These glazed cider doughnuts are certain to conjure memories--real or imagined--of crisp autumn mornings, roadside farmstands, and grease-stained paper bags full of similar piping hot beauties.
Have yourself a merry little Diwali or, as we like to think of it, a festival of ridiculous amounts of fried dough marvelousness.
Beer, not cider, is the stealth ingredient in these rings of apple-y goodness. The malty hoppiness deepens the fritter's flavor, the carbonation ensures an ethereally airy texture. Nifty, eh?
Mmmmm...doughnuts. Ethereally fluffy, wonderfully drippy, homemade glazed doughnuts. What are you waiting for? Go make some.
Just squiggle this easy peasy batter in oil, sizzle until golden, then dunk in an insanely sweet syrup. Frightfully, irresistibly good.
Cuddureddi. It means "a cause for celebration" if you're from Italy. Well, actually, it means "a sort of doughnut." Same thing.
Although these sweet Chinese orbs of fried goodness are pronounced "bow" as in "wow" and not "bow" as in that ribbon that bedecks a gift, we certainly think of them in gift-worthy terms.
Don't let the name mislead you. These doughnuts are cause for celebration in and of themselves, regardless of one's occasion or denomination.
Say olá to these Portuguese-style doughnuts from the Azores Islands, essentially crispy, puffy fried dough goodness.
Slightly sweet and pleasantly dense, these Jamaican dumplings with the festive name are adept at accompanying all manner of spiced fare.
No, these aren’t the cloyingly sweet, belly-achingly greasy funnel cakes from your childhood. They're infinitely better. But they still bring back memories. Boy, do they ever.
Airy and addictive, these iconic, anytime-of-day New Orleans pastries come buried beneath mounds of sweet, sweet confectioners' sugar and are as crazy addictive as crack.
Perhaps the easiest jelly doughnut recipe ever, it doesn't require you to fill the cloud of dough with jelly. Instead you simply spoon some on top. Bliss.
Fried dough in any incarnation is something to get excited about. Though we're sorta partial to these crisp yet ethereally airy specimens with a Spanish accent.