Editing Doughnut (section)

===Europe===

====Austria====
In [[Austrian cuisine|Austria]], doughnut equivalents are called ''[[Berliner (pastry)|Krapfen]]''. They are especially popular during Carnival season ([[Fasching]]), and do not have the typical ring shape, but instead are solid and usually filled with apricot jam (traditional) or vanilla cream (''Vanillekrapfen'').<ref>{{Cite web|url=https://www.deliciousdays.com/archives/2008/02/07/ich-bin-ein-berliner-step-by-step-to-mini-krapfen/|title=Ich bin ein Berliner – Step by step to Mini-Krapfen » delicious:days|first=Nicky &|last=Oliver}}</ref> A second variant, called ''[[Bauernkrapfen]]'' are also made of yeast dough, and have a thick outside ring, but are very thin in the middle.<ref>{{cite web|url=http://www.gutekueche.at/rezepte/5598/bauernkrapfen.html|title=Bauernkrapfen (In German)|work=gutekueche.at}}</ref>

====Belgium====
In [[Belgian cuisine|Belgium]], the ''[[smoutebollen]]'' in Dutch, or ''[[croustillons]]'' in French, are similar to the Dutch kind of ''oliebollen'', but they usually do not contain any fruit, except for apple chunks sometimes. They are typical carnival and fair snacks and are coated with powdered sugar.<ref>{{cite web|url=http://www.cookingclarified.com/2011/04/smoutebollen/ |title=Smoutebollen|work=cookingclarified.com|date=4 April 2011}}</ref><ref>{{cite web |url=http://www.belgourmet.be/fr/recettes_belges/croustillons.php |title=Croustillons |work=belgourmet.be |access-date=17 February 2014 |archive-url=https://web.archive.org/web/20060208094540/http://www.belgourmet.be/fr/recettes_belges/croustillons.php |archive-date=8 February 2006 |url-status=dead }}</ref>

====Czech Republic====
[[File:Doughnuts cz.jpg|thumb|upright|Czech ''koblihy'']]
U.S.-style doughnuts are available in the [[Czech Republic]], but before{{clarify|date=April 2018}} they were solid shape and filled with jelly (strawberry or peach). The shape is similar to doughnuts in Germany or Poland. They are called ''Kobliha'' (''Koblihy'' in plural). They may be filled with [[nougat]] or with vanilla custard. There are now many fillings; cut in half{{clarify|date=April 2018}} or non-filled knots with sugar and cinnamon on top.<ref>{{cite web|url=https://www.youtube.com/watch?v=9C867uWMeuI| archive-url=https://web.archive.org/web/20140405091713/http://www.youtube.com/watch?v=9C867uWMeuI| archive-date=5 April 2014 | url-status=dead|title=Kobliha|work=youtube.com}}</ref>

====Denmark====
In [[Denmark]], U.S.-style doughnuts may be found at various stores, e.g. [[McDonald's]] and most [[gas stations]]. The [[Berliner (pastry)|Berliner]], however, is also available in bakeries.{{citation needed|date=December 2013}}

====Finland====
[[File:Lihapiirakka.jpg|thumb|A Finnish ''[[lihapiirakka]]'']]
in [[Finland]], a sweet doughnut is called a ''munkki'' (the word also means ''monk'') and are commonly eaten in cafés and cafeteria restaurants. It is sold cold and sometimes filled with jam (like U.S. jelly donuts) or a vanilla sauce. A ring doughnut is also known as ''donitsi''.<ref>{{Cite web|url=http://en.bab.la/dictionary/finnish-english/donitsi|title=English to Finnish dictionary|access-date=16 December 2016}}</ref>

A savory form of doughnut is the ''[[lihapiirakka]]'' (literally ''meat pie''). Made from a doughnut mixture and deep fried, the end product is more akin to a savory doughnut than any pie known in the English-speaking world.<ref>{{cite web|url=http://cakecrumbsbeachsand.com/2013/07/lihapiirakka-finnish-meat-pie/|title=lihapiirakka|date=9 July 2013|access-date=9 December 2013|archive-url=https://web.archive.org/web/20131212141229/http://cakecrumbsbeachsand.com/2013/07/lihapiirakka-finnish-meat-pie/|archive-date=12 December 2013|url-status=dead}}</ref>

