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A doughnut or donut is a type of fried dough confectionery or dessert food.

Echeveria Imbricata in the sunlight. They decorate the Roadside in the Colombian Andes Capital City of Bogotá

Donut with Chocolate Icing and Sprinkles isolated on white background, Sprinkles topping doughnut

Close-up view of unfolding red peony bud with raindrops on spring day.

Christmas donuts with sprinkles on a paper plate. More Christmas related files in my portfolio.

Crab spider on the flowers of scallion, North China

Delicious donuts with fruit glaze and decorative sprinkles on a pink background. Photographed with a macro lens.

delicious and fresh donut with filling, close up of a food product with a large number of calories

Glazed doughnut with blue and green sprinkles on green plate

Ipomoea rubra ( Ipomoea horsfalliae ) flower, and bulbs, It is a bindweed plant native to the Caribbean and Brazil.

Green delicious glazed round donut. harmful sweet food. Selective focus

Raindrops on Agapanthus flower that is about to flower

Assortment of colorful donuts on white background. Party, birthday celebration food. Selective focus

Green donut sprinkled with small colored Easter eggs and placed on a blue plate. Blue background.

Macro of an Allium flower bud beginning to open.

Close-up of a rhododendron bud in a park or garden

Artisanal hand made donuts in summer flavors made with natural ingredients: chocolate old fashioned, blueberry lemon crumble, strawberry rhubarb, pistachio, blueberry. Vancouver, British Columbia, Canada.

Dahlia maximizes the plant's ability to make flowers! Single Dahlia into a beautiful bunch of flowers. Dahlia varieties and saving the cuttings to propagate new plants for the future

Donut covered with green glaze and sprinkled with pink hearts on white plate on pink background

$Pâte à Choux is a French pastry dough used to make a variety of desserts and savory dishes decorated with little red roses. It is a simple mixture of water, butter, flour, and eggs that is cooked on the stovetop and then baked in the oven. The dough is light and airy, with a hollow center that can be filled with a variety of sweet or savory fillings. Almond-studded choux pastry and rich, nutty praline crème mousseline join forces in this impressive French dessert.\n\nPâte à Choux is used to make classic French pastries such as eclairs, profiteroles, and croquembouche. It can also be used to make savory dishes such as gougères, a type of cheese puff. The dough is versatile and can be shaped in many ways, from piped rounds and tubes to more intricate shapes like swans and trees.\n\nThe dough is made by boiling water and butter together, then adding flour to create a thick paste. Eggs are then added one at a time, which helps to create the dough's light and airy texture. The dough can be flavored with a variety of ingredients, such as cheese or herbs, depending on the desired final product.\n\nOnce the dough is made, it is piped or spooned onto a baking sheet and baked in the oven until golden brown and crisp on the outside. The inside of the dough remains hollow and is perfect for filling with creams, custards, or other fillings.\n\nPâte à Choux can be a bit finicky to work with, as it requires precise measurements and careful attention to cooking and baking times. However, with a bit of practice and patience, it can be a rewarding pastry dough to master and can be used to create impressive and delicious desserts and savory dishes.$

green macaroons,1 donut, fresh red strawberries , alstrameria flowers, paper bag on a gray

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