• Fresh, hot doughnuts filled with coffee custard. (Sharyn Cairns)
We're obsessing just a tad about doughnut fries and coffee-custard doughnuts.
7 Sep 2017 - 2:22 PM  UPDATED 7 Sep 2017 - 2:22 PM

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! 

2. Jam doughnuts

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. 

4. Coffee custard-filled doughnuts

Warm, soft doughnuts filled with custard that packs a coffee punch, straight from the kitchen of River Cottage Australia's Paul West. Yes, you can eat them immediately after piping in the filling.

Fresh, hot doughnuts filled with coffee custard.

5. Ghanaian drop doughnuts

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!

6. Bialy

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. 

7. Doughnuts in saffron and cardamom syrup (lgeimat)

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?

8. Gluten-free mocha-glazed baked doughnut

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.

Keeping it sweet
Venetian-style doughnuts (frìtole)

Grandma’s fritole are soft, pillowy and perfumed with anise and citrus.

Ricotta doughnuts with orange blossom glaze and white chocolate dipping sauce

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.

Bavarian-style doughnuts (auszogene)

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.