Donuts of the world are as many and as varied as the countries and cultures of the world.

Most countries of the world have their own version of what we know as the donut.

Although by far most donuts are baked and eaten in Northern America and Europe, every country where dough is made also has a version of the donut.

Australian donuts

Australia does not have an Australian doughnut but the Aussie donuts look the same as in the rest of the world.

Like most countries, Australian donuts mostly differ from others in the dipping of filling used. Regular sugar, or sugar and cinnamon, seems to be popular with many local variations to cater to local tastes.

Australia’s best donut in 2022 was a lemon meringue donut but Australian donut lovers enjoy the whole range of donuts found in the US and other countries.

An-doughnut

Japanese donuts

An-doughnut or Japanese doughnut differs from donuts in other parts of the world in that it does not have a hole because a filling is used. The filling is a sweet red bean paste.

It is made from fluffy pastry that is gaining popularity all over the world and which makes it lighter with a unique flavor.

Japanese doughnuts are eaten for breakfast or dessert because they are not excessively sweet.

Japanese Donut variations

Some Japanese donut variations are:

1. An-doughnut with black sesame and honey

2. Matcha (green tea) doughnut

3. An-doughnut with sweet potato and maple syrup

4. Chocolate an-doughnut with raspberry jam

5. An-doughnut with banana and Nutella

Balushahi

Northern India, Pakistan, and Nepal

Balushahi, also known as badusha, is a popular Indian sweet that is often compared to a donut due to its round shape and golden brown exterior.

These delectable treats are made from a simple dough of all-purpose flour, ghee, and yogurt, which is then fried until it becomes crispy on the outside and soft on the inside.

Balushahi is traditionally soaked in sugar syrup after frying, which gives it a sweet and sticky coating. It can be flavored with cardamom or rose water to add an extra layer of flavor.

Balushahi is a popular dessert during festivals and celebrations in India and is also a popular dessert in Pakistan, Bangladesh, and other neighboring countries.

Bánh rán (Vietnam)

What Are Bánh Rán?

You may have seen bánh rán (Vietnamese donuts) but you probably never made them at home.

Bánh rán is a type of Vietnamese donut that is made with rice flour and water and rolled in sesame seeds. They’re lightly sweetened and have a delicious crispy exterior.

Bánh rán can be eaten at any time of the day, but they’re usually served as a dessert.

Beignets (France, USA)

Beignets are a type of French donut that originated in the city of Paris.

They are deep-fried pastries made from a dough of flour, sugar, milk, and yeast, which is then cut into squares or circles and fried until it becomes golden brown and crispy.

Beignets are typically served hot and dusted with powdered sugar, giving them a sweet flavor. They are often paired with a cup of coffee or hot chocolate, making them the perfect breakfast or dessert item.

Beignets have become popular in the southern United States, particularly in New Orleans, where they are often served as a local specialty.

Berliners (Germany)

Berliner or Krapfen is a popular German pastry considered to be the German donut.

These sweet treats are made from a yeast-based dough that is rolled out and then filled with a sweet jam or jelly. The dough is then sealed around the filling and fried until it becomes golden brown and crispy.

Berliner is typically dusted with powdered sugar before serving, giving it a sweet and indulgent flavor. It is often enjoyed as a breakfast item or as a dessert alongside a cup of coffee.

While Berliner is a classic German pastry, it is also enjoyed in other parts of Europe, including Austria and Switzerland. It is similar to beignets in France and paczki in Poland.

Bombolone (Italy)

Bomboloni is a popular Italian donut that is often compared to a filled donut or a jelly donut.

These delicious treats are made from a simple yeast-based dough that is deep-fried until it becomes golden brown and crispy on the outside and soft on the inside.

Bomboloni is typically filled with sweet cream or custard and dusted with powdered sugar or granulated sugar before serving. It is enjoyed as a breakfast item or as a dessert alongside a cup of coffee.

While Bomboloni is a classic Italian pastry, it is also enjoyed in other parts of the world, including the United States, where it is often found at Italian bakeries and cafes.

Buñuelos (South America)

Buñuelos is a popular Spanish and Latin American pastry that is often compared to a donut due to its round shape and fried exterior.

