Doughnut

From Wikipedia, the free encyclopedia

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

Doughnut

A glazed yeast-raised ring doughnut

Alternative names Donut

Type Fried dough

Cookbook: Doughnut Media: Doughnut

A variety of doughnuts
Doughnuts in a display case at a coffee shop

Doughnut
A doughnut or donut (both: /dont/ or /dont/; see spelling differences) is a type of fried
dough confectionery or dessert food. The doughnut is popular in many countries and prepared in
various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets,
food stalls, and franchised specialty outlets.
Doughnuts are usually deep fried from a flour dough, and typically either ring-shaped or without a
hole, and often filled. Other types of batters can also be used, and various toppings and flavorings
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.[1][2]
The two most common types are the ring doughnut and the filled doughnut, which is injected
with fruit preserves, cream, custard, or other sweet fillings. Small pieces of dough are cooked
as doughnut holes. Once fried, doughnuts may be glazed with a sugar icing, spread with icing or
chocolate, or topped with powdered sugar or sprinkles or fruit. Other shapes include rings, balls,
flattened spheres, twists, and other forms. Doughnut varieties are also divided into cake and yeast-
risen type doughnuts. Donuts are often accompanied by coffee purchased at doughnut shops or fast
food restaurants.

Contents
[hide]

1Shapes
o 1.1Rings
o 1.2Holes
o 1.3Filled
 o 1.4Other shapes
2History
o 2.1Origins
o 2.2Etymology
o 2.3National Doughnut Day
o 2.4Pink boxes
3Science
o 3.1Cake vs yeast style
o 3.2Physical structure
o 3.3Molecular composition
o 3.4Health effects
o 3.5Dough rheology
4Regional variations
o 4.1Africa
o 4.2Asia
o 4.3Europe
o 4.4North America
o 4.5Oceania
o 4.6South America
5In popular culture
o 5.1Australia
o 5.2Canada
o 5.3United States
6Monk
7See also
8References
9Further reading

Shapes
Rings
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 (from 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. Yeast-raised doughnuts contain about 25% oil by
weight, whereas cake doughnuts' oil content is around 20%, but they have extra fat included in the
batter before frying. Cake doughnuts are fried for about 90 seconds at approximately 190 C
(374 F) to 198 C (388 F), turning once. Yeast-raised doughnuts absorb more oil because they
take longer to fry, about 150 seconds, at 182 C (359 F) to 190 C (374 F). Cake doughnuts
typically weigh between 24 g and 28 g (0.85 oz to 0.99 oz), whereas yeast-raised doughnuts
average 38 g (1.34 oz) and are generally larger, and taller (due to rising) when finished.
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, or powdered with confectioner's sugar, or
covered with cinnamon and granulated sugar. They are also often topped with cake frosting (top-
side only) and sometimes sprinkled with coconut, chopped peanuts, or sprinkles (also called
jimmies).
Holes
"Doughnut hole" and "Donut hole" redirect here. For the coverage gap in Medicare known informally
as the donut hole, see Medicare Part D coverage gap.

Tim Hortons "Timbits" doughnut 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 and "Timbits" from Tim Hortons.
Traditionally, doughnut holes are made by frying the dough removed from the center portion of the
doughnut. 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.[3] This production method has
allowed doughnut sellers to produce bite-sized versions of non-ring doughnuts, such as filled
doughnuts, fritters and Dutchies.
Filled
The filled doughnut is a flattened sphere 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,[4] and a 1991 Toronto
Star report found out that these two were the chain's most popular type of fried dough in Canada.[5]
There are many other specialized doughnut shapes such as old-fashioned, bars or Long Johns (a
rectangular shape), or with the dough twisted around itself before cooking. In the northeast U.S.,
bars and twists are usually referred to as crullers. Another is the beignet, which is square-shaped,
covered with powdered sugar.

History
Origins

Glazed doughnuts rolling on a conveyor belt at a Krispy Kremedoughnut shop

Pink icing donut

While food resembling doughnuts has been found at many ancient sites, the earliest origins to the
modern doughnuts are generally traced back to the olykoek ("oil(y) cake") Dutch settlers brought
with them to early New York (or New Amsterdam). These doughnuts closely resembled later ones
but did not yet have their current ring-sized shape.[6][7][8] One of the earliest mentions of "doughnut"
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:[9]
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
hogs 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."[10]
According to anthropologist Paul R. Mullins, the first cookbook mentioning doughnuts was an 1803
English volume which included doughnuts in an appendix of American recipes. He also traces its
origins to the oliekoek that arrived in America with the Dutch settlers in the early 18th century. By the
mid-19th century, the doughnut looked and tasted like today's doughnut, and was viewed as a
thoroughly American food.[7]
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.[11] 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'.[6]
Another theory on their origin came to light in 2013, when a recipe for "dow nuts" was found in a
book of recipes and domestic tips written in 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 of a local delicacy, the "Hertfordshire nut".[13][verification needed]
Etymology
Look
up doughnut or donutin
Wiktionary, the free
dictionary.

