We hole-y agree that there’s just something about deep-fried wheels of piping-hot dough.
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6 Jun 2014 - 9:47 AM  UPDATED 2 Jul 2014 - 11:04 PM

1. Dance with decadence

Everyone appreciates a dessert that goes out of its way to bend your mind, such as this very interesting ice-cream. This Spanish classic (below) sees vibrant custard squares hiding patiently within a cinnamon-sugared shell.

Via Feast magazine

2. You'll come 'round

This dessert marries plantain and cheese in a surprisingly meant-to-be union. To explain, banana is used as you would bread, sandwiching mozzarella and jam, before being dipped in batter and fried until golden. What?

3. Glazed and confused?

These date and walnut cake doughnuts contain zero yeast and are thus pretty hard to stuff up. They’re cake-like, super springy and dressed with a halo of apple juice glaze.

Via Feast magazine

Date and walnut cake doughnuts

4. Great balls of fun

Some people will tell you this is an abomination on the real thing – doughnut listen to these naysayers! Drop doughnuts are just as relevant, especially these cocoa-oozing beauties, made by pressing a cube of chocolate into rounds of dough before frying.

Via the food dept.

Chocolate molten doughnut balls

5. What a spud

These faux-tato doughnuts hail from Dubrovik, where each village and town has its own revered recipe. The potato-cum-dough works terrifically (stick to sebago or desiree), and the addition of sultanas, dark rum and vanilla adds sweet, boozy notes.

Via Feast magazine

6. Out of dough?

No problem, grab three apples and you’re back in business. These Dutch apple fritters are made by macerating cored slices in sugar and rum, before dropping into batter and frying till crisp.

7. Rolling in the deep fryer

If you can’t get to Café Du Monde in New Orleans for a bite of these renowned beignets, try our recipe from Feast magazine. Please note: icing sugar is not so much dusted but doused. Make peace with that.

8. I don't believe chu!

Traditionally served for breakfast, churros, or Spanish dough sticks, are piped with grooves to allow for greater cinnamon-sugar uptake. After dipping them in chocolate, acknowledge you’ve now reached the high point of your day.

Via the food dept.

Cinnamon sugar churros with a bitter sweet chocolate sauce

9. Yeast in the Middle East

Shane Delia’s crafted a hybrid that’s featured on his restaurant menu, to the delight of anyone who’s ordered a plate. These dainty balls are filled with Turkish delight and graced with warm rosewater honey right before serving.

Via Feast magazine

Turkish delight filled doughnuts with rosewater honey

10. By goodness, that's a hole in one

These ricotta doughnuts are irresistible, bouncy morsels of soft dough, topped with orange zest. They come with a dipping sauce of oozy white chocolate. We dare you to stop at one. No, wait, we double dare you. Here's the link again.

Via the food dept.

Ricotta doughnuts with orange blossom glaze

11. Too crull for school

A cruller, meaning "to curl", can be formed into sticks or rings. This almond cruller recipe uses a choux pastry that is piped into rings, topped with almonds and then fried until golden and light.

Via the food dept.

Almond cruller with orange blossom glaze

12. It's the yeast you can do...

If doughnuts were a religion, these would inspire a devout following. Feast magazine’s Portuguese doughnuts belie a crème pâtissière made with a generous amount of egg yolk. The result? A rich, luscious filling that’ll dissolve on impact.

13. Bringing it home

Bombolini are the Italian analogue of drop doughnuts. There’s an obvious home cook slant to these, too, as the dough is mixed with a wooden spoon (no fancy machinery required) and cook in just 10 minutes.

14. The de-cider

Cushiony, soft, heady with spice, and dusted with coarse sugar, these apple cider doughnuts come to us from a delightful little blog called The Tart Tart.

Yeasted apple cider doughnut stack

15. These are mega tasty, yo

Tunisian doughtnuts are called yo-yos. Their glossy exterior is the result of a fragrant bath of honey and lemon syrup. Dig in.

Via Feast magazine

16. And the man who invented the Cronut...

...is one Frenchman Dominique Ansel. Read our interview with him here.

More? Sure. View our doughnut collection here.