Best Doughnut Holes: Try yeast and cake in cinnamon-sugar, blueberry, plain, and (especially) red velvet cake. No more returning to red velvet cupcakes after this. Read more.
Best Baked Doughnuts: They're tiny, picture-perfect creatures packed in a pink box, with flavors such as a chocolate-y cookie crunch, vanilla sprinkle, a gooey caramel, and the classic cinnamon-sugar. Read more.
Best Oatmeal Doughnut: Toasted oatmeal and tiny flecks of cashews, plus sunflower seeds, cranberries, and apricot mix—it's a glorious sight. Read more.
Best Nut-Topped Doughnut: Banana-Pecan Cake doughnut. The banana element is subtle but present; between the sweet, delicate crumbs and the toasty chopped pecans, it's an incredibly tasty specimen. Read more.
Best Doughnut to Eat When Warm: Made with a bit of mashed potato mixed in the dough, they're thin, fried extra-crisp, and delicious. Read more.
Best Cinnamon Sugar Yeast Doughnut: A remarkably light yeast doughnut with a liberal roll in cinnamon-sugar. It has the slightest whisper of a crunch, and a fluffy, moist interior all the way through. Read more.
Best Mini Doughnut: Stuffed with sweet, seed-speckled raspberry jelly. The lovely little crunch as you break through the powdered sugar poof is pure bliss. Read more.
Best Bomboloni: The one filled with vanilla pastry cream is our favorite, but the chunky caramelized apple and raspberry are excellent as well. Read more.
Best Bomboloni: They come in four flavors, including chocolate and vanilla crème, but our favorites were the chantilly and a sweet strawberry jam. Read more.
Best Old-Fashioned Cruller: This liberally iced doughnut has a dense and moist crumb, every bit offing a trace hint of cinnamon. Read more.