"Dough nut"
The earliest known recorded usage of the term dates to an 1808 short story[14] describing a spread of
"fire-cakes and dough-nuts." Washington Irving's reference to "doughnuts" in 1809 in his History of
New York is more commonly cited as the first written recording of the term. Irving described "balls of
sweetened dough, fried in hog's fat, and called doughnuts, or olykoeks."[15] These "nuts" of fried
dough might now be called doughnut holes. Doughnut is the more traditional spelling, and still
dominates outside the US.[16][17] At present, doughnut and the shortened form donut are both
pervasive in American English.[18]
"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."[19] According to John T.
Edge (Donuts, an American passion 2006) the alternative spelling "donut" was invented when the
New Yorkbased Display Doughnut Machine Corporation abbreviated the word to make it more
pronounceable by the foreigners they hoped would buy their automated doughnut making
equipment.[20][21] 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.[22] According to the Oxford Dictionary while "doughnut" is used
internationally, the spelling "donut" is American.[23] The spelling "donut" remained rare until the
1950s, and has since grown significantly in popularity;[24] this growth in use has possibly been
influenced by the spread of Dunkin' Donuts.[25]
National Doughnut Day
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.[26] 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".
Pink boxes
In the US, especially in Southern California, fresh donuts sold by the dozen at local donut shops are
typically packaged in generic pink boxes. This phenomenon can be attributed to Ted Ngoy and Ning
Yen, refugees of the Cambodian genocide who transformed the local donut shop industry. They
proved so adept at the business and in training fellow Chinese Cambodian refugees to follow suit
that these local donut shops soon dominated native franchises such as Winchell's Donuts. Initially
desiring boxes of a lucky red color rather than the standard white, Ngoy and Yen settled on a
cheaper, leftover pink stock. Owing to the success of their business, the color soon became a
recognizable standard. Due to the locality of Hollywood, the pink boxes frequently appeared as film
and television props and were thus transmitted into popular culture.[27]

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 is denser because cake flour has a relatively low gluten
content of about 7 to 8 percent.[28] 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.[28] 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.[29] 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.[30]
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. 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.[31] 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."[32] 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.[31]
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 Ovulblumins, 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.[29] 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.[32] 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.[32]

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 oilthis 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).[29] 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.[32] 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.[32] 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.[33] 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.[32] 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. Bakers 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.[34] 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 unhealthy,[35] some less so than others.[36] According to Prevention Magazine,
doughnuts provide essential nutrients such as thiamine, riboflavin, and niacin, along with beneficial
fiber; but, they are high in sugar and calories.[37] Steps to improve the healthiness of doughnuts
include removing trans fats.[36]
Dough rheology
An important property of the dough that effects 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:
=k.D^n where is the tangentic stress, k is the viscosity coefficient, D is the shear rate, and n is the
flow index.[38] 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
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.[39] A further
variation is the vetkoek, which is also dough deep fried in oil. It is served with mince, syrup, honey or
jam.[40]
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.
Morocco
In Morocco, Sfenj is a similar pastry eaten sprinkled with sugar or soaked in honey.[41]
Asia
China
A few sweet, doughnut-style pastries are regional in nature. Cantonese cuisine features an oval-
shaped pastry called nguhleisu (, lit. "ox-tongue pastry" due to its tongue-like shape).

A spherical food called saa1 jung () which is also similar to cream puff, but denser in texture
(doughnut-like texture) with sugar sprinkled on top, is normally available in Cantonese restaurants in
the dim sum style. An oilier Beijingvariant of this called , 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 (), which consists of two conjoined balls of dough.
Chinese restaurants in the US sometimes serve small fried pastries similar to doughnut holes,
served with condensed milk as a sauce.
Chinese cuisine features long, deep-fried doughnut sticks that are often quite oily, hence their name
in Mandarin, yutio (, lit. oil strips.); in Cantonese, this doughnut-style pastry is
called yuhjagwi (, ghosts fried in oil). These pastries are not sweet and are often served
with congee, a traditional rice porridge.
India
In India, an old fashioned sweet called gulgula is made of sweetened flour balls deep fried. It may or
may not use a leavening agent.