====Former Yugoslavia====
Doughnuts similar to the Berliner are prepared in the northern Balkans, particularly in [[Bosnian cuisine|Bosnia and Herzegovina]], [[Croatian cuisine|Croatia]], [[Macedonian cuisine|North Macedonia]] and [[Serbian cuisine|Serbia]] (''pokladnice'' or ''[[krofne]]''). They are also called ''krofna'', ''krafna'' or ''krafne'', a name derived from the Austrian ''Krapfen'' for this pastry. In Croatia, they are especially popular during [[Carnival|Carneval]] season and do not have the typical ring shape, but instead are solid. Traditionally, they are filled with jam (apricot or plum). However, they can be filled with vanilla or chocolate cream. Other types of doughnuts are ''[[uštipci]]'' and ''[[fritule]]''. {{citation needed|date=December 2013}}

====France====
The French ''[[beignet]]'', literally "bump",<ref>{{cite book|title=Collins English Dictionary – Complete and Unabridged|year=2003|publisher=HarperCollins Publishers}}</ref> is the French and New Orleans equivalent of a doughnut: a pastry made from [[deep-frying|deep-fried]] [[choux pastry]].<ref name=oxf>Alan Davidson (1999) ''Oxford Companion to Food'', Oxford University Press</ref>

====Germany====
[[File:Berliner-Pfannkuchen.jpg|right|thumb|German [[Berliner (pastry)|Berliner]]]]
In parts of [[Germany]], the doughnut equivalents are called ''[[Berliner (doughnut)|Berliner]]'' (sg. and pl.), but not in the capital city of [[Berlin]] itself and neighboring areas, where they are called ''Pfannkuchen'' (which is often found misleading by people in the rest of Germany, who use the word ''Pfannkuchen'' to describe a [[pancake]], which is also the literal translation of it). Both ''Berliner'' and ''Pfannkuchen'' are abbreviations of the term ''Berliner Pfannkuchen'', however.

In middle Germany, doughnuts are called ''Kreppel'' or ''Pfannkuchen''. In southern Germany, they are also called ''Krapfen'' and are especially popular during Carnival season (''[[Carnival in Germany, Switzerland and Austria|Karneval]]''/''[[Fasching]]'') in southern and middle Germany and on New Year's Eve in northern Germany. A ''Berliner'' does not have the typical ring shape of a doughnut, but instead is solid and usually filled with jam, while a ring-shaped variant called ''Kameruner'' is common in Berlin and eastern Germany. ''Bismarcks'' and ''Berlin doughnuts'' are also found in Australia, Canada, Denmark, Finland, Switzerland and the United States. Today, U.S.-style doughnuts are also available in Germany, but are less popular than their native counterparts.

====Greece====
In [[Greece]], a doughnut-like snack called ''[[loukoumas]] (λουκουμάς)'', which is spherical and soaked in honey syrup, is available. It is often served with sprinkled cinnamon and grated walnuts or sesame seeds.<ref>{{Cite web | url=http://www.sbs.com.au/food/recipes/greek-honey-balls-loukoumades | title=Greek honey balls (loukoumades)| date=8 July 2010}}</ref><ref name=":1" />

====Hungary====

'''[[Fánk]]''' is a sweet traditional [[Hungarian people|Hungarian]] cake. The most commonly used ingredients are [[flour]], [[yeast]], [[butter]], [[egg yolk]], [[rum]], [[salt]], [[milk]] and [[oil]] for frying. The dough is allowed to rise for approximately 30 minutes, resulting in an extremely light pastry. ''Fánk'' is usually served with [[powdered sugar]] and [[lekvar]].

It is supposed{{by whom|date=April 2018}} that ''Fánk'' pastry is of the same origin as German [[Berliner (pastry)|Berliner]], Dutch ''[[oliebol]]'', and Polish ''[[pączki]]''.

