D IS FOR DONUT
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SPECIALTY DONUTS DEFINED
Apple Fritter (fritt-er) - This is commonly found in donut shops, and although it is not round, it is still considered a donut. The cinnamon spiced dough is combined with chunks of sweet apples before it’s fried, and then is covered in icing afterwards.
Beignet (bin-yay) - This square-shaped fried dough delicacy was made famous in New Orleans, and is topped with more powdered sugar than needed! Influenced by French pastries, they are made with more yeast and fewer eggs than traditional donuts, to make them puff up.
Éclair (ee-clare) - Made with the components of the French éclair pastry (choux dough filled with pastry cream and topped with chocolate), it is filled with cream and topped with chocolate, but with donut dough in a bar form. Also called a Long John.
French Cruller (cruh-ler) - A tool called an extruder, pushes out this dough in an interesting shape before it is fried and glazed. The dough inside has a light wet texture, while the outside is crispy from being fried. It is made from a choux dough causing it to be light inside. They are originally of Dutch origin.
Loukoumades (loo-koo-mah-dayz) - A Greek version of donut holes, soaked in honey or sugar syrup, and topped with powdered sugar, cinnamon, nuts or sesame seeds. They are served piping hot. They are also called Lokma.
Sufganiyah (soof-gaw-nee-ah) - An Israeli version of a jelly donut. They can be filled with jelly, jam, custard or chocolate. Many Sufganiyot are eaten worldwide for Hanukkah. They can be round, or have four or six sides.
Ube (oo-beh) - A mochi (mo-chee) rice flour donut is pushed through a tool, fried and topped with ube frosting. Ube means “tuber” in Tagalog, and is a sweet purple yam originally, from the Philipenes. Mochi donuts come in a wide variety of flavors.
Yoyo (yoo-yoo) - A Tunisian donut with orange or lemon juice to flavor the dough. They are dipped in honey or sugar syrup, and topped with chopped nuts. They can also be eaten dry. Another name for them is Youyou (yoo-yoo).
Zeppole (zeh-po-lay) - An Italian version of donut holes, rolled in powdered sugar. They are made from choux dough, and are crispy on the outside and soft inside. Singular is Zeppola. They can also be bigger and filled with cream.
Choux Pastry or Pâté à Choux (pod-ah-shoo) - Sometimes called Cream Puff Pastry, it is made by cooking flour with water and/or milk, butter and eggs. It is a thick paste, and can be piped or extruded, and will hold its shape while it’s fried or baked.
Apple Fritter (fritt-er) - This is commonly found in donut shops, and although it is not round, it is still considered a donut. The cinnamon spiced dough is combined with chunks of sweet apples before it’s fried, and then is covered in icing afterwards.
Beignet (bin-yay) - This square-shaped fried dough delicacy was made famous in New Orleans, and is topped with more powdered sugar than needed! Influenced by French pastries, they are made with more yeast and fewer eggs than traditional donuts, to make them puff up.
Éclair (ee-clare) - Made with the components of the French éclair pastry (choux dough filled with pastry cream and topped with chocolate), it is filled with cream and topped with chocolate, but with donut dough in a bar form. Also called a Long John.
French Cruller (cruh-ler) - A tool called an extruder, pushes out this dough in an interesting shape before it is fried and glazed. The dough inside has a light wet texture, while the outside is crispy from being fried. It is made from a choux dough causing it to be light inside. They are originally of Dutch origin.
Loukoumades (loo-koo-mah-dayz) - A Greek version of donut holes, soaked in honey or sugar syrup, and topped with powdered sugar, cinnamon, nuts or sesame seeds. They are served piping hot. They are also called Lokma.
Sufganiyah (soof-gaw-nee-ah) - An Israeli version of a jelly donut. They can be filled with jelly, jam, custard or chocolate. Many Sufganiyot are eaten worldwide for Hanukkah. They can be round, or have four or six sides.
Ube (oo-beh) - A mochi (mo-chee) rice flour donut is pushed through a tool, fried and topped with ube frosting. Ube means “tuber” in Tagalog, and is a sweet purple yam originally, from the Philipenes. Mochi donuts come in a wide variety of flavors.
Yoyo (yoo-yoo) - A Tunisian donut with orange or lemon juice to flavor the dough. They are dipped in honey or sugar syrup, and topped with chopped nuts. They can also be eaten dry. Another name for them is Youyou (yoo-yoo).
Zeppole (zeh-po-lay) - An Italian version of donut holes, rolled in powdered sugar. They are made from choux dough, and are crispy on the outside and soft inside. Singular is Zeppola. They can also be bigger and filled with cream.
Choux Pastry or Pâté à Choux (pod-ah-shoo) - Sometimes called Cream Puff Pastry, it is made by cooking flour with water and/or milk, butter and eggs. It is a thick paste, and can be piped or extruded, and will hold its shape while it’s fried or baked.