Best Doughnut

Bombolone is an Italian yeast-raised doughnut that is fried, coated with granulated or powdered sugar, and commonly filled through the side. Traditional fillings include pastry cream, jam, and chocolate or hazelnut cream, although unfilled examples also occur. The pastry is strongly associated with...

Berliner Pfannkuchen is a German yeast-raised doughnut fried without a central hole and usually filled with fruit jam. It is typically coated with powdered or granulated sugar, although regional and seasonal versions may use icing or other fillings. Names vary within German-speaking Europe, with Ber...

Bolo de Berlim is a Portuguese fried dough pastry adapted from the German Berliner. It is typically sliced horizontally and generously filled with a rich, yellow egg-yolk custard known as creme pasteleiro, rather than injected with jam. The pastry is coated with granulated or powdered sugar and is s...

Sufganiyot are round, yeast-raised doughnuts associated with the Jewish festival of Hanukkah, especially in Israel. They are deep-fried, filled after cooking with jam, custard, or other sweet fillings, and commonly finished with powdered sugar. Their use during Hanukkah reflects the holiday traditio...

Malasadas are Portuguese doughnuts brought to Hawaii by Portuguese laborers in the late 19th century who came to work on sugar plantations. These yeast dough pastries are deep-fried until golden brown and typically coated with granulated sugar, though modern variations may include fillings such as c...

Sfenj is a North African doughnut-like pastry traditionally made with yeast and semolina flour, often flavored with orange blossom water or anise, and commonly served warm with honey or powdered sugar.