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Wikipedia

Doughnut

February 15, 2024

This article is about the food. For the shape, see Torus. For other uses, see Doughnut (disambiguation).

A doughnut or donut (/ˈdoʊnət/) is a type of pastry made from leavened fried dough.[1][2]: 275  It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnut is the traditional spelling, while donut is the simplified version; the terms are used interchangeably.

Doughnut
A glazed, yeast-raised, American-style ring doughnut.
Alternative namesDonut
TypeFried dough
CourseBreakfast, snack, dessert
  • Cookbook: Doughnut
  •   Media: Doughnut
Doughnuts in a display case at a coffee shop

Doughnuts are usually deep fried from a flour dough, but other types of batters can also be used. Various toppings and flavors 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.

The two most common types are the ring doughnut and the filled doughnut, which is injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings. Small pieces of dough are sometimes cooked as doughnut holes. Once fried, doughnuts may be glazed with a sugar icing, spread with icing or chocolate, or topped with powdered sugar, cinnamon, sprinkles or fruit. Other shapes include balls, flattened spheres, twists, and other forms. Doughnut varieties are also divided into cake (including the old-fashioned) and yeast-risen doughnuts. Doughnuts are often accompanied by coffee or milk. They are sold at doughnut shops, convenience stores, petrol/gas stations, cafes or fast food restaurants.

History

Forerunner

An early version of a deep-fried dough ball originated in Ancient Rome when people started frying dough and putting sugar or cinnamon on it. Similar type of fried dough recipes have either spread to, or originated, in other parts of Europe and the World[3]

The Spanish and Portuguese Churro is a choux pastry dough that would also be served in a ring-shape. The recipe is believed to be brought from China,[4] although a relationship to Roman cuisine is possible.[5]

 
Glazed doughnuts rolling on a conveyor belt at a Krispy Kreme doughnut shop
 
World War I propaganda poster featuring The Salvation Army, which made doughnuts for soldiers in Europe.

The cookbook Küchenmeisterei (Mastery of the Kitchen), published in Nuremberg in 1485, offers a recipe for "Gefüllte Krapfen", sugar free, stuffed, fried dough cakes.[6]

England and North America

Dutch settlers brought olykoek ("oil(y) cake") to New York (or New Amsterdam) in the early 18th century. These doughnuts closely resembled later ones but did not yet have their current ring shape.[7][8][9]

A recipe for fried dough "nuts" was published, in 1750 England, under the title "How to make Hertfordshire Cakes, Nuts and Pincushions”, in The Country Housewife’s Family Companion by William Ellis.[10][11]

A recipe labelled "dow nuts", again from Hertfordshire, was found in a book of recipes and domestic tips written around 1800, by the wife of Baron Thomas Dimsdale,[12] the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions for a "dow nut".[13]

The first cookbook using the near conventional "dough nuts" spelling was possibly the 1803 edition of "The Frugal Housewife: Or, Complete Woman Cook", which included dough nuts in an appendix of American recipes.[14]

One of the earliest mentions of "dough-nut" was in Washington Irving's 1809 book A History of New York, from the Beginning of the World to the End of the Dutch Dynasty:[15]

Sometimes the table was graced with immense apple-pies, or saucers full of preserved peaches and pears; but it was always sure to boast of an enormous dish of balls of sweetened dough, fried in hog’s fat, and called dough-nuts, or oly koeks: a delicious kind of cake, at present scarce known in this city, excepting in genuine Dutch families.

The name oly koeks was almost certainly related to the oliekoek: a Dutch delicacy of "sweetened cake fried in fat."[16]

Etymology

 
Look up doughnut or donut in Wiktionary, the free dictionary.

"Dough nut"

One of the earliest known literary usages of the term dates to an 1808 short story[17] describing a spread of "fire-cakes and dough-nuts". Washington Irving described "dough-nuts", in his 1809 History of New York, as "balls of sweetened dough, fried in hog's fat, and called dough-nuts, or olykoeks."[18] These "nuts" of fried dough might now be called doughnut holes. The word nut is here used in the earlier sense of "small rounded cake or cookie", also seen in ginger nut.[19] Doughnut is the traditional spelling and still dominates even in the United States[20][21][22] though donut is often used.[23][24] At present, doughnut and the shortened form donut are both pervasive in American English.[25]

"Donut"

The first known printed use of donut was in Peck's Bad Boy and his Pa by George W. Peck, published in 1900, in which a character is quoted as saying, "Pa said he guessed he hadn't got much appetite, and he would just drink a cup of coffee and eat a donut."[26] According to author John T. Edge the alternative spelling "donut" was invented in the 1920s when the New York–based Display Doughnut Machine Corporation abbreviated the word to make it more pronounceable by the foreigners they hoped would buy their automated doughnut making equipment.[27] The donut spelling also showed up in a Los Angeles Times article dated August 10, 1929 in which Bailey Millard jokingly complains about the decline of spelling, and that he "can't swallow the 'wel-dun donut' nor the ever so 'gud bred'."

The interchangeability of the two spellings can be found in a series of "National Donut Week" articles in The New York Times that covered the 1939 World's Fair. In four articles beginning October 9, two mention the donut spelling. Dunkin' Donuts, which was so-named in 1950, following its 1948 founding under the name Open Kettle (Quincy, Massachusetts), is the oldest surviving company to use the donut variation; other chains, such as the defunct Mayflower Doughnut Corporation (1931), did not use that spelling.[28] According to the Oxford Dictionaries while "doughnut" is used internationally, the spelling "donut" is American.[29] The spelling "donut" remained rare until the 1950s, and has since grown significantly in popularity.[30]

Types

 
 
 
 
Clockwise from upper left: Doughnuts in two shapes, Tim Hortons "Timbits" doughnut holes, glazed doughnuts from Five Daughters Bakery, and a pink Christmas doughnut.

Rings

Hanson Gregory, an American, claimed to have invented the ring-shaped doughnut in 1847 aboard a lime-trading ship when he was 16 years old. Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts. He claimed to have punched a hole in the center of dough with the ship's tin pepper box, and to have later taught the technique to his mother.[31] Smithsonian Magazine states that his mother, Elizabeth Gregory, "made a wicked deep-fried dough that cleverly used her son's spice cargo of nutmeg and cinnamon, along with lemon rind," and "put hazelnuts or walnuts in the center, where the dough might not cook through", and called the food 'doughnuts'.[7]

Ring doughnuts are formed by one of two methods: by joining the ends of a long, skinny piece of dough into a ring, or by using a doughnut cutter, which simultaneously cuts the outside and inside shape, leaving a doughnut-shaped piece of dough and a doughnut hole (the dough removed from the center). This smaller piece of dough can be cooked and served as a "doughnut hole" or added back to the batch to make more doughnuts. A disk-shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole. Alternatively, a doughnut depositor can be used to place a circle of liquid dough (batter) directly into the fryer.

There are two types of ring doughnuts, those made from a yeast-based dough for raised doughnuts, or those made from a special type of cake batter.[11][32][33] Yeast-raised doughnuts contain about 25% oil by weight, whereas cake doughnuts' oil content is around 20%, but have extra fat included in the batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 to 198 °C (374 to 388 °F), turning once. Yeast-raised doughnuts absorb more oil because they take longer to fry, about 150 seconds, at 182 to 190 °C (360 to 374 °F). Cake doughnuts typically weigh between 24 and 28 g (0.85 and 0.99 oz), whereas yeast-raised doughnuts average 38 g (1.3 oz) and are generally larger, and taller (due to rising) when finished.[citation needed]

Daniela Galarza, for Eater, wrote that "the now-standard doughnut’s hole is still up for debate. Food writer Michael Krondl surmises that the shape came from recipes that called for the dough to be shaped like a jumble – a once common ring-shaped cookie. In Cuisine and Culture: A History of Food and People, culinary historian Linda Civitello writes that the hole was invented because it allowed the doughnuts to cook faster. By 1870 doughnut cutters shaped in two concentric circles, one smaller than the other, began to appear in home-shopping catalogues".[11]

Topping

The process of glazing doughnuts

After frying, ring doughnuts are often topped. Raised doughnuts are generally covered with a glaze (icing). Cake doughnuts can also be glazed, powdered with confectioner's sugar, or covered with cinnamon and granulated sugar. They are also often topped with cake frosting (top only) and sometimes sprinkled with coconut, chopped peanuts, or sprinkles.

Holes

Doughnut holes are small, bite-sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts. Before long, doughnut sellers saw the opportunity to market "holes" as a novelty and many chains offer their own variety, some with their own brand names such as "Munchkins" from Dunkin' Donuts[34][35] and "Timbits" from Tim Hortons.[36]

Traditionally, doughnut holes are made by frying the dough removed from the center portion of the doughnut.[37] Consequently, they are considerably smaller than a standard doughnut and tend to be spherical. Similar to standard doughnuts, doughnut holes may be topped with confections, such as glaze or powdered sugar.

Originally, most varieties of doughnut holes were derivatives of their ring doughnut (yeast-based dough or cake batter) counterparts. However, doughnut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter.[38] This production method has allowed doughnut sellers to produce bite-sized versions of non-ring doughnuts, such as filled doughnuts, fritters and Dutchies.

Filled

Filled doughnuts are flattened spheres injected with fruit preserves, cream, custard, or other sweet fillings, and often dipped into powdered sugar or topped off with frosting. Common varieties include the Boston cream, coconut, key lime, and jelly.

Other shapes

Others include the fritter and the Dutchie, which are usually glazed. These have been available on Tim Hortons' doughnut menu since the chain's inception in 1964,[39] and a 1991 Toronto Star report found these two were the chain's most popular type of fried dough in Canada.[40]

There are many other specialized doughnut shapes such as old-fashioned, bars or Long Johns (a rectangular shape), or twists. Other shapes include balls, flattened spheres, twists, and other forms.[41][42][11] In the northeast United States, bars and twists are usually referred to as crullers. Another is the beignet, a square-shaped doughnut covered with powdered sugar, commonly associated with New Orleans.

Science

Cake vs yeast style

Yeast doughnuts and cake doughnuts contain most of the same ingredients, however, their structural differences arise from the type of flour and leavening agent used. In cake doughnuts, cake flour is used, and the resulting doughnut has a different texture because cake flour has a relatively low protein content of about 7 to 8 percent.[43] In yeast doughnuts, a flour with a higher protein content of about 9 to 12 percent is used, resulting in a doughnut that is lighter and more airy.[43] In addition, yeast doughnuts utilize yeast as a leavening agent. Specifically, "Yeast cells are thoroughly distributed throughout the dough and begin to feed on the sugar that is present ... carbon dioxide gas is generated, which raises the dough, making it light and porous."[44] Whereas this process is biological, the leavening process in cake doughnuts is chemical. In cake doughnuts, the most common leavening agent is baking powder. Baking powder is essentially "baking soda with acid added. This neutralizes the base and produces more CO2 according to the following equation: NaHCO3 + H+ → Na+ + H2O + CO2."[45]

Physical structure

The physical structure of the doughnut is created by the combination of flour, leavening agent, sugar, eggs, salt, water, shortening, milk solids, and additional components.[2]: 232 [46][47][41][42] The most important ingredients for creating the dough network are the flour and eggs. The main protein in flour is gluten, which is overall responsible for creating elastic dough because this protein acts as "coiled springs."[48] The gluten network is composed of two separate molecules named glutenin and gliadin. Specifically, "the backbone of the gluten network likely consists of the largest glutenin molecules, or subunits, aligned and tightly linked to one another. These tightly linked glutenin subunits associate more loosely, along with gliadin, into larger gluten aggregates."[49] The gluten strands than tangle and interact with other strands and other molecules, resulting in networks that provide the elasticity of the dough. In mixing, the gluten is developed when the force of the mixer draws the gluten from the wheat endosperm, allowing the gluten matrix to trap the gas cells.[48]

Molecular composition

 
A diagram of a phospholipid molecule, which is responsible for the emulsifying properties of lecithin in egg yolk

Eggs function as emulsifiers, foaming agents, and tenderizers in the dough. The egg white proteins, mainly ovalbumin, "function as structure formers. Egg solids, chiefly the egg white solids combined with the moisture in the egg, are considered structure-forming materials that help significantly to produce proper volume, grain, and texture."[44] The egg yolk contributes proteins, fats, and emulsifiers to the dough. Emulsifying agents are essential to doughnut formation because they prevent the fat molecules from separating from the water molecules in the dough. The main emulsifier in egg yolk is called lecithin, which is a phospholipid. "The fatty acids are attracted to fats and oils (lipids) in food, while the phosphate group is attracted to water. It is this ability to attract both lipids and water that allow phospholipids such as lecithin to act as emulsifiers."[49] The proteins from both the egg yolk and the egg whites contribute to the structure of the dough through a process called coagulation. When heat is applied to the dough, the egg proteins will begin to unfold, or denature, and then form new bonds with one another, thus creating a gel-like network that can hold water and gas.[49]

 
An animated sucrose molecule, which is a disaccharide, responsible for the sweetness of a doughnut

Shortening is responsible for providing tenderness and aerating the dough. In terms of its molecular structure, "a typical shortening that appears solid [at room temperature] contains 15–20% solids and, hence, 80–85% liquid oil ... this small amount of solids can be made to hold all of the liquid in a matrix of very small, stable, needlelike crystals (beta-prime crystals)."[44] This crystalline structure is considered highly stable due to how tightly its molecules are packed. The sugar used in baking is essentially sucrose, and besides imparting sweetness in the doughnut, sugar also functions in the color and tenderness of the final product. Sucrose is a simple carbohydrate whose structure is made up of a glucose molecule bound to a fructose molecule.[49] Milk is utilized in the making of doughnuts, but in large scale bakeries, one form of milk used is nonfat dry milk solids. These solids are obtained by removing most of the water from skim milk with heat, and this heat additionally denatures the whey proteins and increases the absorption properties of the remaining proteins.[49] The ability of the casein and whey proteins to absorb excess water is essential to prolonging the doughnut's freshness. The major whey protein in the nonfat milk solids is known as beta-lactoglobulin, and a crucial feature of its structure is that there exists a single sulfhydryl group that is protected by the alpha helix, and when heating of the milk solids occurs, these groups participate in disulfide exchanges with other molecules. This interchange prevents the renaturation of the whey proteins.[50] If the crosslinking of the sulfide groups does not occur, the whey proteins can rebond and weaken the gluten network.

