From glazed to glittering, basic to bad-ass, west coast to the far east - we’re celebrating the 101st National Donut Day with a spectrum of all the donuts we want to research up close!
Scroll down to see the details behind our donuts of choice.
Jelly Filled - “Ich bin ein Berliner” or not, the jelly donut is represented all over the world. Varieties include the German Berliner, Australia, Britain and Nigeria's jam doughnuts, sufganiyot from Israel and Japanese anpan (similar to the Berliner, except they contain red bean paste). Krafne from Eastern Europe also include a jelly-filled variety. In Italy, bomboloni are popular while Austria also has a jelly doughnut known as krapfen that is typically filled with apricot jam and topped with powdered sugar. We'll take a dozen!
Maple Bar (with bacon) - Sometimes new trends come from polarizing concepts. Swirls Donuts & Bakery in Omaha, Nebraska started a "maple bacon donut craze" in 2009. The bakery's owner, Dawn Brown, said she wanted something shocking that people would love or hate, and would talk about. She describes the concept as simple: “It's your breakfast plate turned into one item that you put in your mouth.” For the record - we are in love.
Homer Simpson - MMMMM... donuts. Need we say more? Pick up a jumbo version of this iconic Homer favorite at Lard Lad in Universal Studios.
Date - Dunkin Donuts humble origins began in Quincy, MA in 1950. Not only has the chain infiltrated the U.S. but has extended its reach around the world - offering breakfast pastries with local twists in 30 countries across the globe. This yeast donut covered in either vanilla or chocolate icing and then drizzled in date syrup can only be found in United Arab Emirates. Book your flight now!
Dead Elvis - The King may have left the building, but he left a hunka, hunka donut love behind with peanut butter and jelly, banana, bacon and custardy goodness. Uh-huh!
Voodoo donut - What started 15 years ago as a great little donut shop in Portland, Oregon has turned into a U.S. bakery phenomenon.
Cronut - On May 10, 2013 at Dominique Ansel Bakery in New York's SoHo neighborhood, bakery owner Dominique Ansel created a pastry out of dough similar to that of a croissant with flavored cream inside. On the same night, a blogger from Grub Street, the online restaurant blog from New York magazine, reported on the new pastry. The post resulted in much interest and online circulation, and by the third day, a line of over 100 people had formed outside the shop to buy it. Soon, Cronut pastry fans spanned the world from Berlin to Singapore, making it the most virally talked about dessert item in history, including being named by TIME magazine as one of the best "extremely fun" inventions of 2013.
Poi - a bright purple doughnut that gets its hue and starchy flavor from a mix of taro root and water. Grab your flip-flops - these brightly colored gems are sold at Kamehameha Bakery in Honolulu, HI.
Dried Pork Seaweed - As mentioned above - Duncan Donuts knows it’s markets! The dried pork and seaweed donut is available only in Dunkin' Donuts’ outlets in China. The flavoring is common for Chinese breads.
Cointreau Crème Brulee - Possibly the first (and best) interactive donut experience. A brioche shell is filled with thick vanilla custard, and then torched-fired by hand to create a crisp, smoky candy shell. A pipette is filled with Cointreau (orange liqueur), which adds a sweet citrus balance when squeezed into the donut. Get yours at Blue Star donuts (another Portland start-up which is slowly, but surely, taking over the donut universe).
Foie Gras - The Man Behind the Curtain in Leeds also has some interesting donuts up his sleeve.
Golden Crystal Ube - The infamous gold-ube donut. Cristal champagne icing, filled with ube (pronounced ooh-bae) mousse, champagne jelly, and covered with 24k Gold. Way more that calorie indulgent, this sparkling delicacy will thicken your waistline and thin out your wallet at the same time. Get it for $100 at Manila Social Club in Brooklyn.