Portal:Doughnuts
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Introduction
A doughnut (American and British English) or donut (American English) (both: /ˈdoʊnət/ or /ˈdoʊnʌt/; see etymology section) is a type of fried dough confection or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors.
Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or a number of shapes without a hole, and often filled, but can also be ball-shaped ("doughnut holes"). Other types of batters can also be used, and various toppings and flavorings are used for different types, such as sugar, chocolate, or maple glazing. Doughnuts may also include water, leavening, eggs, milk, sugar, oil, shortening, and natural or artificial flavors.
Selected general articles
- Qutab is an Azerbaijani dish made from thinly rolled dough that is cooked briefly on a convex griddle known as saj. Read more...
Coffee and doughnuts at a coffee shop
Coffee and doughnuts is a common food and drink pairing in the United States and Canada. The pairing is often consumed as a simple breakfast, and is often consumed in doughnut shops. Coffee is a brewed drink that is typically served hot. Doughnuts are sweet, deep fried desserts. The pairing may also be served and consumed as a refreshment. Coffee breaks are sometimes taken as a work break during the mid-morning or mid-afternoon "to consume coffee and doughnuts (or rolls)." In 1989, Harry Balzer, the chief industry analyst of the market research company NPD Group, stated that in the United States, 41–42% of all breakfasts included coffee and that 14.2% of all breakfasts included a doughnut.
Coffee and doughnuts are sometimes provided as a part of events and fundraisers for various organizations, charities, groups and companies. Read more...
Doughnut shops (also spelled donut shops) specialize in the preparation and retail sales of doughnuts. A doughnut is a type of fried dough confectionery or dessert food. The doughnut is popular in many countries and prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty outlets. They are usually deep-fried from a flour dough, and typically either ring-shaped or without a hole and often filled. Read more...
A tiger tail donut (also called tiger tail doughnut or simply tiger tail) is a donut that is twisted with another ingredient so that it looks like the tail of a tiger. This other ingredient may vary; examples include chocolate; chocolate-flavoured dough; a combination of chocolate and cinnamon; and a combination of cinnamon, apples, and coconut. The tiger tail is the second most popular donut at The Donut Man in Glendora, California, United States, surpassed only by the shop's signature donut: the strawberry donut. In 2010, Dunkin' Donuts locations in Kuala Lumpur, Malaysia sold tiger tails to celebrate the Year of the Tiger. Erin Allday of The Press Democrat called the tiger tail the "most unusual donut" at the Donut Hut in Santa Rosa, California. Read more...
Funnel cake (Drechderkuche in Pennsylvania German) is a regional food popular in North America at carnivals, fairs, sporting events, and seaside resorts. Read more...
Mekitsa (Bulgarian: мекица, also transliterated as mekica; plural mekici) 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 mekike (sing. mekika). They are similar to Hungarian lángos and British Yorkshire pudding. Mekitsa is conventionally a breakfast dish.
After the dough rises, it is torn into small balls, spread into flat rounds and fried in oil. In some recipes, yeast, bread soda, milk or yogurt might be used. A recipe from Silistra involves yogurt and bread soda, one from a village near Stara Zagora uses yeast and yogurt, and a recipe from Aytos suggests yeast and milk. It is recommended that the shaping of mekitsi before their frying be done with wet hands. Read more...- Superior Donuts is an American sitcom that premiered on February 2, 2017 on CBS. The series aired as a "special preview" on February 2, 2017, following The Big Bang Theory. It then premiered in its regular Monday at 9:00 p.m. timeslot on February 6, 2017. The series is based on the play of the same name by Tracy Letts.
On March 23, 2017, CBS renewed the series for a second season, which premiered on October 30, 2017. On November 27, 2017, CBS ordered an additional eight episodes for the second season, bringing the total to 21 episodes. On May 12, 2018, CBS cancelled the series after two seasons and 34 episodes. Read more...
Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Traditionally present in several European cuisines, angel wings are known by many other names and have been incorporated into other regional cuisines (such as the United States) by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent – not to be confused with "Fat Tuesday" (Mardi Gras), the day before the start of Lent (Ash Wednesday). There is a tradition in some countries for husbands to give angel wings to their wives on Friday the 13th in order to avoid bad luck. Read more...
