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Doughnuts are a type offried dough food. The following is alist of doughnut and fried dough pastry varieties.

The terms below constitute either names for different doughnut types created using local recipes, or for the local language translation of the term for an imported doughnut product.

• Argentina –Sopaipilla, also calledtortas fritas (fried pastries) orKreppel, is a friedpastry orquick bread that was introduced by German immigrants, and is similar to theBerliner.Facturas are a popular baked doughnut found in every corner bakery. Other names that may be seen in bakeries areberlinesas andbolas de fraile ("friar's balls").

• Armenia –Ponchik (Armenian:պոնչիկ, borrowed from theRussian word пончик) is a deep-fried piece of dough shaped into a flattened sphere, that turns into a puffed-up sphere upon frying and then becomes a flattened sphere after it is opened. Ponchiks are filled withcustard (plain,vanilla orchocolate mostly), while nowadays, they also get filled withNutella,caramel andjam. InArmenian cuisine, ponchik has evolved from its possiblymedieval Armenian (although under different name) andSoviet roots into a beloved street and café dessert with a distinctly local character. While theRussian ponchik is often unfilled, or filled withjam and resembles a normal donut, the Armenian version is always filled with custard and puffy, collapsing after It is opened.Tutalik (Armenian:տուտալիկ) is another Armenian doughnut-like dessert similar todoughnut holes, Armenian doughnuts are sometimes also referred to aschickies.^[1][2]
• Australia –Kitchener bun, Similar to Berliner, but with an open face and the use of more cream than jam. Besides traditional ring doughnuts,jam doughnuts are common in most bakeries, often sold warm.
• Austria – Austrian doughnut equivalents are calledKrapfen and resemble theBerliner. Especially popular during carnival season (Fasching), they are solid and usually filled withapricot jam (traditional) orvanilla cream (vanillekrapfen). They are made from sweetyeastdough fried in fat or oil, usually with a filling ofmarmalade, jam,chocolate,champagne,custard,mocha, or with no filling at all. They are usually topped withicing,powdered sugar, or conventional sugar.
• Azores –filhós,malassadas

• Belgium –Smoutebollen orcroustillons are similar to DutchOliebollen but usually do not contain any fruit, except sometimes for apple chunks. They are typical carnival and fair snacks and are dusted with powdered sugar.
• Bohemia – "kobliha", "bavorský vdolek", see the Czech Republic
• Bolivia –Buñuelos are a round fry bread.
• Brazil –Goiabada, cream,milk candy or chocolate ganache filled doughnuts are referred to assonho, meaning "dream". These are usually coated with a mixture of white sugar and cinnamon or topped with powdered sugar.

• Brunei – kuih galang
• Bulgaria –ponichki,mekitsas
• Cambodia – nom kong, the Cambodian doughnut, which is named after its shape – the wordកង, pronounced 'kong' in Khmer, means "wheel", while 'nom' (Khmer: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 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.
• Nigeria –Puff-puff
• Canada – Canadian variants include thebeaver tail,cruller,dutchie,Timbits,potato flour doughnuts, andNewfoundland'stoutin.Maple bars – bar doughnuts withmaple syrup-flavored icing – are also commonly found in the US, especially in neighboring states, such asOhio,Wisconsin andMichigan.
• Chile – Round fried filled doughnuts without holes are popular in Chile because of the large German community there. This doughnut is called a Berlin (plural Berlines). They may be filled with jam or withmanjar, the Chilean version ofdulce de leche.
• China – AlthoughChinese cuisine now features doughnut–type pastries borrowed from American and European kitchens, traditional pastries are somewhat different. They often feature thin, leathery dough surrounding plentiful mildly sweet or savory filling.Cantonese cuisine features an oval shaped pastry calledNgàuhleisōu (牛脷酥, lit. "ox–tongue pastry" due to its tongue-like shape). A similar food is calledsaa jung (沙翁), fried round dough balls with sugar sprinkled on top. AShanghai dessert named 高力豆沙 is a variant of this, with oilier dough (originally made with egg white) and filled withred bean paste. Another variant uses thickened, lightly sweetenedblack sesame paste for filling and is sprinkled with sesame seeds. Other types aretikoy,zha gao,jin doi,chien doi, andzhá miàn quān. A salty variation are deep-fried doughnut sticks that are often quite oily, hence their Mandarin name,yóutiáo (油條, literally "oil strips"); inCantonese, this doughnut–style pastry is calledyàuhjagwái (油炸鬼); it is often served withcongee, a traditional rice porridge. The most similar in appearance one is calledMianwo (面窝) popular inWuhan. It is fried from rice and soybeans mixed slurry rather than dough and It also has a variant made from potato.
• Côte d'Ivoire –Gbofloto
• Colombia –buñuelos,roscas
• Corsica –fritelli