Water is a necessary ingredient in the production of doughnuts because it activates the other ingredients, allowing them to perform their functions in building the doughnut's structure. For example, sugar and salt crystals must be dissolved in order for them to act in the dough, whereas larger molecules, such as the starches or proteins, must be hydrated in order for them to absorb moisture.[49] Another important consideration of water is its degree of hardness, which measures the amount of impurities in the water source. Pure water consists of two parts hydrogen and one part oxygen, but water used in baking often is not pure. Baker's salt (NaCl) is usually used as an ingredient due to its high purity, whereas the salts in water are derived from varying minerals. As an ingredient, "salt is added to enhance the flavour of cakes and breads and to ‘toughen up’ the soft mixture of fat and sugar."[45] If relatively soft water is being used, more salt should be added in order to strengthen the gluten network of the dough, but if not enough salt is added during the baking process, the flavor of the bread will not be appealing to consumers.

Health effects

Doughnuts are unhealthful,[51] though some are less so than others.[52] According to Prevention Magazine, doughnuts made from enriched flour provide some thiamine, riboflavin, and niacin, along with some fiber, but they are high in sugar and calories.[53] Steps to improve the healthfulness of doughnuts include removing trans fats.[52]

Dough rheology

An important property of the dough that affects the final product is the dough's rheology. This property measures the ability of the dough to flow. It can be represented by the power law equation:   where   is the tangentic stress,   is the viscosity coefficient,   is the shear rate, and   is the flow index.[54] Many factors affect dough rheology including the type of ingredients, the amount of the ingredients, or the force applied during mixing. Dough is usually described as a viscoelastic material, meaning that its rheology depends on both the viscosity and the elasticity. The viscosity coefficient and the flow index are unique to the type of dough being analyzed, while the tangentic stress and the shear rate are measurements obtained depending on the type force being applied to the dough.

Regional variations

Main article: List of doughnut varieties

Asia

Cambodia

Nom kong (នំបុ័ងកង់), the traditional Cambodian doughnut, is named after its shape – the word ‘កង់’ (pronounced kong in Khmer) literally means “wheel”, whilst nom (‘នំបុ័ង’) is the general word for pastry or any kind of starchy food. A very inexpensive treat for everyday Cambodians, this sweet pastry consists of a jasmine rice flour dough moulded into a classic ring shape and then deep fried in fat, then drizzled with a palm sugar toffee and sprinkled with sesame seeds. The rice flour gives it a chewy texture that Cambodians are fond of. This childhood snack is what inspired Cambodian-American entrepreneur Ted Ngoy to build his doughnut empire, inspiring the film The Donut King.

China

A few sweet, doughnut-style pastries are regional in nature. Cantonese cuisine features an oval-shaped pastry called ngàuhleisōu (牛脷酥, lit. "ox-tongue pastry", due to its tongue-like shape).

A spherical food called saa1 jung (沙翁), which is also similar to a cream puff but denser with a doughnut-like texture and usually prepared with sugar sprinkled on top, is normally available in dim sum Cantonese restaurants. An oilier Beijing variant of this called 高力豆沙, gaoli dousha, is filled with red bean paste; originally, it was made with egg white instead of dough. Many Chinese cultures make a chewy doughnut known as shuangbaotai (雙包胎), which consists of two conjoined balls of dough.

Chinese restaurants in the United States sometimes serve small fried pastries similar to doughnut holes with condensed milk as a sauce.

Chinese cuisine features long, deep-fried doughnut sticks that are often quite oily, hence their name in Mandarin, yóutiáo (油條, "oil strips"); in Cantonese, this doughnut-style pastry is called yàuhjagwái (油炸鬼, "ghosts fried in oil"). These pastries are lightly salted and are often served with congee, a traditional rice porridge or soy milk for breakfast.

India

 
Balushahi from India

In India, an old-fashioned sweet called gulgula is made of sweetened, deep-fried flour balls. A leavening agent may or may not be used.[citation needed]

There are a couple of unrelated doughnut-shaped food items. A savory, fried, ring-shaped snack called a vada is often referred to as the Indian doughnut. The vada is made from dal, lentil or potato flours rather than wheat flour.[55] In North India, it is in the form of a bulging disc called dahi-vada, and is soaked in curd, sprinkled with spices and sliced vegetables, and topped with a sweet and sour chutney. In South India, a vada is eaten with sambar and a coconut chutney.

Sweet pastries similar to old-fashioned doughnuts called badushahi and jalebi are also popular. Balushahi, also called badushah, is made from flour, deep fried in clarified butter, and dipped in sugar syrup. Unlike a doughnut, balushahi is dense. A balushahi is ring-shaped, but the well in the center does not go all the way through to form a hole typical of a doughnut. Jalebi, which is typically pretzel-shaped, is made by deep frying batter in oil and soaking it in sugar syrup.[56] A variant of jalebi, called imarti, is shaped with a small ring in the center around which a geometric pattern is arranged.

Along with these Indian variants, typical varieties of doughnuts are also available from U.S. chains such as Krispy Kreme and Dunkin' Donuts retail outlets, as well as local brands such as Mad Over Donuts and the Donut Baker.[57]

Indonesia

The Indonesian, donat kentang is a potato doughnut, a ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar.[58]

Japan

 
An-doughnut filled with red bean paste from Japan

In Japan, an-doughnut (あんドーナッツ, "bean paste doughnut") is widely available at bakeries. An-doughnut is similar to Germany's Berliner, except it contains red azuki bean paste.[59][60] Mister Donut is one of the most popular doughnut chains in Japan. Native to Okinawa is a spheroid pastry similar to doughnuts called sata andagi.[61][62] Mochi donuts are "a cross between a traditional cake-like doughnut and chewy mochi dough similar to what’s wrapped around ice cream".[63] This hybrid confection was originally popularized in Japan by Mister Donut before spreading to the United States via Hawaii.[64][65] The Mister Donut style, also known as "pon de ring", uses tapioca flour and produces mochi donuts that are easy to pull apart. Another variation developed in the United States uses glutinous rice flour which produces a denser mochi donut akin to Hawaiian-style butter mochi.[64][66][67] Mochi donuts made from glutinous rice flour "typically contain half the amount of calories as the standard cake or yeast doughnut".[68]

Malaysia

Kuih keria is a hole doughnut made from boiled sweet potato that is mashed. The sweet potato mash is shaped into rings and fried. The hot doughnut is then rolled in granulated sugar. The result is a doughnut with a sugar-crusted skin.[69]

Nepal

Sel roti is a Nepali homemade, ring-shaped, rice doughnut prepared during Tihar, the widely celebrated Hindu festival in Nepal. A semiliquid dough is usually prepared by adding milk, water, sugar, butter, cardamom, and mashed banana to rice flour, which is often left to ferment for up to 24 hours. A sel roti is traditionally fried in ghee.[70]

Pakistan

Doughnuts are available at most bakeries across Pakistan. The Navaz Sharif variety,[citation needed] available mainly in the city of Karachi, is covered in chocolate and filled with cream, similar to a Boston cream. Doughnuts can readily be found at the many Dunkin' Donuts branches spread across Pakistan.[71]

Philippines

 
Buñuelos with ube filling from the Philippines

Local varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined (not powdered or confectioner's) sugar. Round versions of this doughnut are known as buñuelos (also spelled bunwelos, and sometimes confusingly known as "bicho-bicho"), similar to the doughnuts in Spain and former Spanish colonies. Indigenous versions of the doughnut also exist, like the cascaron, which is prepared similarly, but uses ground glutinous rice and coconut milk in place of wheat flour and milk.[72][73]

 
The distinctively shaped shakoy (also known as lubid-lubid), a doughnut variant from the Visayas, in the Philippines

Other native doughnut recipes include the shakoy, kumukunsi, and binangkal. Shakoy or siyakoy from the Visayas islands (also known as lubid-lubid in the northern Philippines) uses a length of dough twisted into a distinctive rope-like shape before being fried. The preparation is almost exactly the same as doughnuts, though there are variants made from glutinous rice flour. The texture can range from soft and fluffy, to sticky and chewy, to hard and crunchy (in the latter case, they are known as pilipit). They are sprinkled with white sugar, but can also be topped with sesame seeds or caramelized sugar.[74][75] Kumukunsi is a jalebi-like native doughnut from the Maguindanao people. It is made with rice flour, duck eggs, and sugar that is molded into rope-like strands and then fried in a loose spiral. It has the taste and consistency of a creamy pancake.[76][77] Binangkal are simple fried dough balls covered in sesame seeds.[78] Other fried dough desserts include the mesh-like lokot-lokot, the fried rice cake panyalam, and the banana fritter maruya, among others.[79][80]

Taiwan

In Taiwan, shuāngbāotāi (雙胞胎, lit. "twins") is two pieces of dough wrapped together before frying.[81]

Thailand

In Thailand, a popular breakfast food is pa thong ko, also known as Thai donuts, a version of the Chinese yiu ja guoy/youtiao. Often sold from food stalls in markets or by the side of the road, these doughnuts are small, sometimes X-shaped, and sold by the bag full.[82] They are often eaten in the morning with hot Thai tea.

Vietnam

Vietnamese varieties of doughnuts include bánh tiêu, bánh cam, and bánh rán. Bánh tiêu is a sesame-topped, deep-fried pastry that is hallow. It can be eaten alone or cut in half and served with bánh bò, a gelatinous cake, placed inside the pastry. Bánh cam is from Southern Vietnam and is a ball-shaped, deep-fried pastry coated entirely in sesame seeds and containing a mung bean paste filling. Bánh rán is from Northern Vietnam and is similar to bánh cam; however, the difference is that bánh rán is covered with a sugar glaze after being deep-fried and its mung bean paste filling includes a jasmine essence.[citation needed]

Europe

Austria

In Austria, doughnut equivalents are called Krapfen. They are especially popular during Carneval season (Fasching), and do not have the typical ring shape, but instead are solid and usually filled with apricot jam (traditional) or vanilla cream (Vanillekrapfen).[83] A second variant, called Bauernkrapfen are also made of yeast dough, and have a thick outside ring, but are very thin in the middle.[84]

Belgium

In Belgium, the smoutebollen in Dutch, or croustillons in French, are similar to the Dutch kind of oliebollen, but they usually do not contain any fruit, except for apple chunks sometimes. They are typical carnival and fair snacks and are coated with powdered sugar.[85][86]

Czech Republic

 
Czech koblihy

U.S.-style doughnuts are available in the Czech Republic, but before[clarification needed] they were solid shape and filled with jelly (strawberry or peach). The shape is similar to doughnuts in Germany or Poland. They are called Kobliha (Koblihy in plural). They may be filled with nougat or with vanilla custard. There are now many fillings; cut in half[clarification needed] or non-filled knots with sugar and cinnamon on top.[87]

Denmark

In Denmark, U.S.-style doughnuts may be found at various stores, e.g. McDonald's and most gas stations. The Berliner, however, is also available in bakeries.[citation needed]

Finland

 
A Finnish lihapiirakka

in Finland, a sweet doughnut is called a munkki (the word also means monk) and are commonly eaten in cafés and cafeteria restaurants. It is sold cold and sometimes filled with jam (like U.S. jelly donuts) or a vanilla sauce. A ring doughnut is also known as donitsi.[88]

A savory form of doughnut is the lihapiirakka (literally meat pie). Made from a doughnut mixture and deep fried, the end product is more akin to a savory doughnut than any pie known in the English-speaking world.[89]

Former Yugoslavia

Doughnuts similar to the Berliner are prepared in the northern Balkans, particularly in Bosnia and Herzegovina, Croatia, North Macedonia and Serbia (pokladnice or krofne). They are also called krofna, krafna or krafne, a name derived from the Austrian Krapfen for this pastry. In Croatia, they are especially popular during Carneval season and do not have the typical ring shape, but instead are solid. Traditionally, they are filled with jam (apricot or plum). However, they can be filled with vanilla or chocolate cream. Other types of doughnuts are uštipci and fritule.[citation needed]

France

The French beignet, literally "bump",[90] is the French and New Orleans equivalent of a doughnut: a pastry made from deep-fried choux pastry.[91]

Germany

 
German Berliner

In parts of Germany, the doughnut equivalents are called Berliner (sg. and pl.), but not in the capital city of Berlin itself and neighboring areas, where they are called Pfannkuchen (which is often found misleading by people in the rest of Germany, who use the word Pfannkuchen to describe a pancake, which is also the literal translation of it). Both Berliner and Pfannkuchen are abbreviations of the term Berliner Pfannkuchen, however.

