Doughnuts

A doughnut or donut is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.

thumb|Jalebi being prepared by a street vendor in Bangalore, India Jalebi is a common sweet snack in the Indian subcontinent, West Asia and some parts of Africa. It goes by many names, including jilapi, zelepi, jilebi, jilipi, zulbia, zoolbia, jerry, mushabak, '''''z'labia, or zalabia.'''''

An éclair ( or , ; ) is a pastry made with choux dough filled with a cream and topped with a flavored icing. The dough, which is the same as that used for profiteroles, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. Once cool, the pastry is filled with custard (), whipped cream or chiboust cream, then iced with fondant icing. Other fillings include pistachio- and rum-flavored custard, fruit-flavored fillings or chestnut purée. When the icing is caramel, the dessert may be called a '''''' (). A similar pastry in a round rather than oblon

milk-solid-based sweet from the Indian subcontinent

Tulumba, tolomba or bamiyeh (; ) is a deep-fried dessert found in Egypt, the Levant, Greece and the regional cuisines of the former Ottoman Empire. It is a fried batter soaked in syrup, similar to jalebis or churros. It is made from unleavened choux pastry dough, usually about 3 inches long, piped with a pastry bag using an open star or similar tip. It is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot.

Boortsog, boorsoq, baursak, baursaq, bauyrsaq, borsok or boorsok is a fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. They are shaped into triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and margarine. Tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. It has been adopted by Cossack cuisine as "bursak".

sweet crisp pastry

category of savoury fried snacks from India

Pampushka ( , pl. ; diminutive of pampukh or pampukha) is a small savory or sweet yeast-raised bun or doughnut typical for Ukrainian cuisine.

An '''''' (; plural ; or ; see more below) is a Dutch beignet, a variety of doughnut or fried dough that is traditionally eaten on New Year's Eve. People often eat it with raisins baked inside and with powdered sugar on top. Another variation is made with apple inside instead of raisins. There are similar foods all around the world, including the Samoan panikeke, eaten mostly with jam or butter on top.

Lokma is a dessert made of leavened and deep-fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. The dish was described as early as the 13th century by al-Baghdadi as luqmat al-qādi (), "judge's morsels".

Peremech ( / pərəməç / pärämäç; , tr. beremes; ) is an individual-sized fried dough pastry common in Volga Tatar and Bashkir cuisines. It is made from unleavened or leavened dough and usually filled with ground meat and chopped onion. Originally, finely chopped pre-cooked meat was used as a filling, but later raw ground meat became more common. Alternatively, peremech can be filled with potato or quark.

' ( or , ; : ', Hebrew: , , or in Yiddish ) is a round, jelly doughnut–like pastry, eaten around the world during the Jewish festival of Hanukkah. The doughnut is deep-fried, injected with jam or custard, and then topped with powdered sugar. The doughnut recipe originated in Europe in the 16th century, and by the 19th century was known as a Berliner in Germany and a Religieuse in France. Polish Jews, who called them ponchki, fried the doughnuts in schmaltz rather than lard due to kashrut laws. The ponchik was brought to Israel by Polish Jewish immigrants, where it was renamed the based on the

Æbleskiver (, [singular: æbleskive]) are spherical Danish snacks made from fried batter. The name literally means "apple slices" in Danish, although slices of apples are not an ingredient in present-day versions. The crust is similar in texture to European pancakes, but with a light and fluffy interior similar to a Yorkshire pudding. The English language spelling is usually aebleskiver, ebleskiver or ebelskiver.

A buñuelo (, alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, where the sweet form is called lokma and the rest pişi, and parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas, Easter, and Hanukkah. They will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.

doughnut-like Okinawan dessert made from deep fried dough

A koeksister (; ) is a traditional Afrikaner confectionery made of fried dough infused in syrup or honey. There is also a Cape Malay version of the dish, which is a fried ball of dough that is rolled in desiccated coconut called a koesister. The name derives from the Dutch and Afrikaans word "koek", which generally means a wheat flour confectionery.

A sopaipilla, sopapilla, sopaipa, or cachanga is a kind of fried pastry and a type of quick bread served in several regions with Spanish heritage in the Americas. The word sopaipilla is the diminutive of sopaipa, a word that entered Spanish from the Mozarabic language of Al-Andalus. The original Mozarabic word was used to mean bread soaked in oil. The word is derived in turn from the Germanic word , which meant bread soaked in liquid.

Mandazi () is a form of fried bread that originated on the Swahili coast of East Africa. It is also known as bofrot or puff-puff in Western African countries such as Ghana and Nigeria. It is one of the principal dishes in the cuisine of the Swahili people who inhabit the coastal region of Kenya and Tanzania. The dish is popular in the region, as it is convenient to make, can be eaten with almost any food or dips or as a snack by itself, and can be saved and reheated for later consumption.

