List of doughnut varieties

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Traditional Polish pączki

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

Variations and specialties by region[edit]

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

  • ArgentinaKreppel, also called tortas fritas (fried pastries), is a fried pastry or quick bread that was introduced by German immigrants, and is similar to the Berliner. Facturas are a popular baked doughnut found in every corner bakery. Other names that may be seen in bakeries are berlinesas and bolas de fraile ("monk's balls").
  • ArmeniaPonchik, borrowed from Russian, is a deep-fried piece of dough shaped into a flattened sphere and filled with confiture or other sweet filling. Tukalik are similar to doughnut holes, and Armenian doughnuts are referred to as chickies.
  • Australia – besides traditional ring doughnuts, jam doughnuts are common in most bakeries.
  • Austria – Austrian doughnut equivalents are called krapfen and resemble the Berliner. Especially popular during carnival season (Fasching), they are solid and usually filled with apricot jam (traditional) or vanilla cream (vanillekrapfen). They are made from sweet yeast dough fried in fat or oil, usually with a filling of marmalade, jam, chocolate, champagne, custard, mocha, or with no filling at all. They are usually topped with icing, powdered sugar, or conventional sugar.
  • Azoresfilhós, malasadas
Oliebollen from Belgium and the Netherlands
  • Belgium – Smoutebollen or croustillons are similar to Dutch Oliebollen but usually do not contain any fruit, except sometimes for apple chunks. They are typical carnival and fair snacks and are dusted with powdered sugar.
  • Bohemiaobyčejné vdolky
  • BoliviaBuñuelos are a round fry bread.
  • Brazil – Doughnuts are referred to as sonho, meaning "dream."
A stack of mekitsas with jam
  • Brunei – kuih galang
  • Bulgariaponichki, mekitsas
  • Cameroonpuff puff
  • Canada – Canadian doughnuts are usually similar to those in the United States. Other Canadian variants include the beaver tail, cruller, dutchie, Timbits, potato flour doughnuts, and Newfoundland's toutin. Maple bars – bar doughnuts with maple syrup-flavored icing — are also occasionally found in the US, especially in neighboring states, such as Ohio, Wisconsin and Michigan.
  • Cataloniabunyols, bunyols de vent, brunyols. Bunyols are a traditional Catalan pastry in the form of small balls or in a small doughnut-like shape. They can be sweet or savoury, but in their sweet form are similar to doughnuts. The American or German–style donut is called a berlina (berlines in the plural).
  • Chile – Round fried filled doughnuts without holes are popular in Chile because of the large German community there. This doughnut is called a Berlin (plural Berlines). They may be filled with jam or with manjar, the Chilean version of dulce de leche.
  • China – Although Chinese cuisine now features doughnut–type pastries borrowed from American and European kitchens, traditional pastries are somewhat different, often featuring thin, leathery dough surrounding plentiful mildly sweet or savory filling. Cantonese cuisine features an oval shaped pastry called Ngàuhleisōu (牛脷酥, lit. "ox–tongue pastry" due to its tongue-like shape). A similar food is called saa jung (沙翁), fried round dough balls with sugar sprinkled on top. A Shanghai dessert named 高力豆沙 is a variant of this, with oilier dough (originally made with egg white) and filled with red bean paste. Another variant uses thickened, lightly sweetened black sesame paste for filling and is sprinkled with sesame seeds. Other types are tikoy, zha gao, jin doi, chien doi, and zhá miàn quān. A salty variation are deep-fried doughnut sticks that are often quite oily, hence their Mandarin name, yóutiáo (油條, literally "oil strips"); in Cantonese, this doughnut–style pastry is called yàuhjagwái (油炸鬼); it is often served with congee, a traditional rice porridge.
  • Colombiabuñuelos, roscas
  • Corsicafritelli
Traditional Berliner pastry
  • Hungary – Fánk, a round doughnut or Bismark doughnuts (without a hole) and dusted with sugar, and Lángos, a flat fried bread made of yeast dough, served with sour cream and toppings like cheese, ham or chopped onions.
  • IcelandKleinuhringir, Kleinur, Berlínarbollur and Ástarpungar. Ástarpungar traditionally contain raisins.
  • India – Vadai are savoury rings of dough made from lentils that are popular in Tamil cuisine. They are not necessarily fried. Varieties of sweet doughnut-like pastries include badushah or balushahi. They are made like an old–fashioned doughnut, by frying the dough in oil, and are soaked in sugar syrup and sometimes flavored with spices. Badushah does not have the center hole. Another sweet in India is imarti, known elsewhere as jalebi. Adhirasam are a Tamil sweet doughnut with a long history. Another similar dessert is gulab jamun – ball–shaped pastry from buffalo–milk–based quick dough that is fried and floated in rose–water and cardamon flavored sweet syrup.
  • IndonesiaDonat kentang is an Indonesian style fried mashed potato doughnut; it is a ring-shaped fritter made from a combination of flour and mashed potatoes, coated in powdered sugar or icing sugar.
  • IranZooloobiya is a fritter that comes in various shapes and sizes and coated in a sticky-sweet syrup. Razavi doughnut is ring-shaped with sugar on it. It is known as a symbol of Mashhad.
  • Ireland – taoschno
  • Israel – Sufganiyah (סופגניה, plural Sufganyot), like the German Berliner, jelly doughnuts, Boston cream doughnut, the Polish pączki, or the Russian ponchik, are fried, pierced and injected with jelly or custard, and then topped with powdered sugar or frosting. They have become a traditional Hanukkah food in recent decades. Traditionally they are filled with red jelly and topped with sugar icing. However, many other varieties exist, the more expensive ones being filled with dulce de leche.
  • Norway – Hjorte Bakkels, Futimonbuckles, Fattigmann Bakkels, Smultring
  • ParaguayBollos
  • Peru – Dona
  • Philippines – Local varieties of Donuts (donat) are sold by peddlers and street vendors throughout the Philippines. Local varieties are usually made of plain well–mead dough, deep-fried in refined coconut oil and sprinkled with refined sugar. Bitso–bitso (or Bicho–bicho) is doughnut-like local pastry. The dough is made of one long piece that doubles on itself, and is twisted, deep-fried and coated with coarse–grained sugar. It sometimes may come with a cheese filling. Local doughnuts have a chewier texture than Western ones. In the Philippines, doughnuts are a popular merienda or mid–day snack. Some doughnuts here are sprinkled with cocoa powder.
  • PolandPączki are round jam–filled doughnuts, known in Poland at least since the Middle Ages. Jędrzej Kitowicz wrote that during the reign of the August III under influence of French cooks who came to Poland at that time, pączki dough baked in Poland has been improved, so that pączki became lighter, spongier, and more resilient.
  • Portugalfilhós, malasadas
  • Puerto Ricoquesitos (filled with sweet cheese)
  • Romaniagogoşi
  • Turkish CypriotLokma
  • Ukrainepampushky (sweet filling or garlic flavored)
  • United Kingdom – Similar to North American doughnuts, but traditionally topped with granulated sugar rather than powdered sugar or glaze. In some parts of Scotland, ring doughnuts are referred to as Doughrings, with the doughnut moniker being reserved exclusively for the nut–shaped variety. Glazed, twisted rope–shaped doughnuts are known as "Yum–yums". It is also possible to buy fudge doughnuts in certain regions of Scotland. In some parts of Northern Ireland, ring doughnuts are referred to as "gravy rings" due to their being cooked in oil, itself colloquially known as "gravy". Jam doughnuts are round in shape, coated in granulated sugar and have a filling of strawberry or raspberry jam.

See also[edit]


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

External links[edit]