Balushahi from India.

In India, there are a couple of unrelated donut 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.[42] 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 donut, Balushahi is dense. A Balushahi is ring-shaped, but the hole
in the center does not go all the way through. Jalebi, which is typically pretzel-shaped, is made by
deep frying batter in oil and soaking it in sugar syrup.[43] 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, American variants of doughnuts are also available with American
brands such as Krispy Kreme and Dunkin' Donuts setting up retail outlets in India, as well as local
brands such as Mad Over Donuts and the Donut Baker.[44]
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.[45]
Iran

Zoolbia and bamiyeh

The Persian zoolbia and bamiyeh are fritters of various shapes and sizes coated in a sugar
syrup.[46] Doughnuts are also made in the home in Iran, referred to as doughnuts, even in the
singular.[citation needed]
Israel

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

Jelly doughnuts, known as sufganiyah (, pl. sufganiyot )in Israel, have become a
traditional Hanukkah food[47] in the recent era, as they are cooked in oil, associated with the holiday
account of the miracle of the oil. Traditional sufganiyot are filled with red jelly and topped with icing
sugar. 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).
Japan
An-doughnut filled with red bean paste from Japan

In Japan, an-doughnut (, "bean paste doughnut") is widely available at bakeries. An-

doughnut is similar to Germany's Berliner, except it contains red azuki bean paste. 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.[citation needed]
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.[48]
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.[49]
Pakistan
Doughnuts are available at most bakeries across Pakistan. The Navaz Sharif variety, 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.[50]
Philippines

The distinctively-shaped shakoy(also known as lubid-lubid), a doughnut variant from the Visayas, 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.
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. They are sprinkled with white sugar,
but can also be topped with sesame seeds or caramelized sugar.[51][52] Kumukunsi is a similar native
doughnut from the Maguindanao people. It is made with rice flour, duck eggs, and sugar that is
molded rope-like strands and then fried in a loose spiral. They have the taste and consistency of
creamy pancakes.[53][54] Binangkal are simple fried dough balls covered in sesame seeds.[55]
Taiwan

In Taiwan, shungboti (, lit. twins) is two pieces of dough wrapped together before
frying.[citation needed]
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.[56] They are often eaten in the
morning with hot Thai tea.
Vietnam
Vietnamese varieties of doughnuts include bnh tiu, bnh cam, and bnh rn. Bnh tiu is a
sesame-topped, deep-fried pastry that is hallow. It can be eaten alone or cut in half and served
with bnh b, a gelatinous cake, placed inside the pastry. Bnh cam is from Southern Vietnam and
is a ball-shaped, deep-fried pastry coated entirely in sesame seeds and inside of which contains
a mung bean paste filling. Bnh rn is from Northern Vietnam and is similar to bnh cam; however,
the difference is that bnh rn 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).[57] A second variant,
called Bauernkrapfen, probably more similar to doughnuts, are made of yeast dough, and have a
thick outside ring, but are very thin in the middle.[58]
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.[59][60]
Bosnia and Herzegovina, Croatia, Macedonia and Serbia
Doughnuts similar to the Berliner are prepared in the northern Balkans, particularly in Bosnia and
Herzegovina, Croatia, 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. Another types of doughnuts are utipci and fritule.[citation needed]
Czech Republic
There are Czech Republic "American" style doughnuts, but before 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 filed with nougat or with vanilla custard. There are
now many fillings; cut in half or non-filled knots with sugar and cinnamon on top.[61]
Denmark
In Denmark, doughnuts exist in their "American" shape, and these can be obtained from various
stores, e.g. McDonald's and most gas stations. The Berliner, however, is also available in
bakeries.[citation needed]
Finland

