Donut

The donut is a fried or baked sweet made with different types of dough, from a more or less spongy dough to flaky dough. It has a toroidal shape, that is, a donut shape, hence its name.

Spanish donut

Placed with doughnuts in the old pilgrimage of the Face of God in Madrid (1897).

Rosquilla is a typical Spanish sweet during Holy Week, whose origin dates back to the ancient Roman Empire, a time when its recipe spread to a large part of Europe and the Mediterranean basin.

Among the donuts of San Isidro, patron saint of Madrid whose festivity is celebrated on May 15, there are four typical varieties that differ mainly in the final finish and not in the recipe for the dough:

• Fools: they are the oldest and do not wear any finish, hence their name for being the simplest. Traditionally they were made with surplus bread. They're usually perfumed with anise.
• Listed Nozzles: they carry a layer of glazed sugar that can be modern in different colors (brown, yellow, pink...). They can also go "drawn."
• Santa Clara Nozzles: After bathing them in egg white, they are covered with a white dry meringue layer. In the entire community of Castile and Leon, they are made of larger size and are known as bath or rocky donuts from Castile.
• French: bounce in chopped almonds.
• The blind doughnuts, similar to the Santa Clara doughnuts, lack a hole in the middle, hence their blind name. They are typical of the province of Palencia, especially of Saldaña.

Traditionally, in the area of Reinosa (Cantabria, Spain), they were kept in winter in containers buried in the snow on the mountains of the Cantabrian mountain range. This dessert is also typical of Santillana del Mar.

In Galicia, donuts are consumed in all the pilgrimages and popular festivals, being the ones made in Puenteareas one of the best known.

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  Fried nozzles in Asturias.

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  On the right, Alcalá donuts, a variant of ready donuts.

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  Ledesma nozzles.

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  A hundred of Palencia.

Bolivian rosquetes

In Bolivia, specifically in the city of Punata, rosquetes are made whose dough enters wood-fired ovens. The donut is then bathed with meringue, a cream whose main ingredient is the polla polla plant. It began to be made in the 18th century based on the Spanish donut.

Peruvian donuts

Peruvian sweets

In Peru, rosquita is a baked cake that is made in the shape of a bagel or small ring, traditionally braided. There are two types, the salty ones, called rosquetes, and the sweet ones, called rosquitas, which are the most widespread. They are made and distributed in bakeries and supermarkets, and wheat flour, butter and anise grains are used on the Peruvian coast, while in the jungle the dough is based on cassava starch, egg and salt.

Donut

The donut (in English Donut or simply donut) or donut, famous for the great diffusion that the marketing departments of certain American brands knew how to give it since the mid-twentieth century, could be considered as a variety of the rosquilla as it is known in Spain. In fact, in many other countries there are varieties with a shape and flavor very similar to the traditional Spanish rosquilla, all long before the donut.