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Fried dough in any format tends to be pretty delicious. But sweeten the batter, frost the final product, and douse it with sprinkles for an unquestionable bit of culinary genius: the doughnut! (Or "donut," if you're feeling a little more casual—the word is a shortened version of its original name and is used mainly here in the United States.) Best of all, there are all types of doughnuts to enjoy!
Over 10 billion doughnuts are consumed in America each year and it's no surprise, considering all the creative new flavors out there from pumpkin spiced doughnuts with a bourbon caramel glaze to apple cider doughnuts. (For doughnut-lovers craving sweet and simple basics, look no further than Ree Drummond's homemade glazed doughnuts, which are her take on what she's declared to be the "best raised doughnuts in the world.") Even another fun idea to help feed a hungry crowd—doughnut hole kebabs! Aside from all the inventive and fun flavors out there, there are also different types of doughnuts—and any true doughnut-lover knows you have to try them all before you can pick a favorite! Here are the main types of doughnuts to try—zeppoles, glazed, and beignets all included—before declaring which one is deserving of your devotion.
1
Yeast Doughnut
These doughnuts are also known as "raised doughnuts," as yeast is used as a leavener, which creates the air pockets when frying the batter that results in their signature light and airy texture. They're less likely to be crumbly, due to their spongy consistency, and can be glazed, frosted, or filled.
2
Cake Doughnut
Dense and crumbly, these doughnuts are named after the cake-like batter used to make them. They have a drier texture than yeast donuts and can also be baked, in addition to the more traditional doughnut cooking method of frying. Instead of yeast, baking powder is used to leaven the batter, which is also adaptable to all sorts of flavors, like chocolate or strawberry. Cake doughnuts are ideal for topping-heavy, as their sturdy structure makes them less susceptible to collapsing under the weight of toppings.
3
Jelly Doughnut
Jelly doughnuts are traditionally a yeast doughnut without a hole in the middle, as the fruit-filling gets piped into the center.
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4
Glazed Doughnut
Yeast or cake doughnuts can be used in a glazed doughnuts, but these doughnuts get their name from the thin glaze that coats the surface. Glazes come in a variety of flavors ranging from plain or chocolate to maple and beyond the imagination!
5
Frosted Doughnut
These doughnuts are typically made using cake doughnuts, which are able to withstand a heavier layer of frosting as well as toppings.
6
Boston Cream Doughnut
Inspired by the Boston cream pie, these are yeast doughnuts filled with custard and topped with a chocolate glaze.
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7
Cider Doughnut
Similar to a cake doughnuts, though sometimes denser and often smaller in size, cider doughnuts made from a batter that also includes apple cider. After being fried, they are typically dipped in a cinnamon sugar mixture.
8
Old-Fashioned Doughnut
Aptly named, these craggy doughnuts date back to 1829. Essentially a cake doughnuts, these doughnuts are fried at a lower temperature than the standard doughnut-frying temperature, which allows the uneven edges to form. Crisp on the outside and softer on the inside, the glaze of old-fashioned doughnuts clings to the nooks and crannies of the exterior, making for a pleasant bite unique to this classic doughnut.
9
Doughnut Hole
These bite-sized treats are theoretically made from the hole missing in the center of a traditional doughnut.
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10
Twist Doughnut
Twisted doughnuts are traditionally made from a yeast dough and rolled in sugar. They're soft and pillowy, and something of a cross between churros and beignets in consistency. As they are a treat in many countries like Korea, China, and the Philippines, you'll find one in your local Asian bakery.
11
Long John Doughnut
A rectangular-shaped yeast doughnut with a chocolate glaze, the Long John is the cousin of the French pastry known as the éclair, which is baked and not fried like a doughnut. Confusingly enough, this doughnut is sold both filled and unfilled—when filled, it's sometimes called an éclair, with the unfilled version known as the Long John. However, a filled version is also called a Long John in some parts, so both names—Long John and éclair—are essentially interchangeable.
12
Zeppole
Essentially Italian doughnut holes, zeppole are larger and can be made using either a yeast or cake batter. They're dusted with powdered sugar after frying.
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13
Beignet
A small yeasted doughnut that's French in origin, beignets are also a staple in New Orleans for Mardi Gras, where they're served dusted with powdered sugar. They're made of choux pastry, which is a French pastry dough that puffs when fried.
14
Churro
Choux dough is piped into hot oil in lengths and then fried into churros before being coated with a traditional mixture of cinnamon sugar. They're often served with chocolate for dipping or filled with dulce de leche.
15
Fritter
Essentially a ball of dough that's fried, fritters are a small, versatile doughnut that can be filled, glazed, or dusted with powdered or granulated sugar.
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16
Cruller
Also known as a French cruller, this ridged ring-shaped doughnut is traditionally made from an eggier cake doughnut batter that is fried and glazed.