A Finnish meat doughnut

in Finland, a sweet doughnut is called a munkki (the word also means monk) and are commonly
eaten in cafs and cafeteria restaurants. They are sold cold and are sometimes filled with jam
(U.S. jelly) or a vanilla sauce. A ring doughnut is also known as donitsi.[62]
A savory form of doughnut is the meat doughnut (in Finnish lihapiirakka, or literally meat pie). Being
made of doughnut mixture and deep fried the end product is more akin to a savory doughnut than
any pie known in the English speaking world.[63]
France
The French beignet, literally "bump",[64] is the French and New Orleans equivalent of a doughnut: A
pastry made from deep-fried choux pastry.[65]
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).
In middle Germany, they 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. Berliner do not have the typical
ring shape, but instead are 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 US. Today, American style
doughnuts are also available in Germany, but are less popular than their native counterparts.
Greece
In Greece, there is a doughnut-like snack, called loukoumas (), which is spherical and
soaked in honey syrup. It is often served with sprinkled cinnamon and grated walnuts or sesame
seeds.[66]
Hungary
Fnk is a sweet traditional Hungarian cake. The most commonly used ingredients
are: flour, yeast, butter, egg yolk, a little bit of rum, a sniff of salt, milk and oil to deep fry with. After
the pastry has risen for approximately 30 minutes the result is an extreme light doughnut-like pastry.
Fnk is mostly served with powdered sugar and lekvar.
It is supposed that Fnk pastry is of the same origin as German Berliner, Dutch oliebol, and
Polish pczki.
Iceland
In Iceland kleinuhringur (pl. kleinuhringir and kleinuhringar) are a type of old Icelandic cuisine which
resembles doughnuts. The Berliner and many other kinds of doughnuts can only be found on one
day of the year and that is on a holiday called "Bolludagur" or in other words Doughnut Day.
Italy

An Italian Zeppole
Italian doughnuts include ciambelle, krapfen, zippuli and zeppole from Calabria, maritozzi
and bomboloni from Tuscany.
Lithuania
In Lithuania, a kind of doughnut called spurgos is widely known. Some spurgos are similar to
Polish pczki, but some specific recipes, such as cottage cheese doughnuts (varks 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.[67][68]
Norway
In Norway, smultring is the prevailing type of doughnut traditionally sold in bakeries, shops, and
stalls, however the American-style doughnuts are widely available in larger
supermarkets, McDonald's restaurants, 7-elevens and bakeries. The Berliner is more common than
the US doughnut, and sold in most supermarkets and bakeries alongside smultring doughnuts.
Poland
Main article: Pczki

Polish pczki
In Poland and parts of the U.S. with a large Polish community, like Chicago and Detroit, the round,
jam-filled doughnuts eaten especiallythough not exclusivelyduring the Carnival are
called pczki (pronounced [pntki]). Pczki have been known in Poland at least since the Middle
Ages. Jdrzej Kitowicz has described that during the reign of the Augustus III under influence of
French cooks who came to Poland at that time, pczki dough fried in Poland has been improved, so
that pczki became lighter, spongier, and more resilient.
Portugal
Main article: Malasada
Romania
The Romanian dessert gogoi 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: , plural form of
, ponchik) or pyshki (Russian: , 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.[69]
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 kroficome from the village of Trojane in central Slovenia, and are originally filled
with apricot jam filling.[70]
Spain

Fried "Rosquillas" from Asturias, Spain

In Spain, there are two different types of doughnuts. The first one, simply called "donuts" (in
reference to the most famous commercial brand name for this type of food) or "berlinesas" (a more
traditional name), refer to the American-style doughnut, that is, a deep fried, sweet, soft, ring of flour
dough.
The second type of doughnut is a traditional pastry called "rosquilla", made of fermented dough and
which is fried or baked in an oven. They were purportedly introduced in Spain by the Romans.[citation
needed]
In Spain, there are several variants of them depending on the region where they are prepared
and on the time of the year they are sold, as they are regarded in some parts as a pastry especially
prepared only for Easter. Although overall they result in pastries of a tighter texture and less sugared
than American doughnuts, they differ greatly in shape, size and taste from one region to another.
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 and Berliner.
Sweden
Similar to the munkki in Finland, a sweet doughnut in Sweden is called a munk (the word also
means monk) and are commonly eaten as fika along with coffee. They are sold cold and are
sometimes filled with jam (U.S. jelly) or a vanilla sauce. A ring doughnut is also known as just munk,
unlike Finland, glazed doughnuts as very popular in Sweden.
Ukraine
Main article: Pampushky
In Ukraine they are called pampushky (Ukrainian: ). Pampusky are made of yeast dough
from wheat, rye or bukwheat 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 1214 cm (4.75.5 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 doughnut known as "kurma" originating in Eastern India but being sold as a delicacy in Trinidad
and Tobago, is a small, sweet, and fried cubed or rectangular-shaped doughnut.[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
Krispy Kreme glazed doughnuts

