Donut Kill My Vibe

One of the biggest food clashes my aunt and I have (and have had for YEARS) is about donuts. She insists donuts are a below-tier dessert and don’t deserve all the hype. As a dessert fiend, I wholeheartedly disagree. How can you hate something that’s both fried and sweet? There’s such a wide variety of donuts out there, and to say you hate all of them is wild. Donuts are beloved all over the world because they are that good. And in case you didn’t know, here’s a little donut rundown.

Donuts are incredibly versatile, coming in a huge range of types, each with its own unique texture, flavor, and style.

The most widely recognized (and what my boyfriend swears is the best) is the yeast donut, also known as a raised donut. Made from a yeast dough, these are light, airy, and slightly chewy. They’re fried until golden and often glazed with sugar, chocolate, or other sweet toppings. In contrast, cake donuts, some of my personal favorites, use baking powder or baking soda, giving them a denser, crumblier texture like cake. Common flavors include sour cream, blueberry, and pumpkin spice, and they can be glazed, frosted, or rolled in powdered or cinnamon sugar.

My dad stands by a good old-fashioned donut, which has a crisp exterior and a soft, cakey center. He’ll eat it glazed, but he’s just as happy with it plain (which is kind of crazy). Then there are the yeasted filled donuts, which introduce a sweet surprise center. These range from fruit preserves, like raspberry or strawberry, to rich fillings, like custard or cream. One of my childhood favorites was the Long John, an elongated yeast-raised donut, usually filled or frosted. Finally, we have fritters. Though not technically “donut-shaped,” they’re made from yeast-raised dough with mix-ins (usually fruit), fried and glazed. I’m literally drooling just thinking about a crispy, warm, sweet apple fritter right now. And let’s not forget the babies in the donut world: donut holes! These one-bite wonders are dangerously easy to pop into your mouth by the handful.

Now here’s where my donut love truly deepens. Specialty donuts. These (with the innovative minds of modern day chefs) push the boundaries of creativity. Think cronut hybrids (croissant-donut fusions) that rocked NYC’s pastry scene or mochi donuts made with rice flour for that chewy, bouncy texture. Nowadays you’ll find donuts topped with everything from bacon and crème brûlée to flan, ube, and even Dubai chocolate. Thinking of a topping? I bet someone’s put it on a donut (but if not, you should totally run with it). 

To prove how globally loved donuts are, here’s a mini world tour (and yes, I could eat 14 of each):

• New Orleans, USA – Beignets: pillowy, square pastries dusted with powdered sugar

• Germany – Berliner: jam-filled round donuts

• Poland – Pączki: rich, fruit- or cream-filled donuts, especially popular before Lent

• South Korea – Kkwabaegi: twisted yeast donuts rolled in sugar

• India – Gulab Jamun: fried dough balls soaked in rose-scented syrup

• Italy – Bomboloni: soft, round donuts often filled with custard or jam

• Spain – Churros: long, ridged fried dough served with thick hot chocolate

• China – Youtiao: savory, deep-fried breadsticks eaten with soy milk or congee

• South Africa – Koeksister: braided, syrup-soaked fried dough, sticky and sweet

The list could go on forever because donuts are THAT GOOD and loved worldwide. Honestly, do donut tours exist—and how do I get on one?