====Italy====
[[File:Zeppula.jpg|thumb|An Italian [[zeppola]]]]
[[Italian cuisine|Italian]] doughnuts include ''[[Ciambella|ciambelle]]'', [[Krapfen (doughnut)|krapfen]] from [[Trentino-Alto Adige/Südtirol|Trentino-Alto Adige]], ''[[Zippula|zippuli]]'' or ''[[Zeppola|zeppole]]'' from [[Calabria]] and [[Campania]], ''maritozzi'' from [[Latium]], above all [[Rome]], ''[[Bombolone|bomboloni]]'' from [[Tuscany]], ''[[Frìtołe|frittelle]]'' from [[Veneto]] and many others. In the island of [[Sardinia]] there is a particular donut, a ring cake called ''lorica''.<ref>{{Cite web|url=https://www.ilgiornaledelcibo.it/ricetta/lorica-ciambella-sarda/|title = Ricetta Lorica (Ciambella sarda)}}</ref>

====Lithuania====
In [[Lithuania]], a kind of doughnut called ''spurgos'' is widely known. Some spurgos are similar to Polish [[pączki]], but some specific recipes, such as [[cottage cheese]] doughnuts (''varškės spurgos''), were invented independently.{{Citation needed|date=June 2007}}

====Netherlands====
[[File:oliebollen.jpg|thumb|right|''[[Oliebollen]]'': Dutch doughnuts]]
In the [[Netherlands]], ''[[oliebollen]]'', referred to in cookbooks as "Dutch doughnuts", are a type of fritter, with or without raisins or [[zante currant|currants]], and usually sprinkled with powdered sugar. Variations of the recipe contain slices of apple or other fruits. They are traditionally eaten as part of New Year celebrations.<ref>{{cite book
  | author = Peter G. Rose
  | title = The sensible cook: Dutch foodways in the Old and the New World
  | publisher = Syracuse UP
  | year = 1989
  | pages = 121–122
  | isbn = 978-0-8156-0241-5}}</ref><ref>{{cite book
  | last = Nederlands Centrum voor Volkscultuur, Federatie voor Volkskunde in Vlaanderen
  | title = Traditie, Volume 11
  | publisher = Nederlands Centrum voor Volkscultuur
  | year = 2005
  | pages = 29–32}}</ref>

====Norway====
In Norway, [[smultring]] is the prevailing type of doughnut traditionally sold in bakeries, shops, and stalls. However, U.S.-style doughnuts are widely available in larger supermarkets, [[McDonald's]] restaurants, [[7-eleven]]s and bakeries. The [[Berliner (pastry)|Berliner]] is more common than U.S.-style doughnut, and sold in most supermarkets and bakeries alongside ''smultring'' doughnuts.

====Poland====
{{Main| Pączki}}
[[File:Polskie pączki.jpg|thumb|Polish ''[[pączki]]'']]
In Poland and parts of the U.S. with a large [[Polish American|Polish community]], like [[Chicago]] and [[Detroit]], the round, jam-filled doughnuts eaten especially—though not exclusively—during the [[Carnival]] are called [[pączki]] ({{IPA|pol|ˈpɔntʂkʲi|pron}}). Pączki have been known in Poland at least since the Middle Ages. [[Jędrzej Kitowicz]] has described that during the reign of the [[Augustus III]] under influence of French cooks who came to Poland at that time, pączki dough fried in Poland has been improved, so that pączki became lighter, spongier, and more resilient.

====Portugal====
The malasada is a common type of holeless donut created in Portugal. They are made of fried dough. In [[Madeira]] and the [[Azores]] they are eaten on [[Fat Tuesday]]. It is also popular in [[Hawaii]] and [[Cape Cod]]. The malasada arrived after immigrants came in.<ref name=":1"/>

====Romania====
The Romanian dessert ''[[gogoși]]'' are fried dough balls similar to filled doughnuts. They are stuffed with chocolate, jam, cheese and other combinations and may be dusted with icing sugar.