In middle Germany, doughnuts are called Kreppel or Pfannkuchen. In southern Germany, they are also called Krapfen and are especially popular during Carnival season (Karneval/Fasching) in southern and middle Germany and on New Year's Eve in northern Germany. A Berliner does not have the typical ring shape of a doughnut, but instead is solid and usually filled with jam, while a ring-shaped variant called Kameruner is common in Berlin and eastern Germany. Bismarcks and Berlin doughnuts are also found in Australia, Canada, Denmark, Finland, Switzerland and the United States. Today, U.S.-style doughnuts are also available in Germany, but are less popular than their native counterparts.

Greece

In Greece, a doughnut-like snack called loukoumas (λουκουμάς), which is spherical and soaked in honey syrup, is available. It is often served with sprinkled cinnamon and grated walnuts or sesame seeds.[92][61]

Hungary

Fánk is a sweet traditional Hungarian cake. The most commonly used ingredients are flour, yeast, butter, egg yolk, rum, salt, milk and oil for frying. The dough is allowed to rise for approximately 30 minutes, resulting in an extremely light pastry. Fánk is usually served with powdered sugar and lekvar.

It is supposed[by whom?] that Fánk pastry is of the same origin as German Berliner, Dutch oliebol, and Polish pączki.

Italy

 
An Italian zeppola

Italian doughnuts include ciambelle, krapfen from Trentino-Alto Adige, zippuli or zeppole from Calabria and Campania, maritozzi from Latium, above all Rome, bomboloni from Tuscany, frittelle from Veneto and many others. In the island of Sardinia there is a particular donut, a ring cake called lorica.[93]

Lithuania

In Lithuania, a kind of doughnut called spurgos is widely known. Some spurgos are similar to Polish pączki, but some specific recipes, such as cottage cheese doughnuts (varškės spurgos), were invented independently.[citation needed]

Netherlands

 
Oliebollen: Dutch doughnuts

In the Netherlands, oliebollen, referred to in cookbooks as "Dutch doughnuts", are a type of fritter, with or without raisins or currants, and usually sprinkled with powdered sugar. Variations of the recipe contain slices of apple or other fruits. They are traditionally eaten as part of New Year celebrations.[94][95]

Norway

In Norway, smultring is the prevailing type of doughnut traditionally sold in bakeries, shops, and stalls. However, U.S.-style doughnuts are widely available in larger supermarkets, McDonald's restaurants, 7-elevens and bakeries. The Berliner is more common than U.S.-style doughnut, and sold in most supermarkets and bakeries alongside smultring doughnuts.

Poland

Main article: Pączki
 
Polish pączki

In Poland and parts of the U.S. with a large Polish community, like Chicago and Detroit, the round, jam-filled doughnuts eaten especially—though not exclusively—during the Carnival are called pączki (pronounced [ˈpɔntʂkʲi]). Pączki have been known in Poland at least since the Middle Ages. Jędrzej Kitowicz has described that during the reign of the Augustus III under influence of French cooks who came to Poland at that time, pączki dough fried in Poland has been improved, so that pączki became lighter, spongier, and more resilient.

Portugal

The malasada is a common type of holeless donut created in Portugal. They are made of fried dough. In Madeira and the Azores they are eaten on Fat Tuesday. It is also popular in Hawaii and Cape Cod. The malasada arrived after immigrants came in.[61]

Romania

The Romanian dessert gogoși are fried dough balls similar to filled doughnuts. They are stuffed with chocolate, jam, cheese and other combinations and may be dusted with icing sugar.

Russia

 
Ukrainian pampushky filled with sour cherries

In Russia and the other Post-Soviet countries, ponchiki (Russian: пончики, plural form of пончик, ponchik) or pyshki (Russian: пышки, especially in St. Petersburg) are a very popular sweet doughnut, with many fast and simple recipes available in Russian cookbooks for making them at home as a breakfast or coffee pastry.[96]

Slovenia

In Slovenia, a jam-filled doughnut known as krofi, is very popular. It is the typical sweet during Carnival time, but is to be found in most bakeries during the whole year. The most famous krofi come from the village of Trojane in central Slovenia, and are originally filled with apricot jam filling.[97]

Spain

 
Fried "Rosquillas" from Asturias, Spain

In Spain, there are two different types of doughnuts. The first one, simply called donuts, or more traditionally berlinesas, is a U.S.-style doughnut, i.e., a deep-fried, sweet, soft, ring of flour dough.

The second type of doughnut is a traditional pastry called rosquilla or rosquete (the latter name is typical in the Canary Islands), made of fermented dough and fried or baked in an oven. Rosquillas were purportedly introduced in Spain by the Romans.[98] In Spain, there are several variants of them depending on the region where they are prepared and the time of the year they are sold. In some regions they are considered a special pastry prepared only for Easter.[citation needed] Although overall they are more tightly textured and less sweet than U.S.-style doughnuts, they differ greatly in shape, size and taste from one region to another.[citation needed]

The churro is a sweet pastry of deep-fried dough similar to a doughnut but shaped as a long, thin, ribbed cylinder rather than a ring or sphere. Churros are commonly served dusted in sugar as a snack or with a cup of hot chocolate.

Switzerland

In Switzerland, there are Zigerkrapfen, Berliner and tortelli di San Giuseppe.

Sweden

Similar to the Finnish munkki, the Swedish munk is a sweet doughnut commonly eaten as fika along with coffee. It is sold cold and is sometimes filled with jam (U.S. jelly) or a vanilla sauce. A ring doughnut is also known as simply munk.

Ukraine

Main article: Pampushky

In Ukraine doughnuts are called pampushky (Ukrainian: пампушки). Pampushky are made of yeast dough containing wheat, rye or buckwheat flour. Traditionally they are baked, but may also be fried. According to William Pokhlyobkin, the technology of making pampushky points to German cuisine, and these buns were possibly created by German colonists in Ukraine.

United Kingdom

 
Two shop-bought lightly glazed yum-yums on a plate. On average they are 12–14 cm (4.7–5.5 in) in length.

In some parts of Scotland, ring doughnuts are referred to as doughrings, with the 'doughnut' name 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. Fillings include jam, custard, cream, sweet mincemeat, chocolate and apple. Common ring toppings are sprinkle-iced and chocolate.

In Northern Ireland, ring doughnuts are known as gravy rings, gravy being an archaic term for hot cooking oil.

North America

 
Puntarenas' cream-filled doughnuts

Caribbean region

A kurma is a small, sweet, fried cube-shaped or rectangular doughnut which originated in Eastern India but is sold in Trinidad and Tobago.[citation needed]

Costa Rica

A traditional Puntarenas cream-filled doughnut is round and robust, managing to keep the cream inside liquified. They are popular in Costa Rica.

Mexico

The Mexican donas are similar to doughnuts, including the name; the dona is a fried-dough pastry-based snack, commonly covered with powdered brown sugar and cinnamon, white sugar or chocolate.

United States and Canada

Frosted, glazed, powdered, Boston cream, coconut, sour cream, cinnamon, chocolate, and jelly are some of the varieties eaten in the United States and Canada. There are also potato doughnuts (sometimes referred to as spudnuts).

Doughnuts are ubiquitous in the United States and can be found in most grocery stores, as well as in specialty doughnut shops. They are equally popular in Canada.[99] Canadians eat more doughnuts per capita than any other nation and has more doughnuts shops per capita than any other nation.[100][101]

A popular doughnut in Hawaii is the malasada. Malasadas were brought to the Hawaiian Islands by early Portuguese settlers, and are a variation on Portugal's filhós. They are small, eggy balls of yeast dough deep-fried and coated in sugar.[61]

Immigrants have brought various doughnut varieties to the United States. To celebrate Fat Tuesday in eastern Pennsylvania, churches sell a potato starch doughnut called a Fastnacht (or Fasnacht). The treats are so popular there that Fat Tuesday is often called Fastnacht Day. The Polish doughnut, the pączki, is popular in U.S. cities with large Polish communities such as Chicago, Milwaukee, and Detroit.

In regions of the country where apples are widely grown, especially the Northeast and Midwest states, cider doughnuts are a harvest season specialty, especially at orchards open to tourists, where they can be served fresh. Cider doughnuts are a cake doughnut with apple cider in the batter. The use of cider affects both the texture and flavor, resulting in a denser, moister product. They are often coated with either granulated, powdered sugar, or cinnamon sugar.[102]

In southern Louisiana, a popular variety of the doughnut is the beignet, a fried, square doughnut served traditionally with powdered sugar. Perhaps the most well-known purveyor of beignets is New Orleans restaurant Cafe Du Monde.

In Quebec, homemade doughnuts called beignes de Noël are traditional Christmas desserts.[103][104]

  •  
    Krispy Kreme glazed doughnuts
  •  
    Powdered, glazed and chocolate doughnuts from a variety pack sold at supermarkets
  •  
    Donuts with sprinkles
  •  
    Elegant doughnut served at a wedding breakfast in Miami Beach
  •  
    Chocolate-frosted doughnut
  •  
    Doughnuts on a plate in Brooklyn, New York City, New York.
  •  
    Strawberry flavor mochi donut by Mister Donut

Middle East and North Africa

Iran

 
Zoolbia and bamiyeh

The Persian zoolbia and bamiyeh are fritters of various shapes and sizes coated in a sugar syrup.[105][61][106][2]: 43, 335  Doughnuts are also made in the home in Iran, referred to as doughnut, even in the plural.[citation needed]

Israel

 
Israeli sufganiyot in a wide variety of toppings at a bakery in Tel Aviv, Israel

Jelly doughnuts, known as sufganiyah (סופגניה, pl. sufganiyot סופגניות) in Israel, have become a traditional Hanukkah food[107][108] in the recent era, as they are cooked in oil, associated with the holiday account of the miracle of the oil.[61][109] Traditional sufganiyot are filled with red jelly and topped with icing sugar.[108] However, many other varieties exist, with some being filled with dulce de leche (particularly common after the South American aliyah early in the 21st century).

Morocco

In Morocco, Sfenj is a similar pastry eaten sprinkled with sugar or soaked in honey.[110]

Tunisia

In Tunisia, traditional pastries similar to doughnuts are yo-yos. They come in different versions both as balls and in shape of doughnuts. They are deep-fried and covered in a honey syrup or a kind of frosting. Sesame seeds are also used for flavor and decoration along with orange juice and vanilla.

Oceania

Australia

 
Custard-filled doughnut served by Il Fornaio, St Kilda, Victoria, Australia

In Australia, the doughnut is a popular snack food. Jam doughnuts are particularly popular,[111] especially in Melbourne, Victoria and the Queen Victoria Market, where they are a tradition.[112] Jam doughnuts are similar to a Berliner, but are served hot: red jam (raspberry or strawberry) is injected into the bun before it is deep-fried, and then it is coated with either sugar or sugar mixed with cinnamon as soon as it has been cooked. Jam doughnuts are sometimes also bought frozen. In South Australia, they are known as Berliner or Kitchener and often served in cafes. Popular variants include custard-filled doughnuts, and more recently Nutella-filled doughnuts.

Mobile vans that serve doughnuts, traditional or jam, are often seen at spectator events, markets, carnivals and fetes, and by the roadside near high-traffic areas like airports and the car parks of large shopping centres. Traditional cinnamon doughnuts are readily available in Australia from specialized retailers and convenience stores. Doughnuts are a popular choice for schools and other not-for-profit groups to cook and sell as a fundraiser.

New Zealand

In New Zealand, the doughnut is a popular food snack available in corner dairies. They are in the form of a long sweet bread roll with a deep cut down its long axis. In this cut is placed a long dollop of sweetened clotted cream and on top of this is a spot of strawberry jam. Doughnuts are of two varieties: fresh cream or mock cream. The rounded variety is widely available as well.

South America

Brazil

In Brazil, bakeries, grocery stores and pastry shops sell ball-shaped doughnuts popularly known as "sonhos" (lit. dreams). The dessert was brought to Brazil by Portuguese colonizers that had contact with Dutch and German traders. They are the equivalent of nowadays "bolas de Berlim" (lit. balls of Berlin) in Portugal, but the traditional Portuguese yellow cream was substituted by local dairy and fruit products. They are made of a special type of bread filled with "goiabada" (guava jelly) or milk cream, and covered by white sugar.

Chile

The Berlin (plural Berlines) doughnut is popular in Chile because of the large German community. It may be filled with jam or with manjar, the Chilean version of dulce de leche.[61]

Peru

Peruvian cuisine includes picarones which are doughnut-shaped fritters made with a squash and sweet potato base.[61] These snacks are almost always served with a drizzle of sweet molasses-based sauce.

Sub-Saharan Africa

South Africa

In South Africa, an Afrikaans variation known as the koeksister is popular. Another variation, similar in name, is the Cape Malay koesister being soaked in a spiced syrup and coated in coconut. It has a texture similar to more traditional doughnuts as opposed to the Afrikaans variety.[113] A further variation is the vetkoek, which is also dough deep fried in oil. It is served with mince, syrup, honey or jam.[114]

In popular culture

 
South Korean policemen eating doughnuts; policemen liking doughnuts is a common stereotype in some places.

The doughnut has made an appearance in popular culture, particularly in the United States and Australia. References extend to objects or actions that are doughnut-shaped.

