Editing Doughnut (section)

===Asia===

====Cambodia====
''Nom kong'' (នំបុ័ងកង់), the traditional Cambodian doughnut, is named after its shape – the word ‘កង់’ (pronounced ''kong'' in Khmer) literally means “wheel”, whilst ''nom'' (‘នំបុ័ង’) is the general word for pastry or any kind of starchy food. A very inexpensive treat for everyday Cambodians, this sweet pastry consists of a jasmine rice flour dough moulded into a classic ring shape and then deep fried in fat, then drizzled with a palm sugar toffee and sprinkled with sesame seeds. The rice flour gives it a chewy texture that Cambodians are fond of. This childhood snack is what inspired Cambodian-American entrepreneur [[Ted Ngoy]] to build his doughnut empire, inspiring the film [[The Donut King]].

====China====
A few sweet, doughnut-style pastries are regional in nature. [[Cantonese cuisine]] features an oval-shaped pastry called ''ngàuhleisōu'' (牛脷酥, lit. "[[ox-tongue pastry]]", due to its tongue-like shape).

A spherical food called ''saa1 jung'' (沙翁), which is also similar to a [[cream puff]] but denser with a doughnut-like texture and usually prepared with sugar sprinkled on top, is normally available in [[dim sum]]
Cantonese restaurants. An oilier [[Beijing]] variant of this called 高力豆沙, ''gaoli dousha'', is filled with [[red bean paste]]; originally, it was made with egg white instead of dough. Many Chinese cultures make a chewy doughnut known as ''[[shuangbaotai]]'' (雙包胎), which consists of two conjoined balls of dough.

[[American Chinese cuisine|Chinese restaurants in the United States]] sometimes serve small fried pastries similar to doughnut holes with condensed milk as a sauce.

[[Chinese cuisine]] features long, deep-fried doughnut sticks that are often quite oily, hence their name in [[standard Mandarin|Mandarin]], ''[[Youtiao|yóutiáo]]'' (油條, "oil strips"); in [[Standard Cantonese|Cantonese]], this doughnut-style pastry is called ''yàuhjagwái'' (油炸鬼, "ghosts fried in oil"). These pastries are lightly salted and are often served with [[congee]], a traditional rice [[porridge]] or [[soy milk]] for breakfast.

====India====
[[File:Balushahi2.jpg|thumb|[[Balushahi]] from India]]

In India, an old-fashioned sweet called [[gulgula (doughnut)|gulgula]] is made of sweetened, deep-fried flour balls. A leavening agent may or may not be used.{{Citation needed|date=November 2020}}

There are a couple of unrelated doughnut-shaped food items. A savory, fried, ring-shaped snack called a ''[[vada (food)|vada]]'' is often referred to as the Indian doughnut. The ''vada'' is made from ''[[dal]]'', [[lentil]] or [[potato]] flours rather than wheat flour.<ref name="mirchmasala">{{cite news|title=North Indian mirch masala |url=http://www.thehindu.com/todays-paper/tp-features/tp-metroplus/north-indian-mirch-masala/article2253418.ece |first=Prema |last=Manmadhan |date=20 September 2007 |newspaper=[[The Hindu]] |location=Cochin|access-date=10 February 2014}}</ref> In North India, it is in the form of a bulging disc called ''dahi-vada'', and is soaked in [[curd]], sprinkled with spices and sliced vegetables, and topped with a sweet and sour [[chutney]]. In South India, a vada is eaten with [[Sambar (dish)|''sambar'']] and a coconut [[chutney]].

Sweet pastries similar to old-fashioned doughnuts called ''badushahi'' and ''jalebi'' are also popular. ''[[Balushahi]]'', also called ''badushah'', is made from flour, deep fried in clarified butter, and dipped in sugar syrup. Unlike a doughnut, ''balushahi'' is dense. A ''balushahi'' is ring-shaped, but the well in the center does not go all the way through to form a hole typical of a doughnut. ''[[Jalebi]]'', which is typically pretzel-shaped, is made by deep frying batter in oil and soaking it in sugar syrup.<ref name="donutvariations">{{cite news|title=Donut variations around the world |url=http://www.foxnews.com/leisure/2013/12/26/donut-variations-around-world/ |archive-url=https://web.archive.org/web/20131227124502/http://www.foxnews.com/leisure/2013/12/26/donut-variations-around-world/ |url-status=dead |archive-date=December 27, 2013 |date=26 December 2013|agency=[[Fox News]]|access-date=16 February 2014}}</ref> A variant of ''jalebi'', called ''[[imarti]]'', is shaped with a small ring in the center around which a geometric pattern is arranged.