They are made from a simple dough of flour, eggs, and butter or oil, then deep-fried until golden brown and crispy.

Buñuelos can be served plain or dusted with sugar, cinnamon, or honey, giving it a sweet flavor. They are often enjoyed as a dessert alongside a cup of coffee or hot chocolate.

While Buñuelos is a classic Spanish and Latin American pastry, it is also enjoyed in other parts of the world, including the Philippines and Morocco. In some cultures, Buñuelos is also a traditional dessert during the Christmas season.

Churros (Spain, Mexico)

Churros are the Spanish version of donuts that are fried but have a cylindrical shape.

Churros are made from a dough of flour, water, and salt, which is then piped through a star-shaped nozzle and deep-fried until it becomes golden brown and crispy.

Churros can be served plain or dusted with sugar, cinnamon, or chocolate, giving them a sweet flavor. They are often enjoyed as a snack or dessert and are sometimes served with

While Churros is a classic Spanish pastry, it is also enjoyed in other parts of the world, including Latin America, where it is often served with dulce de leche or condensed milk.

Fánk (Hungary)

Fánk is a bit different from the doughnuts you might be used to.

They’re denser and doughier, and they’re usually topped with sweet icing and a sprinkle of powdered sugar.

These delicious little pastries are made with donut dough as we know it and they are deep-fried and covered in a sugar and cinnamon-sugar mixture. They’re best served fresh and warm, and they go great with a cup of coffee or tea.

Fánk Hungarian doughnuts have a long history that dates back to the 18th century. They were created as a way to use up the leftover dough from other pastries, and the name Fánk comes from the Hungarian word for “leftovers.”

These days, Fánk Hungarian doughnuts are a popular dessert all over the country. If you’re ever in Hungary, be sure to try them out – you won’t be disappointed!

Faschingskrapfen (Austria)

Faschingskrapfen, also known as Austrian donuts, is a popular pastry that is traditionally eaten during the Fasching season, which is the Austrian equivalent of Mardi Gras or Carnival.

These delicious treats are typically made with a sweet yeast dough that is fried until golden brown and then filled with either apricot jam or vanilla cream.

Faschingskrapfen have a soft, fluffy texture that is complemented by the sweet filling, making them a favorite among Austrians. The donuts are often dusted with powdered sugar and served with a hot cup of coffee or tea.

While Faschingskrapfen can be found in bakeries and cafes throughout Austria, they are especially popular in Vienna, where they are enjoyed as a traditional treat during Fasching festivities. In fact, the Viennese even have a special word for the art of eating these donuts: “Krapfen schmausen,” which roughly translates to “indulging in donuts.”

Filhós (Portugal)

Filhós is a popular Portuguese pastry that is often compared to a donut due to its round shape and fried exterior.

These delicious treats are made from a simple dough of flour, eggs, and milk or water, then deep-fried until golden brown and crispy.

Filhós can be served plain or dusted with sugar or cinnamon, giving it a sweet and indulgent flavor.

While Filhós is a classic Portuguese pastry, it is also enjoyed in other parts of the world, particularly in former Portuguese colonies such as Brazil and Angola. The Brazilian Filhós are not sprinkled with sugar and cinnamon but covered with honey or rapadura (unrefined whole cane sugar).

It is a traditional Christmas pastry.

French Cruller (France)

French Cruller donuts are made from a light and airy dough that is piped into a ring shape before being fried until golden brown. The result is a crispy and delicate outer layer that gives way to a soft and fluffy interior.

What sets French Cruller donuts apart from other donut varieties is their distinctive twisted shape and their use of choux pastry, a French pastry dough that is typically used to make eclairs and cream puffs. The dough is piped through a star-shaped nozzle, which gives the donuts their signature ridges and curls.

French Cruller donuts are often glazed with sweet and sticky icing or dusted with powdered sugar. They are commonly enjoyed as a breakfast pastry or as midday treats with coffee or tea.

Frittelle (Italy)

Frittelle is a traditional Italian pastry that is often referred to as a donut due to its round shape and fried exterior. These delicious treats are made from a simple dough of flour, eggs, sugar, and yeast, which is then deep-fried until it becomes golden brown and crispy.

