had contact with Dutch and German traders. They are the equivalent of nowadays "bolas de Berlim" (lit. balls of Berlin) in Portugal, but the traditional Portuguese yellow cream was substituted by local dairy and fruit products. They are made of a special type of bread filled with "goiabada" (guava jelly) or milk cream, and covered by white sugar.

The Berlin (plural Berlines) doughnut is popular in Chile because of the large German community. It may be filled with jam or with manjar, the Chilean version of dulce de leche.

Peruvian cuisine includes picarones which are doughnut-shaped fritters made with a squash and sweet potato base. These snacks are almost always served with a drizzle of sweet molasses-based sauce.

In South Africa, an Afrikaans variation known as the koeksister is popular. Another variation, similar in name, is the Cape Malay koesister being soaked in a spiced syrup and coated in coconut. It has a texture similar to more traditional doughnuts as opposed to the Afrikaans variety.{{cite web|url=http://www.salon.com/2010/06/21/koeksisters_open2010/|title=Koeksisters: South Africa's twisted and delicious dessert|work=salon.com|date=21 June 2010}} A further variation is the vetkoek, which is also dough deep fried in oil. It is served with mince, syrup, honey or jam.{{cite web|url=http://home.comcast.net/~osoono/ethnicdoughs/vetkoek/vetkoek.htm |title=All about Vetkoek |url-status=dead |archive-url=https://web.archive.org/web/20130722142313/http://home.comcast.net/~osoono/ethnicdoughs/vetkoek/vetkoek.htm |archive-date=22 July 2013 }}

{{Original research|section|date=June 2016}}

File:Korean National Police recognized for protecting our Community.jpg

The doughnut has made many appearances in popular culture, particularly in the United States and Australia. References extend to objects or actions that are doughnut-shaped.

File:Cops in a Donut Shop 2011 Shankbone.jpg police officers in a Dunkin' Donuts in the East Village]]

In film, the doughnut has inspired Dora's Dunking Doughnuts (1933), The Doughnuts (1963) and Tour de Donut: Gluttons for Punishment. In video games, the doughnut has appeared in games like The Simpsons Game and Donut Dilemma. In the cartoon ¡Mucha Lucha!, there are four things that make up the code of mask wrestling: honor, family, tradition, and doughnuts. Also, in the television sitcom The Simpsons, Homer Simpson's love affair with doughnuts is a prominent ongoing joke as well as the focal point of more than a few episodes. In the children's book Homer Price, Homer's Uncle Ulysses installs a doughnut making machine in his lunchroom in the fictional town of Centerburg. There is also a children's book Arnie the Doughnut and music albums The Doughnut in Granny's Greenhouse.

In films, TV shows, and other popular culture references, police officers are associated with doughnuts,{{Cite web|url=https://www.time.com/4800386/donuts-doughnuts-police-cops/|title = This is Why Doughnuts Are Associated with Police Officers| date=2 June 2017 }} depicted as enjoying them during their coffee break or office hours. This cliché has been parodied in the film Police Academy 4: Citizens on Patrol, where Officer Zed is instructing new recruits how to "properly" consume their doughnuts with coffee. It is also parodied in the television series Twin Peaks, where the police station is always in large supply.On the B movie matinee show Mystery Science Theater 3000, cop/donut jokes were used so prevalently by the host Joel during the viewing of the sci-fi cop drama Indestructible Man that his robot co-hosts insisted upon him signing a legal document forbidding any further usage of such jokes in the future. [http://welcometotwinpeaks.com/locations/twin-peaks-donut-shop-wagon-wheel-do-nuts/ See one of the most spectacular "donut scenes"] in the still on the "Welcome to Twin Peaks" website and read about it in the article "Twin Peaks Donut Shop Was Called Wagon Wheel Do-Nuts". In the video game Neuromancer, there is a Donut World shop, where only policemen are allowed. During a citywide "lockdown" after the Boston Marathon bombing, a handful of selected Dunkin' Donuts locations were ordered to remain open to serve police and first responders despite the closing of the vast majority of city businesses.{{cite news |author=Catherine New |date=19 April 2013 |title=Dunkin' Donuts in Certain Boston Areas Stay Open to Serve Police During City Lockdown |url=http://www.huffingtonpost.com/2013/04/19/dunkin-donuts-stays-open-_n_3116787.html |website=HuffPost}}

Donut King is Australia's largest retailer of doughnuts. A Guinness Book of Records largest doughnut made up of 90,000 individual doughnuts was set in Sydney in 2007 as part of a celebration for the release of The Simpsons Movie.[http://www.news.com.au/story/0,23599,22873599-2,00.html World's largest D'oh Nut] {{webarchive|url=https://web.archive.org/web/20090206012307/http://www.news.com.au/story/0%2C23599%2C22873599-2%2C00.html |date=6 February 2009 }}. News.com.au (5 December 2007). Retrieved 22 August 2013.

