A World of Donuts

Fried dough is a universal delight, and around the world, it comes in all shapes and guises, be it round or oblong, raised or flat, cooked in oil or simmered in ghee, filled with just about anything or simply dough through and through.

Bomboloni
bomboloni Italian donut
Custard or jam is usually piped into Tuscan bomboloni, raised, round donuts that come in all kinds of flavors, such as this Nutella cream version topped with toasted hazelnuts.Todd Coleman
Jalebi
Jalebi
Jalebi, ubiquitous in South Asia and the Middle East, are brittle syrup-soaked coils of lightly fermented batter, often tinted orange-red, green, or yellow, and best eaten hot from a street vendor.Todd Coleman
Sufganiya
Sufganiya
Sufganiya, Israel's fried Hanukkah sweet, is traditionally a jelly-filled donut, though in recent years, creative fillings such as halvah, pistachio, and champagne creams have appeared.Todd Coleman
Youtiao
Chinese donut youtiao
The lightly salted cruller called youtiao, or "Chinese oil stick," is creased in half so it can be easily torn for dunking into rice porridge or soy milk for breakfast.Todd Coleman
Balushahi
balushahi
Enjoyed in northern India, Pakistan, and Nepal, yogurt-rich balushahi are fried in ghee.Todd Coleman
Oliebollen
oliebollen
In the Netherlands, fritters called oliebollen, studded with raisins, dried currants, apples, and sometimes candied lemon peel, are typically eaten around Christmas.Todd Coleman
Tulumba
tulumba
Turkish tulumba, the word for kettle drum, is an extruded donut called by different names and eaten all over western Asia. The small ridged batons are piped into oil and saturated in sugar syrup.Todd Coleman
Churros
Mexican donuts churros
In Mexico, churros are often filled with dulce de leche or pastry cream, and in Spain these fluted wands of eggy pastry are dunked in hot chocolate. See the recipe for ChurrosTodd Coleman
Chal Ke Bahang
Korean donuts
Savory chal ke bahang is a Korean black sesame-speckled donut made especially chewy with wheat gluten and tapioca flour.Todd Coleman
An
Japanese donut
Korea, China, and Japan lay claim to an, a soft sugar-dusted yeast donut with a sweetened red bean center.Todd Coleman
Loukoumades
Loukoumades Greek donuts
Golden nuggets doused in honey called loukoumades are popular in Greece and Cyprus.Todd Coleman
Jin Deui
jin deui Chinese donuts
Chinese jin deui, nutty fried orbs crusted with sesame seeds and with a sweet bean- or lotus seed-paste center, are often eaten as dim sum.Todd Coleman
Koeksisters
koeksisters South African donuts
This version of South African koeksisters, which originated in Cape Malay, are donut holes soaked in a spiced syrup, then rolled in coconut flakes.Todd Coleman
Shahi Tukra
shahi tukra Indian donuts
Indian shahi tukra are cubes of syrup-soaked fried bread pudding usually served with a rosewater and cardamom milk sauce.Todd Coleman
Persians
Canadian donuts Persians
A specialty of the Canadian city of Thunder Bay in Ontario, the fried, raised buns called Persians are frosted with thick pink icing.Todd Coleman
Beignets
beignets New Orleans donuts
Airy New Orleans' beignets, a regional American classic, are buried in powdered sugar and typically enjoyed with a cup of chicory-blended cafe au lait.Todd Coleman
Buñuelos
buñuelos Mexican donuts
Mexican buñuelos are cinnamon sugar-dusted disks that fry up bubbly and crisp, much like tortillas.Todd Coleman
Buñuelos
Buñuelos Columbian donuts
Buñuelos from Columbia are hand-formed spheres of sweetened or cheese-enriched fried dough.Todd Coleman
Pets de Nonnes
French donuts pets de nonnes
Featherlight powdered sugar-dusted fritters from France are cheekily dubbed pets de nonnes ("nun's farts").Todd Coleman
Gulab Jamun
Cardamom Syrup-Soaked Donuts (Gulab Jamun)
In South Asia, gulab jamun, made from a cooked-milk reduction called khoya, are fried at low temperature in clarified butter and soaked in rosewater or cardamom syrup. See the recipe for Cardamom Syrup-Soaked Donuts (Gulab Jamun)Todd Coleman
Sfenj
sfenj North African donuts
Rough-hewn, ring-shaped sfenj, Arabic for "sponge," are a sweet street food eaten throughout North Africa.Todd Coleman
Bolas de Fraile con Dulce Leche
bolas de fraile con dulce leche Argentine donuts
Introduced to Argentina by German immigrants, round, yeasted bolas de fraile con dulce leche are slit down the top and piped with dulce de leche.Todd Coleman
Sel Roti
sel roti Nepalese donuts
Nepalese sel roti are both a breakfast food and special occasion treat, made with rice flour and fried into thin, crisp rounds.Todd Coleman
Struffoli
struffoli Italian donuts
The walnut-size honey-glazed fritters called struffoli are stacked in festive pyramids, can be sprinkled with nonpareils, Jordan almonds, or candied fruit, and start to appear in Naples during Christmastime.Todd Coleman
Chal
Chal Korean cinnamon donuts
Chal sticks, Korean baby carrot-sized cinnamon donuts, come half a dozen to an order.Todd Coleman
Kkwabaegi
Kkwabaegi Korean donuts
Kkwabaegi, Korean yeasted twists, are oversized and coated in caramelized sugar.Todd Coleman
Zeppole
zeppole Italian donuts
Italian cruller-like zeppole are often topped with ricotta or pastry cream, then finished off with powdered sugar and a single cherry.Todd Coleman
Faschingskrapfen
Faschingskrapfen
The festival sweet is consumed on St. Joseph's Day. Faschingskrapfen, raised donuts filled with jam, custard, or a flavored cream and sprinkled with powdered sugar, are everywhere in Austria and Germany during carnival celebrations.Todd Coleman
Sopaipillas
sopaipillas Mexican donuts
Central American sopaipillas, puffed-up pillows of dough, are lavished with honey and powdered sugar. There are also savory versions topped with meat, sour cream, shredded lettuce, and tomato.Todd Coleman
Sonhos
sonhos Portuguese donuts
Portuguese for "dreams," sonhos are fried pastry bites soaked in syrup or dusted with cinnamon and powdered sugar.Todd Coleman