What’s not to love?

Picture this: doughnuts donning designer glazes, their sprinkles meticulously placed by pastry artists. This dash of edible stardust are no mere snacks; they've edible status symbols, coveted by influencers and foodies alike.

Therefore, after cupcakes and macarons, these are now getting a gourmet makeover. Bakers are elevating these childhood favourites with trendy fillings and stylish toppings, catering to diverse preferences and dietary needs, from bacon-topped varieties to vegan alternatives. It's fascinating how this humble fried treat has evolved over time!

Read FHM India in the digital libraryEvery issue, every shoot, on TCG Media.

So next time you sink your teeth into a doughnut, remember: you're not just eating a treat; you're indulging in a delicious sweet revolution unlike the mundane.

After cupcakes and macarons, these are now getting a gourmet makeover.

Beignets

Beignets, a cherished New Orleans tradition, take the form of square-shaped doughnuts. The word “beignet” is French and essentially translates to “doughnut” or “fritter.” These fluffy squares of dough are deep-fried until they turn a golden-brown hue and are generously dusted with confectioners’ sugar. They pair perfectly with a steaming cup of coffee or café au lait. Well, they are all about being soft, pillowy, and delightfully airy. Before you begin, here’s a top tip: make sure you have a candy thermometer—it’s essential for achieving that perfect balance of a fluffy and airy centre with a golden, crispy exterior. While, its recipe consists of a simple yeast-raised dough cut into squares, deep-fried until golden brown, and generously coated in powdered sugar.

French Crullers

French Crullers are delightful ring-shaped pastries made from fried pâte à choux dough, the same dough used for profiteroles. These treats are topped with a simple sugar glaze, creating a light and delicate flavour profile that sets them apart from regular donuts. Imagine serving warm French Crullers alongside a fresh pot of coffee on a Sunday morning—it’s a delightful way to start the day! These donuts, fresh out of the oil and dipped in a vanilla glaze, are a weekend indulgence you won’t want to miss. But what makes French Crullers so unique? It turns irresistibly crispy on the outside while maintaining a soft, pillowy interior. Their edges absorb the wonderful vanilla glaze, making each bite a delightful experience. Originally Dutch, French Crullers have become a favourite treat not only in Europe but also in America and Canada.

Berliner

Berliner, Krapfen, Kreppel, Pfannkuchen: These mouthwatering treats are all synonymous with the German donut. Picture this: they're fluffy, yeast-based doughnuts are fried until golden, filled with jam, and generously coated in powdered sugar. Oh, and they're usually filled with jam – the perfect combination of sweet indulgence! But wait, there's more. In Berlin and parts of Eastern Germany, these donut-like pastries are known as "Pfannkuchen." However, if you travel down south, they become "Krapfen."

According to folklore, the original Berliner donut was fried in a deep skillet over an open fire. Voilà! That's how the pancake was born. But just to keep things interesting, the folks in Berlin also call pancakes "Eierkuchen" or "egg cakes." Mind-boggling, right?

While carnival celebrations may be cancelled this year, the tradition of devouring deep-fried dough balls coated in powdered sugar lives on!

Éclair

An éclair is a classic French pastry made from choux pastry, which is light and airy. It’s typically shaped like a long log and filled with pastry cream or custard. The most popular variation is the chocolate éclair, topped with a glossy layer of chocolate fondant and filled with either chocolate custard or pastry cream. The key to an éclair’s texture lies in the choux pastry, which rises solely from the action of steam during baking—no yeast, baking soda, or baking powder involved. Unlike long-shaped doughnuts, éclairs are hollow inside. After baking, they’re ready to be filled with a variety of delicious fillings. To prevent the bottom from becoming soggy, a thicker filling works best. Pastry cream is a common choice. Finally, the icing on top should be one that hardens, such as fondant or ganache.

Mochi Doughnuts

Japanese favourite mochi doughnuts are made with rice flour, which makes them light on the inside and ever-so-slightly chewy, with a surprising crispness for non-yeasted doughnuts. Mochi donuts, also known as poi mochi, are a fusion pastry crossing traditional American-style doughnuts and Japanese mochi. With commonly formed into a circular shape, consisting of eight small balls that are easy to pull apart. For those of you who are new to them, mochi donuts were a concept developed by the Japanese donut chain Mister Donut. They are little balls of dough connected to one another, resembling a unique shape. Also known as “pon de ring donuts,” their unique texture sets them apart from traditional donuts. From their taste and texture to their beautiful pon de ring shape, these donuts make a great addition to any dessert table or served with your morning coffee.

From the July 2024 issue of FHM India.