 
New York police officers in a Dunkin' Donuts in the East Village

In film, the doughnut has inspired Dora's Dunking Doughnuts (1933), The Doughnuts (1963) and Tour de Donut: Gluttons for Punishment. In video games, the doughnut has appeared in games like The Simpsons Game and Donut Dilemma. In the cartoon ¡Mucha Lucha!, there are four things that make up the code of mask wrestling: honor, family, tradition, and doughnuts. Also, in the television sitcom The Simpsons, Homer Simpson's love affair with doughnuts is a prominent ongoing joke as well as the focal point of more than a few episodes. There is also a children's book Arnie the Doughnut and music albums The Doughnut in Granny's Greenhouse.

In films, TV shows, and other popular culture references, police officers are associated with doughnuts,[115] depicted as enjoying them during their coffee break or office hours. This cliché has been parodied in the film Police Academy 4: Citizens on Patrol, where Officer Zed is instructing new recruits how to "properly" consume their doughnuts with coffee. It is also parodied in the television series Twin Peaks, where the police station is always in large supply.[116] In the video game Neuromancer, there is a Donut World shop, where only policemen are allowed. During a citywide "lockdown" after the Boston Marathon bombing, a handful of selected Dunkin' Donuts locations were ordered to remain open to serve police and first responders despite the closing of the vast majority of city businesses.[117]

Cops & Doughnuts, a doughnut shop in Clare, Michigan, is notable for being owned and operated by current and former members of the city's police force.[118][unreliable source?]

Tim Hortons is the most popular Canadian doughnut and coffee franchise, and one of the most successful quick service restaurants in the country.[original research?] In the Second City Television sketch comedy "The Great White North" featuring the fictional stereotypically Canadian brothers Bob and Doug MacKenzie (and in their film Strange Brew), doughnuts play a role in the duo's comedy.

Industry by country

Australia

Donut King is Australia's largest retailer of doughnuts. A Guinness Book of Records largest doughnut made up of 90,000 individual doughnuts was set in Sydney in 2007 as part of a celebration for the release of The Simpsons Movie.[119]

Canada

Per capita, Canadians consume the most doughnuts, and Canada has the most doughnut stores per capita.[120][121]

United States

Within the United States, the Providence metropolitan area was cited as having the most doughnut shops per capita (25.3 doughnut shops per 100,000 people) as of January 13, 2010.[122] National Doughnut Day celebrates the doughnut's history and role in popular culture. There is a race in Staunton, Illinois, featuring doughnuts, called the Tour de Donut.

Pink boxes

In the US, especially in Southern California, fresh doughnuts sold by the dozen at local doughnut shops are typically packaged in generic pink boxes. This phenomenon has been attributed to Ted Ngoy and Ning Yen, refugees of the Cambodian genocide who began to transform the local doughnut shop industry in 1976. They proved so adept at the business and in training fellow Chinese Cambodian refugees to follow suit that these local doughnut shops soon dominated native franchises such as Winchell's Donuts. Ngoy and Yen allegedly planned to purchase boxes of a lucky red color rather than the standard white, but settled on a leftover pink stock because of its lower cost.

In the mid-1970s, pink doughnut boxes were already a common sight in the eastern and midwestern United States, due to the fact that Dunkin' Donuts used a solid pink color for its boxes at that time.[123] (It switched to a different box design sometime after 1975.) But the chain did not begin to establish a major presence in California until the 2010s.[124]

Owing to the success of Ngoy and Yen's business, the color soon became a recognizable standard in California. Due to the locality of Hollywood, the pink boxes frequently appeared as film and television props and were thus transmitted into popular culture.[125]

Holidays and festivals

National Doughnut Day

 
A World War I propaganda poster featuring The Salvation Army's making of donuts during the war.

National Doughnut Day, also known as National Donut Day, celebrated in the United States of America, is on the first Friday of June each year, succeeding the Doughnut Day event created by The Salvation Army in 1938 to honor those of their members who served doughnuts to soldiers during World War I.[126] About 250 Salvation Army volunteers went to France. Because of the difficulties of providing freshly baked goods from huts established in abandoned buildings near the front lines, the two Salvation Army volunteers (Ensign Margaret Sheldon and Adjutant Helen Purviance) came up with the idea of providing doughnuts. These are reported to have been an "instant hit", and "soon many soldiers were visiting The Salvation Army huts". Margaret Sheldon wrote of one busy day: "Today I made 22 pies, 300 doughnuts, 700 cups of coffee." Soon, the women who did this work became known by the servicemen as "Doughnut Dollies".

See also

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Further reading

  • Jones, Charlotte Foltz (1991). Mistakes That Worked. Doubleday. ISBN 978-0-385-26246-0. Origins of the doughnut hole.
  • Moreira, Rosana G.; M. Elena Castell-Perez; Maria A. Barrufet (30 June 1999). Deep Fat Frying: Fundamentals and Applications. Gaithersburg, Md.: Aspen. ISBN 0-8342-1321-4. OCLC 40990102.

