Fried dough is a universal love language! From honey-drizzled Greek loukoumades to sugar-kissed Polish paczki, these treats invite you on a global tour of sweet indulgence.
I’ve traveled near and far to savor these confections, each one an expression of local tradition and innovation. Every bite offers a story of culture, history, and pure joy.
Let’s embark on this delectable journey that celebrates the art of doughnut making from every corner of the world.
1. Beignets (France/USA – New Orleans)
Light, airy squares of dough rise to golden perfection and receive a generous dusting of powdered sugar. Their distinct fluffiness and sweet coating transform them into a pillowy delight.
Though originally French, beignets have become an iconic treat in New Orleans. The pure simplicity of their ingredients makes them an enduring favorite, enjoyed with coffee or as a special indulgence anytime.
2. Churros (Spain/Mexico)
Long, ridged sticks of dough are fried until crisp, then rolled in cinnamon sugar. Their crunchy exterior and warm, tender interior beg to be dipped into decadent chocolate sauce.
Spain and Mexico both claim this beloved snack, adding their own twists to the recipe. A sprinkle of cinnamon and sugar elevates these golden sticks into an unforgettable experience.
3. Bomboloni (Italy)
Soft, round doughnuts are stuffed with luscious pastry cream, rich chocolate, or tangy jam. The dough is airy and lightly sweet, allowing the fillings to shine.
Italian bakeries often feature bomboloni as a morning or afternoon treat. Their creamy centers and fluffy dough create a perfect balance that leaves a lasting impression.
4. Sufganiyot (Israel)
Plump, round doughnuts with a pillowy texture are traditionally filled with strawberry jam. A dusting of powdered sugar completes the picture of sweetness and celebration.
Eaten during Hanukkah, sufganiyot symbolize festivity and togetherness. Their soft dough and fruity centers make them irresistible for those craving a classic jam-filled delight.
5. Loukoumades (Greece)
Bite-sized dough balls are fried until golden and then bathed in warm honey. A dusting of cinnamon adds a touch of spice, contrasting beautifully with the syrupy sweetness.
These little gems trace back to ancient times when honey was a prized ingredient. Their light, crisp exterior soaks up the fragrant syrup, turning every bite into pure bliss.
6. Berliner (Germany)
Round, sugar-coated doughnuts hide a burst of jam in the center. Their tender crumb is the perfect canvas for fruity fillings, often raspberry or apricot.
Popular throughout Europe, Berliners are cherished for their simplicity and comforting taste. The first bite reveals a tangy-sweet surprise, making them a favorite in countless bakeries.
7. Ponchiki (Russia)
Light, fluffy doughnuts sometimes filled with sweet cheese or jam and rolled in sugar. Their pillowy texture leaves room for creative fillings that add a playful twist to each one.
Ponchiki shine as a cozy treat with a delightful bounce to the dough. Whether enjoyed plain or filled, they bring a gentle sweetness that’s quietly addictive.
8. An-doughnut (Japan)
A soft, deep-fried pastry filled with sweet red bean paste. The silky interior offers a subtle sweetness, while the doughnut itself remains tender and lightly crisp on the outside.
An-doughnut reflects Japan’s love for balanced flavors, featuring the delicate taste of adzuki beans. Its understated charm continues to captivate those seeking a refined twist on a fried classic.
9. Balushahi (India)
A crisp outer shell hides a flaky, layered interior, all soaked in a sticky sugar syrup. The sweet coating crystallizes on the surface, creating an irresistible contrast of textures.
Though it resembles a glazed doughnut, balushahi offers a distinctive crunch and a richer flavor. Its syrup-infused layers make each bite bold and unforgettable.
10. Youtiao (China)
A savory dough stick that’s commonly served alongside warm soy milk for breakfast. Its airy, hollow interior and lightly crisp exterior provide a mild, comforting taste.
Though not sweet, youtiao’s place in the doughnut family proves fried dough knows no borders. A staple in traditional Chinese cuisine, it’s loved for its simple, satisfying qualities.
11. Oliebollen (Netherlands)
Soft spheres of dough embedded with raisins or apples and dusted in powdered sugar. They’re often enjoyed during festive winter gatherings, capturing the warmth of the season.
Oliebollen have a slightly dense center that contrasts with the sweet pop of fruit. Their hearty nature and comforting sweetness make them a cherished holiday indulgence.
12. Krapfen (Austria)
Golden, pillowy pastries filled with fruit jam or custard. A delicate sugar coating or glaze finishes them off, adding sparkle to their surface.
Austria’s baking heritage shines through in krapfen, which exude old-world charm. The first bite reveals layers of comforting dough and a rich burst of filling.
13. Paczki (Poland)
A fluffy, yeast-based doughnut brimming with jam or custard, often finished with powdered sugar or a sweet glaze. The dough features a richer flavor due to extra egg and butter.
Paczki traditionally appear before Lent, offering a final sweet indulgence. Their indulgent texture and decadent fillings guarantee they remain on tables long after the holiday passes.
14. Cocadas (Brazil)
These doughnuts celebrate coconut’s tropical allure, infusing every bite with a chewy, sweet sensation. The dough fries to a golden hue, locking in the coconut’s natural fragrance.
Though sometimes shaped into patties or balls, cocadas always emphasize coconut’s starring role. Fried until lightly crisp, they transport the taste buds to sunny, laid-back shores.
15. Koeksisters (South Africa)
Braided ropes of dough meet a spiced syrup that seeps into every twist. The result is a glossy, sticky exterior with hints of cinnamon and ginger.
Koeksisters stand out for their intricate shape and crunchy-yet-juicy texture. The sweet syrup envelops them in a comforting warmth that’s as joyful as it is delicious.
16. Zeppole (Italy – St. Joseph’s Day Doughnuts)
Airy balls of dough, often filled with creamy custard or topped with powdered sugar. They are tied to the feast of St. Joseph’s Day, adding a sense of festivity to every plate.
Zeppole strike a balance between simple and sophisticated, delighting pastry lovers with their elegance. Whether served plain or dressed with sweet toppings, they celebrate Italian culinary devotion.
17. Rosquillas (Spain & Latin America)
Ring-shaped doughnuts with a crisp exterior, frequently flavored with anise for a subtly spiced kick. Their firm bite separates them from softer, fluffier counterparts.
A single ring brings a satisfying crunch that leads into a mildly sweet center. In many regions, rosquillas hold a festive place during holidays and lively street fairs.
18. Picarones (Peru)
These deep-fried rings blend sweet potato and pumpkin into a unique dough. A drizzle of spiced syrup made from molasses-like chancaca adds warmth and depth.
Picarones pair earthy flavors with a delightfully light texture. Their orange hue and sweet, spiced sauce make them a standout choice for those craving something unconventional.
19. Sel Roti (Nepal)
A ring-shaped doughnut crafted from rice flour, often with a crispy outer layer and a tender interior. Its light sweetness and distinct texture set it apart from wheat-based doughnuts.
Crispy edges and a chewy center define sel roti, lending a satisfying bite. It’s often prepared during festivals or special occasions, symbolizing hospitality and heritage.
20. Munkki (Finland)
Cardamom-laced doughnuts with a soft, comforting crumb. A dusting of sugar gives them a simple finishing touch, complementing the gentle spice.
Munkki’s subtle flavor and warm aroma make them a perfect companion to a cup of coffee. Their delicate sweetness and fragrant cardamom capture a cozy sense of Nordic delight.