Dunkin' Donuts, rebranding as Dunkin' (and also known colloquially as Dunkies, Dunkins, and Dunk) is an American multinational quick service restaurant chain based in Canton, Massachusetts. It was founded in 1950 by William Rosenberg in Quincy, Massachusetts, and is one of the largest coffee and baked goods chains in the world, with more than 12,000 restaurants in 36 countries. The chain's products include donuts, bagels, other baked goods, and a variety of hot and iced beverages. The chain is currently owned by Dunkin' Brands.
In 1990, Dunkin' Donuts acquired its main competitor, Mister Donut; the chain's North American locations were largely converted to Dunkin' Donuts, although the brand maintains presences in international markets. In September 2018 the company announced plans to change its name to just Dunkin', effective January 2019. Read more...
Murukku is a savoury, crunchy snack originating from the Indian subcontinent, popular in southern India, and Sri Lanka. The snack's name derives from the Tamil word for "twisted", which refers to its shape. In India, Murukku is especially popular in the states of Tamil Nadu, Kerala, and Andhra Pradesh. It is also popular in countries with substantial presence of Indian and Sri Lankan diaspora, including Singapore and Malaysia.
Murukku is typically made from rice flour and urad dal flour. It is sometimes called "chakli"; chakli is a similar dish, typically made with an additional ingredient, bengal gram (chickpea) flour. Read more...- Paszteciki szczecińskie with clear barszcz
Pasztecik szczeciński or pasztecik (plural paszteciki szczecińskie) is a Polish variety of machine-produced deep-fried yeast dough stuffed with meat or vegetarian filling, served in specialised bars as a fast food, different from Polish home-cuisine dishes, which also are called "pasztecik". It is a typical dish of Szczecin, where it was popular in the communist times and retains this popularity, having become a cultural food of the region. The filling consists of either: minced beef (the oldest and the most popular), or sauerkraut and dried mushrooms or cheese and champignons. During the times of People's Republic of Poland, when lack of meat on the market was a frequent occurrence, it was common to replace meat stuffing with egg paste. The dough is crispy on the outside and soft inside. The minced beef filling resembles pâté, the Polish word "pasztecik" is a diminutive of the word "pasztet" (pâté). Usually served with clear, spicy red barszcz. It should not be frozen or warmed again.
The first bar serving "pasztecik szczeciński", Bar "Pasztecik" (still functioning), is located on Wojska Polskiego Avenue and was founded in 1969, using machines imported from the Soviet Union army stationing in Szczecin, which could quickly produce large amounts of food for the Soviet soldiers. The machine, weighing over one tonne, is able to produce over 600 "pasztecik" during an hour. From 22 December 2010, "pasztecik szczeciński" is listed on the official Polish traditional products list and hence protected by the European Union law, which means that all producers have to strictly follow traditional recipe. Pasztecik Szczeciński is currently served also in other cities (for example in Gdańsk, Gryfice, Katowice, Kołobrzeg, Lublin, Łobez, Nowogard, Kalisz, Poznań, Warszawa or German Wiesbaden). Read more...
Pirozhki (Russian: пирожки, plural form of pirozhok, literally a "small pie"), also transliterated as piroshki (singular piroshok) or pyrizhky (Ukrainian: пиріжки), are a Russian puff pastry which consists of individual-sized baked or fried buns stuffed with a variety of fillings. The stress in pirozhki is properly placed on the last syllable: [pʲirɐʂˈkʲi]. Pirozhok (
пирожок (help·info), singular) is the diminutive form of the Russian pirog (пирог), which refers to a full-sized pie. (Unless the full-sized pie is called by the diminutive name for purely stylistic reasons.) Pirozhki are not to be confused with the pierogi/varenyky of Ukraine, Poland, and Slovakia (Eastern Europe/Central Europe).
