Let’s talk a bit about the donut world. Method of preparation of products in oil
has been known since the times of ancient Romans; they called it "globi/globuli."
It was small balls of dough in which they added cheese, and fried in oil or melted
lard. For decoration they used honey and poppy seeds. After frying "globi/globuli"
they would completely immerse the preparation in a bowl of honey and then abundantly
sprinkle it with poppy seeds.
In the Middle Ages in Europe they baked "Krapfens”. These products
were bent in the shape of the letter “S”, and something vaguely similar to those
of the modern donut world. At the beginning of the 18th century you could find a
description of the production of donuts, which used the exact recipe of dough, and
different kinds of fruit for the filling.
In the “European” donut world is the very different Berliner (Pfannkuchen). This
product cooks from sweet yeast dough. As a rule, they are round or oblong shape,
and also prepared deep-fried with compulsory overturn. They have a uniform golden
color on both sides, and very often they contain different kinds of fillings.
The funny thing is that every country can boast of the recipe for "their" donuts:
German Berliner, Austrian Krapfens, Dutch Oliebollen, Chinese Youtiao , French Beignet,
Italian Bomboloni, the Spanish Churros, American Donuts and many more.
Russian people are familiar with the traditional donut. It is a round ball of golden
color roasted in a large amount of sunflower or olive oil. Also, Russians love donuts
that look like a ring. They call it “pishka”. In addition to the traditional Russian
donuts, “pishka” are fried in plenty of butter and eaten hot, pre-dusted with icing
The traditional filling in Berliner is the strawberry jam or plum jam. In Swabia
and France they use a paste of rose hips for the filling. In Bavaria, Austria and
South Tyrol Berliners they use apricot jam. German cooks put sugar syrup on the top
Berliner or sprinkle it with powdered sugar. In some areas of eastern Germany, this
product loved by all Germans, is made of different recipes to experiment with various
tastes of the donut world.
Donuts are one of the most beloved New Year's dishes of Polish cuisine. They are
fried from the morning of Christmas to Epiphany. This period in Poland is called
the carnival. The traditional filling for donuts is jam from rose petals and cherry.
In Poland, the donuts are called “paczek”.
Most regular and mini-donuts including the ring shaped American donuts are fried
in oil resulting in the surface becoming golden brown during cooking.
Like Berliner, donuts in America and Canada too are stuffed with various fillings
(fruit jams, butter and protein creams) and the surface sprinkled with powdered sugar
or glaze trim, accompanied with nuts, coconut or nonpareil. Enjoy the donut world!