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The quintessential American donut — a light, airy yeast ring coated in a sweet, shiny sugar glaze. Simple, iconic, and universally loved.

A yeast donut filled with vanilla custard and topped with chocolate ganache. Inspired by the famous Boston cream pie, it is Massachusetts' official state donut.

A chunky, irregular donut loaded with diced apples, cinnamon, and spices, fried into a craggy, golden mass and glazed. A fall favorite.

An elegant, ridged donut made from choux pastry dough. Incredibly light and airy with a delicate, almost hollow interior.

A pillowy square of fried choux dough buried under a mountain of powdered sugar. The signature pastry of New Orleans and Café Du Monde.

A ridged, irregularly shaped cake donut with a crunchy exterior and tender inside. Its signature cracked surface creates extra-crispy edges.

A square or rectangular piece of deep-fried choux pastry, served piping hot and buried under a mountain of powdered sugar. Beignets are light, pillowy, and hollow inside, with a crisp golden exterior that shatters at first bite.

A twisted or braided donut made from a rich, eggy dough that is formed into a rope shape, twisted, and deep-fried. Crullers have a slightly crispy exterior with a tender, bread-like interior. Not to be confused with the French cruller, which uses choux pastry.

A Czech-Texan pastry made from a soft, sweet yeast dough with a well in the center filled with fruit (traditionally poppy seed, prune, or apricot). In Texas, the term has expanded to include savory versions filled with sausage, cheese, and jalapeños.

A chewy, ring-shaped donut made with glutinous rice flour (mochiko) that gives it a distinctive stretchy, bouncy QQ texture unlike any wheat-based donut. Mochi donuts are often shaped like a ring of connected balls and come in flavors like matcha, ube, and black sesame.

Rich Polish filled doughnuts made from a dough enriched with eggs, butter, and sometimes alcohol, then filled with rose hip jam, custard, or other fillings and topped with powdered sugar, icing, or orange zest. Pączki are denser and richer than typical jelly donuts.

Italian filled doughnuts made from a rich, eggy brioche-like dough that is fried until golden and filled with pastry cream, Nutella, jam, or other fillings. Bomboloni are round with no hole, typically rolled in granulated sugar while still warm.