• Croatia –trijesce,primoštenske fritule,fritule,istarski cukarini,kroštule,krafne,krofna,krafna, orpokladnice (poklade meaning "carnival")
• Cyprus – Loukoumades
• Czech Republic – Koblihy or vdolky (without a hole) are usually filled with jam and dusted with sugar. Vdolky are not as high as koblihy. Bavorský vdolek or Bavorský koblih ("Bavarian doughnut") may be fried or baked and have jam and thick sour cream on top.
• Denmark – The "Berliner" without a hole is available in bakeries across the country and are called Berliner like in Germany. Another variant without the filling isaebleskiver, normally eaten with powdered sugar and jam on the side.
• Ecuador – Huevitos Chilenos ("Chilean Eggs"), a small variety of round Doughnut (without a hole), sold year-round on street corners around the country. The original Chilean Eggs are slightly different, and are called "Sopaipillas" in Chile and other South-American countries.
• Finland –Munkki (without a hole), Berliininmunkki/piispanmunkki (no hole, sugar coating), donitsi (with a hole), munkkirinkilä.
• France –Beignets are sometimes described as a French doughnut, and are popular inNew Orleans, Louisiana. TheCronut (aportmanteau ofcroissant and doughnut) is apastry resembling adoughnut and is made fromcroissant-like dough filled with flavored cream.
• Georgia – punchula

• Germany – TheBerliner (Berliner Pfannkuchen) is a predominantly German and Central European doughnut made from sweet yeast dough fried in fat or oil, without a hole. The doughnuts are filled with jams, such as apricot,plum butter orrosehip jam. Other varieties and names are Obstkrapfen, Fastnachtskrapfen, Faschingskrapfen, Knieküchle, Auszogne andKreppel.
• Ghana –Bofrot
• Greece –Svingi,Thiples,Loukoumades. A doughnut-like snack called Loukoumás comes in two types, a crispy one shaped like the number 8, and a larger, softer one shaped like the number 0.
• Haiti - Kokiyòl are Haitian Doughnuts made with ripe bananas, cinnamon, nutmeg, star anise, and vanilla. They were brought to the Island from the influences of West African, Spanish, and French Influences. Benyen De Kanaval (Beignet De Carnaval) are Haitianbeignets made with bananas. A variation of the French creation.
• Hawaii – popular doughnut in Hawaii is theMalasada. They were brought to the Hawaiian Islands by Portuguese laborers fromMadeira and theAzores who went to Hawaii to work in the plantations. They are small balls of yeast dough, deep fried, and coated in sugar.
• Hungary –Fánk, a round doughnut (without a hole) dusted with sugar, andLángos, a flat fried bread made from yeast dough, served with sour cream and toppings like cheese, ham or chopped onions.
• Iceland – Kleinuhringir (doughnut),Kleinur, Berlínarbollur and Ástarpungar. Ástarpungar traditionally contain raisins.

• India –Gulgula are soft sweet deep fried round dough balls.Vadai are savoury rings of dough made from lentils that are popular inSouth Indian cuisine. They are not necessarily sweet. Varieties of sweet doughnut-like pastries includebadushah orbalushahi. They are made like an old-fashioned doughnut, by frying the dough in oil, and are soaked in sugar syrup and sometimes flavored with spices. Badushah does not have the center hole. Another sweet in India isimarti, known elsewhere as jalebi.Adhirasam are a Tamil sweet doughnut with a long history. Another similar dessert isgulab jamun – ball-shaped pastry frombuffalo–milk–based quick dough that is fried and floated inrose water andcardamon flavored sweet syrup.
• Indonesia –Donat kentang(Potato Doughnut) is an Indonesian style fried mashed potato doughnut; it is a ring-shaped doughnut made from a combination of flour and mashed potatoes, coated in powdered sugar or icing sugar.
• Iran –Zooloobiya is a doughnut that comes in various shapes and sizes and coated in a sticky-sweet syrup. Razavi doughnut is ring-shaped with sugar on it. It is known as a symbol ofMashhad.

• Israel –Sufganiyah (סופגניה, plural Sufganiyot), like the GermanBerliner and the Polishpączki, are deep-fried, injected with jelly, and then topped with powdered sugar or frosting. They are a traditionalHanukkah food amongAshkenazi Jews.