Mekitsa (; plural mekitsi) is a traditional Bulgarian dish made of kneaded dough made with yogurt that is deep fried. They are made with flour, eggs, yogurt, a leavening agent, water, salt, and oil. In Serbia they are called ' (sing. '), while in Macedonian or , and in Bulgaria mekitsa. They are similar to Hungarian lángos and British Yorkshire pudding. Mekitsa is conventionally a breakfast dish.

Klenät, kleinur, klena, klejne, kleina, kleyna, and fattigmann are all names for angel wings, a fried pastry common in the Nordic countries as well as the rest of Europe and the United States. In nearby countries (such as Lithuania, is found under the name žagarėliai or in Latvia under the name žagariņi or zaķauši depends on region) and Eastern European countries (such as Romania under the name of minciunele or Poland under the name ‘’faworki ‘’ or Russia, under the name krepli, ). The name is related to klen, the Swedish term for "weak", but is originally of Low German origin, which may indic

Nepalese ring-shaped sweet rice bread

Sfenj (from the Arabic word , meaning sponge) is a Maghrebi doughnut: a light, spongy ring of dough fried in oil. Sfenj is eaten plain, sprinkled with sugar, or soaked in honey. It is a well-known dish in the Maghreb and is traditionally made and sold early in the morning for breakfast or in the late afternoon accompanied by tea—usually Maghrebi mint tea—or coffee.

Imarti, also known as amriti, jaangiri, or omriti, is an Indian sweet made by deep-frying a batter prepared with black gram flour in a circular, flower-like shape, and then soaking it in sugar syrup. This dish is similar to jalebi, which is thinner and sweeter than imarti.

Malassada is a Portuguese fried pastry from the Azores. It is a type of doughnut, made of flattened rounds of yeasted dough, coated with sugar and cinnamon or accompanied with molasses.

Bambalouni (Arabic: بمبالوني), also referred to as bambaloni, is a sweet Tunisian donut. It can be made at home or bought from fast food shops. It is prepared with a flour dough fried in oil. The bambaloni is eaten sprinkled with sugar or soaked in honey. It can be eaten at any time of day. It inspired the sfenj donut that is widely consumed throughout the Maghreb, which is also known as sfinz in Libya.

Picarones (or Picarón singular) are a Peruvian dessert that originated in Lima during the viceroyalty. It is somewhat similar to buñuelos, a type of doughnut brought to the colonies by Spanish conquistadors. Its principal ingredients are squash and sweet potato. It is served in a doughnut form and covered with syrup, made from chancaca (solidified molasses). It is traditional to serve picarones when people prepare anticuchos, another traditional Peruvian dish.

Diples or Thiples () is a Greek dessert from the Peloponnese, made of thin sheet-like dough. They are essentially the same as angel wings, except that they are dipped in syrup rather than served dry.

Puff-puff is a traditional snack made of fried dough and eaten across Africa, especially in the west of the continent. The name "puff-puff" is from Nigeria; as listed below, many other names and varieties of the pastry exist.

A filhó is a traditional pastry in Portugal and Northeastern Brazil.

South Asian donuts

snack in Nigeria made from basic combination of flour, milk and sugar

Zalabiyeh () is a fritter or doughnut found in several cuisines across the Arab world, West Asia and some parts of Europe influenced by the former. The fritter version is made from a semi-thin batter of wheat flour which is poured into hot oil and deep-fried. The earliest known recipe for the dish comes from a 10th-century Arabic cookbook and was originally made by pouring the batter through a coconut shell. Zalabiyeh differs from lokma in that it is made from batter rather than yeast dough, though the names are sometimes used interchangeably.

A pestiño is a Christmas or Holy Week pastry that is popular in Andalusia and other regions of southern Spain. It is a piece of dough, deep-fried in olive oil and glazed with honey or cinnamon sugar.

Smultring (plural: smultringer) and hjortetakk (sometimes spelled hjortebakkels) are cake doughnuts from Norway. They are small and usually prepared without glazing or filling, and are often spiced with cardamom, cinnamon, lemon or orange zest, as well as various liqueurs.

thumb|Traditional farturas thumb A fartura is a fried dough made of flour, yeast, baking soda, salt, sugar, cinnamon, and water, that is fried in oil, in the form of a roll and traditionally sold at fairs in Portugal. It is preferable to consume them when they are hot so that the crunchy surface does not harden.

