12 Irresistible Doughnuts From Across the Globe

When most people imagine doughnuts, they often picture a deep-fried ring of dough with a hole in the center (an innovation introduced by a ship captain named Hanson Gregory in the mid-19th century), possibly topped with icing or another sweet treat. However, depending on your location, these delightful desserts have transformed into a variety of shapes, sizes, and flavors unique to each culture.

1. Oliebollen

The Dutch are credited with introducing doughnuts to America through the New Amsterdam settlement, which would later evolve into modern New York City. Oliebollen—meaning “oil balls”—are a popular New Year’s Eve snack in the Netherlands. They are small enough to fit in the palm of your hand and are typically filled with raisins, apples, or currants.

2. Sufganiyot

The first recorded mention of this jelly-filled doughnut appears in Kuchenmeisterei  (or Mastery of the Kitchen), a 15th-century German cookbook that was later translated into Polish in the 1500s. By the 17th century, Polish Jews were already serving these doughnuts, then called paczki (Polish) or ponchiks (Yiddish), as part of Hanukkah celebrations. Upon their emigration to Israel, they brought their beloved ponchiks, which were renamed sufganiyot. In the 1920s, sufganiyot were officially recognized as a Hanukkah treat by the Israeli labor organization Histadrut. Their rationale? Unlike other Hanukkah foods such as latkes, which could be made at home, sufganiyot provided jobs in the baking industry.

3. Beignets

These square-shaped, generously powdered doughnuts have become iconic in New Orleans. However, their origins likely trace back to 16th-century France, where they were traditionally prepared and served during Mardi Gras. It's believed that these doughnuts may have made their way to France from Spain’s Andalusia region during its time under Islamic rule. Several theories explain how beignets ended up in New Orleans: One suggests that the Ursuline nuns, who arrived in 1727, introduced the treat, while another holds that beignets traveled southward from Canada. Regardless of their origin, these delightful pastries arrived in New Orleans by the 18th century.

4. Youtiao

These crispy, golden sticks are a beloved breakfast in China, typically enjoyed with soy milk. Folklore suggests that youtiao was invented during the Southern Song Dynasty as a form of revenge against Chancellor Qin Hui and his wife for their wrongful actions, which led to the execution of a general. The dough pieces were originally human-shaped, representing the couple, but over time, they transformed into the now familiar long, intertwined sticks. In Cantonese, they’re called Yàuhjagwái, which translates to ‘oil fried devil.’

5. Buñuelos

Believed to have originated from Spain's Morisco community and introduced to the Americas by Spanish conquistadors, buñuelos are a beloved treat across much of Latin America, especially around Christmas time. In Mexico, they are typically flat and drenched in cinnamon and piloncillo syrup, while in Nicaragua, they incorporate yucca and cheese. Cuban versions also use yucca, but they are flavored with anise and shaped into twisted figures resembling eights.

6. Sel Roti

In Nepal, this hoop-shaped sweet bread is a festive treat enjoyed during the Tihar and Dashain festivals, as well as other special occasions. It’s made by grinding rice soaked overnight into a paste (or using rice flour) and blending it with ghee, sugar, and cardamom. The resulting batter is then poured into hot oil in a circular shape to fry.

7. Mandazi

This deep-fried, fluffy bread is a well-loved snack or breakfast item in East Africa and Zanzibar. Mandazi, which is triangular in shape, is made from flour, cardamom, yeast or baking powder, and either milk or coconut milk before being fried. It is sometimes paired with bharazi, a dish of pigeon peas in coconut sauce.

8. Bolas de Fraile

This Argentinian pastry, known as a doughnut, has fascinating names like 'Friar's Balls' and 'Balls of Weakness,' with political connotations. It is round in shape, dusted with sugar, and often filled with dulce de leche. Bolas de fraile is believed to be inspired by the German Berliner doughnut.

9. Churros

The origin of churros is uncertain. One possibility is that they were inspired by the Chinese youtiao, brought to Spain by Portuguese sailors. Another theory suggests they were created by nomadic Spanish shepherds. It is widely believed that the Spanish conquistadors introduced churros to the Americas, and upon returning, they also brought cacao with them, which led to churros being paired with chocolate. Today, churros remain beloved in Mexico, other parts of Latin America, and the United States.

10. Bomboloni

Mainly associated with Tuscany, though also enjoyed in other regions of Italy, this round and airy pastry is topped with a sugary glaze and filled with chocolate, Nutella, jam, or crème pâtissière. What makes this doughnut particularly special is that its filling slightly overflows from the top. Its name comes from the Italian word 'bomba' (or its plural form, 'bombe'), meaning 'bomb.'

11. Koeksisters

This South African doughnut has two versions, both inspired by different cultural influences, with its name derived from the Dutch word 'koekje.' The Afrikaner variation is braided, fried in hot oil, and then soaked in cold syrup, resulting in a crispy yet sweet texture. The other version is a Cape Malay spiced pastry, rounder and more cake-like, topped with shredded coconut.

12. Faschingskrapfen

These Austrian apricot jam doughnuts are similar to Berliners and are often a seasonal treat during Vienna’s pre-Lenten Carnival. According to legend, their creation stems from a dispute: It is said that Cäcilie Krapf, a cook in the Viennese royal court, became frustrated with her husband and threw a piece of dough at him. He ducked, and the dough landed in hot oil, thus giving birth to this tasty treat.