PHOTOS: Delicious doughnuts around the world

4:19 PM, Jan 10, 2014   |    comments
  • Nepalese sel roti are both a breakfast food and special-occasion treat, enjoyed during the Nepali religious festivals of Dashain and Tihaar. These ring-shaped doughnuts are made with rice flour, and fried thin and crispy. Flickr/gsz
  • Finnish munkki are similar to classic American yeast doughnuts, but much heavier and doughier. The name "possu" means pig, and is referring to the ambiguous "pig shape" of the doughnut. Flickr/Simon Gotz
  • Jalebi, common in South Asia, India and the Middle East, are delicate "loops" of dough resembling thin funnel cakes. The batter for these sticky sweets is fermented, and after frying, the jalebi are soaked in syrup. Like most pastries, these treats are best eaten hot. Flickr/Joe Athialy
  • Churros have become popular in several parts of the world, but they're often connected with Spain or parts of Latin America. There, churros – fluted wands deep-fried in oil and dusted with cinnamon and sugar – are often eaten for breakfast (or as a late-night snack) dipped in cafe con leche or thick hot chocolate. Flickr/Michael Dales
  • When looking for a sweet and deep-fried treat in South Africa, turn to koeksisters. These "braided" dough sticks are sticky and crunchy on the outside, and moist and syrupy inside. After frying, these treats are soaked in a sweet syrup flavored with cinnamon, ginger, and lemon. Flickr/ChameleonGreen
  • The ring shape of these Moroccan treats might be similar to the classic American doughnut, but instead of being smooth-edged, sfenj are quite rough-hewn. The yeast dough used for sfenj is sticky and unsweetened, and the doughnuts are often sold by street vendors. Sfenj can be enjoyed plain or dusted with sugar, for breakfast or with a cup of tea. Flickr/megan.chromik
  • In the Netherlands, ball-shaped and deep-fried oliebollen (literally translated as "oil balls"), are typically filled with raisins, and enjoyed around festivities like New Year's Eve. Flickr/Anne Helmond
  • In Italy, the Tuscan treat bombolone is a sugar-coated and often custard- or cream-filled thick doughnut, which – different from a classic American cream doughnut – gets its filling piped in from above (instead of the side) and is left with a visible cream top. Jelly variations are also quite common. Flickr/46137
  • Made from an egg-heavy dough, the Turkish treat tulumba resembles crullers or profiteroles in texture, but with a crunchier outside shell. The small batons are piped into hot oil from a tube, and soaked in syrup after frying. Tulumba are also popular in other Mediterranean countries such as Greece and Croatia. Flickr/Nate Gray- A Culinary (Photo) Journal
  • Youtiao, also known as Chinese oil sticks or Chinese crullers, are lightly salted Chinese doughnuts. But instead of dunking them in hot chocolate like is the tradition with churros, these "oil sticks" are dipped into rice porridge or soy milk for breakfast. Flickr/beggs
  • The flaky-on-the-outside, creamy-on-the-inside balushahi are doughnuts made with yogurt fried in ghee (a type of clarified butter), and they're enjoyed as a traditional dessert or snack in parts of northern India, Pakistan and Nepal. Flickr/Lavanya Kumara Krishnan
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USA TODAY - Take a look at the variety of doughnuts from around the world.

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