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Our basic OSO-ONO Fried Dessert Dough can be used to create all of the following authentic international desserts. Our dough is yeast-based and capable of producing a wide variety of deep fried products by varying preparation and cooking techniques, incorporations, fillings, toppings, and coatings. In the hands of an experienced chef, many new products can be created. The slightly sweet nature of our dough also lends itself to savory fillings or coatings.

To find out more about the individual desserts, just click on the photos.

 

Find our more about Andagi
Shape OSO-ONO dough into small balls, fry, and coat with granulated sugar, OSO-ONO Cinnamix™, or your own sugar-cinnamon mix. OSO-ONO Andagi are much lighter than those produced with traditional recipes.
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  Find out more about Baursaki
Traditional Baursaki are on the small side. Portion our dough with a disher or by hand. Fry and serve as is or coat with sugar.
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Find out more about Beignets
A well-known New Orleans treat, beignets come in many shapes and sizes. Form OSO-ONO dough into the desired shape and sprinkle with lots of powdered sugar.
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  Find out more about Bunuelos
Bunuelos are common in many parts of the world with slightly different spellings. A variety of shapes and coatings are acceptable with this fried dough dessert.
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Find out more about Fritoles
For traditional Italian Fritole, incorporate rum- or brandy-soaked raisins and optionally, pinenuts into the OSO-ONO dough. Fry and sprinkle with confectioner's sugar. Many shapes are acceptable.
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  Find out more about Koeksisters
Koeksisters are made by rolling out OSO-ONO dough and cutting into strips. Strips are plaited, fried, and then dipped in a special cold syrup.
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Find out more about Krapfen

Shape OSO-ONO dough into discs of the desired size. Fillings may be inserted before frying or afterwards. Fillings can be savory or sweet. Dust with confectioner's or powdered sugar.
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  Find out more about Langos
Portion OSO-ONO dough with a disher. Flatten dough, fry, and top with sour cream, cheese, garlic butter, jam, jelly, or coat with OSO-ONO Cinnamix™.
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Find out more about Lokmas Portion OSO-ONO dough with a small disher. Fry and immerse in honey or syrup. Dust with OSO-ONO Cinnamix™ or powdered sugar.
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  Find out more about Loukoumades Portion OSO-ONO dough with a small disher. Fry, stack, and pour honey or syrup over them. You can also sprinkle them with chopped nuts, OSO-ONO Cinnamix™ or powdered sugar.
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Find out more about Malassadas
Portion OSO-ONO dough with a disher. Fry and coat with OSO-ONO Cinnamix™. The lightest, tastiest Malasadas ever. For tradtional Portuguese Malassadas, stretch the dough into a triangular shape.
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  Find out more about Oliebollen Incorporate softened raisins into the OSO-ONO dough and portion with a disher. Fry and cover with powdered sugar.
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Find out more about Paczki Roll out OSO-ONO dough and cut into discs of the desired size. Place filling between two disks and seal edges. Fry and dust with powdered sugar.
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  Find out more about Sopaipillas Roll out OSO-ONO dough and cut into triangles of desired size. Fry and coat with OSO-ONO Cinnamix™ or warm honey.
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Find out more about Struffoli Portion OSO-ONO dough with a very small disher. Fry, drain, and stack. Pour honey over the stack and add multi-colored sprinkles.
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  Find out more about Sufganiyot Place sweet filling between two disks of OSO-ONO dough, seal edges and fry. Filling can also be injected after frying. Other coating can be OSO-ONO Cinnamix™ or plain granulated or confectioner's sugar.
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Find out more about Vetkoek Any number of portioning methods can be used. Fry OSO-ONO dough, drain and serve with sides of butter, jams and jellies.
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  Find out more about Zeppoles Portion OSO-ONO dough with disher. Fry and dust with OSO-ONO Cinnamix™, powdered or confectioner's sugar, or cover with honey. Custard can also be injected after frying.
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