0 voters
Have strong opinions on donuts? Now is your chance! What is your favorite donut?
This is geared toward the general type of donut, not the brand. Although if you feel a desire to share an affinity for a particular brand, go ahead.
Plain chocolate devil’s food.
Maple bar.
Bavarian cream NOT Boston cream!
French Cruller.
Glazed, typically Cruller or Sour Cream. Frosted and/or filled are too messy.
Yeah that’s the right answer.
Either that or what is known locally as a “Fried Danish”, in a croissant shape and rolled in cinnamon sugar.
Chocolate glazed, filled with custard cream. Though the white cream stuff is also acceptable, if no custard is available.
All of them!
Yes to most of this. Maple glazed with bacon? Yes. Cherry fritter? Yes. Sugared doughnut made with beignet dough? I miss these so doggone much. My hips and arteries don’t miss them but my soul weeps for them.
Chocolate frosting with shredded coconut. (You don’t like coconuts? Say, brainless, don’t you know where coconuts come from? Look at here! Tahiti! Fiji Islands! Coral Sea!)
Glazed old fashioned.
Most other donuts are good, too. Chocolate or maple topped, cinnamon twists, regular glazed, raspberry or lemon filled. Krispy Kreme has a cream filled that’s incredible.
But if there’s glazed old fashioned in the mix, that’s what I’ll always grab first.
I’m indifferent to most donuts, but I really like a powdered sugar raspberry jelly filled. 
It has to be very fresh, though, I don’t like day old.
I’m good with a couple of plain old fashioned or one plain and one chocolate covered.
I’m not super devoted to a specific donut, but I have a couple of preferences and a couple of ‘nopes’.
The most ‘yup’ is I am a big fan of cakey donuts - some quality yeasty fluffy donuts are fine eating, but most are insipid and depend upon overly sweet toppings/glazes to make up for it.
The biggest, unbreakable ‘nope’ is any ‘chocolate frosted’ donut. Oh hell no. The stuff makes the quality of chocolate in a cheap Easter bunny candy look like a bespoke 80% cacao bar. Not to mention, if you don’t eat it the same day, it tends to melt into something that looks like it should be dripping down Ghouliani’s face. 
Now, if you’re going to a local, specialty donut shop, you can have quality glazes that do not fall afoul of this issue, but the general donut you find in work / grocery stores / etc. No no no.
The ones I tend to gravitate toward are custard-filled, chocolate bars, and apple fritters.
The ones I tend to like the least are powdered donuts, and those twists covered in sugar.
Perfect day for this poll! My wife gave a talk today, and I thought “She should have a Really Good Donut waiting for her. And I’ve been so good about carbs… I deserve one, too!”
Luckily, we have a donut shop. Yes, a bakery that does nothing but those little toroids of bliss. And they’re SO fresh, that when I ask “What’s fresh but isn’t in the case yet?” I’ll end up with some variety I usually don’t like, but if it’s ten minutes old, it’s delicious!
The wife got a glazed old-fashioned sour cream donut, and I got … (it sounds horrid, but it’s now my favorite) … a blueberry cake donut with real maple frosting. (Scroll down to last photo here)
Rise Biscuits used to have an amazing creme brûlée donut, but it looks like it’s no longer on the menu. 
I usually go for a Boston cream donut (custard filling and chocolate icing). I also like crullers if they’re really crullers, not donuts in a cruller shape. Unfortunately there are no good crullers where I live. Chocolate donuts are nice, too.
My favorite is cinnamon crumb.
