Donitsit

Donitsit is a culinary term used in several languages to refer to a donut-like fried pastry. It commonly denotes a small, sweet dough confection produced by deep-frying enriched dough, often shaped as rings or rounded pieces, and glazed or coated with sugar. The exact definition varies by region and language.

Preparation typically involves making a yeast-based dough from flour, sugar, milk or water, eggs, butter, and a leavening agent; after mixing and kneading, the dough is allowed to rise, rolled out, and cut into shapes. The pieces are fried in oil or fat until puffy and lightly browned, then cooled briefly and finished with sugar dusting, sugar glaze, chocolate glaze, or powdered sugar. Fillings such as fruit jam, custard, or cream are used in some variants.

Etymology and usage: The term is not standardized in any single cuisine and may function as a generic label for donut-like pastries or as a diminutive form of the word for donut in certain languages. In practice, donitsit can refer to plain fried dough, glazed rings, or filled variants, depending on local recipes.

Cultural notes: Donitsit is commonly sold in bakeries, markets, and events as a snack or breakfast item and aligns with other fried dough pastries in many culinary traditions.