Along with these Indian variants, typical varieties of doughnuts are also available from U.S. chains such as [[Krispy Kreme]] and [[Dunkin' Donuts]] retail outlets, as well as local brands such as Mad Over Donuts and the Donut Baker.<ref name="donutrivalry">{{cite news|title=American doughnut makers Krispy Kreme and Dunkin' Donuts now play out rivalry in India |url=http://articles.economictimes.indiatimes.com/2012-05-23/news/31826455_1_krispy-kreme-doughnuts-global-franchise-architects-jubilant-foodworks |archive-url=https://web.archive.org/web/20130410044210/http://articles.economictimes.indiatimes.com/2012-05-23/news/31826455_1_krispy-kreme-doughnuts-global-franchise-architects-jubilant-foodworks |url-status=dead |archive-date=April 10, 2013 |first=Sarah |last=Jacob |date=23 May 2012 |agency=Economic Times |access-date=16 February 2014 |work=The Times Of India}}</ref>

====Indonesia====
The [[Indonesia]]n, ''donat kentang'' is a [[potato doughnut]], a ring-shaped fritter made from flour and mashed potatoes, coated in powder sugar or icing sugar.<ref>{{Cite book
  | author = Budi Sutomo
  | title = Sukses Wirausaha Jajan Favorit
  | publisher = Niaga Swadaya
  | page = 48
  | url = https://books.google.com/books?id=owtU0VwEsGkC&pg=PA48
  | isbn = 978-979-1477-05-5}}</ref>