====Russia====
[[File:Pampushky.jpg|thumb|Ukrainian ''[[pampushky]]'' filled with sour cherries]]
In [[Russia]] and the other [[Post-Soviet countries]], ''ponchiki'' ({{langx|ru|пончики}}, plural form of пончик, ''ponchik'') or {{transliteration|ru|pyshki}} ({{langx|ru|пышки}}, especially in [[St. Petersburg]]) are a very popular sweet doughnut, with many fast and simple recipes available in Russian cookbooks for making them at home as a breakfast or coffee pastry.<ref>[https://web.archive.org/web/20110723173900/http://www.kuking.net/search.htm?key=%EF%EE%ED%F7%E8%EA%E8&x=0&y=0 Recipes for Russian and other ponchiki] {{in lang|ru}}.</ref>

====Slovenia====
In [[Slovenia]], a jam-filled doughnut known as ''[[krofi]]'', is very popular. It is the typical sweet during [[Carnival]] time, but is to be found in most bakeries during the whole year. The most famous ''krofi'' come from the village of [[Trojane]] in central Slovenia, and are originally filled with [[apricot]] [[jam]] filling.<ref>[http://www.slovenia.info/?recepti=9278 Trojane doughnuts]. Slovenia.info. Retrieved on 22 August 2013.</ref>

====Spain====
[[File:Rosquillas.JPG|thumb|Fried "Rosquillas" from [[Asturias]], Spain]]
In [[Spain]], there are two different types of doughnuts. The first one, simply called ''donuts'', or more traditionally ''berlinesas'', is a U.S.-style doughnut, i.e., a deep-fried, sweet, soft, ring of flour dough.

The second type of doughnut is a traditional pastry called ''rosquilla'' or ''rosquete'' (the latter name is typical in the Canary Islands), made of fermented dough and fried or baked in an oven. ''Rosquillas'' were purportedly introduced in Spain by the [[Roman Empire|Romans]].<ref>{{Cite book|title=Street Food Around the World: An Encyclopedia of Food and Culture|last1=Kraig|first1=Bruce|last2=Colleen Taylor Sen|pages=323}}</ref> In Spain, there are several variants of them depending on the region where they are prepared and the time of the year they are sold. In some regions they are considered a special pastry prepared only for Easter.{{citation needed|date=April 2018}} Although overall they are more tightly textured and less sweet than U.S.-style doughnuts, they differ greatly in shape, size and taste from one region to another.{{citation needed|date=April 2018}}

The ''[[churro]]'' is a sweet pastry of deep-fried dough similar to a doughnut but shaped as a long, thin, ribbed cylinder rather than a ring or sphere. ''Churros'' are commonly served dusted in sugar as a snack or with a cup of hot chocolate.

====Switzerland====
In [[Switzerland]], there are ''[[Zigerkrapfen]]'', ''Berliner'' and ''tortelli di San Giuseppe''.

====Sweden====
Similar to the Finnish ''munkki'', the [[Sweden|Swedish]] ''munk'' is a sweet doughnut commonly eaten as ''[[Fika (Sweden)|fika]]'' along with coffee. It is sold cold and is sometimes filled with jam (U.S. jelly) or a vanilla sauce. A ring doughnut is also known as simply ''munk''.

====Ukraine====
{{Main| Pampushky}}
In [[Ukraine]] doughnuts are called ''[[pampushka|pampushky]]'' ({{langx|uk|пампушки}}). ''Pampushky'' are made of yeast dough containing wheat, rye or buckwheat flour. Traditionally they are baked, but may also be fried. According to [[William Pokhlyobkin]], the technology of making ''pampushky'' points to German cuisine, and these buns were possibly created by German colonists in Ukraine.

====United Kingdom====
[[File:Yumyums-Plate.png|thumb|Two shop-bought lightly glazed yum-yums on a plate. On average they are {{convert|12|-|14|cm|abbr=on}} in length.]]
In the United Kingdom, both filled and ring doughnuts are popular, with [[jelly doughnut|jam doughnut]]s and other varieties readily available at supermarkets. In some parts of [[Scotland]], ring doughnuts are referred to as ''doughrings'', with the 'doughnut' name being reserved exclusively for the nut-shaped variety. Glazed, twisted rope-shaped doughnuts are known as ''yum-yums''. It is also possible to buy [[fudge]] doughnuts in certain regions of Scotland. Fillings include jam, [[custard]], cream, sweet [[mincemeat]], chocolate and apple. Common ring toppings are sprinkle-iced and chocolate.

In [[Northern Ireland]], ring doughnuts are known as ''gravy rings'', ''gravy'' being an archaic term for hot cooking oil.