Postre

Australia

Bu&ntilde;elos dago is a delicious Chamorro treat that is associated with Christmastime in Guam. These fried donuts are prepared with a variety of yams, which are harvested during the festive Christmas season. Grated yams are typically mixed with flour, sugar, and baking powder, then dropped into hot oil until golden-brown. It is recommended to serve them with maple syrup or any simple syrup on the side.

Buñelos dago

During stormy and rainy weather, many Chamorros prepare bu&ntilde;elos m&aring;nglo, a comforting dessert consisting of fried dough that is sprinkled with sugar. Also known as typhoon donuts, the dough is made by combining flour, sugar, coconut milk, and baking powder, which is then cut into triangle-shaped pieces and fried in hot oil until golden brown. With a sprinkling of sugar, these tasty donuts transform into one of the best Chamorro comfort food dishes.

Buñelos månglo

Deep-fried, golden, and crispy bu&ntilde;uelos are an original Spanish creation that has become an internationally popular treat. In the simplest form, these fritters are created with milk, eggs, butter, and flour into a dough which is usually shaped into balls, then deep-fried. They were first made by the Sephardic Jews inhabiting the Iberian Peninsula, and through colonization, they spread to Latin America, where they still represent a staple dish. Bu&ntilde;uelos are a popular Hannukah treat among Jewish communities, and in the predominantly Christian communities in Spain and Latin America, the fritters are traditionally made on All Saints Day and during the Christmas season. Today, there are numerous varieties of these oily snacks: in Columbia, grated cheese is incorporated into the dough, and they are usually more savory than sweet, but commonly served with creamy desserts; while in Mexico, bu&ntilde;uelos are anise-flavored and flat in shape, usually dusted with sugar or drizzled with honey.

Buñuelo

This unique version of the famous bu&ntilde;uelos fritters is prepared with pur&eacute;ed or grated cassava, eggs, sugar, baking powder, and occasionally grated cheese or wheat flour. Even though plain bu&ntilde;uelos originate from Spain, this cassava variety is traditionally associated with Venezuela and is commonly prepared in many Latin American countries. They are usually enjoyed as a warm dessert served doused in a rich, sugary syrup spiced with cinnamon, anise, and cloves.

Buñuelos de yuca

Bunun millet cake is a traditional dish that is typical of Aboriginal Taiwanese cuisine. The cake is typically made with local glutinous varieties of millet such as foxtail millet, common millet, and sorghum. Millet grits are soaked in water, then boiled, and finally pounded into a sticky dough, which is then steamed inside a banana leaf wrapping. Traditionally, this sticky millet cake is sweetened with honey. As its name suggests, this cake is one of the specialties that have been traditionally prepared by the Bunun people, for whom millet has long been a prized food crop and a symbol of happiness and fortune. In Taiwan, these sticky millet cakes, along with millet wine, have traditionally been prepared for festive occasions and holidays such as New Year&rsquo;s Eve and weddings. Similar millet cakes have also been prepared by other indigenous Taiwanese people including the Paiwan and the Rukai.

Bunun Millet Cake

Italy

Buontalenti is a gelato flavor named after a 16th century Florence architect Bernardo Buontalenti, who is often credited as an inventor of gelato. This flavor is made with a combination of milk, sugar, cream, and eggs, as well as some additional secret ingredients. It was modeled on Buontalenti&rsquo;s version that he allegedly created for the inauguration of Grand Duke Cosimo I de Medici in 1559. His version also included dessert wine, and it was flavored with bergamot, lemons, and oranges. It is said that Buontalenti was also the first to think of an efficient way of storing ice cream. In 1979, there was an initiative to honor Buontalenti by recreating his version of gelato. The competition was won by Gelateria Badiani. They eventually included the flavor on their menu and went to trademark the name. The flavor is still available at their gelateria.

Buontalenti

This type of baklava is made with shredded kadayıf dough rolled around ground or whole pistachio nuts. Just like most other baklava varieties, burma (lit. wringed; twisted) is baked, doused in a lemon-flavored syrup, sliced into bite-sized pieces and sprinkled with ground pistachios before serving. Burma kadayıf can also be made with walnuts, but pistachios are used more commonly.

Burma kadayıf

Named after the first prime minister of Jamaica, Sir Alexander Bustamante, this hard candy is supposed to represent the firmness of his character. Bustamante backbone, also known as busta or stagga back consists of grated coconut, dark brown sugar, water, grated ginger, and a bit of lime juice. All of the ingredients are combined, boiled, flattened, and left to cool until they develop a hard texture. The mixture is then cut into squares, and it is often wrapped in paper.

Bustamante Backbone

Bustrengo is a traditional fruit cake originating from San Marino, although it is also popular in Bologna. It consists of cornmeal, flour, stale bread or breadcrumbs, eggs, olive oil, milk, honey, apples, figs, raisins, and zest of oranges and lemons. Bustrengo is prepared throughout the year, but it is especially popular during the festive Christmas period. Traditionally, the cake was prepared in a fireplace, in a copper pot with a lid that was covered with hot coals. Due to the fact that bustrengo is very rich and dense, it is typically served in small portions, ideally with a shot of sweet wine on the side.

Bustrengo

Butsi balls are the Filipino version of traditional Chinese jian dui sweets. They are made with glutinous rice flour that is formed in small round shapes and stuffed with a variety of sweet fillings such as sweetened mung bean, creamy lotus, red bean paste, or shredded coconut. Butsi are usually coated in sesame seeds and fried until golden. Even though they originated as a traditional Chinese delicacy, their Filipino adaptation has become incredibly popular. With their crispy shell, chewy texture, and creamy filling, they can be enjoyed as a satisfying dessert or a quick sweet snack.