====Japan====
[[File:Pon de wreath strawberry flavor of Mister Donut in Japan.jpg|thumb|A [[mochi donut]] from [[Mister Donut]], made with [[mochi]]]]
[[File:Bean jam doughnut,Katori-city,Japan.JPG|thumbnail|right|[[An-doughnut]] filled with [[red bean paste]] from Japan]]
In Japan, ''[[an-doughnut]]'' (あんドーナッツ, "[[Sweet bean paste|bean paste]] doughnut") is widely available at bakeries. ''An-doughnut'' are similar to the German ''Berliner'', but contain red [[azuki bean]] paste.<ref>{{cite book|author=平間 洋一|url=https://books.google.com/books?id=ogzFCgAAQBAJ&q=%E3%81%82%E3%82%93%E3%83%89%E3%83%BC%E3%83%8A%E3%83%84&pg=PA1|title=絶品！ 海軍グルメ物語|publisher=Kadokawa / 中経出版|year=2010|page=1|display-authors=etal}}</ref><ref>{{cite web|title=Donut history 1983|url=https://www.misterdonut.jp/museum/donut/y1983.html|publisher=Mister Donut|quote=アンドーナツ 1983年12月発売 口どけのよいイースト生地に、練りあんを詰めました。 [An-doughnut, Launched in December 1983: Sweet bean paste is filled in yeast dough having excellent melt in mouth]}}</ref> [[Mister Donut]] is one of the most popular doughnut chains in Japan. Native to [[Okinawa Prefecture|Okinawa]] is a spheroid pastry similar to doughnuts called ''[[sata andagi]]''.<ref name=":1">{{Cite web|date=27 February 2017|title=A Baker's Dozen Amazing Global Doughnuts|url=https://www.pastemagazine.com/food/doughnuts/a-bakers-dozen-amazing-immigrant-doughnuts/|access-date=15 June 2021|website=pastemagazine.com|language=en}}</ref><ref>{{Cite web|last=Joe|first=Melinda|date=30 November 2017|title=Okinawan cuisine: The Japanese food you don't know|url=https://www.cnn.com/travel/article/okinawa-restaurant-order/index.html|access-date=15 June 2021|website=CNN|language=en}}</ref> [[Mochi donuts]] are "a cross between a traditional cake-like doughnut and chewy mochi dough similar to what’s wrapped around ice cream".<ref>{{Cite web|date=20 September 2020|title=Mochi doughnuts are sweet, chewy and delightfully uniform|url=https://www.reviewjournal.com/rj-magazine/mochi-doughnuts-are-sweet-chewy-and-delightfully-uniform-2125355/|access-date=13 June 2021|website=Las Vegas Review-Journal|language=en-US}}</ref> This hybrid confection was originally popularized in Japan by Mister Donut before spreading to the United States via Hawaii.<ref name=":22">{{Cite web|date=23 September 2020|title=Mochi Donuts Are the Japanese and American Pastry Hybrid Sweeping the Nation|url=https://www.thrillist.com/eat/nation/what-are-mochi-donuts|access-date=13 June 2021|website=Thrillist|language=en}}</ref><ref>{{Cite web|date=2 December 2020|title=MoDo Hawaii's wildly popular mochi donuts are coming to the Bay Area {{!}} Peninsula Foodist {{!}} Elena Kadvany {{!}} Palo Alto Online {{!}}|url=https://paloaltoonline.com/blogs/p/2020/12/02/modo-hawaiis-wildly-popular-mochi-donuts-are-coming-to-the-bay-area|access-date=13 June 2021|website=paloaltoonline.com}}</ref> The Mister Donut style, also known as "pon de ring", uses [[tapioca flour]] and produces mochi donuts that are easy to pull apart. Another variation developed in the United States uses glutinous rice flour which produces a denser mochi donut akin to Hawaiian-style [[butter mochi]].<ref name=":22" /><ref>{{Cite web|last=Kocher|first=Sarah|date=24 April 2021|title=Never heard of a mochi donut, or dying to get your hands on one? Either way, a Sartell baker has you covered.|url=https://www.sctimes.com/story/money/business/2021/04/24/home-baker-bringing-modified-taste-southeast-asia-st-cloud/7302059002/|access-date=13 June 2021|website=St. Cloud Times|language=en-US}}</ref><ref>{{Cite web|last=Woo|first=Candice|date=19 April 2021|title=Mochi Doughnut Craze Coming to Convoy|url=https://sandiego.eater.com/2021/4/19/22392015/mochi-doughnut-donut-korean-hot-dog-convoy-san-diego|access-date=13 June 2021|website=Eater San Diego|language=en}}</ref> Mochi donuts made from glutinous rice flour "typically contain half the amount of calories as the standard cake or yeast doughnut".<ref>{{Cite web|date=23 April 2021|title=Japanese mochi doughnut chain opening new RiNo location|url=https://theknow.denverpost.com/2021/04/23/dochi-donut-rino-location-denver/257196/|access-date=13 June 2021|website=The Know|language=en-US}}</ref>

====Malaysia====
''Kuih keria'' is a hole doughnut made from boiled sweet potato that is mashed. The sweet potato mash is shaped into rings and fried. The hot doughnut is then rolled in granulated sugar. The result is a doughnut with a sugar-crusted skin.<ref>{{cite web|url=http://www.smokywok.com/2011/09/malaysian-sweet-potato-donuts-kuih.html|title=Malaysian sweet potato donuts|work=smokywok.com|url-status=dead|archive-url=https://web.archive.org/web/20131213173916/http://www.smokywok.com/2011/09/malaysian-sweet-potato-donuts-kuih.html|archive-date=13 December 2013}}</ref>

====Nepal====
''[[Sel roti]]'' is a [[Nepal]]i homemade, ring-shaped, rice doughnut prepared during [[Tihar (festival)|Tihar]], the widely celebrated Hindu festival in Nepal. A semiliquid dough is usually prepared by adding milk, water, sugar, butter, cardamom, and mashed banana to rice flour, which is often left to ferment for up to 24 hours. A ''sel roti'' is traditionally fried in ''[[ghee]]''.<ref>{{cite web|url=http://www.weallnepali.com/recipe/Khaja/sel-roti-nepalese-traditional-bread|title=Sel Roti|work=weallnepali.com|access-date=9 December 2013|archive-date=6 June 2012|archive-url=https://web.archive.org/web/20120606001612/http://www.weallnepali.com/recipe/Khaja/sel-roti-nepalese-traditional-bread|url-status=usurped}}</ref>