February 15, 2024
doughnut, this, article, about, food, shape, torus, other, uses, disambiguation, doughnut, donut, type, pastry, made, from, leavened, fried, dough, popular, many, countries, prepared, various, forms, sweet, snack, that, homemade, purchased, bakeries, supermark. This article is about the food For the shape see Torus For other uses see Doughnut disambiguation A doughnut or donut ˈ d oʊ n e t is a type of pastry made from leavened fried dough 1 2 275 It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries supermarkets food stalls and franchised specialty vendors Doughnut is the traditional spelling while donut is the simplified version the terms are used interchangeably DoughnutA glazed yeast raised American style ring doughnut Alternative namesDonutTypeFried doughCourseBreakfast snack dessertCookbook Doughnut Media DoughnutDoughnuts in a display case at a coffee shopDoughnuts are usually deep fried from a flour dough but other types of batters can also be used Various toppings and flavors 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 The two most common types are the ring doughnut and the filled doughnut which is injected with fruit preserves the jelly doughnut cream custard or other sweet fillings Small pieces of dough are sometimes cooked as doughnut holes Once fried doughnuts may be glazed with a sugar icing spread with icing or chocolate or topped with powdered sugar cinnamon sprinkles or fruit Other shapes include balls flattened spheres twists and other forms Doughnut varieties are also divided into cake including the old fashioned and yeast risen doughnuts Doughnuts are often accompanied by coffee or milk They are sold at doughnut shops convenience stores petrol gas stations cafes or fast food restaurants Contents 1 History 1 1 Forerunner 1 2 England and North America 2 Etymology 2 1 Dough nut 2 2 Donut 3 Types 3 1 Rings 3 1 1 Topping 3 2 Holes 3 3 Filled 3 4 Other shapes 4 Science 4 1 Cake vs yeast style 4 2 Physical structure 4 3 Molecular composition 4 4 Health effects 4 5 Dough rheology 5 Regional variations 5 1 Asia 5 1 1 Cambodia 5 1 2 China 5 1 3 India 5 1 4 Indonesia 5 1 5 Japan 5 1 6 Malaysia 5 1 7 Nepal 5 1 8 Pakistan 5 1 9 Philippines 5 1 10 Taiwan 5 1 11 Thailand 5 1 12 Vietnam 5 2 Europe 5 2 1 Austria 5 2 2 Belgium 5 2 3 Czech Republic 5 2 4 Denmark 5 2 5 Finland 5 2 6 Former Yugoslavia 5 2 7 France 5 2 8 Germany 5 2 9 Greece 5 2 10 Hungary 5 2 11 Italy 5 2 12 Lithuania 5 2 13 Netherlands 5 2 14 Norway 5 2 15 Poland 5 2 16 Portugal 5 2 17 Romania 5 2 18 Russia 5 2 19 Slovenia 5 2 20 Spain 5 2 21 Switzerland 5 2 22 Sweden 5 2 23 Ukraine 5 2 24 United Kingdom 5 3 North America 5 3 1 Caribbean region 5 3 2 Costa Rica 5 3 3 Mexico 5 3 4 United States and Canada 5 4 Middle East and North Africa 5 4 1 Iran 5 4 2 Israel 5 4 3 Morocco 5 4 4 Tunisia 5 5 Oceania 5 5 1 Australia 5 5 2 New Zealand 5 6 South America 5 6 1 Brazil 5 6 2 Chile 5 6 3 Peru 5 7 Sub Saharan Africa 5 7 1 South Africa 6 In popular culture 7 Industry by country 7 1 Australia 7 2 Canada 7 3 United States 7 3 1 Pink boxes 8 Holidays and festivals 8 1 National Doughnut Day 9 See also 10 References 11 Further readingHistoryForerunner An early version of a deep fried dough ball originated in Ancient Rome when people started frying dough and putting sugar or cinnamon on it Similar type of fried dough recipes have either spread to or originated in other parts of Europe and the World 3 The Spanish and Portuguese Churro is a choux pastry dough that would also be served in a ring shape The recipe is believed to be brought from China 4 although a relationship to Roman cuisine is possible 5 nbsp Glazed doughnuts rolling on a conveyor belt at a Krispy Kreme doughnut shop nbsp World War I propaganda poster featuring The Salvation Army which made doughnuts for soldiers in Europe The cookbook Kuchenmeisterei Mastery of the Kitchen published in Nuremberg in 1485 offers a recipe for Gefullte Krapfen sugar free stuffed fried dough cakes 6 England and North America Dutch settlers brought olykoek oil y cake to New York or New Amsterdam in the early 18th century These doughnuts closely resembled later ones but did not yet have their current ring shape 7 8 9 A recipe for fried dough nuts was published in 1750 England under the title How to make Hertfordshire Cakes Nuts and Pincushions in The Country Housewife s Family Companion by William Ellis 10 11 A recipe labelled dow nuts again from Hertfordshire was found in a book of recipes and domestic tips written around 1800 by the wife of Baron Thomas Dimsdale 12 the recipe being given to the dowager Baroness by an acquaintance who transcribed for her the cooking instructions for a dow nut 13 The first cookbook using the near conventional dough nuts spelling was possibly the 1803 edition of The Frugal Housewife Or Complete Woman Cook which included dough nuts in an appendix of American recipes 14 One of the earliest mentions of dough nut was in Washington Irving s 1809 book A History of New York from the Beginning of the World to the End of the Dutch Dynasty 15 Sometimes the table was graced with immense apple pies or saucers full of preserved peaches and pears but it was always sure to boast of an enormous dish of balls of sweetened dough fried in hog s fat and called dough nuts or oly koeks a delicious kind of cake at present scarce known in this city excepting in genuine Dutch families The name oly koeks was almost certainly related to the oliekoek a Dutch delicacy of sweetened cake fried in fat 16 Etymology nbsp Look up doughnut or donut in Wiktionary the free dictionary Dough nut One of the earliest known literary usages of the term dates to an 1808 short story 17 describing a spread of fire cakes and dough nuts Washington Irving described dough nuts in his 1809 History of New York as balls of sweetened dough fried in hog s fat and called dough nuts orolykoeks 18 These nuts of fried dough might now be called doughnut holes The word nut is here used in the earlier sense of small rounded cake or cookie also seen in ginger nut 19 Doughnut is the traditional spelling and still dominates even in the United States 20 21 22 though donut is often used 23 24 At present doughnut and the shortened form donut are both pervasive in American English 25 Donut The first known printed use of donut was in Peck s Bad Boy and his Pa by George W Peck published in 1900 in which a character is quoted as saying Pa said he guessed he hadn t got much appetite and he would just drink a cup of coffee and eat a donut 26 According to author John T Edge the alternative spelling donut was invented in the 1920s when the New York based Display Doughnut Machine Corporation abbreviated the word to make it more pronounceable by the foreigners they hoped would buy their automated doughnut making equipment 27 The donut spelling also showed up in a Los Angeles Times article dated August 10 1929 in which Bailey Millard jokingly complains about the decline of spelling and that he can t swallow the wel dun donut nor the ever so gud bred The interchangeability of the two spellings can be found in a series of National Donut Week articles in The New York Times that covered the 1939 World s Fair In four articles beginning October 9 two mention the donut spelling Dunkin Donuts which was so named in 1950 following its 1948 founding under the name Open Kettle Quincy Massachusetts is the oldest surviving company to use the donut variation other chains such as the defunct Mayflower Doughnut Corporation 1931 did not use that spelling 28 According to the Oxford Dictionaries while doughnut is used internationally the spelling donut is American 29 The spelling donut remained rare until the 1950s and has since grown significantly in popularity 30 Types nbsp nbsp nbsp nbsp Clockwise from upper left Doughnuts in two shapes Tim Hortons Timbits doughnut holes glazed doughnuts from Five Daughters Bakery and a pink Christmas doughnut Rings Hanson Gregory an American claimed to have invented the ring shaped doughnut in 1847 aboard a lime trading ship when he was 16 years old Gregory was dissatisfied with the greasiness of doughnuts twisted into various shapes and with the raw center of regular doughnuts He claimed to have punched a hole in the center of dough with the ship s tin pepper box and to have later taught the technique to his mother 31 Smithsonian Magazine states that his mother Elizabeth Gregory made a wicked deep fried dough that cleverly used her son s spice cargo of nutmeg and cinnamon along with lemon rind and put hazelnuts or walnuts in the center where the dough might not cook through and called the food doughnuts 7 Ring doughnuts are formed by one of two methods by joining the ends of a long skinny piece of dough into a ring or by using a doughnut cutter which simultaneously cuts the outside and inside shape leaving a doughnut shaped piece of dough and a doughnut hole the dough removed from the center This smaller piece of dough can be cooked and served as a doughnut hole or added back to the batch to make more doughnuts A disk shaped doughnut can also be stretched and pinched into a torus until the center breaks to form a hole Alternatively a doughnut depositor can be used to place a circle of liquid dough batter directly into the fryer There are two types of ring doughnuts those made from a yeast based dough for raised doughnuts or those made from a special type of cake batter 11 32 33 Yeast raised doughnuts contain about 25 oil by weight whereas cake doughnuts oil content is around 20 but have extra fat included in the batter before frying Cake doughnuts are fried for about 90 seconds at approximately 190 to 198 C 374 to 388 F turning once Yeast raised doughnuts absorb more oil because they take longer to fry about 150 seconds at 182 to 190 C 360 to 374 F Cake doughnuts typically weigh between 24 and 28 g 0 85 and 0 99 oz whereas yeast raised doughnuts average 38 g 1 3 oz and are generally larger and taller due to rising when finished citation needed Daniela Galarza for Eater wrote that the now standard doughnut s hole is still up for debate Food writer Michael Krondl surmises that the shape came from recipes that called for the dough to be shaped like a jumble a once common ring shaped cookie In Cuisine and Culture A History of Food and People culinary historian Linda Civitello writes that the hole was invented because it allowed the doughnuts to cook faster By 1870 doughnut cutters shaped in two concentric circles one smaller than the other began to appear in home shopping catalogues 11 Topping source source source source source source source track The process of glazing doughnutsAfter frying ring doughnuts are often topped Raised doughnuts are generally covered with a glaze icing Cake doughnuts can also be glazed powdered with confectioner s sugar or covered with cinnamon and granulated sugar They are also often topped with cake frosting top only and sometimes sprinkled with coconut chopped peanuts or sprinkles Holes Doughnut holes are small bite sized doughnuts that were traditionally made from the dough taken from the center of ring doughnuts Before long doughnut sellers saw the opportunity to market holes as a novelty and many chains offer their own variety some with their own brand names such as Munchkins from Dunkin Donuts 34 35 and Timbits from Tim Hortons 36 Traditionally doughnut holes are made by frying the dough removed from the center portion of the doughnut 37 Consequently they are considerably smaller than a standard doughnut and tend to be spherical Similar to standard doughnuts doughnut holes may be topped with confections such as glaze or powdered sugar Originally most varieties of doughnut holes were derivatives of their ring doughnut yeast based dough or cake batter counterparts However doughnut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter 38 This production method has allowed doughnut sellers to produce bite sized versions of non ring doughnuts such as filled doughnuts fritters and Dutchies Filled Filled doughnuts are flattened spheres injected with fruit preserves cream custard or other sweet fillings and often dipped into powdered sugar or topped off with frosting Common varieties include the Boston cream coconut key lime and jelly Other shapes Others include the fritter and the Dutchie which are usually glazed These have been available on Tim Hortons doughnut menu since the chain s inception in 1964 39 and a 1991 Toronto Star report found these two were the chain s most popular type of fried dough in Canada 40 There are many other specialized doughnut shapes such as old fashioned bars or Long Johns a rectangular shape or twists Other shapes include balls flattened spheres twists and other forms 41 42 11 In the northeast United States bars and twists are usually referred to as crullers Another is the beignet a square shaped doughnut covered with powdered sugar commonly associated with New Orleans ScienceCake vs yeast style Yeast doughnuts and cake doughnuts contain most of the same ingredients however their structural differences arise from the type of flour and leavening agent used In cake doughnuts cake flour is used and the resulting doughnut has a different texture because cake flour has a relatively low protein content of about 7 to 8 percent 43 In yeast doughnuts a flour with a higher protein content of about 9 to 12 percent is used resulting in a doughnut that is lighter and more airy 43 In addition yeast doughnuts utilize yeast as a leavening agent Specifically Yeast cells are thoroughly distributed throughout the dough and begin to feed on the sugar that is present carbon dioxide gas is generated which raises the dough making it light and porous 44 Whereas this process is biological the leavening process in cake doughnuts is chemical In cake doughnuts the most common leavening agent is baking powder Baking powder is essentially baking soda with acid added This neutralizes the base and produces more CO2 according to the following equation NaHCO3 H Na H2O CO2 45 Physical structure The physical structure of the doughnut is created by the combination of flour leavening agent sugar eggs salt water shortening milk solids and additional components 2 232 46 47 41 42 The most important ingredients for creating the dough network are the flour and eggs The main protein in flour is gluten which is overall responsible for creating elastic dough because this protein acts as coiled springs 48 The gluten network is composed of two separate molecules named glutenin and gliadin Specifically the backbone of the gluten network likely consists of the largest glutenin molecules or subunits aligned and tightly linked to one another These tightly linked glutenin subunits associate more loosely along with gliadin into larger gluten aggregates 49 The gluten strands than tangle and interact with other strands and other molecules resulting in networks that provide the elasticity of the dough In mixing the gluten is developed when the force of the mixer draws the gluten from the wheat endosperm allowing the gluten matrix to trap the gas cells 48 Molecular composition nbsp A diagram of a phospholipid molecule which is responsible for the emulsifying properties of lecithin in egg yolkEggs function as emulsifiers foaming agents and tenderizers in the dough The egg white proteins mainly ovalbumin function as structure formers Egg solids chiefly the egg white solids combined with the moisture in the egg are considered structure forming materials that help significantly to produce proper volume grain and texture 44 The egg yolk contributes proteins fats and emulsifiers to the dough Emulsifying agents are essential to doughnut formation because they prevent the fat molecules from separating from the water molecules in the dough The main emulsifier in egg yolk is called lecithin which is a phospholipid The fatty acids are attracted to fats and oils lipids in food while the phosphate group is attracted to water It is this ability to attract both lipids and water that allow phospholipids such as lecithin to act as emulsifiers 49 The proteins from both the egg yolk and the egg whites contribute to the structure of the dough through a process called coagulation When heat is applied to the dough the egg proteins will begin to unfold or denature and then form new bonds with one another thus creating a gel like network that can hold water and gas 49 nbsp An animated sucrose molecule which is a disaccharide responsible for the sweetness of a doughnutShortening is responsible for providing tenderness and aerating the dough In terms of its molecular structure a typical shortening that appears solid at room temperature contains 15 20 solids and hence 80 85 liquid oil this small amount of solids can be made to hold all of the liquid in a matrix of very small stable needlelike crystals beta prime crystals 44 This crystalline structure is considered highly stable due to how