A common variety of pirozhki are baked stuffed buns made from yeast dough and often glazed with egg to produce the common golden colour. They commonly contain meat (typically beef) or a vegetable filling (mashed potatoes, mushrooms, onions and egg, or cabbage). Pirozhki could also be stuffed with fish (e.g., salmon) or with an oatmeal filling mixed with meat or giblets. Sweet-based fillings could include stewed or fresh fruit (apples, cherries, apricots, chopped lemon, etc.), jam, quark or cottage cheese. The buns may be plain and stuffed with the filling, or else be made in a free-form style with strips of dough decoratively encasing the filling.
Variations on the use of yeast dough can be American style pie crust short dough or multilayered pastry dough similar to that found in croissants. Read more...
Haleva (Haliva) (Adyghe: хьэлжъо [ħalʐʷa] is a fried dough turnover filled with either potatoes or Circassian cheese.- Haliva stuffed with cottage cheese (Helive q'wey lhalhe delhu)
- Haliva stuffed with potato (Helive ch'ert'of delhu)
- Haliva stuffed with potato and cheese (Helive ch'ert'ofre q'weyre delhu)
- Haliva stuffed with haricot beans (Heliva jesh delhu)
- Haliva stuffed with pears (Helive q'wzch delhu)
Pączki (Polish: [ˈpɔntʂkʲi] (
listen); singular: pączek [ˈpɔntʂɛk]; Kashubian: pùrcle; Silesian: kreple) are filled doughnuts that are typical for Polish cuisine. Read more...
Çäkçäk (pronounced [ɕækˈɕæk], Yañalif: Cəkcək, Tatar Cyrillic: Чәкчәк or чәк-чәк, çäk-çäk; Tajik: чақчақ, chaqchaq; Kyrgyz: чак-чак; Uzbek: chak-chak; Russian: чак-чак, chak-chak; Bashkir: сәк-сәк, säk-säk, Kazakh "шек-шек" (shek-shek)), frequently anglicized as chak-chak /tʃækˈtʃæk/, is a Tatar sweet. It is particularly popular in Tatarstan and Bashkortostan, and is recognized as Tatarstan's national sweet in Russia.
Çäkçäk is made from unleavened dough cut and rolled into hazelnut-sized balls, which are then deep-fried in oil. Optionally hazelnuts or dried fruits are added to the mixture. The fried balls are stacked in a mound in a special mold and drenched with hot honey. After cooling and hardening, çäkçäk may be optionally decorated with hazelnuts and dried fruits. Read more...- Classic Hanukkah sufganiyot
Sufganiyah (Hebrew: סופגנייה or סופגניה [ˌsuf.ɡan.iˈah]; plural: sufganiyot, Hebrew: סופגניות [ˌsuf.ɡan.iˈot]; Arabic: سوفغنية) is a round jelly doughnut eaten in Israel and around the world on the Jewish festival of Hanukkah. The doughnut is deep-fried, filled with jam or custard, and then topped with powdered sugar.
On Hanukkah, Jews observe the custom of eating fried foods in commemoration of the miracle associated with the Temple oil. The tradition of eating deep-fried pastries on Hanukkah was considered ancient even in the time of the 12th-century rabbi Maimonides, whose father, Rabbi Maimon ben Yosef, wrote that "one must not make light of the custom of eating sofganim [fried fritters] on Chanukah . It is a custom of the Kadmonim [the ancient ones]". These sofganim were likely syrup-soaked fried cakes, akin to modern zalabiya in the Arab world. Pastries similar to sufganiyot were prepared in the Jewish diaspora before the advent of the state of Israel. These were called bimuelos by Sephardi Jews and pontshkes by Ashkenazi Jews. Read more...
A buñuelo (Spanish: [buˈɲwelo]; alternatively called bimuelo, birmuelo, bermuelo, burmuelo, or bonuelo; Catalan: bunyol, IPA: [buˈɲɔl]) is a fried dough ball. It is a popular snack in Venezuela, Argentina, Belize, Bolivia, Colombia, Cuba, Ecuador, El Salvador, Greece, Guam, Guatemala, Israel, Mexico, Africa, Nicaragua, Panama, the Philippines, Puerto Rico, Spain, Turkey, Uruguay, and Venezuela. It traditionally prepared at Christmas, Ramadan, and among Sephardic Jews at Hanukkah. It will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.