It usually contains raisins, orange peels, or lemon peels.

Fritule (Croatia)

Fritule is a traditional Croatian fritter that is often compared to a donut due to its small, round shape and fried exterior.

These delicious don’t fritters are made from a dough that typically includes flour, eggs, sugar, and yeast, along with other ingredients like raisins, lemon zest, brandy, or rum, and is topped with powdered sugar and cinnamon.

While Fritule is a classic Croatian pastry, it is also enjoyed in other parts of the world, particularly in neighboring countries like Bosnia and Herzegovina and Slovenia.

Gogoși (Romania)

Is a deep-fried sweet pastry made from dough like traditional donuts but lightly flattened by hand.

Gogoși can be served plain or filled with various types of sweet or savory fillings, such as jam, chocolate, or cheese. They are often enjoyed as a dessert or snack, particularly during holidays and festivals.

While Gogoși is a classic Romanian pastry, it is also enjoyed in other parts of the world, particularly in neighboring countries like Moldova and Ukraine.

Hjortetakk or Smultring  (Norway)

Hjortetakk or Smultring is a traditional Norwegian pastry that is often compared to a donut due to its small, round shape and fried exterior.

These delicious treats are made from a dough that typically includes flour, eggs, sugar, and butter, and may include cardamom, milk orange zest, or rum.

Hjortetakk or Smultring can be served plain or dusted with powdered sugar or cinnamon, giving them a sweet and indulgent flavor. They are often enjoyed as a dessert or snack.

While Hjortetakk or Smultring is a classic Norwegian pastry, it is also enjoyed in other parts of the world, particularly in areas with a significant Norwegian population.

Hotteok (Korean flat doughnuts)

Hotteok is a Korean fusion of donuts and pancakes.

They are flat like pancakes and not the traditional donut ball shape.

In Korea, Hotteok is a popular street food. They are usually stuffed with dark brown sugar, cinnamon powder, ground nuts, or seeds but modern tastes led to Hotteok being stuffed with savory fillings.

Jalebi (South Asia and Middle East)

Jalebi is a traditional Asian dessert that is popular in many countries, including India, Pakistan, Nepal, Bangladesh, Iran, and Sri Lanka.

It is essentially a type of deep-fried dough that is soaked in sugar syrup to create a sweet and sticky treat.

Jalebi is often described as an Asian donut because of its circular shape and the fact that it is deep-fried. However, it is much thinner than a typical donut and has a more intricate design, with spirals and swirls that are created by drizzling the batter into hot oil in a specific pattern.

The sugar syrup used to soak the jalebis is flavored with cardamom or saffron, giving it a distinctive and delicious taste. The crispy texture of the fried dough contrasts beautifully with the syrupy sweetness of the syrup, making jalebis a popular dessert.

In some parts of Asia, jalebis are often served with milk or yogurt, while in others they are eaten on their own as a sweet snack. They are particularly popular during festivals and special occasions, where they are often made fresh and served piping hot.

Koeksister (South Africa)

South Africa is a dough-loving country.

South African doughnuts are largely an adaptation of the traditional “vetkoek” (fat cake) with a hole added.

A South African variation on traditional doughnuts is the “koeksister” (sizzling cake) which is a twisted dough deep-fried in hot oil and dipped in ice-cold syrup while it is still hot. This allows the hot dough to suck up the syrup.

There are actually two versions of the koeksister. The Cape Malay people prefer a spicy version, while the Afrikaners generally make a sweeter, crunchy, sticky braided pastry that’s dipped into a cold syrup after it is fried.

Krofne (Croatia and Serbia)

Krofne is a type of fried pastry that is popular in the Balkan region, particularly in Croatia and Serbia.

They are similar to donuts in that they are made from a sweet dough that is fried until golden brown and crispy on the outside, but they differ in shape and texture. Krofne is similar to German Berliner donuts.

Krofne is typically round and flat, rather than having a hole in the center like a traditional donut. They are either cut open or injected with jam, chocolate, or other sweet fillings, which sets them apart from regular donuts.