Powdered, glazed and chocolate doughnuts from a variety pack sold at supermarkets
Frosted, glazed, powdered, Boston cream, coconut, sour cream, cinnamon, chocolate, and jelly are
some of the varieties eaten in the United States and Canada. Sweetening, filling, and fancy toppings
are now so common that plain doughnuts are now commonly labeled and sold as "old fashioned".
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.
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 filhs. They are small eggy balls of yeast
dough deep-fried and coated in sugar.
Immigrants have brought various doughnut varieties to the United States. To celebrate Fat
Tuesday in eastern Pennsylvania, churches sell a potato starchdoughnut called a Fastnacht (or
Fasnacht). The treats are so popular there that Fat Tuesday is often called Fastnacht Day. The
Polish doughnut, the pczki, 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 or powdered sugar or cinnamon sugar.[71]
In Southern Louisiana, a popular variety of the doughnut is the beignet, a fried, square doughnut
served traditionally with powdered sugar. Perhaps the most famous purveyor of beignets is New
Orleans restaurant Cafe Du Monde.
In Quebec, homemade doughnuts called beignes de Nol are traditional Christmas desserts.[72][73][74]
Chocolate-frosted doughnut
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[75] and a
unique aspect of Australian culture, especially in Melbourne, Victoria and the Queen Victoria Market,
where they are a tradition.[76] Jam doughnuts are similar to a Berliner, but are served hot with red jam
(raspberry or strawberry) injected into a bun that is deep-fried and then frosted in either sugar or
cinnamon. Jam doughnuts are sometimes also bought frozen. In South Australia, they are known as
Berliner or Kitchener and often served in cafes. A variant is the custard-filled doughnut.
Mobile vans that serve doughnuts, traditional or jam, are often seen at spectator events, carnivals
and fetes and by the roadside near high-traffic areas like airports and the carparks of large shopping
centers. Traditional cinnamon doughnuts are readily available in Australia from specialised 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
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.
Peru
Peruvian cuisine includes picarones which are doughnut-shaped fritters made with a squash and
sweet potato base. These snacks are almost always served with a drizzle of sweet molasses-based
sauce.

In popular culture
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.
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.[77]
Canada
Per capita, Canadians consume the most doughnuts, and Canada has the most doughnut stores per
capita.[78][79] 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 brothers Bob and Doug
MacKenzie and in their film Strange Brew, doughnuts play a role in the duo's comedy.
United States

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

This 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)
Within the United States, the Providence metropolitan area was cited as having the most donut
shops per capita (25.3 doughnut shops per 100,000 people) as of January 13, 2010.[80] National
Doughnut Day celebrates the doughnut's history and role in popular culture. There is a race
in Staunton, Illinois, featuring doughnuts, called Tour de Donut.
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 makes 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 and Desert
Doughnuts.
In several media, doughnuts are frequently presented as enjoyed by police officers during coffee
break. This clich has been parodied in the film Police Academy 4: Citizens on Patrol, where Officer
Zed is instructing new recruits how to "properly" consume their doughnut with coffee. It is also
parodied in the television series Twin Peaks, where the police station is always in large supply.[81] In
the video game Neuromancer there is a Donut World shop, where only policemen are allowed.
During a citywide "lockdown" after the Boston Marathon bombings, 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.[82]
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 precinct.[83]

Monk
In several Nordic countries such as Sweden and Finland doughnuts are called monks (munkar, in
Sweden) (munkki, in Finland). They are named so as a reference to the tonsure, a hairstyle often
worn by monks. It is called so because the tonsure is a hairstyle where hair goes all around the head
but is bald on the top, thus referencing the shape of the ring doughnut.

See also

Food portal

Brown Bobby
Cronut
Danish (pastry)
Fried dough foods
Kolache
Pan dulce (sweet bread)
Pczki
Pastry
Puff Puff
Sufganiyah
Torus
List of doughnut shops
List of doughnut varieties
List of desserts
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Further reading
Find more aboutDoughnutat Wikipedia's sister projects

Definitions from Wiktionary

News from Wikinews

Quotations from Wikiquote

Texts from Wikisource

 Learning resources from Wikiversity

Edge, John T. (2006). Donuts: An American Passion.

Putnam. ISBN 0-399-15358-6.
Jones, Charlotte Foltz (1991). Mistakes That Worked.
Doubleday. ISBN 0-385-26246-9. Origins of the doughnut hole.
Moreira, Rosana G., et al. Deep Fat Frying: Fundamentals and
Applications. ISBN 0-8342-1321-4.
Donnelly, Tim (June 6, 2014). "The delicious history of the American
donut". New York Post. Retrieved August 20, 2017.

[hide]

Doughnuts and fried dough foods

 Category
Categories:
Doughnuts
American cuisine
American desserts
Canadian cuisine
Convenience foods
Snack foods
World cuisine
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This page was last edited on 26 August 2017, at 18:33.
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