Per capita, Canadians consume the most doughnuts, and Canada has the most doughnut stores per capita.

Within the United States, the Providence metropolitan area was cited as having the most doughnut shops per capita (25.3 doughnut shops per 100,000 people) as of 13 January 2010.{{cite web|url=http://pbn.com/Providence-still-doughnut-capital-of-US,47261|title=Providence still doughnut capital of U.S.|author=Chris Barrett |publisher=Providence Business News|date=22 March 2014}} National Doughnut Day celebrates the doughnut's history and role in popular culture. There is a race in Staunton, Illinois, featuring doughnuts, called the Tour de Donut.

{{undue weight section|date=December 2022}}

In the US, especially in Southern California, fresh doughnuts sold by the dozen at local doughnut shops are typically packaged in generic pink boxes. This phenomenon has been attributed to Ted Ngoy and Ning Yen, refugees of the Cambodian genocide who began to transform the local doughnut shop industry in 1976. They proved so adept at the business and in training fellow Chinese Cambodian refugees to follow suit that these local doughnut shops soon dominated native franchises such as Winchell's Donuts. Ngoy and Yen allegedly planned to purchase boxes of a lucky red color rather than the standard white, but settled on a leftover pink stock because of its lower cost.

In the mid-1970s, pink doughnut boxes were already a common sight in the eastern and midwestern United States, due to the fact that Dunkin' Donuts used a solid pink color for its boxes at that time.{{Cite news | url=https://www.thepackagingcompany.us/knowledge-sharing/iconic-packaging-dunkin-donuts/ | title=Iconic Packaging: Dunkin' Donuts}} (It switched to a different box design sometime after 1975.) But the chain did not begin to establish a major presence in California until the 2010s.{{Cite news | url=https://ktla.com/news/local-news/dunkin-donuts-debuts-first-socal-location-in-santa-monica/ | title=Dunkin' Donuts Returns to SoCal; First Location Opens in Santa Monica| newspaper=KTLA}}

Owing to the success of Ngoy and Yen's business, the color soon became a recognizable standard in California. Due to the locality of Hollywood, the pink boxes frequently appeared as film and television props and were thus transmitted into popular culture.{{Cite news | url=http://www.latimes.com/business/la-fi-pink-doughnut-boxes-20170525-htmlstory.html | title=Why are doughnut boxes pink? The answer could only come out of Southern California| newspaper=Los Angeles Times}}

File:Salvation Army World War I poster.jpg

National Doughnut Day, also known as National Donut Day, celebrated in the United States of America, is on the first Friday of June each year, succeeding the Doughnut Day event created by The Salvation Army in 1938 to honor those of their members who served doughnuts to soldiers during World War I.{{cite news |last1=Fagan |first1=Kevin |title=A holey holiday - National Doughnut Day |url=http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2009/06/06/BAEQ181KO9.DTL |access-date=21 December 2018 |work=San Francisco Chronicle |publisher=SF Gate |date=6 June 2009 }} About 250 Salvation Army volunteers went to France. Because of the difficulties of providing freshly baked goods from huts established in abandoned buildings near the front lines, the two Salvation Army volunteers (Ensign Margaret Sheldon and Adjutant Helen Purviance) came up with the idea of providing doughnuts. These are reported to have been an "instant hit", and "soon many soldiers were visiting The Salvation Army huts". Margaret Sheldon wrote of one busy day: "Today I made 22 pies, 300 doughnuts, {{not a typo|700 cups}} of coffee."

Soon, the women who did this work became known by the servicemen as "Doughnut Dollies".

{{Portal|Food}}

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• List of desserts
• List of doughnut shops
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{{Div col end}}

{{reflist}}

{{Sister project links|commons=no|b=no}}

• {{Cite book | author=Jones, Charlotte Foltz | title=Mistakes That Worked | publisher=Doubleday | year=1991 | isbn=978-0-385-26246-0}} Origins of the doughnut hole.
• {{Cite book |last1=Moreira |first1=Rosana G. |author2=M. Elena Castell-Perez |author3=Maria A. Barrufet |date=30 June 1999 |title=Deep Fat Frying: Fundamentals and Applications |location=Gaithersburg, Md. |publisher=Aspen |isbn=0-8342-1321-4 |oclc=40990102}}

{{Doughnuts}}

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Category:Articles containing video clips

Category:Types of food

Category:American snack foods