7x donuts from around the world
We love donuts, no matter what shape they are. From crispy to soft with a delicious layer of sugar on top. Here are several different kinds of donuts from around the world that you probably haven’t heard of yet:
Kkwabaegi
In South Korea, they prefer to give the donut a different shape and twist it. It’s a traditional after-school snack and can be found in bakeries and street stalls. This treat is actually made in the same way as a regular donut, except you have to twist the dough like a rope before it goes into the hot oil. Here’s the recipe.
https://www.instagram.com/p/BvIzWPPlSmt/
Pilipit
Another twisted donut is the Filipino pilipit. Compared to the South Korean donut, this one is much thinner and crispier. The pilipit is deep-fried and then glazed with sugar or syrup. The dough is made with flour or rice flour, which can make a difference in the texture; rice flour becomes soft and sticky, while the flour-based donut turns out crispier. Here’s how to make this Filipino treat.
https://www.instagram.com/p/Basaf8Llkkg/
Gulab jamun
These Indian donut balls are soaked in a cardamom and saffron syrup. Every shop in India that sells sweets will have some version of them. The dough is made with khoya: a type of curd made from thickened milk. It is mixed with flour, then formed into balls and deep-fried in ghee or clarified butter. The balls are served warm with the syrup poured over them. Want to make them yourself? Here’s the recipe.
https://www.instagram.com/p/Y4xpQ4xeg6/
Struffoli
In Italy, they also prefer smaller, spherical donuts. The balls are crispy on the outside but soft on the inside. It is originally a Neapolitan Christmas dessert, which is why it looks so festive: after being deep-fried, the balls are covered with warm honey and sprinkles. Here’s how to make them yourself.
https://www.instagram.com/p/Bry2x09nYX5/
Sata andagi
These donuts are a popular snack among locals on the Japanese island of Okinawa. You can already clearly see the crispy exterior in the photo; inside, they are soft. In Okinawa, the donuts are sold at stalls in tourist areas. You can mix them with all kinds of flavors, but the classic version is super easy to make. You only need three ingredients: flour, sugar and egg.
https://www.instagram.com/p/BlbhpNvBNEG/
Sfenj
Do you often find donuts too sweet and too heavy on the stomach? Try Moroccan sfenj. The rising process makes them a little lighter, and the unsweetened dough also makes them less sweet. Sfenj are bought at the souk (market) and eaten for breakfast, delicious with a cup of Moroccan mint tea. Want to make them yourself? Here’s the recipe.
https://www.instagram.com/p/BtIsS-HHeTW/
Paczek/ Pączi
Polish donuts are round donuts filled with all kinds of delicious things, such as jam or custard. Traditionally, they also add a little vodka to the donut dough. After they are prepared, the donuts are rolled in sugar or glazed. Paczek are widely eaten in Eastern Europe on Fat Thursday, also known as Tłusty Czwartek. This is the last Thursday before Lent and marks the end of carnival season (a period celebrated from the start of the new year until Lent), when fried treats such as Pączi are eaten in abundance. Here’s the recipe.
https://www.instagram.com/p/Buosv14njOd/
READ ALSO:
- Xuixo: the Spanish cronut
- These baked goods should be mastered by the time you’re 30
- What happens to the baked goods from Heel Holland Bakt?
