Here's where you can access FabulousFoods.com's collection of fry breads including quick and yeast breads, donuts, and recipes from top chefs, cookbook authors, and culinary professionals.

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Pumpkin Doughnuts By Kimberli Baker This pumpkin doughnut recipe is great for the up coming holidays. They glaze makes them very much gooey deliciousness.

Old Fashioned Apple Fritters By Mary Leigh Furrh and Jo Barksdale Recipe for Old Fashioned Apple Fritters - a retro foods, comfort food dessert or breakfast treat.

Just Like Grandma's Bannock By Dolly Watts Recipe for Just Like Grandma's Bannock - a traditional Native American pan fried bread adopted into the cuisine from the Scottish fur traders' griddle scones.

Hush Puppies By C. W. Welch Recipe for Hush Puppies. Here is the retro classic Southern fried bread accompaniment to most any and all meals.

Authentic Navajo Fry Bread By Betty Fussell Recipe for Authentic Navajo Fry Bread. The Navajo shape their fry bread in a circle with a center hole, much like a donut. For an authentic New Mexico experience, serve your Fry Bread with honey butter.

Sopapillas By Gerald Diaz Recipe for Sopapillas. These traditional Mexican fried bread squares puff up beautifully during cooking and are usually served with honey or honey butter.

Sour Cream Doughnuts By Bessie Sicard Recipe for Sour Cream Doughnuts. Everyone loves doughnuts because they are a socially acceptable way to eat dessert for breakfast. My mother would make these special light doughnuts on special rare occasions when I was growing up.

Ricotta Puffs By Cheri Sicard Recipe for Ricotta Puffs. These delicate doughnut-like puffs are simple to make, yet impressive. Serve them warm for a breakfast treat or for an indulgent dessert or late night coffee accompaniment.

Olie Bollen -- Dutch Doughnuts By Cheri Sicard Recipe for Olie Bollen. Olie Bollen, small round Dutch doughnuts, are a traditional food to serve on New Year's Eve in Holland.

Garlic Fritters By Gilroy Garlic Festival Recipe for Garlic Fritters. This is a variation on the French beignets so popular in New Orleans as well as in France.