Butsi

Butterkuchen is a simple cake that is mostly sold in bakeries and typically enjoyed with afternoon coffee. In some parts of Germany, it has become such an integral part of life that it&rsquo;s served for special occasions such as weddings and funerals. Butter cake, as the name translates, is made with yeasted dough consisting of flour, sugar, butter, and milk. The dough is thinly rolled out in the shape of a rectangle, then poked in order to appear dimpled. Those little holes are filled with butter shavings or small butter cubes, and the entire cake is sprinkled with vanilla sugar and chopped almonds.

Butterkuchen

United States

Aunque no se sabe mucho sobre el origen de esta tarta clásica, se la suele asociar con los estados del Medio Oeste y del Sur de Estados Unidos. La tarta se prepara con una masa de hojaldre precocida que se rellena con una base de caramelo, que suele prepararse con una combinación de azúcar caramelizada, mantequilla, leche y huevos. La tarta de caramelo se puede servir sola, pero también suele ir cubierta con nata montada o merengue ligeramente dorado.

Pastel de caramelo

This classic American dessert is prepared with caramelized brown sugar that is blended with a creamy mixture of butter, milk, and eggs. When cooked, it transforms into a thick, velvety custard which is traditionally served well-chilled, merely topped with a dollop of whipped cream. Although not much is known about the origin of this creamy delicacy, the term butterscotch was originally used to refer to the famous English confectionery created in 1817, but today it mostly describes various sauces or custards produced by cooking sugar and butter.

Butterscotch Pudding

Butter tart is a humble food that achieved iconic status in early 20th-century Canada. The filling is traditionally made with a combination of walnuts, eggs, brown sugar, butter, and white vinegar, and it's then placed into small, flaky, deep or shallow tart shells before baking. Early versions of the recipe, dating back to 1915, suggest that currants and raisins should also be included in the mixture. There are lots of theories about the origin of the tart &ndash; some say that it is related to pecan pie, which was brought to the country by American slaves, some say it evolved from Quebec's sugar pie, while others say it's linked to Border Tarts from southern Scotland. Regardless of their origin, butter tarts are nowadays especially popular in the provinces of Ontario and Nova Scotia. The color of baked tarts depends on the darkness of the brown sugar used, and the filling on the interior can be either solid or runny (for a runny tart, the cooking time is shortened).

Butter tarts

Caf&eacute; Li&eacute;geois is a French dessert made with iced coffee, coffee ice cream, and whipped cream. It was originally called caf&eacute; Viennoise, but during World War I, when the Germans attacked Li&eacute;ge, Parisian restaurants changed the name to caf&eacute; Li&eacute;geois in order to eschew any German-sounding words. The name has stuck up to this day, and being a popular cold dessert throughout France, it also has other varieties such as the chocolate-based version, or the version with added liquor for extra punch.

Café liégeois

Costa Rica

Cajeta de coco is a traditional and Nicaraguan dessert consisting of condensed milk, grated coconut, butter, sugar, and graham crackers. All of the ingredients are cooked together and then formed into small balls and rolled in either coconut or crumbs. The balls are traditionally placed in special paper cups and served chilled, either for breakfast or during the day, when it is recommended to pair them with a cup of tea or coffee.

Cajeta de coco

Although this sweet treat typically does not contain any cashews, its name, cajuzinho, literally means little cashew. It consists of finely chopped or ground peanuts, condensed milk, sugar, and cocoa powder, shaped into small, conical cashews that are usually rolled in granulated sugar. Cashew nuts may be added, but peanuts are dominant in flavor when cajuzinho is consumed. This popular sweet is found throughout Brazil, either prepackaged or made at home, and it is especially popular at Brazilian parties. If made in a traditional manner, it is common to press a single peanut into each cajuzinho. In the northeast of Brazil, however, cajuzinho is usually made from cashew marmalade, covered in granulated sugar, and topped with toasted cashews.

Cajuzinho

Russia

&Ccedil;&auml;k&ccedil;&auml;k or chak-chak is a traditional dessert originating from Tatarstan. It's usually made from unleavened dough that's cut and rolled into small balls, and the balls are then deep-fried in hot oil. Dried fruits and hazelnuts are sometimes added to the dough. Once fried, these small balls are stacked in a mound and drizzled over with hot honey. Once this sticky dessert cools, it can be garnished with dried fruits and hazelnuts, if desired. &Ccedil;&auml;k&ccedil;&auml;k is often made for special occasions such as weddings.

Çäkçäk

Iran

Yazdi cakes are small and fragrant cakes that hail from central Iran. They are made with a simple mixture that usually incorporates eggs, sugar, flour, oil, and milk or yogurt, while their typical flavor comes from the addition of rosewater and cardamom. Saffron is also occasionally added. The cakes are traditionally prepared in small metal tins, while homemade versions can be made in paper cups or muffin tins. Each cake is typically topped with slivered almonds, pistachios, or sesame seeds. As the name suggests, these soft and fragrant cakes originate from the city of Yazd, and they are often made for religious ceremonies and various special occasions.

Cake Yazdi

France

A specialty of Aix-en-Provence, calissons are diamond-shaped sweets made with almonds and candied melons, covered in icing. The tradition of combining almonds and candied fruits dates all the way back to Greek and Roman times, while some texts from the 12th-century mention Italian monks who made cakes from almonds. As almonds became important in the city of Aix-en-Provence, they were combined with Cavaillon melon to make the famous calissons. There is also an interesting tale about their invention, taking place at the wedding feast of King Ren&eacute; of Anjou in 1454. During the festivities, the bride was in a bad mood, so the head chef looked for a way to cheer her up. He created a sweet treat out of almonds and candied fruit and got the bride's smile, while the rest of us got the delicious calissons.