1. Doughnut fries
We probably shouldn't be surprised that someone swapped salty for sweet on the fries front and served up some doughnut fries. As seen at Brisbane's Eat Street Northshore markets, these stick-shaped cinnamon doughnuts come piled up with marshmallows, biscuits, ice-cream and chocolate sauce. Be sure to grab a serviette when you order!
As attention-grabbing as doughnut fries might be, we could still never get enough of classic jammy doughnuts. Instantly bringing back memories of your sweet childhood, you can even go all out and make them with your own homemade balckberry jam!
3. Gelato-filled doughnuts
Good thing that spring's arrived, so now we can stare on in awe as our chosen gelato flavour melts when sandwiched between a warm, fresh doughnut.
Condensed milk makes for a really delicious doughnut, as the people of Ghana have discovered. Try it for yourself and enjoy a little 'me' time!
Doughnuts don't have to be a sweet treat, they can be a savoury indulgence, too. These Jewish bialy are probably closer to a bagel than the texture you're used to in a fluffy sweet doughnut, but we're all for using the imagination. Topped with salted onion and poppy seeds, they call out to be spread with cream cheese.
Topped with lemon zest and soaked in a spiced syrup, the Emirates' version of our favourite baked treat are a sticky delight. They're commonly made during Ramadan, but what's stopping you frying up a batch at any time?
While not exactly a health food, these doughnuts are baked, not fried, and gluten-free (but you wouldn't tell). Dip a few in a shiny mocha glaze and the others in cinnamon for an afternoon treat that looks as great as it tastes.
Grandma’s fritole are soft, pillowy and perfumed with anise and citrus.
You will need a kitchen thermometer, from kitchenware shops, for this recipe and great restraint. These doughnuts are irresistibly delicious, bouncy morsels of soft dough, a citrus kick and wonderful then oozy white chocolate dipping sauce ... We dare you to stop at one.
While these fried dough pastries are popular all over Germany and vary in name and flavourings, the one thing they do have in common is that they are shaped to have very thin centres and thick edges. As with all doughnuts, they're best eaten piping hot from the pan.