====Pakistan====
Doughnuts are available at most bakeries across Pakistan. The Navaz Sharif variety,{{citation needed|date=November 2023}} available mainly in the city of [[Karachi]], is covered in chocolate and filled with cream, similar to a [[Boston cream doughnut|Boston cream]]. Doughnuts can readily be found at the many [[Dunkin' Donuts]] branches spread across Pakistan.<ref>{{cite web|url=http://www.dunkindonuts.pk/menu.html|title=Dunkin Donuts Pakistan Menu|work=dunkindonuts.pk|access-date=19 December 2018|archive-url=https://web.archive.org/web/20140220044619/http://www.dunkindonuts.pk/menu.html|archive-date=20 February 2014|url-status=dead}}</ref>

====Philippines====
[[File:Philippine buñuelo (bunwelo) doughnuts with ube filling.jpg|thumb|left|[[Buñuelo]]s with [[ube halaya|ube]] filling from the Philippines]]

Local varieties of doughnuts sold by peddlers and street vendors throughout the Philippines are usually made of plain well-kneaded dough, deep-fried in refined coconut oil and sprinkled with refined (not powdered or confectioner's) sugar. Round versions of this doughnut are known as ''[[buñuelos]]'' (also spelled ''bunwelos'', and sometimes confusingly known as "''[[Youtiao#Philippines|bicho-bicho]]''"), similar to the doughnuts in Spain and former Spanish colonies. Indigenous versions of the doughnut also exist, like the ''[[cascaron]]'', which is prepared similarly, but uses ground glutinous rice and coconut milk in place of wheat flour and milk.<ref>{{cite web |title=How to cook Bunuelos |url=https://www.pinoyrecipe.net/filipino-bunuelos-recipe/ |website=Pinoy Recipe At Iba Pa |date=5 July 2016 |access-date=15 April 2019}}</ref><ref>{{cite web |title=Cascaron – Bitsu-Bitsu (Dough Balls) Recipe |url=http://www.savvynana.com/recipe/cascaron-bitsu-bitsu-dough-balls-recipe/ |website=Savvy Nana's |access-date=15 April 2019 |archive-date=28 March 2019 |archive-url=https://web.archive.org/web/20190328081928/http://www.savvynana.com/recipe/cascaron-bitsu-bitsu-dough-balls-recipe/ |url-status=usurped }}</ref>