Buñuelos are first known to have been consumed among Spain's Morisco population. They typically consist of a simple, wheat-based yeast dough, often flavored with anise, that is thinly rolled, cut or shaped into individual pieces, then fried and finished off with a sweet topping. Buñuelos may be filled with a variety of things, sweet or savory. They can be round in ball shapes or disc shaped. In Latin America, buñuelos are seen as a symbol of good luck. Read more...
A jelly (or jam) doughnut is a doughnut filled with jelly filling. Varieties include the German Berliner, Australia, Britain and Nigeria's jam doughnuts, sufganiyot from Israel, and the jelly-filled doughnuts sold in the United States and Canada. Japanese anpan are similar to the Berliner, except they contain red bean paste. Krafne from Eastern Europe also include a jelly-filled variety. In Italy, bomboloni are popular. Austria also has a jelly doughnut known as krapfen that is typically filled with apricot jam and topped with powdered sugar. The Polish pączki is also similar to a jelly doughnut. Read more...
A Brown Bobby is a triangular shaped doughnut. It is baked in a Brown Bobby machine, which resembles and is operated similarly to a waffle iron. These machines were created by the Food Display Machine Corporation in Chicago, Illinois, U.S., around the 1920s and possibly later. Read more...
Klenät, klena, klejne, kleina, kleyna, and fattigmann are all names for a fried pastry common in the Nordic countries. It is also found in nearby countries (such as Lithuania, under the name Žagarėliai). The name is related to klen, the Swedish term for "slender", but is originally of Low German origin, which may indicate that the pastry was originally German. It is made from flattened dough cut into small trapezoids. A slit is cut in the middle and then one end pulled through the slit to form a "knot". The kleina is then deep-fried in oil or another kind of fat.
In Scandinavia, klenäter are traditionally eaten around Christmas, most commonly in the southern parts of Sweden, and Iceland, Norway and Denmark, the Baltic states, as well as Northern Germany. They may be sprinkled with sugar. Icelandic Kleinur are a very common everyday pastry, sold in bakeries (singly) and stores (in bags of ten or so) all around the country, and eaten plain. Read more...
Shelpek (Turkmen: çelpek; Kazakh: шелпек; Kyrgyz: май токоч, челпек; Uzbek: chalpak/чалпак; Uyghur: , ULY: chalpyak) is a traditional Central Asian flatbread commonly consumed all over the region. The main ingredients of shelpek are flour, milk, sugar, butter, sour cream such as Kaymak, baking soda, salt and vegetable oil.
The dough is shaped into balls and fried in hot vegetable oil until reaching a golden color. Shelpek can also be prepared with yeast, thus the dough stays soft for a longer period of time. The recipe to prepare the dough in the given case is similar to the one used for baursak. Read more...
Khuushuur (Mongolian: хуушууp [xʊ́ːʃʊr]; Chinese: 合子; pinyin: hé zi; Russian: чебуре́к, tr. cheburek, IPA: [t͡ɕɪbʊˈrʲek]) is a meat pastry or dumpling popular in Mongolia that is relatively similar to Russian and other cuisines like chiburekki or Garlic chives wrap. The meat, either beef or mutton, is ground up and mixed with onion (or garlic), salt and other spices. The cook rolls the dough into circles, then places the meat inside the dough and folds the dough in half, creating a flat half-circular pocket. The cook then closes the pockets by pressing the edges together. A variety of Khuushuur has a round shape produced by pressing the dough and mince together using the dough roller.
After making the pockets, the cook fries them in oil until the dough turns a golden brown. The Khuushuur is then served hot, and can be eaten by hand. Read more...- Pastel is the name given to different typical dishes of many countries of Hispanic or Portuguese origin. Read more...
Frybread (also spelled fry bread) is a flat dough bread, fried or deep-fried in oil, shortening, or lard. Made with simple ingredients, frybread can be eaten alone or with various toppings such as honey, jam, powdered sugar, venison, or beef. Frybread can also be made into tacos, like Navajo tacos. Read more...