Here’s a basic recipe for Krofne:

Ingredients:

• 500g all-purpose flour
• 50g granulated sugar
• 2 eggs
• 20g fresh yeast
• 125ml milk
• 100ml sparkling water
• Pinch of salt
• Vegetable oil for frying

Instructions:

1. In a large mixing bowl, combine the flour, sugar, and salt.
2. In a separate bowl, whisk together the eggs, yeast, and milk.
3. Gradually add the egg mixture to the flour mixture, stirring until a smooth dough forms.
4. Cover the dough with a clean towel and let it rise for 30 minutes.
5. Heat the vegetable oil in a large pot or deep fryer over medium heat.
6. Roll out the dough on a floured surface to about 1/2 inch thickness.
7. Use a cookie cutter or drinking glass to cut out circles of dough.
8. Fill each circle with jam or another sweet filling of your choice.
9. Cover the filling with another circle of dough and pinch the edges together to seal.
10. Fry the Krofne in the hot oil, turning occasionally, until golden brown and crispy.
11. Remove the Krofne from the oil with a slotted spoon and drain on paper towels.
12. Serve warm and enjoy!

Kuih keria (Indonesia)

Kuih keria is a sweet potato donut that is popular in Malaysia and is a staple of Malaysian street food. It is made from sweet potato and flour and rolled in crunchy sugar which gives it a distinct flavor and texture.

The origins of kuih keria can be traced back to Malacca where it was known in the 15th century. The use of sweet potato in kuih keria not only gives it a unique taste, but also a slightly chewy texture that sets it apart from other types of donuts.

In Malaysia, kuih keria is often sold by street vendors and is a favorite among locals and tourists alike. It is typically deep-fried and coated in a sticky sugar glaze, giving it a sweet and indulgent flavor that is hard to resist.

Kuih keria has become an important part of Malaysian culinary culture and is often enjoyed as a snack or dessert.

Kuih keria is a vegetarian donut.

Loukoumades (Greece, Turkey)

Loukoumades are a popular type of Greek donut that is made from a simple dough of flour, water, yeast, and a touch of sugar. The dough is deep-fried until golden brown and crispy, and then drizzled with honey and sprinkled with cinnamon and chopped walnuts.

They are sometimes called Greek honey balls.

Compared to American donuts, which are typically sweet and cake-like, loukoumades have a lighter texture and are less sweet. They are also smaller in size, usually about the size of a ping-pong ball, and are served in large quantities.

Loukoumades are served as a dessert or snack and are commonly found at festivals, fairs, and other social gatherings. They are a popular treat in Greece and are often enjoyed with friends and family over coffee or tea.

Here’s a recipe for loukoumades:

Ingredients:

• 2 cups all-purpose flour
• 1 1/2 cups warm water
• 2 tsp active dry yeast
• 1 tsp sugar
• Pinch of salt
• Vegetable oil for frying
• Honey, cinnamon, and chopped walnuts for serving

Instructions:

1. Combine the flour, water, yeast, sugar, and salt in a large mixing bowl. Stir until a smooth dough forms.
2. Cover the dough with a clean towel and let it rise in a warm place for about an hour.
3. Heat the vegetable oil in a large pot or deep fryer over medium heat.
4. Scoop small spoonfuls of the dough and drop them into the hot oil.
5. Fry the loukoumades until golden brown and crispy, turning occasionally with a slotted spoon.
6. Remove the loukoumades from the oil and drain them on paper towels.
7. Serve the loukoumades drizzled with honey and sprinkled with cinnamon and chopped walnuts.

Overall, loukoumades are a delicious and unique type of donut that offer a taste of Greece and a different take on the traditional American donut.

Malasadas (Portugal)

Malasadas are a type of donut that originated in Portugal but is now also known as Hawaiian Malasadas because of its popularity in Hawaii. They are particularly popular in Hawaii, where they are a traditional treat during Mardi Gras.

Malasadas are made from a dough that is deep-fried until golden brown and then dusted with sugar. They can be filled with a variety of different fillings, such as custard, chocolate, or fruit.

The history of the malasada can be traced back to Portugal, where they were first made by Catholic monks as a way to use up ingredients that were not allowed during Lent, such as sugar and butter. Today, malasadas are enjoyed year-round and are a popular treat at festivals and other special events.

