Donuts are everywhere. Over the last century, few pastries have inspired as much long-lasting enthusiasm, or as many film and television tributes, as the humble ring of fried dough.

Although we've been gobbling down donuts by the baker's dozens for years, most of us don't know that much about their delicious history. Here are 15 tasty facts about the iconic pastry.

The American donut industry is enormous, with numerous fast-food chains dedicated to their production. Canada, meanwhile, produces fewer donuts (approximately 1 billion per year), but with its lower population, it actually has the most donut shops per capita of any country in the world.

Donut holes are tiny, bite-sized donuts that were traditionally made from the dough taken from the center of ring donuts. Before long, donut sellers saw the opportunity to market "holes" as a novelty, and many chains offer their variety, some with their brand names such as "Munchkins" from Dunkin' Donuts and "Timbits" from Tim Hortons.

Traditionally, donut holes are made by frying the dough removed from the center portion of the donut. Consequently, they are considerably smaller than a standard donut and tend to be spherical. Similar to traditional doughnuts, donut holes may be topped with confections, such as glaze or powdered sugar.

Initially, most varieties of donut holes were derivatives of their ring donut (yeast-based dough or cake batter) counterparts. However, donut holes can also be made by dropping a small ball of dough into hot oil from a specially shaped nozzle or cutter. This production method has allowed donut sellers to produce bite-sized versions of doughnuts, such as filled doughnuts, cakes.

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