tightly its molecules are packed The sugar used in baking is essentially sucrose and besides imparting sweetness in the doughnut sugar also functions in the color and tenderness of the final product Sucrose is a simple carbohydrate whose structure is made up of a glucose molecule bound to a fructose molecule 49 Milk is utilized in the making of doughnuts but in large scale bakeries one form of milk used is nonfat dry milk solids These solids are obtained by removing most of the water from skim milk with heat and this heat additionally denatures the whey proteins and increases the absorption properties of the remaining proteins 49 The ability of the casein and whey proteins to absorb excess water is essential to prolonging the doughnut s freshness The major whey protein in the nonfat milk solids is known as beta lactoglobulin and a crucial feature of its structure is that there exists a single sulfhydryl group that is protected by the alpha helix and when heating of the milk solids occurs these groups participate in disulfide exchanges with other molecules This interchange prevents the renaturation of the whey proteins 50 If the crosslinking of the sulfide groups does not occur the whey proteins can rebond and weaken the gluten network Water is a necessary ingredient in the production of doughnuts because it activates the other ingredients allowing them to perform their functions in building the doughnut s structure For example sugar and salt crystals must be dissolved in order for them to act in the dough whereas larger molecules such as the starches or proteins must be hydrated in order for them to absorb moisture 49 Another important consideration of water is its degree of hardness which measures the amount of impurities in the water source Pure water consists of two parts hydrogen and one part oxygen but water used in baking often is not pure Baker s salt NaCl is usually used as an ingredient due to its high purity whereas the salts in water are derived from varying minerals As an ingredient salt is added to enhance the flavour of cakes and breads and to toughen up the soft mixture of fat and sugar 45 If relatively soft water is being used more salt should be added in order to strengthen the gluten network of the dough but if not enough salt is added during the baking process the flavor of the bread will not be appealing to consumers Health effects Doughnuts are unhealthful 51 though some are less so than others 52 According to Prevention Magazine doughnuts made from enriched flour provide some thiamine riboflavin and niacin along with some fiber but they are high in sugar and calories 53 Steps to improve the healthfulness of doughnuts include removing trans fats 52 Dough rheology An important property of the dough that affects the final product is the dough s rheology This property measures the ability of the dough to flow It can be represented by the power law equation t k D n displaystyle tau kD n nbsp where t displaystyle tau nbsp is the tangentic stress k displaystyle k nbsp is the viscosity coefficient D displaystyle D nbsp is the shear rate and n displaystyle n nbsp is the flow index 54 Many factors affect dough rheology including the type of ingredients the amount of the ingredients or the force applied during mixing Dough is usually described as a viscoelastic material meaning that its rheology depends on both the viscosity and the elasticity The viscosity coefficient and the flow index are unique to the type of dough being analyzed while the tangentic stress and the shear rate are measurements obtained depending on the type force being applied to the dough Regional variationsMain article List of doughnut varieties Asia Cambodia Nom kong ន ប ងកង the traditional Cambodian doughnut is named after its shape the word កង pronounced kong in Khmer literally means wheel whilst nom ន ប ង is the general word for pastry or any kind of starchy food A very inexpensive treat for everyday Cambodians this sweet pastry consists of a jasmine rice flour dough moulded into a classic ring shape and then deep fried in fat then drizzled with a palm sugar toffee and sprinkled with sesame seeds The rice flour gives it a chewy texture that Cambodians are fond of This childhood snack is what inspired Cambodian American entrepreneur Ted Ngoy to build his doughnut empire inspiring the film The Donut King China A few sweet doughnut style pastries are regional in nature Cantonese cuisine features an oval shaped pastry called ngauhleisōu 牛脷酥 lit ox tongue pastry due to its tongue like shape A spherical food called saa1 jung 沙翁 which is also similar to a cream puff but denser with a doughnut like texture and usually prepared with sugar sprinkled on top is normally available in dim sum Cantonese restaurants An oilier Beijing variant of this called 高力豆沙 gaoli dousha is filled with red bean paste originally it was made with egg white instead of dough Many Chinese cultures make a chewy doughnut known as shuangbaotai 雙包胎 which consists of two conjoined balls of dough Chinese restaurants in the United States sometimes serve small fried pastries similar to doughnut holes with condensed milk as a sauce Chinese cuisine features long deep fried doughnut sticks that are often quite oily hence their name in Mandarin youtiao 油條 oil strips in Cantonese this doughnut style pastry is called yauhjagwai 油炸鬼 ghosts fried in oil These pastries are lightly salted and are often served with congee a traditional rice porridge or soy milk for breakfast India nbsp Balushahi from IndiaIn India an old fashioned sweet called gulgula is made of sweetened deep fried flour balls A leavening agent may or may not be used citation needed There are a couple of unrelated doughnut shaped food items A savory fried ring shaped snack called a vada is often referred to as the Indian doughnut The vada is made from dal lentil or potato flours rather than wheat flour 55 In North India it is in the form of a bulging disc called dahi vada and is soaked in curd sprinkled with spices and sliced vegetables and topped with a sweet and sour chutney In South India a vada is eaten with sambar and a coconut chutney Sweet pastries similar to old fashioned doughnuts called badushahi and jalebi are also popular Balushahi also called badushah is made from flour deep fried in clarified butter and dipped in sugar syrup Unlike a doughnut balushahi is dense A balushahi is ring shaped but the well in the center does not go all the way through to form a hole typical of a doughnut Jalebi which is typically pretzel shaped is made by deep frying batter in oil and soaking it in sugar syrup 56 A variant of jalebi called imarti is shaped with a small ring in the center around which a geometric pattern is arranged Along with these Indian variants typical varieties of doughnuts are also available from U S chains such as Krispy Kreme and Dunkin Donuts retail outlets as well as local brands such as Mad Over Donuts and the Donut Baker 57 Indonesia The Indonesian donat kentang is a potato doughnut a ring shaped fritter made from flour and mashed potatoes coated in powder sugar or icing sugar 58 Japan nbsp An doughnut filled with red bean paste from JapanIn Japan an doughnut あんドーナッツ bean paste doughnut is widely available at bakeries An doughnut is similar to Germany s Berliner except it contains red azuki bean paste 59 60 Mister Donut is one of the most popular doughnut chains in Japan Native to Okinawa is a spheroid pastry similar to doughnuts called sata andagi 61 62 Mochi donuts are a cross between a traditional cake like doughnut and chewy mochi dough similar to what s wrapped around ice cream 63 This hybrid confection was originally popularized in Japan by Mister Donut before spreading to the United States via Hawaii 64 65 The Mister Donut style also known as pon de ring uses tapioca flour and produces mochi donuts that are easy to pull apart Another variation developed in the United States uses glutinous rice flour which produces a denser mochi donut akin to Hawaiian style butter mochi 64 66 67 Mochi donuts made from glutinous rice flour typically contain half the amount of calories as the standard cake or yeast doughnut 68 Malaysia Kuih keria is a hole doughnut made from boiled sweet potato that is mashed The sweet potato mash is shaped into rings and fried The hot doughnut is then rolled in granulated sugar The result is a doughnut with a sugar crusted skin 69 Nepal Sel roti is a Nepali homemade ring shaped rice doughnut prepared during Tihar the widely celebrated Hindu festival in Nepal A semiliquid dough is usually prepared by adding milk water sugar butter cardamom and mashed banana to rice flour which is often left to ferment for up to 24 hours A sel roti is traditionally fried in ghee 70 Pakistan Doughnuts are available at most bakeries across Pakistan The Navaz Sharif variety citation needed available mainly in the city of Karachi is covered in chocolate and filled with cream similar to a Boston cream Doughnuts can readily be found at the many Dunkin Donuts branches spread across Pakistan 71 Philippines nbsp Bunuelos with ube filling from the PhilippinesLocal varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well kneaded dough deep fried in refined coconut oil and sprinkled with refined not powdered or confectioner s sugar Round versions of this doughnut are known as bunuelos also spelled bunwelos and sometimes confusingly known as bicho bicho similar to the doughnuts in Spain and former Spanish colonies Indigenous versions of the doughnut also exist like the cascaron which is prepared similarly but uses ground glutinous rice and coconut milk in place of wheat flour and milk 72 73 nbsp The distinctively shaped shakoy also known as lubid lubid a doughnut variant from the Visayas in the PhilippinesOther native doughnut recipes include the shakoy kumukunsi and binangkal Shakoy or siyakoy from the Visayas islands also known as lubid lubid in the northern Philippines uses a length of dough twisted into a distinctive rope like shape before being fried The preparation is almost exactly the same as doughnuts though there are variants made from glutinous rice flour The texture can range from soft and fluffy to sticky and chewy to hard and crunchy in the latter case they are known as pilipit They are sprinkled with white sugar but can also be topped with sesame seeds or caramelized sugar 74 75 Kumukunsi is a jalebi like native doughnut from the Maguindanao people It is made with rice flour duck eggs and sugar that is molded into rope like strands and then fried in a loose spiral It has the taste and consistency of a creamy pancake 76 77 Binangkal are simple fried dough balls covered in sesame seeds 78 Other fried dough desserts include the mesh like lokot lokot the fried rice cake panyalam and the banana fritter maruya among others 79 80 Taiwan In Taiwan shuangbaotai 雙胞胎 lit twins is two pieces of dough wrapped together before frying 81 Thailand In Thailand a popular breakfast food is pa thong ko also known as Thai donuts a version of the Chinese yiu ja guoy youtiao Often sold from food stalls in markets or by the side of the road these doughnuts are small sometimes X shaped and sold by the bag full 82 They are often eaten in the morning with hot Thai tea Vietnam Vietnamese varieties of doughnuts include banh tieu banh cam and banh ran Banh tieu is a sesame topped deep fried pastry that is hallow It can be eaten alone or cut in half and served with banh bo a gelatinous cake placed inside the pastry Banh cam is from Southern Vietnam and is a ball shaped deep fried pastry coated entirely in sesame seeds and containing a mung bean paste filling Banh ran is from Northern Vietnam and is similar to banh cam however the difference is that banh ranis covered with a sugar glaze after being deep fried and its mung bean paste filling includes a jasmine essence citation needed Europe Austria In Austria doughnut equivalents are called Krapfen They are especially popular during Carneval season Fasching and do not have the typical ring shape but instead are solid and usually filled with apricot jam traditional or vanilla cream Vanillekrapfen 83 A second variant called Bauernkrapfen are also made of yeast dough and have a thick outside ring but are very thin in the middle 84 Belgium In Belgium the smoutebollen in Dutch or croustillons in French are similar to the Dutch kind of oliebollen but they usually do not contain any fruit except for apple chunks sometimes They are typical carnival and fair snacks and are coated with powdered sugar 85 86 Czech Republic nbsp Czech koblihyU S style doughnuts are available in the Czech Republic but before clarification needed they were solid shape and filled with jelly strawberry or peach The shape is similar to doughnuts in Germany or Poland They are called Kobliha Koblihy in plural They may be filled with nougat or with vanilla custard There are now many fillings cut in half clarification needed or non filled knots with sugar and cinnamon on top 87 Denmark In Denmark U S style doughnuts may be found at various stores e g McDonald s and most gas stations The Berliner however is also available in bakeries citation needed Finland nbsp A Finnish lihapiirakkain Finland a sweet doughnut is called a munkki the word also means monk and are commonly eaten in cafes and cafeteria restaurants It is sold cold and sometimes filled with jam like U S jelly donuts or a vanilla sauce A ring doughnut is also known as donitsi 88 A savory form of doughnut is the lihapiirakka literally meat pie Made from a doughnut mixture and deep fried the end product is more akin to a savory doughnut than any pie known in the English speaking world 89 Former Yugoslavia Doughnuts similar to the Berliner are prepared in the northern Balkans particularly in Bosnia and Herzegovina Croatia North Macedonia and Serbia pokladnice or krofne They are also called krofna krafna or krafne a name derived from the Austrian Krapfen for this pastry In Croatia they are especially popular during Carneval season and do not have the typical ring shape but instead are solid Traditionally they are filled with jam apricot or plum However they can be filled with vanilla or chocolate cream Other types of doughnuts are ustipci and fritule citation needed France The French beignet literally bump 90 is the French and New Orleans equivalent of a doughnut a pastry made from deep fried choux pastry 91 Germany nbsp German BerlinerIn parts of Germany the doughnut equivalents are called Berliner sg and pl but not in the capital city of Berlin itself and neighboring areas where they are called Pfannkuchen which is often found misleading by people in the rest of Germany who use the word Pfannkuchen to describe a pancake which is also the literal translation of it Both Berliner and Pfannkuchen are abbreviations of the term Berliner Pfannkuchen however In middle Germany doughnuts are called Kreppel or Pfannkuchen In southern Germany they are also called Krapfen and are especially popular during Carnival season Karneval Fasching in southern and middle Germany and on New Year s Eve in northern Germany A Berliner does not have the typical ring shape of a doughnut but instead is solid and usually filled with jam while a ring shaped variant called Kameruner is common in Berlin and eastern Germany Bismarcks and Berlin doughnuts are also found in Australia Canada Denmark Finland Switzerland and the United States Today U S style doughnuts are also available in Germany but are less popular than their native counterparts Greece In Greece a doughnut like snack called loukoumas loykoymas which is spherical and soaked in honey syrup is available It is often served with sprinkled cinnamon and grated walnuts or sesame seeds 92 61 Hungary Fank is a sweet traditional Hungarian cake The most commonly used ingredients are flour yeast butter egg yolk rum salt milk and oil for frying The dough is allowed to rise for approximately 30 minutes resulting in an extremely light pastry Fank is usually served with powdered sugar and lekvar It is supposed by whom that Fank pastry is of the same origin as German Berliner Dutch oliebol and Polish paczki Italy nbsp An Italian zeppolaItalian doughnuts include ciambelle krapfen from Trentino Alto Adige zippuli or zeppole from Calabria and Campania maritozzi from Latium above all Rome bomboloni from Tuscany frittelle from Veneto and many others In the island of Sardinia there is a particular donut a ring cake called lorica 93 Lithuania In Lithuania a kind of doughnut called spurgos is widely known Some spurgos are similar to Polish paczki but some specific recipes such as cottage cheese doughnuts varskes spurgos were invented independently citation needed Netherlands nbsp Oliebollen Dutch doughnutsIn the Netherlands oliebollen referred to in cookbooks as Dutch doughnuts are a type of fritter with or without raisins or currants and usually sprinkled with powdered sugar Variations of the