The terms below constitute either names for different doughnut types created using local recipes, or for the local language translation of the term for an imported doughnut product, sometimes even described:
Argentina - Kreppel, also called "Tortas Fritas" (fried pastries), is a fried pastry or quick bread that was introduced by German immigrants similar to the Berliner. Facturas are a popular baked doughnut found in every corner bakery. Other names that may be seen in bakeries are "Berlinesas" and Bolas de Fraile (Monk's Balls)
Armenia - Ponchik, borrowed from Russian (and similar to Polish Pączki), is a deep-fried piece of dough shaped into a flattened sphere and filled with confiture or other sweet filling. Tukalik are similar to doughnut holes, and Armenian doughnuts are referred to as Chickies.
Belgium - Smoutebollen or croustillons are similar to Dutch Oliebollen but usually do not contain any fruit, except for apple chunks sometimes. They are typical carnival and fair snacks and are dusted with powdered sugar.
Catalonia - bunyols, bunyols de vent, brunyols. Bunyols are a traditional Catalan pastry in the form of small balls or in a small doughnut-like shape. They can be sweet or savoury, but in their sweet form are similar to doughnuts. The American or German-style donut is called a berlina (berlines in the plural).
Chile - Round fried filled doughnuts without holes are popular in Chile because of the large German community there and is called a Berlin (plural Berlines). They may be filled with jam or with manjar, the Chilean version of dulce de leche.
China - Although Chinese cuisine now features doughnut-type pastries borrowed from American and European kitchens, traditional pastries are somewhat different, often featuring thin, leathery dough surrounding plentiful mildly sweet or savory filling. Cantonese cuisine features an oval shaped pastry called Ngàuhleisōu (牛脷酥, lit. "Ox-tongue pastry" due to its tongue-like shape). A similar food is called saa1 jung1 (沙翁), fried round dough balls with sugar sprinkled on top. A Shanghai dessert named 高力豆沙 is a variant of this with oilier dough (originally made with egg white) and filled with red bean paste. Another variant uses thickened, lightly sweetened black sesame paste for filling and is sprinkled with sesame seeds. Other types are Tikoy, Zha Gao, Jin Doi, Chien Doi, Zhá Miàn Quān. A salty variation are deep-fried doughnut sticks that are often quite oily, hence their name, in Mandarin, Yóutiáo (油條, lit. "oil strips"); in Cantonese, this doughnut-style pastry is called Yàuhjagwái (油炸鬼); it is often served with congee, a traditional rice porridge.
Czech Republic - Koblihy or Vdolky (without a hole) are usually filled with jam and dusted with sugar. Vdolky are not as high as Koblihy.
Bavorský vdolek or Bavorský koblih ("Bavarian doughnut") also often baked in Czech has jam and thick sour cream on top. Cheregi.
Denmark - The "Berliner" without a hole is available in bakeries across the country and are called Berliner like in Germany. Another variant without the filling is Aebleskiver, normally eaten with powdered sugar and jam on the side.
Finland - Munkki (without a hole), Berliininmunkki/Piispanmunkki (no hole, sugar coating), Donitsi (with a hole), Munkkirinkilä.
Germany - Bismark, Berliner (Berliner Pfannkuchen), is a predominantly German and Central European doughnut made from sweet yeast dough fried in fat or oil, without a hole. The doughnuts are filled with jams, such as apricot, plum butter or rosehip jam. Varieties and other names are Obst Krapfen, Fastnachts, Faschingskrapfen, Nougatkrapfen, Vanillekrapfen, Kreppel, Powidlkrapfen, Apfelkrapfen, Eierkuchen.
Hawaii - A popular doughnut in Hawaii is the Malasada and Punahou Malasadas. They were brought to the Hawaiian Islands by early Portuguese settlers and are a variation on Portugal's filhós. They are small eggy[dubious– discuss] balls of yeast dough deep fried and coated in sugar.
Hungary - Fánk, a round doughnut or (bismark Doughnuts) (without a hole) and dusted with sugar, and Lángos, a flat fried bread made of yeast dough, served with sour cream and toppings like cheese, ham or chopped onions.
India - Vadai are savoury rings of dough made from lentils that are popular in Tamil cuisine They are not necessarily fried. Varieties of sweet doughnut-like pastries includes "badushah" or Balushahi. They are made like an old-fashioned doughnut by frying the dough in oil, and are soaked in sugar syrup and sometimes flavored with spices. Badushah does not have the center hole. Another sweet in India is "imarti", known elsewhere as jalebi. Adhirasam are a Tamil sweet doughnut with a long history. Another similar dessert is gulab jamun - ball-shaped pastry from buffalo-milk-based quick dough that is fried and floated in rose-water and cardamon flavored sweet syrup.
Indonesia - Donat Kentang is known as an Indonesian style fried mashed potato doughnut; a fritter that comes in ring shape and is made from combination of flour and mashed potatoes, coated in powder sugar or icing sugar.