• Italy –Struffoli,Pignolata, Guanti, (Assisi) Bastoncello, (Calabria) Scaddateddi,Zeppole,Chiacchiere, Lattughe (this may not be classifiable as doughnut, but it is fried pastry, in aLettuce style) Cenci, Donzelle,Frappe,Sfrappole,Bugie,Crostoli,Frittelle, Grispelli (potato dough speciality from the Catanzaro region), Ciambelli (Cocullo,Abruzzi),Bomboloni (Bombolonas), and (Palermo, Sicily)Sfingi.
• Japan –Sata–andagi.An-doughnut (あんドーナッツ, lit. "bean jam doughnut") is widely available and is similar to Germany's Berliner, except it containsred bean paste. Deep fried dough filled with Japanese–style curry calledカレーパン (curry bread) is also very popular.
• Jersey – (Channel Islands)Jersey Wonders (Mèrvelles).
• Kazakhstan –Baursaki
• Kenya –Mandazi,Mahamri,Mandalas – sweet, triangular shaped breakfast delicacy enjoyed with acoconut side dish (baazi), made out of flour and sugar, originally fromMombasa
• Korea –Chapssal doughnut,twisted doughnut. Many bakeries in South Korea offer doughnuts either filled with or made entirely from the Korean traditional rice desserttteok. These come in a variety of colors, though they are normally in green, pink, or white. They are often filled with a sweet red bean paste or sesame seeds.
• Lebanon – Awami.
• Libya –Sfinz
• Lithuania – Spurgos are doughnuts with jam filling and sugar coating. There is also a local variety of doughnuts made from cottage cheese dough ("Varškės spurgos") which contains no filling.
• Madagascar – Mofo Boule
• Malaysia – Kuih Keria, Kuih Gelang, Kuih Tayar
• Mexico –Buñuelo,Churro,Sopapilla. The Mexican Donas are very similar to doughnuts including in the name; the dona is a fried–dough pastry–based snack, commonly coated withcinnamon sugar or granulated sugar, or dipped in chocolate. A pelona, alike Berliner, is a pastry similar to local doughnut with no central hole made from sweet yeast dough (Danish dough) deep fried usually in oil, filled with vanilladulce de leche (in this case local manjar) and few raisins, conventional sugar as topping. Starting on a local doughnut's dough, rolled, shape molded, deep fried, sliced, opened two halves, filled, recap and topped. Is a popular snack in the street food vending but rarely seen in bakeries or any other food menus because it is dense and loaded with carbohydrates.
• Mochi donuts – afusion pastry crossing traditional American doughnuts and Japanesemochi
• Moldova – Schlitzküchla (from German cuisine)
• Morocco –Sfenj
• Nepal –Sel roti
• Netherlands –Oliebollen are a traditional Dutch food eaten onNew Year's Eve and at fairs. They are like a round doughnut without a hole (similar to trademarked plain "donut holes" in the US). Oliebollen are a traditional treat.^[3]
• New Zealand – Cream–filled doughnut

• Nigeria –Puff-puff,Chin chin

• Norway –Smultring,Fattigmann
• Paraguay –Bollos
• Peru – Dona,Picarones

• Philippines –Binangkal,Buñuelos,Cascaron,Churro,Gorgoria,Kumukunsi,Lokot-lokot,Maruya,Panyalam,Pilipit,Pinakufu,Shakoy (Lubid-lubid)
• Poland –Pączki are round jam-filled doughnuts, known in Poland at least since the Middle Ages. Jędrzej Kitowicz wrote that during the reign of theAugust III under influence of French cooks who came to Poland at that time, pączki dough baked in Poland has been improved, so that pączki became lighter, spongier, and more resilient.
• Portugal –fartura,filhós Portuguese-style doughnuts, dipped in sugar and cinnamon.
• Puerto Rico –quesitos (filled with sweet cheese)
• Romania –gogoşi

• Russia –Ponchik, Russian "ponchiki" (Russian:пончики), and "pyshki" (Russian:пышки), are deep-fried and sphere-shaped pieces of dough which could have a sweet (e.g. jam orpowidl) or savory filling (e.g. ground meat orquark), or left plain. More traditional are deep-fried versions ofpirozhki, as well as Tatarpərəməçlər, known asbelyashi in Russia.
• Sardinia –zippulas
• Scotland – "Doughrings" is an alternative term for ring doughnuts. Squarefudge doughnuts are also a tradition.
• Serbia – Doughnuts similar to the Berliner are also prepared in the Northern Balkans, particularly in Croatia (uštipci,Krofnepokladnice orKrafne) and Serbia's Vojvodina province. They are calledKrofna, a name derived from the Austrian Krapfen.
• Sicily –pignolatti,sfingi, cuddureddi
• Slovakia – šišky (pronounced "shishky"),čeregy
• Slovenia –krofi, fanke, flancati