recipe contain slices of apple or other fruits They are traditionally eaten as part of New Year celebrations 94 95 Norway In Norway smultring is the prevailing type of doughnut traditionally sold in bakeries shops and stalls However U S style doughnuts are widely available in larger supermarkets McDonald s restaurants 7 elevens and bakeries The Berliner is more common than U S style doughnut and sold in most supermarkets and bakeries alongside smultring doughnuts Poland Main article Paczki nbsp Polish paczkiIn Poland and parts of the U S with a large Polish community like Chicago and Detroit the round jam filled doughnuts eaten especially though not exclusively during the Carnival are called paczki pronounced ˈpɔntʂkʲi Paczki have been known in Poland at least since the Middle Ages Jedrzej Kitowicz has described that during the reign of the Augustus III under influence of French cooks who came to Poland at that time paczki dough fried in Poland has been improved so that paczki became lighter spongier and more resilient Portugal The malasada is a common type of holeless donut created in Portugal They are made of fried dough In Madeira and the Azores they are eaten on Fat Tuesday It is also popular in Hawaii and Cape Cod The malasada arrived after immigrants came in 61 Romania The Romanian dessert gogoși are fried dough balls similar to filled doughnuts They are stuffed with chocolate jam cheese and other combinations and may be dusted with icing sugar Russia nbsp Ukrainian pampushky filled with sour cherriesIn Russia and the other Post Soviet countries ponchiki Russian ponchiki plural form of ponchik ponchik or pyshki Russian pyshki especially in St Petersburg are a very popular sweet doughnut with many fast and simple recipes available in Russian cookbooks for making them at home as a breakfast or coffee pastry 96 Slovenia In Slovenia a jam filled doughnut known as krofi is very popular It is the typical sweet during Carnival time but is to be found in most bakeries during the whole year The most famous krofi come from the village of Trojane in central Slovenia and are originally filled with apricot jam filling 97 Spain nbsp Fried Rosquillas from Asturias SpainIn Spain there are two different types of doughnuts The first one simply called donuts or more traditionally berlinesas is a U S style doughnut i e a deep fried sweet soft ring of flour dough The second type of doughnut is a traditional pastry called rosquilla or rosquete the latter name is typical in the Canary Islands made of fermented dough and fried or baked in an oven Rosquillas were purportedly introduced in Spain by the Romans 98 In Spain there are several variants of them depending on the region where they are prepared and the time of the year they are sold In some regions they are considered a special pastry prepared only for Easter citation needed Although overall they are more tightly textured and less sweet than U S style doughnuts they differ greatly in shape size and taste from one region to another citation needed The churro is a sweet pastry of deep fried dough similar to a doughnut but shaped as a long thin ribbed cylinder rather than a ring or sphere Churros are commonly served dusted in sugar as a snack or with a cup of hot chocolate Switzerland In Switzerland there are Zigerkrapfen Berliner and tortelli di San Giuseppe Sweden Similar to the Finnish munkki the Swedish munk is a sweet doughnut commonly eaten as fika along with coffee It is sold cold and is sometimes filled with jam U S jelly or a vanilla sauce A ring doughnut is also known as simply munk Ukraine Main article Pampushky In Ukraine doughnuts are called pampushky Ukrainian pampushki Pampushky are made of yeast dough containing wheat rye or buckwheat flour Traditionally they are baked but may also be fried According to William Pokhlyobkin the technology of making pampushky points to German cuisine and these buns were possibly created by German colonists in Ukraine United Kingdom nbsp Two shop bought lightly glazed yum yums on a plate On average they are 12 14 cm 4 7 5 5 in in length In some parts of Scotland ring doughnuts are referred to as doughrings with the doughnut name 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 Fillings include jam custard cream sweet mincemeat chocolate and apple Common ring toppings are sprinkle iced and chocolate In Northern Ireland ring doughnuts are known as gravy rings gravy being an archaic term for hot cooking oil North America nbsp Puntarenas cream filled doughnutsCaribbean region A kurma is a small sweet fried cube shaped or rectangular doughnut which originated in Eastern India but is sold in Trinidad and Tobago citation needed Costa Rica A traditional Puntarenas cream filled doughnut is round and robust managing to keep the cream inside liquified They are popular in Costa Rica Mexico The Mexican donas are similar to doughnuts including the name the dona is a fried dough pastry based snack commonly covered with powdered brown sugar and cinnamon white sugar or chocolate United States and Canada Frosted glazed powdered Boston cream coconut sour cream cinnamon chocolate and jelly are some of the varieties eaten in the United States and Canada There are also potato doughnuts sometimes referred to as spudnuts Doughnuts are ubiquitous in the United States and can be found in most grocery stores as well as in specialty doughnut shops They are equally popular in Canada 99 Canadians eat more doughnuts per capita than any other nation and has more doughnuts shops per capita than any other nation 100 101 A popular doughnut in Hawaii is the malasada Malasadas were brought to the Hawaiian Islands by early Portuguese settlers and are a variation on Portugal s filhos They are small eggy balls of yeast dough deep fried and coated in sugar 61 Immigrants have brought various doughnut varieties to the United States To celebrate Fat Tuesday in eastern Pennsylvania churches sell a potato starch doughnut called a Fastnacht or Fasnacht The treats are so popular there that Fat Tuesday is often called Fastnacht Day The Polish doughnut the paczki is popular in U S cities with large Polish communities such as Chicago Milwaukee and Detroit In regions of the country where apples are widely grown especially the Northeast and Midwest states cider doughnuts are a harvest season specialty especially at orchards open to tourists where they can be served fresh Cider doughnuts are a cake doughnut with apple cider in the batter The use of cider affects both the texture and flavor resulting in a denser moister product They are often coated with either granulated powdered sugar or cinnamon sugar 102 In southern Louisiana a popular variety of the doughnut is the beignet a fried square doughnut served traditionally with powdered sugar Perhaps the most well known purveyor of beignets is New Orleans restaurant Cafe Du Monde In Quebec homemade doughnuts called beignes de Noel are traditional Christmas desserts 103 104 nbsp Krispy Kreme glazed doughnuts nbsp Powdered glazed and chocolate doughnuts from a variety pack sold at supermarkets nbsp Donuts with sprinkles nbsp Elegant doughnut served at a wedding breakfast in Miami Beach nbsp Chocolate frosted doughnut nbsp Doughnuts on a plate in Brooklyn New York City New York nbsp Strawberry flavor mochi donut by Mister DonutMiddle East and North Africa Iran nbsp Zoolbia and bamiyehThe Persian zoolbia and bamiyeh are fritters of various shapes and sizes coated in a sugar syrup 105 61 106 2 43 335 Doughnuts are also made in the home in Iran referred to as doughnut even in the plural citation needed Israel nbsp Israeli sufganiyot in a wide variety of toppings at a bakery in Tel Aviv IsraelJelly doughnuts known as sufganiyah סופגניה pl sufganiyot סופגניות in Israel have become a traditional Hanukkah food 107 108 in the recent era as they are cooked in oil associated with the holiday account of the miracle of the oil 61 109 Traditional sufganiyot are filled with red jelly and topped with icing sugar 108 However many other varieties exist with some being filled with dulce de leche particularly common after the South American aliyah early in the 21st century Morocco In Morocco Sfenj is a similar pastry eaten sprinkled with sugar or soaked in honey 110 Tunisia In Tunisia traditional pastries similar to doughnuts are yo yos They come in different versions both as balls and in shape of doughnuts They are deep fried and covered in a honey syrup or a kind of frosting Sesame seeds are also used for flavor and decoration along with orange juice and vanilla Oceania Australia nbsp Custard filled doughnut served by Il Fornaio St Kilda Victoria AustraliaIn Australia the doughnut is a popular snack food Jam doughnuts are particularly popular 111 especially in Melbourne Victoria and the Queen Victoria Market where they are a tradition 112 Jam doughnuts are similar to a Berliner but are served hot red jam raspberry or strawberry is injected into the bun before it is deep fried and then it is coated with either sugar or sugar mixed with cinnamon as soon as it has been cooked Jam doughnuts are sometimes also bought frozen In South Australia they are known as Berliner or Kitchener and often served in cafes Popular variants include custard filled doughnuts and more recently Nutella filled doughnuts Mobile vans that serve doughnuts traditional or jam are often seen at spectator events markets carnivals and fetes and by the roadside near high traffic areas like airports and the car parks of large shopping centres Traditional cinnamon doughnuts are readily available in Australia from specialized retailers and convenience stores Doughnuts are a popular choice for schools and other not for profit groups to cook and sell as a fundraiser New Zealand In New Zealand the doughnut is a popular food snack available in corner dairies They are in the form of a long sweet bread roll with a deep cut down its long axis In this cut is placed a long dollop of sweetened clotted cream and on top of this is a spot of strawberry jam Doughnuts are of two varieties fresh cream or mock cream The rounded variety is widely available as well South America Brazil In Brazil bakeries grocery stores and pastry shops sell ball shaped doughnuts popularly known as sonhos lit dreams The dessert was brought to Brazil by Portuguese colonizers that had contact with Dutch and German traders They are the equivalent of nowadays bolas de Berlim lit balls of Berlin in Portugal but the traditional Portuguese yellow cream was substituted by local dairy and fruit products They are made of a special type of bread filled with goiabada guava jelly or milk cream and covered by white sugar Chile The Berlin plural Berlines doughnut is popular in Chile because of the large German community It may be filled with jam or with manjar the Chilean version of dulce de leche 61 Peru Peruvian cuisine includes picarones which are doughnut shaped fritters made with a squash and sweet potato base 61 These snacks are almost always served with a drizzle of sweet molasses based sauce Sub Saharan Africa South Africa In South Africa an Afrikaans variation known as the koeksister is popular Another variation similar in name is the Cape Malay koesister being soaked in a spiced syrup and coated in coconut It has a texture similar to more traditional doughnuts as opposed to the Afrikaans variety 113 A further variation is the vetkoek which is also dough deep fried in oil It is served with mince syrup honey or jam 114 In popular cultureThis section possibly contains original research Please improve it by verifying the claims made and adding inline citations Statements consisting only of original research should be removed June 2016 Learn how and when to remove this template message nbsp South Korean policemen eating doughnuts policemen liking doughnuts is a common stereotype in some places The doughnut has made an appearance in popular culture particularly in the United States and Australia References extend to objects or actions that are doughnut shaped nbsp New York police officers in a Dunkin Donuts in the East VillageIn film the doughnut has inspired Dora s Dunking Doughnuts 1933 The Doughnuts 1963 and Tour de Donut Gluttons for Punishment In video games the doughnut has appeared in games like The Simpsons Game and Donut Dilemma In the cartoon Mucha Lucha there are four things that make up the code of mask wrestling honor family tradition and doughnuts Also in the television sitcom The Simpsons Homer Simpson s love affair with doughnuts is a prominent ongoing joke as well as the focal point of more than a few episodes There is also a children s book Arnie the Doughnut and music albums The Doughnut in Granny s Greenhouse In films TV shows and other popular culture references police officers are associated with doughnuts 115 depicted as enjoying them during their coffee break or office hours This cliche has been parodied in the film Police Academy 4 Citizens on Patrol where Officer Zed is instructing new recruits how to properly consume their doughnuts with coffee It is also parodied in the television series Twin Peaks where the police station is always in large supply 116 In the video game Neuromancer there is a Donut World shop where only policemen are allowed During a citywide lockdown after the Boston Marathon bombing a handful of selected Dunkin Donuts locations were ordered to remain open to serve police and first responders despite the closing of the vast majority of city businesses 117 Cops amp Doughnuts a doughnut shop in Clare Michigan is notable for being owned and operated by current and former members of the city s police force 118 unreliable source Tim Hortons is the most popular Canadian doughnut and coffee franchise and one of the most successful quick service restaurants in the country original research In the Second City Television sketch comedy The Great White North featuring the fictional stereotypically Canadian brothers Bob and Doug MacKenzie and in their film Strange Brew doughnuts play a role in the duo s comedy Industry by countryAustralia Donut King is Australia s largest retailer of doughnuts A Guinness Book of Records largest doughnut made up of 90 000 individual doughnuts was set in Sydney in 2007 as part of a celebration for the release of The Simpsons Movie 119 Canada Per capita Canadians consume the most doughnuts and Canada has the most doughnut stores per capita 120 121 United States Within the United States the Providence metropolitan area was cited as having the most doughnut shops per capita 25 3 doughnut shops per 100 000 people as of January 13 2010 122 National Doughnut Day celebrates the doughnut s history and role in popular culture There is a race in Staunton Illinois featuring doughnuts called the Tour de Donut Pink boxes This section may lend undue weight to certain ideas incidents or controversies Please help to create a more balanced presentation Discuss and resolve this issue before removing this message December 2022 In the US especially in Southern California fresh doughnuts sold by the dozen at local doughnut shops are typically packaged in generic pink boxes This phenomenon has been attributed to Ted Ngoy and Ning Yen refugees of the Cambodian genocide who began to transform the local doughnut shop industry in 1976 They proved so adept at the business and in training fellow Chinese Cambodian refugees to follow suit that these local doughnut shops soon dominated native franchises such as Winchell s Donuts Ngoy and Yen allegedly planned to purchase boxes of a lucky red color rather than the standard white but settled on a leftover pink stock because of its lower cost In the mid 1970s pink doughnut boxes were already a common sight in the eastern and midwestern United States due to the fact that Dunkin Donuts used a solid pink color for its boxes at that time 123 It switched to a different box design sometime after 1975 But the chain did not begin to establish a major presence in California until the 2010s 124 Owing to the success of Ngoy and Yen s business the color soon became a recognizable standard in California Due to the locality of Hollywood the pink boxes frequently appeared as film and television props and were thus transmitted into popular culture 125 Holidays and festivalsNational Doughnut Day nbsp A World War I propaganda poster featuring The Salvation Army s making of donuts during the war National Doughnut Day also known as National Donut Day celebrated in the United States of America is on the first Friday of June each year succeeding the Doughnut Day event created by The Salvation Army in 1938 to honor those of their members who served doughnuts to soldiers during World War I 126 About 250 Salvation Army volunteers went to France Because of the difficulties of providing freshly baked goods from huts established in abandoned buildings near the front lines the two Salvation Army volunteers Ensign Margaret Sheldon and