Iran - Zooloobiya, a fritter that comes in various shapes and sizes and coated in a sticky-sweet syrup.
Israel - Sufganiyah (סופגניה, plural Sufganyot), like the German Berliner, jelly doughnuts, Boston cream doughnut, the Polish pączki, or the Russian ponchik, are fried, pierced and injected with jelly or custard, and then topped with powdered sugar or frosting. They have become a traditional Hanukkah food in recent decades. Traditionally they are filled with red jelly and topped with sugar icing. However, many other varieties exist, the more expensive ones being filled with dulce de leche.
Mexico - Buñuelo, Churro, Sopapilla. The Mexican Donas are very similar to doughnuts including in the name; the dona is a fried-dough pastry-based snack, commonly coated with cinnamon sugar or granulated sugar, or dipped in chocolate.
Netherlands - Oliebollen is a traditional Dutch food eaten on New Year's Eve and at fairs. They are like a round doughnut without a hole (similar to trademarked plain "donut holes" in the US). Oliebollen is a traditional treat that are usually sold along with Appelflappen (apple fritters) at supermarkets or from specially set up street carts during the week after Christmas.
Philippines - Local varieties of Donuts (donat) are sold by peddlers and street vendors throughout the Philippines. Local varieties are usually made of plain well-mead dough, deep-fried in refined coconut oil and sprinkled with refined sugar. Bitso-bitso (or Bicho-bicho) is doughnut-like local pastry. The dough is made of one long piece that doubles on itself, and is twisted, deep-fried and coated with coarse-grained sugar. It sometimes may come with a cheese filling. Local doughnuts have a chewier texture than Western ones. In the Philippines, doughnuts are a popular merienda or mid-day snack. Some doughnuts here are sprinkled with cocoa powder.
Poland - Pączki, round jam-filled doughnuts. Pączki have been known in Poland at least since the Middle Ages. Jędrzej Kitowicz wrote that during the reign of the August III under influence of French cooks who came to Poland at that time, pączki dough baked in Poland has been improved, so that pączki became lighter, spongier, and more resilient.
Russia - Ponchik, Russian "ponchiki" (Russian: пончики), and "pyshki" (Russian: пышки, as well as Ukrainian "pampushky"(Ukrainian: пампушки), are the equivalent designations for the polish Pączki, but could be filled with cream or jam, or left plain. More traditional are deep-fried "pirozhki" (Russian Russian: пирожки and Ukrainian Ukrainian: пиріжки) that likely originated from similar pastries of the Turkic tribes in the Golden Horde that invaded in 1237. "Pirozhki" is a generic term given to filled pastries with yeast dough and fruit, dairy (cheese or custard) or savory filling, that could be baked pan fried or deep-fried in oil.
Serbia - Doughnuts similar to the Berliner are also prepared in the Northern Balkans, particularly in Croatia (, Ustipci, Krofnepokladnice or Krafne) and Serbia's Vojvodina province. They are called Krofna, a name derived from the Austrian Krapfen.
South Africa - Koeksister, Oliebolle met Suurmelk ("Sourmilk doughnuts"). Another variation is the Vetkoek, dough deep fried in oil, served with mince, syrup, honey or jam.
South Korea - Many bakeries in South Korea offer doughnuts either filled with or made entirely from the Korean traditional rice dessert Tteok. These come in a variety of colors, though they are normally in green, pink, or white. They are often filled with a sweet red bean paste or sesame seeds.
UK - Similar to North American doughnuts, but traditionally topped with granulated sugar rather than powdered sugar or glaze. In some parts of Scotland, ring doughnuts are referred to as Doughrings, with the doughnut moniker being reserved exclusively for the nut-shaped variety. Glazed, twisted rope-shaped doughnuts are known as "Yum-yums". It is also possible to buy fudge doughnuts in certain regions of Scotland. In some parts of Northern Ireland, ring doughnuts are referred to as "gravy rings" due to their being cooked in oil, itself colloquially known as "gravy". Jam doughnuts are round in shape, coated in granulated sugar and have a filling of strawberry or raspberry jam.
–: unusual shape and absence of dough or other pastry. See also other "deep fried branded snacks", of which this may be the most notorious, like deep fried Twinkie, Snickers, Milky Way. Considering any of these to be included in the doughnut variety category might be controversial, although they certainly fit within the fried dough foods category.
Pakistan - Local doughnuts are called 'Kichori', which are filled with minced meat (beef or chicken) and deep fried. Another variety is the 'mitha' or 'sweet' samosa, which is filled with 'Halwa' (Flour based sweet meat) and deep fried. Local variations on the classic American doughnuts were made available in the early 90s, especially with arrival of Dunkin Doughnuts, but have not over taken the traditional varieties.
–: served as a 'combination item' composed of a split-open tubular 'éclair' of fried dough 'dressed' with ice cream, cream and chocolate sauce; also the dough/pastry is claimed to be 'waffle style', which does not put it in the same category as doughnuts