To make malasadas, you will need ingredients such as flour, sugar, eggs, milk, and butter. The dough is prepared by mixing the ingredients together until a smooth dough is formed. The dough is then rolled out and cut into circles or squares, which are then deep-fried until golden brown.

Once the malasadas are cooked, they are dusted with sugar and served hot. Some people prefer to fill their malasadas with custard, which adds an extra layer of flavor and creaminess.

If you want to make malasadas at home, there are many recipes available online that can guide you through the process. You can even experiment with different fillings and toppings to create your own unique version of this delicious treat.

In conclusion, Portuguese or Hawaiian malasada donuts are a sweet and delicious treat that has been enjoyed for generations. Whether you choose to fill them with custard or eat them plain, they are sure to satisfy your sweet tooth. So why not try making them at home and see for yourself how delicious they can be?

Portuguese Fartura

Farturas is a traditional Portuguese sweet treat that is typically served at festivals and other special events. They are similar to churros but are typically thinner and lighter in texture.

To make farturas, a dough is prepared from flour, eggs, and milk, and then piped into hot oil in long, thin strips. The strips are then deep-fried until they are crispy and golden brown and then dusted with sugar.

One of the unique aspects of farturas is their shape. Unlike churros, which are typically spiral-shaped or straight, farturas are traditionally shaped into a loose knot or bow-tie shape.

Farturas are often served with a dipping sauce, such as chocolate or caramel, which adds an extra layer of sweetness and flavor. They can also be filled with a variety of different fillings, such as custard or jam.

While farturas are a traditional Portuguese treat, they are also popular in other countries, such as Spain and Brazil. In some places, they are known by different names, such as “churros rellenos” in Spain, which are churros that are filled with cream.

If you are interested in making farturas at home, there are many recipes available online that can guide you through the process. With a few simple ingredients and a little bit of practice, you can create a delicious and authentic Portuguese treat in your own kitchen

Oliebollen (Netherlands)

Oliebollen (oil balls) is probably the original donut on which all donuts are based.

They were brought to the US by Dutch immigrants in the 17th century but they were then called oliekoeken (oily cakes).

Dutch oliebollen are a traditional sweet treat that is a staple in the Netherlands during the winter months, particularly around Christmas and New Year’s. Oliebollen are essentially deep-fried balls of dough that are typically filled with raisins, currants, and sometimes apple pieces.

The origins of oliebollen can be traced back to the Middle Ages when they were first created as a way to use up excess flour and oil. The name “oliebol” references the cooking process in which the dough is deep-fried in oil until crispy and golden brown.

Oliebollen are typically served hot and dusted with powdered sugar, making them a delicious and indulgent snack during the chilly winter months. They are often sold from stands at outdoor markets and festivals, where they are made fresh and served piping hot.

While oliebollen may seem similar to other types of donuts or fried dough treats, there are a few key differences. Oliebollen dough is typically made with a combination of wheat and rye flour, giving it a slightly denser texture than traditional donut dough.

Additionally, oliebollen are often filled with fruit or other sweet additions.

Pączki (Poland)

Pączki (pronounced “punch-key”) are traditional Polish donuts that are typically enjoyed during the Carnival season, which begins on Epiphany (January 6) and ends on Fat Tuesday (the day before Ash Wednesday).

The donuts are made from a richer yeasted dough than donuts and they are deep-fried until golden brown, resulting in a crispy exterior and a soft, fluffy interior. Traditionally, pączki are filled with a variety of sweet fillings, such as fruit jam or custard, and are dusted with powdered sugar.

In Poland, pączki is a popular treat and is often sold in bakeries and pastry shops during Carnival season. The donuts are also popular in Polish communities around the world, including in the United States, where they are often enjoyed on Fat Tuesday, also known as Paczki Day.

Pączki has a long history in Polish culture, dating back to at least the Middle Ages. Originally, the donuts were made to use rich ingredients like butter, sugar, and eggs before the beginning of the Lenten fast.

Today, pączki is enjoyed as a festive indulgence and a celebration of Polish heritage.

Pampushka (Ukraine)

Pampushka is a Ukrainian donut bun or garlic bread that is often served with Borsch, a Ukrainian beet soup and is a popular Christmas bread.

