The classic American fried balls of dough, glazed, iced, filled with custard, and jam have taken over the world and are the go-to, on-the-go desserts loved by all. Being the excited ants we are, we scoured for more and found sugary donuts from around the world that you will want to eat, no matter where you are. #DSSCRecommends delicious donuts which will make you forget about the usuals, because we love fried dough in all shapes and form (no discrimination at all). Ring shaped, square, with a hole, or filled, these spongy doughs with sugar are your food for every mood!
Bombolone from Italy
Image: en.peopleandcountries.com
Italians sure know how to make desserts and they took the American donut and stepped it up a notch with bombolonas. Inspired by the word bomba (meaning bomb), they are plumped full of custard from top, rolled in confectioners sugar and topped with a small swirl of custard to entice the lookers. Made with yeast, they are lighter, puffier and yes, laden with extra calories (aren’t called bomba’s for nothing), but absolutely drool-worthy delicious. Best eaten straight out of the oven, we assure you every bite is worth it.
Berliner from Germany
Image: wikipedia.org
Berliner is one of the most famous variants of donuts, owing to John F. Kennedy‘s in-famous words “Ich bin ein Berliner”, often translated to “I am a Berliner.” This sweet yeast donut deep-fried in lard is responsible for many a laughs, and not just relating to the misconception of JFK calling himself a donut. Traditionally lightly filled with jam or marmalade, a German practical joke includes serving a plate full of spicy mustard filled donuts along with the normal ones, resulting in many a mouths setting on fire. Denser in texture and dusted with powdered sugar, these jelly donuts are also called Pfannkuchen in some parts of Germany (to avoid confusion, as they say).
Ponchiks from Armenia
Image: heghineh.com
Ponchiks or Armenian donuts have a texture somewhere between the fluffy Bomboloni and dense Berliners. Filled with sweet pastry custard or nutella, they have a slightly chewy, fluffy dough that can woo even the sugar scoffers. Varying in shape and size, it is rare to find them outside Armenia and Armenian communities, if you do, we suggest you don’t let that opportunity pass by. Delhi is graced by an Armenian cafe serving these donuts the way they are meant to be, Lavaash is where is we head to when craving these.
Buñuelos from South America
Image: quericavida.com
The popular Buñuelos originated in Spain but are equally popular in all of South America. Considered as a good luck charm (we vote all donuts should be considered luckily), they are made with a time intensive process. Rolled balls of yeast dough, they are soaked in a syrup flavoured with star anise and dusted with cinnamon sugar. Though quite a few varieties are available across different cities of America, which vary in fillings, dusting, and flavours, everyone’s love for them remains consistent nonetheless.
Oliebol from Netherlands
Image: libelle.nl
Literally translating to oil spheres, Oliebol are also known as Dutchies and Smoutenbollen in Belgium (which translates to lard spheres). A “celebration bread” eaten around New Year’s they are enriched with raisins, currants, sultanas, and dusted with powdered sugar. Baseball sized, these donuts are similar to Fritule served in Croatia, which are flavoured with rum and citrus zest. Tracing the history back to 17th century, they were called Oliekoek (oil cookies) and baked in lard or rapeseed oil.
Pączki from Poland
Image: foodtowarmthesoul.wordpress.com
More filling, less dough, we are in! Pączki are the epitome of donut indulgence and even have a day dedicated to just them in Poland and American Polish communities – Fat Thursday and Fat Tuesday respectively (oh boy, we are loving them already). Aimed to use all the lard, sugar, eggs, and fruits before fasting, they are loaded with sugar and filling. Fluffy yet flattened out at the same time, these rich donuts have a bright stripe around them that shows it was fried in fresh oil. Served covered in sugar, or more often glazed, the donuts are spiked with a grain of alcohol before frying.
Loukoumades from Greece
Image: 2hungryguys.com.au
Greeks sure love their lemon, but they love their sugar just as much. Loukoumades, also known as lokmas, are deep-fried balls of dough soaked in sugar syrup or honey, spiced with cinnamon. Served on a plate drizzled with more honey, these are full of sugar and finger-lickn’ scrumptious. Beautifully golden brown, these ping-pong sized sweet and sticky donuts are sometimes also topped with crushed walnuts or sesame. Just pick and pop them in your mouth, soak in the oodles of sugar and deliciousness in one go all the way.
Which donut are you gorging on today?
Featured Image Courtesy: popsugar.com
