17 Kinds of Doughnuts Around the World Slideshow
17 Kinds of Doughnuts Around the World
Circular pieces of fried dough with holes in the middle aren’t the norm when it comes to doughnuts around the world. The French beignet is a square without a hole, often topped with sugar, and churros, from Spain or Portugal originally, but now popular throughout Latin America, are long tubes of dough dusted with cinnamon. In China, youtiao, which look like sticks of fried dough, are often dunked in soy milk for breakfast. Dutch oliebollen, on the other hand, usually incorporate raisins as a filling and are a popular New Year’s Eve snack. Cultures around the world incorporate fried dough into their cuisine, and we’ve rounded up 17 variations for your culinary enlightenment.
Churros (Spain, Latin America)
Churros have become popular in several parts of the world, but they're often connected with Spain or parts of Latin America. There, churros — fluted wands deep-fried in oil and dusted with cinnamon and sugar — are often eaten for breakfast (or as a late-night snack). They’re typically dipped in cafe con leche or thick hot chocolate.
Jalebi (South Asia, India, and the Middle East)
Koeksisters (South Africa)
Loukoumades (Greece and Cyprus)
Finnish munkki are similar to classic American yeast doughnuts, but are much heavier and doughier. The batter calls for butter, eggs, milk, flour, and salt. The doughnuts are either ring-shaped or solid rounds and often filled with strawberry jelly. If you ask for a "possu" (especially common at truck-stop cafés and other local bakeries), you will get a quite flat, almost square version of this same jelly-filled doughnut (possu means "piggy," supposedly a reference to their shape).
The ring shape of these Moroccan treats might be similar to the classic American doughnut, but instead of being smooth around the edges, sfenj are quite rough-hewn. The yeast dough used for sfenj is sticky and unsweetened, and the doughnuts are often sold by street vendors. Sfenj can be enjoyed plain or dusted with sugar, for breakfast or with a cup of tea.
Sufganiyot — fried, jelly-filled doughnuts — are a popular Hanukkah treat in Israel and in Jewish communities around the world. Different countries may call desserts like these by different names (in Russia, they're ponchiki; in Poland, pączki), but wherever they're found, sufganiyot are deep-fried and filled with some type of jelly.
Made from an egg-heavy dough, the Turkish treat tulumba resembles crullers or profiteroles in texture, but with a crunchier outside shell. The small batons are piped into hot oil from a tube, and soaked in syrup after frying. Tulumba are also popular in other Mediterranean countries such as Greece and Croatia.