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]

Traditional Berliner pastry
Oliebollen from Belgium and the Netherlands

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

  • ArgentinaKreppel, also called "Tortas Fritas" (fried pastries), is a fried pastry or quick bread that was introduced by German immigrants 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 (and similar to Polish Pączki), is a deep-fried piece of dough shaped into a flattened sphere and filled with confiture or other sweet filling. Tukalik are similar to doughnut holes, and Armenian doughnuts are referred to as Chickies.
  • Brunei – Kuih galang
  • Indonesia – Donat
  • Austria – The 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 (called Vanillekrapfen). They are made from sweet yeast dough fried in fat or oil, usually with a marmalade, jam filling, or chocolate, champagne, custard, mocha filling, or with no filling at all. They are usually topped with icing, powdered sugar, or conventional sugar.
  • Australia – besides traditional ring doughnuts, jam doughnuts are common in most bakeries. Cinnamon or chocolate–topped doughnuts can be found in almost any cafe.
  • AzoresFilhós, Malasadas
  • BelgiumSmoutebollen or croustillons are similar to Dutch Oliebollen but usually do not contain any fruit, except for apple chunks sometimes. 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
  • HungaryFánk, 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.
  • IndiaVadai 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 includes "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 known as an Indonesian style fried mashed potato doughnut; a fritter that comes in ring shape and is made from combination of flour and mashed potatoes, coated in powder sugar or icing sugar.
  • IranZooloobiya, a fritter that comes in various shapes and sizes and coated in a sticky-sweet syrup
  • IranRazavi Doughnut, a ring shape doughnut with dripping like sugar on it. It is known as a symbol of Mashhad.
  • IrelandTaoschno
  • IsraelSufganiyah (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.
  • Turkish CypriotLokma
  • UK – 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.
  • UkrainePampushky (sweet filling or garlic flavored)

Controversial doughnut-related items[edit]

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

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

See also[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]