*** a ring-shaped fried pastry made from croissant dough

*** a German doughnut with no central hole, made from sweet yeast dough fried in fat or oil, with a marmalade or jam filling like a jelly doughnut, and usually icing, powdered sugar or conventional sugar on top

*** A doughnut with a hole in the middle, formed in the shape of a ring

*** injected with fruit preserves (the jelly doughnut), cream, custard, or other sweet fillings

*** Small pieces of dough are sometimes cooked as doughnut holes

*** a square, yeast-lifted doughnut containing raisins that is coated with a sugary glaze

*** a fusion pastry crossing traditional American doughnuts and Japanese mochi

*** a bar-shaped, yeast risen pastry like a doughnut either coated entirely with glaze or top-coated with cake icing. They may be filled with custard or creme

small friedcake formed into twisted strips and fried; richer than doughnuts

a deep-fried, yeast-raised doughnut dusted with confectioners' sugar

*** made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup

*** a fried batter soaked in syrup, similar to jalebis and churros

*** a type of fried dough from Spanish and Portuguese cuisine

*** a triangular doughnut. It is baked in a Brown Bobby machine, which resembles and is operated similarly to a waffle iron

*** a round, solid, yeast-risen doughnut with chocolate frosting and a custard filling, resulting in a doughnut reminiscent of a miniature Boston cream pie

*** a sweet food similar to a doughnut made of plaited dough, deep-fried and covered in sugar syrup