Nutella Sufganiyot have a delicious, no-fuss filling inside warm fried doughnuts. Perfect for Chanukah with dairy-free and nut-free options!
Magwinya is a favorite, tasty street food sold in Botswana and South Africa along with fried chips. Here is the recipe for these doughnuts.
Sopapillas are crispy, airy, delicious deep-fried pastries, that have been rolled in cinnamon sugar and served with a drizzle of honey.
Serbian doughnuts (krofne) are eaten year-round but especially before the Great Lent begins. After frying, they can be dusted with sugar.
A traditional Balkan recipe, perfect for brunch.
Olliebollen are traditional Dutch doughnuts made with apples, raisins, and currants. These deep-fried goodies are often served at New Year's.
Everybody loves doughnuts, even if sometimes they come in unfamiliar shapes and guises, from twisted French Crullers, oblong Long Johns, baked Fōnuts, and simmered-in-ghee Gulab Jamun. Here's how to make 18 of the world's best.
Räderkuchen were my Mutti's emergency dessert, especially when unexpected company dropped in. Deep fried and covered in cinnamon-sugar, these were a little taste of heaven.
Fastnachts are deep-fried doughnut-like treats that are traditionally made to celebrate Fat Tuesday. Serve plain or with a light dusting of sugar.
Pusharatas - a Croatian doughnut that is fruit and citrus based, and is a traditional recipe included on the Christmas cookie trays for many Mississippi Gulf Coast families.
Oliebollen are traditionally made and enjoyed as a New Years treat in Holland. Fried until golden and served warm dusted with icing sugar they are irresistable!
These classic doughnuts are a New Orleans tradition. Beignets are basically fluffy squares of dough that are fried until golden brown, then topped with a very generous dusting of confectioners’ sugar and best enjoyed with a hot mug of coffee.
Tortelli di Carnevale are delicious fluffy fried dough balls coated with sugar. Try them "alla Milanese" filled with Italian pastry cream
Olliebollen are traditional Dutch doughnuts made with apples, raisins, and currants. These deep-fried goodies are often served at New Year's.
If you have never had a Sopapilla before, friend, you are in for a treat today. Sopapillas are basically quick donuts. My family used to always stop at Casa Bonita in Tulsa, OK, after visiting my great grandmother, Lula, every summer before she passed away. The trip was always made memorable by Lula. She was…
Räderkuchen were my Mutti's emergency dessert, especially when unexpected company dropped in. Deep fried and covered in cinnamon-sugar, these were a little taste of heaven.
Little balls of dough deep fried until golden brown and drizzled with honey and cinnamon, loukoumades are a traditional Greek sweet...
Happy October! It’s the time for tricks and treats, and your extra-special treat from me is the reposting of these no-knead, no-fry doughnuts. That’s right. Doughnuts that you can mix up in your mixer
Frittelle are Venetian fried doughnuts served during Carnival, they are round pastries, yummy!!
Oliebollen - Dutch New Year Doughnuts are fruit filled donuts traditional eaten during New Year celebrations in the Netherlands. This week I am bringing back to Europe as we explore some traditional Dutch cuisine.
Celebrate Hanukkah with these traditional sufganiyot, also known as jelly doughnuts. They are fried in oil, then rolled in sugar, and filled with jam.
Serbian doughnuts (krofne) are eaten year-round but especially before the Great Lent begins. After frying, they can be dusted with sugar.
These mini doughnuts, filled with Caramilk custard make the perfect indulgent treat.
Bomboloni are irresistibly light and delicious Italian doughnuts that are fried, coated in granulated sugar, and traditionally stuffed with pastry cream.
TOTAL TIME: 2 HOURS 10 MINUTES | SERVING SIZE: 18 TO 24 DOUGHNUTS
Celebrate Hanukkah with these traditional sufganiyot, also known as jelly doughnuts. They are fried in oil, then rolled in sugar, and filled with jam.
This out-of-this-world doughnut recipe was submitted by none other than my sister’s Hungarian housekeeper!!! After demolishing an astonishing
There’s something about a warm jelly doughnut on a Sunday morning that just sets my day off on a hopeful course. I’m not alone in that belief. Just ask the citizens of the world who enjoy filled pastries of one name or another, all of them sharing a few key traits. They may be called
Berliner Doughnuts are heavenly fluffy, easy to make and taste like a visit in a German bakery.
Learn how to make a binangkal recipe with simple and easy steps. This delightful dish is a household favorite in any part of the Philippines.
These jelly doughnuts (sufganiyot) are traditionally eaten for Hanukkah. They’re not exactly low calorie, but there’s nothing like fresh, homemade doughnuts!
Fresh warm doughnut holes rolled in sugar- an authentic Portuguese recipe.
This cookie is present at special occasions in Poland, particularly Christmas and Easter. It's a near twin to Norway's beloved fattigmann.
Bunyols de vent are a traditional Catalan doughnut-like snack, which make their yearly appearance around All Saints' Day. They are easy to make but slightly laborious, and are best eaten the day after cooking.
Serbian doughnuts (krofne) are eaten year-round but especially before the Great Lent begins. After frying, they can be dusted with sugar.
Fried dough + honey syrup = who wouldn’t like that! Loukoumades are my favorite! They are the Greek version of a doughnut in honey syrup. Loukoumades are fried to a nice golden crisp on the