Pampushka is not deep-fried like other donuts. They are baked which makes them more bread than a baked donut.

It is believed that pampushky was brought to Ukraine by German immigrants

The donuts are made from a yeast dough of wheat, rye, or buckwheat flour and usually include milk, sugar, yeast, salt, olive oil, and eggs. Traditionally they are baked but they may also be fried. Savory pampushky (plural) has no filling. Pampushky is flavored with garlic and also brushed with garlic oil or butter after baking.

Pampushka is often a quick and easy snack or a side dish with soups and stews. In some parts of Ukraine, pampushka is also eaten as a breakfast food or as a dessert, served with jam or honey.

Pampushka dough can be prepared in a few minutes and the key to achieving the perfect texture is to allow the dough to rest for at least an hour before frying. This allows the yeast to activate and the dough to rise, resulting in a light and fluffy donut.

Once fried, Pampuschka donuts are typically brushed with melted butter and sprinkled with chopped garlic and fresh herbs, such as parsley or dill.

While pampushka may not be as well-known as other donuts, they are a unique and delicious addition to the family of world donuts.

Puff-Puff (Central Africa)

Puff-Puff is a small deep-fried doughnut mostly made of bread dough and deep-fried until fluffy inside and crispy outside. Puff-puff is made from simple ingredients such as flour, yeast, sugar, salt, and water, and is flavored with spices like nutmeg or cinnamon depending on the country.

African Puff-Puff is a popular street food in countries across Africa.

In every country, it has its own name such as Magwinya in Southern Africa. It is made and eaten in the same way donut lovers in the West eat them, which is on the run and bought on the street in small outlets where there can be bought and served quickly.

They are smaller versions of the traditional South African vetkoek (fat cake) but are made from the same dough.

Puff-Puff is made just like traditional donuts with the dry dough rolled into small balls and dropped into hot oil to fry until golden brown. Puff-Puff is not made of runny dough scooped with spoons.

Puff-puff is often enjoyed with a sweet or savory dip such as honey, syrup, or tomato sauce or rolled in sugar. It is also sometimes served with beans or vegetables as a main course.

It is also a common street food that is sold in markets and on street corners across the continent. In some countries, such as Nigeria, it is a staple food and is consumed regularly while in countries such as South Africa, they are sold by street vendors as a breakfast on the run.

Its popularity continues to grow, and many African restaurants, food trucks, and street vendors offer it as a menu item.

Sel Roti (Nepal)

Sel Roti is a traditional Nepalese sweet donut ring made from rice flour.

It is also known as sweet rice bread and is made during Tihar, a Hindu festival in Nepal.

The preparation of traditional Sel Roti involves soaking rice grains overnight, then grinding them into a fine powder to create rice flour. The rice flour is then mixed with sugar, water, and sometimes milk to make a batter, which is left to ferment for several hours. Once the batter has fermented, it is poured into a circular mold and deep-fried in hot oil until it turns golden brown.

The resulting Sel Roti is crispy on the outside and soft and fluffy on the inside, with a slightly sweet and nutty flavor.

Sfenj (North Africa)

Sfenj (also spelled “Sfinj”) which means “sponge” is a type of fried doughnut or beignet that is popular in North Africa, particularly in Morocco and Algeria.

It is made from a dough that typically includes yeast, caster sugar, plain flour, and salt which is shaped into small rounds and deep-fried in hot oil until golden brown. Sfenj is eaten plain, sprinkled with sugar, or soaked in honey.

French beignets were inspired by Sfenj.

Sfenj is a popular street food in North Africa and is often eaten for breakfast or as a snack. It can be served plain or with a variety of sweet or savory toppings, such as honey, jam, or cheese.

It was traditionally popular with people living in the western part of North Africa and the Arab world, the Maghrebis.

The preparation of Sfenj typically involves mixing the dough ingredients together and letting the dough rest for a period of time to rise. Once cooked, Sfenj is drained and served hot.

It is fast becoming popular outside of North Africa, particularly in France, where it is often sold in North African bakeries and food stalls.

Want to know more about Sfenj?

Sonhos (Brazil Portugal)

Sonhos (dreams) is a classic sugar-coated Portuguese donut deep-fried for an airy interior and crispy exterior.

