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| Type | Doughnut |
|---|---|
| Course | Dessert |
| Place of origin | Scotland |
Fudge doughnuts are a delicacy in Scotland. They are made in chocolate and caramel frosted varieties and have a confectionery custard filling.
Fudge doughnuts are a favourite among students of the University of St Andrews, and warranted a mention in the Installation Address of the Principal and Vice-Chancellor Professor Sally Mapstone in 2016. [1]
A doughnut or donut is a type of pastry made from leavened fried dough. It is popular in many countries and is prepared in various forms as a sweet snack that can be homemade or purchased in bakeries, supermarkets, food stalls, and franchised specialty vendors. Doughnut is the traditional spelling, while donut is the simplified version; the terms are used interchangeably.
Krispy Kreme, Inc. is an American multinational doughnut company and coffeehouse chain.
Beignet is a type of fritter, or deep-fried pastry, made from pâte à choux, but may also be made from other types of dough, including yeast dough. In France there are at least 20 different versions. They can vary in shape, the flour used for the dough, and the filling. They are popular in French, Italian, and French-American cuisines.
Pampúshka is a small savory or sweet yeast-raised bun or doughnut typical for Ukrainian cuisine.
Nutter Butter is an American sandwich cookie brand, first introduced in 1969 and currently owned by Nabisco, which is a subsidiary of Mondelez International. It is claimed to be the best-selling U.S. peanut butter sandwich cookie, with around a billion estimated to be eaten every year.
A jelly doughnut, or jam donut, is a doughnut with a fruit preserve filling.
E.L. Fudge is an American snack food introduced in 1986 and manufactured by the Keebler Company, a subsidiary of Ferrero SpA. They are butter-flavored shortbread sandwich cookies with a fudge creme filling. The company describes their shape as "elfin", though it is actually various Keebler elves, each identified with a name tag.
The Boston cream doughnut is a round, solid, yeast-risen doughnut with chocolate frosting and a custard filling, resulting in a doughnut reminiscent of a miniature Boston cream pie.
The Long John is a bar-shaped, yeast risen doughnut either coated entirely with glaze or top-coated with cake icing. They may be filled with custard or cream. The term Long John is used in the Midwestern U.S. and Canada, and has been used in Texas.
The coconut doughnut is a variety of doughnut in the United States and Canada that is usually covered or topped with shredded or flaked coconut topping. It is often toasted or broiled, and there are variations made with chocolate and, in a 1959 recipe, orange juice in the dough and icing.
A sour cream doughnut is a type of doughnut that incorporates sour cream into its batter. This type of doughnut is often dipped in a vanilla flavored glaze after frying and usually has no filling. While the exact date or place of origin for the sour cream doughnut is not known, one recipe for this type of doughnut was published by the Ladies' Aid Society of Marion, Ohio in 1894.
Potato doughnuts, sometimes called a Spudnut, are a type of doughnut, typically sweet, made with either mashed potatoes or potato starch instead of flour, the most common ingredient used for doughnut dough. Potato doughnuts tend to be lighter than all-flour doughnuts, and are prepared in a similar way as other doughnuts. A chain of Spudnut Shops was established across the United States in the 1930s before declining to a few dozen more recently. Fried ube dough is also eaten in East Asia, including the world's most expensive doughnut, the Golden Cristal Ube, which cost $100 each. Much like flour doughnuts, potato doughnuts are often eaten with coffee.
Cider doughnuts are cake doughnuts that get their flavor from cinnamon, nutmeg and apple cider used in the batter. They are a harvest tradition in autumn in the northeastern United States and are sometimes sold at cider mills. They are often paired with apple cider, and may be covered with cinnamon and/or granulated sugar.
A bombolone is an Italian filled doughnut, eaten as a snack food and dessert. The pastry's name is etymologically related to bomba ("bomb"), and the same type of pastry is also called "bomba" in some regions of Italy. The etymological connection is probably due to the resemblance to a grenade or old-fashioned bomb and may today possibly also be regarded as a reference to the high calorie density of this pastry.
The old-fashioned doughnut is a term used for a variety of cake doughnut prepared in the shape of a ring with a cracked surface and tapered edges around it. While many early cookbooks included recipes for "old-fashioned donuts" that were made with yeast, the distinctive cake doughnuts sold in doughnut shops are made with chemical leavener and may have crisper texture compared to other styles of cake doughnuts. The cracked surface is usually glazed or coated with sugar.
Ham chim peng, also spelt hum chim peng, known in Singapore and Malaysia as haam ji peng, hum ji peng, or ham ji peng, is a deep-fried hollow doughnut of Chinese origin. Commonly eaten as a breakfast food, it is sometimes fried with a coating of sesame seeds.
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