"Milky Doughnut Recipe Variations from Around the World"

Doughnuts are a beloved treat across the globe, and while the classic milky doughnut is a staple in many kitchens, various countries have their delicious versions, each with unique flavors, textures, and fillings. From the fried Malasadas of Portugal to the custard-filled Bomboloni of Italy, these doughnut variations offer a taste of different cultures’ culinary creativity. Whether served at breakfast, as a dessert, or during festivals, each version brings its own twist to the concept of a sweet, fried dough treat.

Let’s take a journey around the world and explore how different countries interpret the concept of doughnuts, making them unique in their own right.

1. Malasadas – Portugal (and Hawaii)

Originating in Portugal, malasadas are deep-fried dough balls that are light, fluffy, and typically coated in granulated sugar. The Portuguese version is often enjoyed during special occasions, particularly during Carnival, as a way to use up all the fat and sugar before the Lent fasting period begins. When Portuguese immigrants brought malasadas to Hawaii, the doughnut became a beloved local treat.

Key Features:

Texture: Soft, airy, and fluffy on the inside, with a slightly crispy exterior.

Flavor: Sweet and slightly yeasty, often rolled in sugar.

Variations: Sometimes filled with custard, chocolate, or fruit preserves, especially in Hawaii.

Recipe Variation:

1 cup milk

3 tbsp butter

½ cup sugar

1 packet active dry yeast

4 cups all-purpose flour

2 eggs

½ tsp salt

Granulated sugar for rolling

Heat milk, sugar, and butter until melted. Add yeast and let sit until foamy.

Combine with flour, eggs, and salt to form a dough, and let rise for 1-2 hours.

Shape the dough into small balls, fry them in hot oil, and roll in sugar after frying.

2. Beignets – France (and New Orleans, USA)

Beignets are a French doughnut favorite that has become iconic in New Orleans. These deep-fried pastries are square-shaped, fluffy, and generously dusted with powdered sugar. While French beignets are often seen in cafes as a breakfast or dessert, the New Orleans version is a must-try for anyone visiting the region.

Key Features:

Texture: Soft and airy on the inside with a slightly crispy shell.

Flavor: Sweet and rich, usually served with a dusting of powdered sugar.

Variations: While classic beignets are simple, some are filled with fruit preserves or chocolate.

Recipe Variation:

1 cup warm milk

1 packet of active dry yeast

1/4 cup sugar

2 eggs

1/2 cup melted butter

4 cups all-purpose flour

Pinch of salt

Powdered sugar for dusting

Combine warm milk, sugar, and yeast and let sit for 10 minutes.

Mix with eggs, butter, flour, and salt to form a dough, then let it rise for 1-2 hours.

Roll out the dough, cut into squares, and fry until golden brown. Dust with powdered sugar before serving.

3. Bomboloni – Italy

Bomboloni are Italian doughnuts that are typically filled with a variety of sweet fillings such as pastry cream, chocolate, or jam. They are similar to the classic doughnut but are slightly denser and often more indulgent due to their fillings. Bomboloni are popular in Italy, especially in Tuscany and Rome, and are enjoyed as a treat during breakfast or as a dessert.

Key Features:

Texture: Soft and pillowy on the inside, with a delicate, golden-brown exterior.

Flavor: Sweet and rich, often filled with cream or jam.

Variations: Common fillings include pastry cream (crema pasticcera), chocolate, or fruit jam.

Recipe Variation:

2 cups milk

2 tbsp butter

1 packet active dry yeast

1/2 cup sugar

4 cups all-purpose flour

2 eggs

1 tsp vanilla extract

Pastry cream or jam for filling

Powdered sugar for dusting

Warm milk and butter until the butter melts. Dissolve sugar and yeast in the milk mixture and let it sit for 10 minutes.

Mix in flour, eggs, and vanilla to form a dough. Let rise for 1-2 hours.

Roll out the dough, cut into circles, and fry until golden brown. Fill with pastry cream or jam, then dust with powdered sugar.

4. Sufganiyah – Israel

Sufganiyah is a traditional Jewish doughnut typically enjoyed during Hanukkah. These doughnuts are deep-fried and filled with jelly or custard, symbolizing the miracle of the oil that lasted eight days. Sufganiyah is an essential treat during Hanukkah celebrations, and they are often topped with powdered sugar or granulated sugar.

Key Features:

Texture: Light and fluffy, with a soft interior.

Flavor: Sweet and rich, usually filled with jelly or custard.

Variations: Often filled with strawberry jam, chocolate, or even dulce de leche.

Recipe Variation:

1 cup warm milk

2 tbsp sugar

1 packet of active dry yeast

3 cups all-purpose flour

2 eggs

Pinch of salt

Jam or custard for filling

Powdered sugar for topping

Dissolve sugar and yeast in warm milk, let sit for 10 minutes.

Add eggs, flour, and salt, and knead into a dough. Let rise for about an hour.

Roll dough into small balls, fry them until golden, then fill with jam or custard and dust with powdered sugar.

5. Churros – Spain (and Latin America)

Churros are a popular treat in Spain and many Latin American countries, where they are often enjoyed as a breakfast or dessert. Unlike traditional doughnuts, churros are made from choux pastry dough, resulting in a lighter, crisper texture. They are typically served with a cup of hot chocolate for dipping.

Key Features:

Texture: Crispy on the outside, tender on the inside.

Flavor: Slightly sweet with a subtle cinnamon flavor.

Variations: Sometimes filled with chocolate or custard, and they can be shaped into long sticks or spirals.

Recipe Variation:

1 cup water

1/4 cup butter

1 tbsp sugar

1 cup all-purpose flour

2 eggs

Cinnamon and sugar for coating

Boil water, butter, and sugar together. Add flour and stir to create a dough.

Let the dough cool slightly, then mix in eggs until smooth.

Pipe the dough into hot oil, fry until golden, and roll in cinnamon sugar.

6. Youtiao – China (and Southeast Asia)

Youtiao, also known as Chinese crullers or Chinese doughnuts, are long, deep-fried dough pastries typically served for breakfast. They are slightly savory, often enjoyed with soy milk or congee (a rice porridge), and are a common street food in China and Southeast Asia.

Key Features:

Texture: Crisp and airy with a slightly chewy interior.

Flavor: Mildly savory with a hint of salt, often served with dipping sauces.

Variations: Sometimes served with sweet soy sauce or honey for a sweet twist.

Recipe Variation:

1 cup warm water

1 packet of active dry yeast

1 tbsp sugar

2 cups all-purpose flour

½ tsp baking soda

Pinch of salt

Oil for frying

Dissolve yeast and sugar in warm water and let sit for 10 minutes.

Mix in flour, baking soda, and salt to form a dough, then let rise for about an hour.

Roll the dough into long strips, fry until golden, and serve with soy milk or congee.

Conclusion: Global Doughnut Delights

While the classic milky doughnut may be a staple in many countries, these global doughnut variations show just how creative different cultures have been in their interpretation of this beloved treat. From the light and fluffy malasadas of Portugal to the jam-filled Sufganiyah of Israel, each variation brings unique flavors and textures that make doughnuts an exciting and versatile treat. Whether fried, filled, or dusted with sugar, these doughnut recipes prove that a simple doughnut can be a gateway to exploring diverse culinary traditions.