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List of doughnut varieties

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Title: List of doughnut varieties  
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List of doughnut varieties

Traditional Polish pączki

The following is a list of doughnut varieties. Doughnuts are a subcategory of fried dough foods.

Variations and specialties by region

Oliebollen from Belgium and the Netherlands
Traditional Berliner pastry

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:

Controversial doughnut-related items

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

+: doughnut-like feature(s)
: potentially excluding feature(s)
  • Australia - Savoury donut:
    • +: made from ring of dough
    • : not sweet, 'single source': Donut Delirium.
  • France - Profiterole:
    • +: 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)
  • Malaysia - Kaya ball:
    • +: deep-fried ball of dough
    • : coconut-containing kaya-dough would not necessarily be universally accepted as being 'dough'
  • Scotland - Deep-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.
  • Philippines - Karioka:
    • +: 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
  • Philippines - Pilipit:
    • +: made from dough, deep-fried
    • : fried until brown, thus resulting in a more brittle, cracker-like texture; most varieties are savoury not sweet
  • Poland - Angel Wings (Chruściki):
    • +: made from dough, deep-fried, served sweet (with powdered sugar)
    • : not doughnut shaped—flat rectangles that have been slightly twisted.
  • USA - Fudge 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
  • USA - Funnel cake:
    • +: made from fried sweet dough
    • : not shaped like a ball or ring
  • USA - Cronut:
    • +: shaped like a donut, made from sweet dough
    • : not an actual donut, is mostly a croissant in disguise
  • Europe & N. America - Bagel:
    • +: 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


  1. ^
  2. ^ Old-Fashioned Apple Beignets
  3. ^ Bain, J. (2002, September 18). Fresh air, fresh food. Toronto Star (Ontario Edition), p. C01. 
  4. ^ "Café & Persian History". 

External links

  • Doughnuts: A Definitive History
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