Pink BoxCake or raised, by the numbers

Chopped apple and cinnamon folded through raised dough, torn rather than cut, fried craggy and glazed all over so the sugar catches in every fold. No two come o

A raised round with no hole, filled with a set custard — Bavarian cream is custard lightened with whipped cream and held with gelatin — and finished in sugar, o

A sweet yeast dough — bread dough carrying more shortening than usual — filled with almond paste and sometimes raisins, shaped in a semicircle with slices cut a

A deep-fried pastry of French origin, in New Orleans a square of dough fried until it puffs hollow and buried in confectioner's sugar. Beignet means bump.

A round raised donut with no hole, fried, then injected with fruit preserve, custard or cream and finished in sugar or icing.

Cake batter cut in a bar rather than a ring, fried so it splits open along the top, and glazed heavily enough that the glaze runs into the split.

A ring of thick batter, not dough, raised by baking powder or soda rather than yeast and dropped straight into the fat from a depositor.

A cake ring with cocoa in the batter, glazed or sugared. Dark, dense, and sweeter than the plain cake ring on the published numbers.

An American cake donut flavoured with apple cider, cinnamon and nutmeg in the batter, usually rolled in cinnamon or granulated sugar.

The centres cut out of ring donuts, fried and sold by the bag — or, more often now, made on purpose from the same dough or batter and never cut from anything.

A Pennsylvania Dutch fried donut, often made with potato dough, eaten in the days of Carnival and above all on Shrove Tuesday.

A ring extruded from choux paste — flour cooked into butter and water, then beaten with eggs — piped through a star tip so it fries up ridged and hollow, and gl

A ring of yeast dough, proofed until it is full of gas, fried about two and a half minutes, then dragged through a thin sugar glaze while it is still hot enough

A bar-shaped raised donut, glazed all over or iced on top, sometimes filled with custard or cream.

A flattened round of yeasted dough, fried and rolled in sugar — cinnamon sugar, often — with no hole and traditionally no filling.

A bar of raised dough, fried, then topped end to end with maple-flavoured icing. Sometimes filled with custard or cream; sometimes finished with chopped bacon,

A chewy donut made with glutinous rice flour or tapioca flour, usually formed as a ring of eight connected balls that pull apart. Moist, springy, and heavier in

A cake ring with a cracked surface and tapered edges, glazed or sugared so the glaze pools in the cracks. The crack is the point: more surface, crisper edge, an

A Polish filled donut: a flattened ball of rich dough — eggs, fat, sugar, yeast, sometimes milk — deep fried, filled with jam or cream, and finished in powdered

A donut made with potato flour or mashed potato in the dough. Softer crumb, longer shelf life, and a faint savoury note under the sugar.

A round filled donut, traditionally red jelly with icing sugar on top, eaten at Hanukkah. Dulce de leche fillings became common after South American immigration