• Somalia – Kac kac
• South Africa –Koeksister, AnAfrikaner desert of plaited dough, fried and steeped in cold syrup. Oliebolle met Suurmelk ("sour milk doughnuts"). Another variation is theVetkoek, dough deep fried in oil, served with mince, syrup, honey or jam.Koe'sister A spiced doughnut rolled in coconut.
• Spain –Churros, Porras, Chimeneas, Orange Roscos, Wine Roscos, Roscos de anis, Rosquillas de Ledesma,bimuelos, birmuelos, bermuelos, burmuelos, bunyols, chuchos, Rosquillas listas de san Isidro, rosquito tonto, rosquilla tonta.Buñuelos,bunyols in Catalonia and the Balearic Islands,bolo de vento in Galicia orkruxpeta in the Basque Country, are a traditional Easter pastry in the form of small balls without a hole. They can be sweet or savoury, but usually filled with custard or chocolate. The American or German–style donut is sometimes called aberlina.
• Sweden – munk (doughnut),klenät, flottyrring. One example isvaniljmunk which looks similar to the GermanBerliner but is filled with a vanilla custard.
• Switzerland – Ringli, Basler Krapfen, Chüechli, Öhrli
• Syria –qatayef traditional syrian sweets usually popularized during the month of ramadan. A variation of qatayef called satatee is made by filling this pancake-like dough with either cheese,qishta, or a filling made with wallnuts, cinnamon, and usually raisins. The dumplings are then deep fried and dipped inqatir syrup and served hot.
• Taiwan – tian tian chuan, (lit. "sweet sweet ring").
• Thailand –Khanom wong,Khanom khai hong
• Tajikistan- chalpak.
• Tunisia –Ftair, Yous–yous,Bambalouni
• Turkey – Hanim Göbeği,Tulumba tatlisi, İzmir lokması,dibile

• Turkmenistan – Pişme
• Ukraine –pampushky (sweet filling or garlic flavored) are traditionally baked, but may also be fried. Savoury pampushky have no filling and are usually seasoned with garlic butter and often served as a side dish with red borscht or yushka, especially at Christmas time. Sweet pampushky may be filled with fruits, berries, homemade jam, or poppy seeds, and topped with powdered sugar.
• United Kingdom – In the UK,granulated sugar is commonly used as a topping for doughnuts, although they are also sold with an icing, glaze or powdered sugar topping as well.Jam doughnuts are especially popular, with a derivative variety using vanillacustard as the filling also commonplace. In some parts of Scotland, ring doughnuts are referred to asdoughrings, with the term doughnut being reserved exclusively for the nut–shaped variety. Glazed, twisted rope–shaped doughnuts are known asyum–yums. It is also possible to buyfudge doughnuts in certain regions of Scotland. In some parts of Northern Ireland, ring doughnuts are referred to asgravy rings due to their being cooked in oil, itself colloquially known as "gravy".

• United States – In the US, doughnuts exist in cake, raised and piped varieties, and in many different shapes, includingcrullers (twisted piped bars), vanities,old-fashioned doughnuts, irregularly shaped"dropped" doughnuts,Boston cream doughnuts,potato doughnuts,sour cream doughnuts,cider doughnuts, simball, olicook (olykoecks),bear claws (although many varieties are filled pastries rather than doughnuts),elephant ears, yum yums,fasnachts, frying saucers,funnel cakes, bear signs (cowboy slang for ring doughnuts),Brown Bobby (a significant contingent in the 'doughnut shape debate' because this variety is (uniquely?) a 'triangular toroid'). Some varieties ofjohnnycake resemble doughnuts.Long Johns, particularlymaple bars withmaple-flavored icing, sometimes incorporatebacon.Twisted doughnuts are strands of dough that are braided and fried. ThePershing or Persian is also considered a doughnut in some parts of the United States.^[4] Local varieties similar to the doughnut include traditional Native Americanfrybread (popular in the Plains/Mountain states) andbeignets inNew Orleans cuisine.
• Venezuela − Bomba
• Vietnam –Bánh tiêu,giò cháo quẩy
• Yemen –Zalabiyeh
• Zambia − Vitumbuwa

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