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 Xopaipa was used to mean bread soaked in oil, and derived in turn from the Germanic word suppa which meant bread soaked in liquid.
A sopaipilla is traditionally made from leavened wheat dough (or a mixture of wheat flour and masa harina) to which some shortening or butter is added. After being allowed to rise, the dough is rolled into a sheet that is then cut into circular, square or triangular shapes. The shapes are 8–10 cm in size for the longest dimension (if intended for a dessert) or 15–20 cm (if intended to be stuffed for a main course). The shapes are then deep-fried in oil, sometimes after allowing them to rise further before frying: the frying causes the shapes to puff up, ideally forming a hollow pocket in the center. Read more...
Timbits is the name of a bite-sized fried-dough confectionery sold at the Canadian-based franchise Tim Hortons. They were introduced in April 1971. Read more...
A Cronut is a croissant-doughnut pastry invented by New York City pastry chef Dominique Ansel of Dominique Ansel Bakery. The pastry resembles a doughnut and is made from croissant-like dough which is filled with flavored cream and fried in grapeseed oil. A trademark was registered for the name "cronut" at the United States Patent and Trademark Office. Read more...
The maple bacon donut is a breakfast or dessert food that has become popular in some areas of the United States. It is distinct from other donuts because of the prominent bacon and maple syrup–flavored glaze used for toppings and has been discussed in the media as part of the phenomenon sometimes referred to as bacon mania. The bacon donut has been described as tasting like a "camping breakfast" (Pancakes with maple syrup, breakfast sausage links, and strips of bacon) all in one convenient item. Read more...
A Berliner Pfannkuchen (referred to as Berliner for short) is a traditional German pastry similar to a doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling and usually icing, powdered sugar or conventional sugar on top. They are sometimes made with chocolate, champagne, custard, mocha, or advocaat filling, or with no filling at all. Read more...
Adhirasam (Tamil: அதிரசம்) is a type of Indian sweet from Tamil cuisine. The doughnut like pastry has a long history of popularity in Tamil civilization. They are similar in shape to vadai, but are not savoury and are eaten as a dessert.
Adhirasam is a popular as an offering to the gods during puja prayers, both at home and in temples in Tamil Nadu. Read more...
Sfenj in Marrakesh, Morocco
Sfenj (from the Arabic word Arabic: السفنج, translit. Safanj, 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. It is also called Khfaf in Algeria and other parts of the Maghreb, bambalouni in Tunisia, and sfinz in Libya. Outside the Maghreb, sfenj is often eaten by Moroccan Jews and other Sephardim in Israel and elsewhere for Hanukkah. Sfenj and other doughnuts are eaten for Hanukkah because they are fried in oil, commemorating the Hanukkah miracle wherein the oil that was supposed to light the lamp in the Temple in Jerusalem for only one day lasted for eight. Though sfenj can be made at home, as it usually is in Israel, Moroccans almost always opt to purchase it from street vendors or bakeries, where they are commonly strung on palm fronds. Read more...
Boortsog or bawïrsaq is a type of fried dough food found in the cuisines of Central Asia, Idel-Ural, Mongolia and the Middle East. It is shaped into either triangles or sometimes spheres. The dough consists of flour, yeast, milk, eggs, margarine, salt, sugar, and fat. 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.
Boortsog is often eaten as a dessert, with sugar, butter, jam, or honey. They may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. Mongolians and Turkic peoples sometimes dip boortsog in tea. In Central Asia, baursaki are often eaten alongside chorba. Read more...
A rosette (called struva in Swedish) is a thin, cookie-like deep-fried pastry of Scandinavian (Swedish and Norwegian) origin. Rosettes are traditionally made during Christmas time. They are made using intricately designed irons. The iron is heated to a very high temperature in oil, dipped into the batter, then re-immersed in the hot oil to create a crisp shell around the metal. The iron is immediately removed and the rosette is separated from the iron. Usually, the edges of the rosette are dipped into frosting or sugar. Rosette recipes are popular in the United States among families with Scandinavian ancestry. Read more...