Adjutant Helen Purviance came up with the idea of providing doughnuts These are reported to have been an instant hit and soon many soldiers were visiting The Salvation Army huts Margaret Sheldon wrote of one busy day Today I made 22 pies 300 doughnuts 700 cups of coffee Soon the women who did this work became known by the servicemen as Doughnut Dollies See also nbsp Food portalBrown Bobby Cronut Danish pastry Fried dough foods Gulab Jamun Kolache List of desserts List of doughnut shops List of doughnut varieties Paczki Pan dulce sweet bread Pastry Puff puff Sufganiyah TorusReferences Mullins Paul R 2008 09 07 Glazed America A History of the Doughnut University Press of Florida ISBN 978 0 8130 4079 0 a b c The Oxford Companion to Sugar and Sweets Oxford University Press April 2015 ISBN 9780199313624 Brown Ellen 2015 Donut Nation A Cross Country Guide to America s Best Donut Shops Running Press p 53 ISBN 978 0 7624 5525 6 The Hidden History of Churros Fox News 9 December 2016 Randolph Mike 17 June 2020 The complex origin of beloved churros BBC Doughnuts a German creation from the 1400s GermanyinUSA germanyinusa com 30 April 2019 Retrieved 2021 10 09 a b History Travel Arts Science People Places Smithsonian Smithsonianmag com Retrieved 2015 06 10 Glazed America Anthropologist Examines Doughnut as Symbol of Consumer Culture www newswise com Newswise Retrieved July 22 2008 The History of Doughnuts The Spruce Hertfordshire home of the doughnut St Albans Museums 20 March 2019 Retrieved 2021 08 09 a b c d Galarza Daniela 2015 05 28 Everything You Need to Know About the Great American Doughnut Eater Retrieved 2021 06 15 Mmmm dow nuts The sweet treat has been traced back to Hertford Hertfordshire Mercury 24 October 2013 Archived from the original on 23 April 2015 Retrieved 7 October 2015 Krondl Michael 2014 The Donut history recipes and lore from Boston to Berlin Chicago Review Press p 30 The frugal housewife or Complete woman cook wherein the art of dressing all sorts of viands is explained in upwards of five hundred approved receipts in gravies sauces roasting etc also the making of English wines MSU Libraries d lib msu edu Retrieved 2021 09 22 Doughnut Or Donut The Great Spelling Debate Of Our Time Huffington Post The passage occurs in book 3 chapter 3 of Irving s satire See entries for oliebol and oliekoek in Frederic Gomes Cassidy Joan Houston Hall 1985 Dictionary of American Regional English I O Harvard UP p 874 ISBN 978 0 674 20519 2 Originals Selections amp C for the Times Sketches and Views No V The Times page 29 vol I iss 8 January 30 1808 Boston Massachusetts Harper Douglas doughnut Online Etymology Dictionary doughnut Archived 2019 12 24 at the Wayback Machine in the American Heritage Dictionary Meaning of donut InfoPlease Retrieved 21 December 2018 Company Houghton Mifflin Harcourt Publishing The American Heritage Dictionary entry donut www ahdictionary com Archived from the original on 21 December 2019 Retrieved 21 December 2018 Definition of DONUT www merriam webster com Archived from the original on 20 December 2018 Retrieved 21 December 2018 Norbert Schmitt and Richard Marsden 2006 Why is English like that historical answers to hard ELT questions University of Michigan Press ISBN 0472031341 p 166 and British English in the spelling of individual words include ax axe though the British form is also frequently used in America check cheque a money order donut doughnut draft draught an air current mold mould Richard Ellis 2003 Communication skills stepladders to success for the professional Intellect Books ISBN 1841500879 p 113 US spelling is influencing users to spell programme as program center for centre and donut for doughnut Janet Sue Terry 2005 A Rich Deliciously Satisfying Collection of Breakfast Recipes Just My Best Publishing Company ISBN 1932586431 p 233 At present donut and doughnut are both pervasive in American English but only doughnut is listed in Thorndike and Lorge s 1942 The Teacher s Word Book of 30 000 Words There are sparse instances of the donut spelling variation prior to WWII For instance it is mentioned in an LA Times article dated August 10 1929 There Bailey Millard complains about the decline of spelling and that he can t swallow the wel dun donut nor the everso gud bred George Wilbur Peck 1900 Peck s bad boy and his pa Stanton and Van Vliet pp 107 John T Edge 2006 Donuts an American passion Penguin Group US ISBN 1440628645 Donuts came to the fore in the 1920s when the New York based Doughnut Machine Corporation set its eyes upon foreign markets In order to obviate difficulty in pronouncing doughnuts in foreign languages a press release announced Sally L Steinberg Collection of Doughnut Ephemera 1920s 1987 In 1931 the company opened the first Mayflower doughnut shop in New York City ultimately 18 shops were opened across the country the first retail doughnut NOTE Smithsonian and several 1950s court cases call it Mayflower Doughnut Corporation prior to World War II doughnut Oxford Dictionaries Online World English The beginning of doughnut is spelled dough the spelling donut is American donut doughnut Google Ngram viewer Old Salt Doughnut hole inventor tells just how discovery was made and stomachs of earth saved Special to The Washington Post The Washington Post 1877 1954 Washington D C March 26 1916 p ES9 Preston Marguerite 26 April 2016 You re Either a Cake Doughnut Person or a Yeast One Bon Appetit Retrieved 2021 06 15 Chevriere Maryse February 22 2020 What Is the Difference Between Cake Doughnuts and Yeast Doughnuts Chowhound Retrieved 2021 06 15 Smith Andrew F 2007 Oxford Companion to American Food and Drink New York Oxford University Press USA p 201 ISBN 978 0 19 988576 3 OCLC 958579853 In addition to a choice of dozens of different kinds of doughnuts and crullers Dunkin Donuts sells Munchkins bite size spheres supposedly made from the dough punched from the centers of the doughnuts they are not really A history of Dunkin Donuts www boston com June 5 2013 Retrieved 2021 08 13 Levene Alysa 2016 Cake A Slice of History New York Simon and Schuster ISBN 978 1 68177 108 3 OCLC 945730827 In 1976 the genius Timbits were launched doughnut holes or small round bitesized doughnuts Stewart Jock July 18 2017 Ever wondered why there are holes in doughnuts htn com au Retrieved July 18 2017 Timbit turns 35 Retrieved 18 June 2014 Tim Hortons The history of Tim Hortons Archived from the original on November 12 2009 Retrieved November 20 2009 Kane Marion May 1 1991 Tim Hortons fans dunk our results Toronto Star No Section Food p B 3 Retrieved 21 December 2018 permanent dead link a b Grant Kamal 2014 Homemade doughnuts techniques and recipes for making sublime doughnuts in your home kitchen Beverly MA ISBN 978 1 59253 845 4 OCLC 827258252 a href Template Cite book html title Template Cite book cite book a CS1 maint location missing publisher link a b Wilson Dede 2012 A baker s field guide to doughnuts more than 60 warm and fresh homemade treats Boston Mass Harvard Common Press ISBN 978 1 55832 788 7 OCLC 778424146 a b Masibay Kimberly Y May 2008 Taking Control of Gluten Food Science Fine Cooking No 92 Taunton Press pp 80 81 ISSN 1072 5121 Archived from the original on 2022 08 29 Retrieved 2022 08 29 a b c Lawson H W 1995 Food Oils and Fats Technology Utilization and Nutrition New York Chapman amp Hall ISBN 9780412988417 Retrieved 21 December 2018 a b Czernohorsky J H Hooker R 6 November 2016 The Chemistry of Baking PDF New Zealand Institute for Crop and Food Research Archived from the original PDF on 2016 11 27 Retrieved 21 December 2018 Krispy Kreme Doughnuts Coffee Sundaes Shakes amp Drinks Archived from the original on 2013 12 04 Retrieved 2013 12 19 Donuts Dunkin Donuts www dunkindonuts com Retrieved 21 December 2018 a b Pyler E J Baking Science and Technology Chicago Siebel 1952 Print a b c d e f Figoni Paula How Baking Works 2nd ed Hoboken John Wiley amp Sons 2008 Print Phillips Glyn O Williams P A 9 September 2011 Handbook of Food Proteins Cambridge Woodhead pp 1 ISBN 978 0 85709 363 9 Retrieved 21 December 2018 Maffetone Philip The Big Book of Health and Fitness A Practical Guide to Diet Exercise Healthy Aging Illness Prevention and Sexual Well Being p 187 Skyhorse Publishing 2012 a b JEWELL MARK 27 August 2007 Dunkin Donuts Dumping Most Trans Fats The Washington Post Associated Press Retrieved 21 December 2018 Bricklin Mark Prevention Magazine s Nutrition Advisor The Ultimate Guide to the Health Boosting and Health Harming Factors in Your Diet p 169 Rodale 1994 MIRSAEEDGHAZI HOSSEIN 2008 Rheometric Measurement of Dough Rheological Characteristics and Factors Affecting It International Journal of Agriculture amp Biology 10 via Faculty of Biosystem Engineering College of Agriculture University of Tehran Karaj Iran Manmadhan Prema 20 September 2007 North Indian mirch masala The Hindu Cochin Retrieved Feb 10 2014 Donut variations around the world Fox News 26 December 2013 Retrieved Feb 16 2014 Jacob Sarah 23 May 2012 American doughnut makers Krispy Kreme and Dunkin Donuts now play out rivalry in India The Times Of India Economic Times Retrieved Feb 16 2014 Budi Sutomo Sukses Wirausaha Jajan Favorit Niaga Swadaya p 48 ISBN 978 979 1477 05 5 平間 洋一 et al 2010 絶品 海軍グルメ物語 Kadokawa 中経出版 p 1 Donut history 1983 Mister Donut アンドーナツ 1983年12月発売 口どけのよいイースト生地に 練りあんを詰めました An doughnut Launched in December 1983 Sweet bean paste is filled in yeast dough having excellent melt in mouth a b c d e f g h A Baker s Dozen Amazing Global Doughnuts pastemagazine com 2017 02 27 Retrieved 2021 06 15 Joe Melinda November 30 2017 Okinawan cuisine The Japanese food you don t know CNN Retrieved 2021 06 15 Mochi doughnuts are sweet chewy and delightfully uniform Las Vegas Review Journal 2020 09 20 Retrieved 2021 06 13 a b Mochi Donuts Are the Japanese and American Pastry Hybrid Sweeping the Nation Thrillist September 23 2020 Retrieved 2021 06 13 MoDo Hawaii s wildly popular mochi donuts are coming to the Bay Area Peninsula Foodist Elena Kadvany Palo Alto Online paloaltoonline com December 2 2020 Retrieved 2021 06 13 Kocher Sarah April 24 2021 Never heard of a mochi donut or dying to get your hands on one Either way a Sartell baker has you covered St Cloud Times Retrieved 2021 06 13 Woo Candice 2021 04 19 Mochi Doughnut Craze Coming to Convoy Eater San Diego Retrieved 2021 06 13 Japanese mochi doughnut chain opening new RiNo location The Know 2021 04 23 Retrieved 2021 06 13 Malaysian sweet potato donuts smokywok com Archived from the original on 2013 12 13 Sel Roti weallnepali com Archived from the original on 2012 06 06 Retrieved 2013 12 09 Dunkin Donuts Pakistan Menu dunkindonuts pk Archived from the original on 2014 02 20 Retrieved 2018 12 19 How to cook Bunuelos Pinoy Recipe At Iba Pa 5 July 2016 Retrieved 15 April 2019 Cascaron Bitsu Bitsu Dough Balls Recipe Savvy Nana s Archived from the original on 28 March 2019 Retrieved 15 April 2019 How to cook Shakoy Pinoy Recipes 2014 03 15 Retrieved 3 January 2015 Shakoy or Lubid Lubid Recipe Ping Desserts 2012 09 29 Retrieved 3 January 2015 Kumukunsi ChoosePhilippines 30 July 2013 Archived from the original on 2 February 2017 Retrieved 29 January 2017 Leslie Joyce Belais 27 December 2012 Doon Po Sa Amin Kinikilala Ang Pagkaing Muslim Prezi Retrieved 29 January 2017 Dawn Bohulano Mabalon 2013 As American as Jackrabbit Adobo Cooking Eating and Becoming Filipina o American before World War II In Robert Ji Song Ku Martin F Manalansan Anita Mannur eds Eating Asian America A Food Studies Reader NYU Press p 169 ISBN 9781479869251 Lokot Lokot Filipino Food Aboutfilipinofood com Retrieved 2017 02 24 Damo Ida 4 Must Eat K Gan Muslim Desserts Choose Philippines Archived from the original on 10 December 2018 Retrieved 10 December 2018 記憶裡的古早味 雙胞胎 甜甜圈 麻花捲 中式點心的八里夢工廠 文化銀行 BANK OF CULTURE 文化銀行 BANK OF CULTURE in Chinese Taiwan 2018 03 30 Retrieved 2019 11 15 Thai Donuts Pa Thong Ko ImportFood com 8 June 2016 Oliver Nicky amp Ich bin ein Berliner Step by step to Mini Krapfen delicious days Bauernkrapfen In German gutekueche at Smoutebollen cookingclarified com 2011 04 04 Croustillons belgourmet be Archived from the original on 2006 02 08 Retrieved 2014 02 17 Kobliha youtube com Archived from the original on 2014 04 05 English to Finnish dictionary Retrieved December 16 2016 lihapiirakka 2013 07 09 Archived from the original on 2013 12 12 Retrieved 2013 12 09 Collins English Dictionary Complete and Unabridged HarperCollins Publishers 2003 Alan Davidson 1999 Oxford Companion to Food Oxford University Press Greek honey balls loukoumades 8 July 2010 Ricetta Lorica Ciambella sarda Peter G Rose 1989 The sensible cook Dutch foodways in the Old and the New World Syracuse UP pp 121 122 ISBN 978 0 8156 0241 5 Nederlands Centrum voor Volkscultuur Federatie voor Volkskunde in Vlaanderen 2005 Traditie Volume 11 Nederlands Centrum voor Volkscultuur pp 29 32 Recipes for Russian and other ponchiki permanent dead link in Russian Trojane doughnuts Slovenia info Retrieved on August 22 2013 Kraig Bruce Colleen Taylor Sen Street Food Around the World An Encyclopedia of Food and Culture p 323 Paul Mullins Glazed America A History of the Doughnut Gainesville The University of Florida Press 2008 The unofficial national sugary snack Archives cbc ca Retrieved on August 22 2013 Alex Beam April 12 2008 Canada s holey icon Our eyes glaze over Boston Globe Retrieved March 6 2009 Luke Pyenson October 10 2007 A Match Made In October The Boston Globe Retrieved September 26 2009 Elizabeth Driver 2008 Culinary Landmarks A Bibliography of Canadian Cookbooks 1825 1949 University of Toronto Press p 99 ISBN 978 0802047908 De meilleurs beignes de Noel Enjeux Radio Canada January 21 2003 Retrieved October 27 2012 Zoolbia ingredients intependent co uk London February 27 2011 Paster Emily 2020 Epic air fryer cookbook 100 inspired recipes that take air frying in deliciously exciting new directions Beverly pp 154 155 ISBN 978 1 55832 995 9 OCLC 1112786378 a href Template Cite book html title Template Cite book cite book a CS1 maint location missing publisher link Jessica Steinberg December 19 2003 Gelt for gifts Jerusalem Post Archived from the original on 31 January 2013 Retrieved 6 July 2017 a b Why Jelly Doughnuts Are Eaten During Hanukkah Time December 7 2015 Retrieved 2021 06 15 How The Israeli Sufganiyah Or Jelly Doughnut Got Its Start As A Hanukkah Treat NPR org December 19 2017 Retrieved 2021 06 15 Sfenj in French sousoukitchen1 com Archived from the original on 2013 12 11 Classic Jam Donut Donutking com Archived from the original on 8 March 2009 Retrieved 14 February 2013 A hot piece of history theage com au February 5 2004 Koeksisters South Africa s twisted and delicious dessert salon com 2010 06 21 All about Vetkoek Archived from the original on July 22 2013 This is Why Doughnuts Are Associated with Police Officers 2 June 2017 On the B movie matinee show Mystery Science Theater 3000 cop donut jokes were used so prevalently by the host Joel during the viewing of the sci fi cop drama Indestructible Man that his robot co hosts insisted upon him signing a legal document forbidding any further usage of such jokes in the future See one of the most spectacular donut scenes in the still on the Welcome to Twin Peaks website and read about it in the article Twin Peaks Donut Shop Was Called Wagon Wheel Do Nuts Catherine New April 19 2013 Dunkin Donuts in Certain Boston Areas Stay Open to Serve Police During City Lockdown Huffington Post Johnson Elizabeth March 5 2013 Cops amp Doughnuts American Profile Retrieved 14 June 2016 World s largest D oh Nut Archived February 6 2009 at the Wayback Machine News com au December 5 2007 Retrieved August 22 2013 The unofficial national sugary snack Archives cbc ca Retrieved on August 22 2013 Alex Beam April 12 2008 Canada s holey icon Our eyes glaze over Boston Globe Retrieved March 6 2009 Chris Barrett March 22 2014 Providence still doughnut capital of U S Providence Business News Iconic Packaging Dunkin Donuts Dunkin Donuts Returns to SoCal First Location Opens in Santa Monica KTLA Why are doughnut boxes pink The answer could only come out of Southern California Los Angeles Times Fagan Kevin 6 June 2009 A holey holiday National Doughnut Day San Francisco Chronicle SF Gate Retrieved 21 December 2018 Further readingDoughnut at Wikipedia s sister projects nbsp Definitions from Wiktionary nbsp News from Wikinews nbsp Quotations from Wikiquote nbsp Texts from Wikisource nbsp Resources from Wikiversity Jones Charlotte Foltz 1991 Mistakes That Worked Doubleday ISBN 978 0 385 26246 0 Origins of the doughnut hole Moreira Rosana G M Elena Castell Perez Maria A Barrufet 30 June 1999 Deep Fat Frying Fundamentals and Applications Gaithersburg Md Aspen ISBN 0 8342 1321 4 OCLC 40990102 Retrieved from https en wikipedia org w index php title Doughnut amp oldid 1206408650, wikipedia, wiki, book, books, library,

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