Types of Donuts

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

A dense, tender donut made from cake batter rather than yeast dough. Cake donuts have a crumbly, satisfying texture with a crispy exterior.

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

A light, fluffy donut leavened with yeast and proofed before frying. The foundation for glazed, frosted, and filled donuts alike.

A twisted, ridged donut made from a rich egg dough. Crullers have a tender, slightly chewy texture and a beautiful spiral shape.

Two strips of donut dough twisted together and fried, creating a crunchy, pull-apart shape. Often glazed or coated in cinnamon sugar.

A donut generously dusted with fine powdered (confectioners) sugar. The snowy coating adds sweetness without the heaviness of glaze.

A warm donut rolled in a fragrant blend of granulated sugar and ground cinnamon. The spiced coating adds warmth and a slight crunch.

A donut topped with a rich layer of chocolate icing or ganache. The combination of fried dough and chocolate is an enduring crowd-pleaser.

A yeast donut injected with a generous swirl of sweet whipped cream or pastry cream. Rich, indulgent, and impossible to eat neatly.

A pillowy yeast donut filled with sweet fruit jelly or jam and dusted with powdered sugar. A deli-counter classic and Hanukkah tradition.

A donut filled with thick, creamy egg custard or pastry cream. Richer and more decadent than standard cream, with a velvety smooth texture.

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.

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

A rectangular yeast donut topped with sweet maple-flavored icing. A Pacific Northwest favorite with a distinctive oblong bar shape.

An elongated bar-shaped yeast donut, typically frosted or filled. Also called an éclair donut, it offers extra surface area for toppings.

A large, claw-shaped pastry filled with almond paste or apple filling, with slits cut to resemble a bear's toes. Part donut, part Danish.

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

A broad category of irregularly shaped fried pastries made by dropping batter into hot oil. Can include fruit, spices, or other mix-ins.

A rectangular cake donut made with tangy buttermilk, creating a tender crumb and subtle tang. A California donut shop staple.

A Czech-Texan pastry made from sweet yeast dough, traditionally topped with fruit or filled with savory sausage and cheese. A Texas breakfast icon.

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