Youtiao, also known as Chinese fried churros, Chinese cruller, Chinese oil stick, Chinese doughnut, You Char Kway/Cakwe/Cakoi/Kueh/Kuay (in Malaysia, Indonesia, and Singapore), and fried breadstick, is a long golden-brown deep-fried strip of dough eaten in China and (by a variety of other names) in other East and Southeast Asian cuisines. Conventionally, youtiao are lightly salted and made so they can be torn lengthwise in two. Youtiao are normally eaten at breakfast as an accompaniment for rice congee, soy milk or regular milk blended with sugar. Read more...
The coconut doughnut (or coconut donut) is a variety of doughnut in the United States and Canada that is usually covered or topped with shredded or flaked coconut topping. It is often toasted or broiled, and there are variations made with chocolate and, in a 1959 recipe, orange juice in the dough and icing.
Coconut doughnuts are not usually filled, but there is an unrelated coconut doughnut that uses a coconut cream filling (like a boston cream doughnut or jelly doughnuts), which Conan O'Brien reportedly had a "life-altering experience with" during a three-day visit to Toronto in 2004: "it blew my mind," O'Brien was quoted in the Toronto Star. Read more...
A Persian is an oval-shaped, cinnamon-bun-like sweet roll with a sweet, pink icing made of either raspberries or strawberries. More recently other color icings have been used as well, however the vast majority still use the pink icing. It is credited to have originated at Bennett's Bakery and remains particular to the former city of Port Arthur, Ontario, Canada. The city is now known as Thunder Bay after its amalgamation with Fort William in 1970. It is sometimes confused with a Pershing or a Persian bun which are regional items in parts of the United States but are a completely different baked good made with doughnut batter as opposed to being a sweet roll. Read more...
A churro (Spanish pronunciation: [ˈtʃuro], Portuguese pronunciation: [ˈʃuʁu]) is a fried-dough pastry—predominantly choux—based snack. Churros are traditional in Spain and Portugal, from where they originate, as well as the Philippines and Ibero-America. They are also consumed in the Southwestern United States, France and other areas that have received immigration from Spanish and Portuguese-speaking countries. In Spain, churros can either be thin (and sometimes knotted) or long and thick, where they are known as porras in some regions. They are normally eaten for breakfast dipped in champurrado, hot chocolate, dulce de leche or café con leche. Sugar is often sprinkled on top. Read more...
Lángos (Hungarian pronunciation: [ˈlaːŋɡoʃ]; Turkish: lalanga) is a Hungarian food speciality, a deep fried dough. Read more...
Lokma (Turkish), Loqma (Arabic: لقمة, plural لقيمات, Luqaimat), Loukoumades (Greek: λουκουμάδες, singular λουκουμάς, loukoumas), or Bāmiyeh (Persian: بامیه) are pastries made of leavened and deep fried dough, 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 (لقمة القاضي), "judge's morsels". Read more...
Did you know...
- ... that bakers of sfenj, a Maghrebi doughnut, are often nicknamed "Hitler"?
- ... that one doughnut shop chain uses an estimated one billion disposable cups per year, enough to circle the Earth twice?
- ... that the wonut is a combination of a waffle and doughnut that went viral in April 2014 following media exposure?
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Selected images
Doughnuts in a display case at a coffee shop
An-doughnut filled with red bean paste from Japan
Zoolbia and bamiyeh
German Berliner
A glazed yeast-raised ring doughnut
A Finnish meat doughnut
New York police officers in a Dunkin' Donuts in the East Village
Puntarenas' cream-filled doughnuts
Glazed doughnuts rolling on a conveyor belt at a Krispy Kreme doughnut shop
Balushahi from India.
The distinctively-shaped shakoy (also known as lubid-lubid), a doughnut variant from the Visayas, Philippines
An Italian Zeppole
Tim Hortons "Timbits" doughnut holes
Polish pączki
Custard-filled doughnut served by Il Fornaio, St Kilda, Victoria, Australia
Ukrainian pampushky filled with sour cherries
Oliebollen: Dutch doughnuts
Israeli sufganiyot in a wide variety of toppings at a bakery in Tel Aviv, Israel
Krispy Kreme glazed doughnuts
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