[[File:Shakoy doughnut.jpg|thumb|The distinctively shaped ''[[shakoy]]'' (also known as ''lubid-lubid''), a doughnut variant from the [[Visayas]], in the Philippines]]
Other native doughnut recipes include the ''shakoy'', ''[[kumukunsi]]'', and ''[[binangkal]]''. ''Shakoy'' or ''siyakoy'' from the [[Visayas]] islands (also known as ''lubid-lubid'' in the northern Philippines) uses a length of dough twisted into a distinctive rope-like shape before being fried. The preparation is almost exactly the same as doughnuts, though there are variants made from [[glutinous rice]] flour. The texture can range from soft and fluffy, to sticky and chewy, to hard and crunchy (in the latter case, they are known as ''[[pilipit]]''). They are sprinkled with white sugar, but can also be topped with sesame seeds or caramelized sugar.<ref name="pr">{{cite web|url=http://www.pinoyrecipe.net/shakoy-recipe/|title=How to cook Shakoy|publisher=Pinoy Recipes|access-date=3 January 2015|date=15 March 2014}}</ref><ref name="ping">{{cite web|url=http://www.pingdesserts.com/shakoy-or-lubid-lubid-recipe/|title=Shakoy or Lubid-Lubid Recipe|publisher=Ping Desserts|access-date=3 January 2015|date=29 September 2012}}</ref> ''[[Kumukunsi]]'' is a ''[[jalebi]]''-like native doughnut from the [[Maguindanao people]]. It is made with [[rice flour]], duck eggs, and sugar that is molded into rope-like strands and then fried in a loose spiral. It has the taste and consistency of a creamy pancake.<ref name="kum1">{{cite web|url=http://www.choosephilippines.com/eat/local-flavors/489/kumukunsi/|title=Kumukunsi|date=30 July 2013|publisher=ChoosePhilippines|access-date=29 January 2017|archive-url=https://web.archive.org/web/20170202054009/http://www.choosephilippines.com/eat/local-flavors/489/kumukunsi/|archive-date=2 February 2017|url-status=usurped}}</ref><ref name="kum2">{{cite web|url=https://prezi.com/1lza-8efa0kq/doon-po-sa-amin-kinikilala-ang-pagkaing-muslim/|title=Doon Po Sa Amin: Kinikilala Ang Pagkaing Muslim|author=Leslie Joyce Belais|date=27 December 2012|publisher=Prezi|access-date=29 January 2017}}</ref> ''[[Binangkal]]'' are simple fried dough balls covered in [[sesame seed]]s.<ref name="mabalon">{{cite book|author=Dawn Bohulano Mabalon|editor1=Robert Ji-Song Ku |editor2=Martin F. Manalansan |editor3=Anita Mannur |title =Eating Asian America: A Food Studies Reader|chapter =As American as Jackrabbit Adobo: Cooking, Eating, and Becoming Filipina/o American before World War II|publisher =NYU Press|year =2013|page=169|isbn =9781479869251|chapter-url =https://books.google.com/books?id=Kt0VCgAAQBAJ&q=binangkal&pg=PA169}}</ref> Other fried dough desserts include the mesh-like ''[[lokot-lokot]]'', the fried rice cake ''[[panyalam]]'', and the banana fritter ''[[Maruya (food)|maruya]]'', among others.<ref>{{cite web|url=http://aboutfilipinofood.com/lokot-lokot/ |title=Lokot-Lokot - Filipino Food |website=Aboutfilipinofood.com |access-date=24 February 2017}}</ref><ref name="damo">{{cite web |last1=Damo |first1=Ida |title=4 Must-Eat K'Gan Muslim Desserts |url=http://www.choosephilippines.com/eat/local-flavors/1495/kaagan-tribe-muslim-food-dessert-delights/ |website=Choose Philippines |access-date=10 December 2018 |archive-url=https://web.archive.org/web/20181210202738/http://www.choosephilippines.com/eat/local-flavors/1495/kaagan-tribe-muslim-food-dessert-delights/ |archive-date=10 December 2018 |url-status=usurped }}</ref>

====Taiwan====
In [[Taiwanese cuisine|Taiwan]], ''[[shuangbaotai|shuāngbāotāi]]'' (雙胞胎, lit. "twins") is two pieces of dough wrapped together before frying.<ref>{{Cite web|url=http://bankofculture.com/archives/3734|title=【記憶裡的古早味】雙胞胎、甜甜圈、麻花捲，中式點心的八里夢工廠 - 文化銀行｜BANK OF CULTURE|date=30 March 2018|website=文化銀行｜BANK OF CULTURE|language=zh-TW|access-date=15 November 2019}}</ref>

====Thailand====
In Thailand, a popular breakfast food is ''pa thong ko'', also known as Thai donuts, a version of the Chinese ''yiu ja guoy/[[youtiao]]''. Often sold from food stalls in markets or by the side of the road, these doughnuts are small, sometimes X-shaped, and sold by the bag full.<ref>{{cite web|url=http://importfood.com/recipes/thai_donuts.html|title=Thai Donuts, 'Pa Thong Ko'
|website=ImportFood.com|date=8 June 2016
}}</ref> They are often eaten in the morning with hot [[Thai tea]].

====Vietnam====
Vietnamese varieties of doughnuts include ''[[Hujiao bing|bánh tiêu]]'','' bánh cam'', and ''[[bánh rán]]''. ''Bánh tiêu'' is a sesame-topped, deep-fried pastry that is hollow. It can be eaten alone or cut in half and served with ''[[bánh bò]]'', a gelatinous cake, placed inside the pastry. ''Bánh cam'' is from Southern Vietnam and is a ball-shaped, deep-fried pastry coated entirely in sesame seeds and containing a [[mung bean]] paste filling. ''Bánh rán'' is from Northern Vietnam and is similar to ''bánh cam''; however, the difference is that ''bánh rán ''is covered with a sugar glaze after being deep-fried and its mung bean paste filling includes a [[jasmine]] essence.{{citation needed|date=December 2013}}