Rosca or roscón () is a Hispanic bread dish eaten throughout Iberia and Latin America. It is made with flour, salt, sugar, butter, yeast, water, and seasonings. It is also called '''ka'ake''' and referred to as a "Syrian-style cracker ring".

type of doughnut

Funkaso, or Pinkaso, is a Hausa savoury fried dumpling made with wheat and eaten with soup, honey or sugar. ==See also== List of African dishes

Types of bread

Sgabeo is an Italian food from Lunigiana, a historical region now divided between Liguria and Tuscany. It is a leavened bread dough, cut into strips, fried and salted on the surface, which is traditionally eaten plain or stuffed with cheeses or salumi. Lately, however, it is not uncommon that sgabeo is also proposed as a sweet, filled with pastry cream or chocolate.

Alkaki is a Hausa doughnut made with wheat and sugar paste or honey, it usually found in Hausa people royal houses and bride houses. Alkaki is a snack originating from Northern Nigeria, known for its pronounced sweetness. This sweetness is achieved by soaking the snack in honey, sugar, or lemon syrup, which imparts moisture to it as it gets absorbed. Alkaki is a well-known choice for both parties and street food.

Nonnevot (also: strik or poeffel) is a Limburgian pastry dating back to the 17th century. Hailing from the town of Sittard, the pastry has traditionally been associated with carnival (Limburgian: Vastelaovend) but is nowadays sold year-round in regional bakeries. Its name: nonnevot, or nun's buttocks, comes from the knotted shape of the pastry, resembling the knot on the back of a nun's tunic. The nonnevot is prepared by deep-frying a mixture of flour, yeast, milk, salt, butter, brown sugar, and lard.

Shuangbaotai () is a sweet fried dough food of Hokchew origin commonly found as a Taiwanese street food. It is a chewy fried dough containing large air pockets on the inside and a crisp crust on the outside. It is made by twisting two small pieces of dough together and frying them, causing them to separate slightly while remaining connected.

Fritelli (singular Fritellu), also Fritelle (singular Fritella) are Corsican doughnuts or fritters made from fried wheat or chestnut flour (Fritelle castagnine). A preparation of the fritters is referred to as Fritelli di Casgiu Frescu with fresh cheese (or Brocciu) or Fritelli di Salciccia with sausage.

Krofne (Albanian and ; Bosnian and , ; ; ) are airy filled doughnuts. They are round and usually filled with jelly, marmalade, jam or chocolate as well as butter, Nutella and cinnamon. They can also be filled with custard, or cream, but that is usually less common. The name comes from German Krapfen, and it is a variation of the Central European pastry known as the Berliner. They are also similar to beignets.

A '''''' (, literally "meat pie") is an everyday Finnish food sold in supermarkets and often available ready-to-eat as street food. It is a form of savoury pie or turnover made from doughnut dough and filled with a mixture of minced meat and cooked rice and cooked by deep frying. It does not resemble a traditional English or American meat pie or turnover because it is made of doughnut mix and is deep fried. They are usually bought ready-cooked and are simply reheated in a microwave oven.

Type of doughnut

common food and drink pairing in the United States and Canada

Korean sweet glutinous rice doughnuts

Fánk () is a sweet traditional Hungarian donut. The most commonly used ingredients are: flour, yeast, butter, egg yolk, a little bit of rum, salt, milk and oil to deep fry with. After the pastry has risen for approximately 30 minutes the result is an extreme light doughnut-like pastry. Fánk is traditionally served with powdered sugar and lekvár, Hungarian thick jams, which mostly consists of apricot jam.

' (), known as in Transylvania, in Bukovina and ' in Banat are Romanian sweet pastries similar to filled doughnuts. is the plural form of the Romanian word ().

small fried dough balls tossed in sugar and cinnamon

sweet pastry made and sold in South Australia since 1915

An-doughnut (Japanese: あんドーナツ, Romaji: an-dōnatsu) is a Japanese doughnut filled with red bean paste. It is a confection created in Japan, along with anpan, Jam pan, cream pan, curry bread, and many others. It is unknown when an-doughnut was created in Japan. However, Mister Donut in Japan added an-doughnuts to its menu in December 1983.

Untir-untir or kue tambang is a traditional Indonesian deep-fried twisted doughnut—that fried in peanut oil. This dish has a shiny and golden look with crispy taste, almost similar to mahua in Chinese cuisine and lubid-lubid in Filipino cuisine. In Javanese untir-untir means "twisted", while in Indonesian kue tambang means "rope cake"; both refer to its twisted rope-like shape. This doughnut popular in Javanese community in Java, but today it can found nationwide. Sesame seeds can be added in the untir-untir.

traditional sweet snack in north India