In Brazil, they are consumed as a sweet dessert filled with cream and they are sold in bakeries and cafes throughout the country.

Brazilian Sonhos is quite similar to German Berliners but Sonhos is filled with cream, dulce de leche, or chocolate ganache.

Sonhos dough is made from flour, eggs, milk, sugar, butter, yeast, salt, and often vanilla extract. Once the dough is prepared, it is shaped into small balls and then deep-fried until it is cooked through.

After frying, the Sonhos are typically rolled in sugar, and sometimes cinnamon.

They are a traditional treat during carnival season and are also commonly served at weddings and other celebrations.

Sufganiyot (Israel)

Sufganiyah (plural Sufganiyot) is an Israeli jelly-filled doughnut fried in oil and filled with jelly. Sufganiyot was brought to Israel by Polish Jewish immigrants.

Sufganiyot is a traditional donut eaten during Hanukkah, which is a holiday that celebrates the miracle of the oil in the Jewish temple in Jerusalem. According to tradition, a small amount of oil that was only supposed to last one day burned for eight days, which is why Hanukkah lasts for eight days.

During Hanukkah, it is customary to eat foods fried in oil to commemorate the miracle of the oil.

Sufganiyot are one of the most popular foods eaten during Hanukkah and are often served with other traditional foods such as latkes (potato pancakes) and brisket.

Tulumba (Turkey)

 Tulumba is a Turkish dessert made from deep-fried batter soaked in syrup.

They are quite similar to Churro. It is made from a batter made from flour, water, and eggs and fried until it becomes crispy and golden brown. The hot Tulumba is then soaked in a sugar syrup that gives it a characteristic sweetness and texture.

Vitumbua (East Africa)

Vitumbua is a Tanzanian yeast donut made from rice flour and coconut milk.

Vitumbua is similar in texture and flavor to a sweet, dense pancake or muffin, but with a slightly crispy exterior.

In Tanzania, it is a street snack made with rice, coconut, sugar, yeast, and aromatic spices.

Youtiao (China)

Youtiao is Chinese donut sticks or crullers.

Youtiao, also known as Chinese donut sticks, are a popular breakfast food in China, Taiwan, and other parts of Asia. Here is a general recipe for making youtiao:

Ingredients:

• 2 cups of all-purpose flour
• 1½ teaspoon baking powder
• 1/2 teaspoon of salt
• 3/4 cup of warm water
• 1 egg
• 1/4 teaspoon of baking soda
• Vegetable oil for frying

Instructions:

1. In a mixing bowl, combine the flour, baking powder, and salt. Mix well.
2. Gradually add in the warm water while stirring the mixture with a fork or chopsticks. Knead the dough until it becomes smooth and elastic.
3. Cover the dough with a damp cloth and let it rest for about 30 minutes.
4. After the dough has rested, sprinkle the baking soda on top of the dough and knead it again for a few minutes until the baking soda is evenly distributed.
5. Roll the dough into a rectangular shape, about 1/2 inch thick.
6. Cut the dough into long strips, about 1 inch wide.
7. Heat up the vegetable oil in a deep fryer or a wok until it reaches 350°F.
8. Gently stretch each strip of dough until it is about 10-12 inches long.
9. Fry the youtiao in the hot oil, turning occasionally until they are golden brown and crispy on the outside.
10. Remove the youtiao from the oil, and place them on a paper towel to absorb excess oil.
11. Serve the youtiao hot with a bowl of soy milk or congee for breakfast.

Note: The dough can be made a day ahead and stored in the refrigerator. Allow the dough to come to room temperature before frying.

If you prefer a video:

Zeppole (Italy)

Zeppole, plural of zeppola, means a doughnut made from cream puff dough in Southern Italian. It is Also known as Bignè di San Giuseppe (in Rome), St. Joseph’s Day cake, and sfinge

Zeppole is soft and airy doughnuts that are deep fried until golden brown and topped with ricotta cheese or pastry cream. A variation on the sweet version is Zeppole topped with anchovies.

This is a small collection of donuts of the world.

There are many more and many countries not covered here.

Donuts you can’t eat