Yeast raised glazed donuts. The pinnacle of donut artistry.
Custard filled with chocolate frosting.
Pink frosting with sprinkles. When someone asks what kind of donut I want, I tell them “Get me the girliest one you see.”
I’ll eat any donut you give me, realistically.
So awesome that they only barely remain within the bounds of the donut category are the strawberry donuts from The Donut Man in Glendora, California. Worth a 30 minute drive on occasion.
Cake donut with white frosting and colored sprinkles. Tastes like birthday cake!
I can’t think of a donut I don’t like, though if I have to rank them, jellies are at the bottom of my list.
I’m partial to custard fillings. Although the best one I had was a crème brûlée doughnut from Astro Doughnuts and Fried Chicken; the custard was on top rather than inside.
There’s some fancy shop in the MSP airport that has good donuts. But I got one that had a buttermilk custard that I did not like. Everything else there has been good.
ETA: Angel Food Bakery & Donut Bar
Agree 100 percent.
Bavarian cream…Boston cream…so long as it has filling it’s all good.
I respectfully disagree
Chocolate cream filled…
I know I can Google this, but I’m sure there must be others wondering. What is the difference?
Black and Whites from the bakery in Rogers grocery store in Hale, Michigan. They start with a cinnamon roll base, add a homemade chocolate frosting (more like a ganache), and then fill it with white cream frosting in the middle. The long john’s are good too.
Filled eclair or profiterole.
I’m not much of a donut or sweet pastries person, so keep that in mind. I maybe have six donuts in a year.
My favorites are yeast-raised donuts. If I want a cake donut, I’ll have cake. That said, yeast-raised donuts must be consumed as quickly as possible out of the fryer. Cake donuts have the advantage of always pretty much tasting the same, or rather, the difference between fresh and two days old is far more noticeable in a yeast donut. Stale yeast-raised donuts suck.
As for flavorings? Just a dusting of powdered sugar or glaze. I don’t need or want anything else.
For filled donuts, as I’m of direct Polish extraction, I am required to love pączki. Once again, as this is a yeast-raised donut, must be eaten as fresh as possible. These I like most filled with rosehip jam. Plain (unfilled) are great, too. There’s one they advertise as “pudding” in Polish but “Bavarian Creme” in English that’s good, but I don’t know if it’s really Bavarian cream, as all the custardy fillings are the same to me. Oh, and apricot. Apricot is good.
Old Fashioned or plain cake. Even then I eat maybe one every couple of years, if that.
Yeasty raised glazed and if it’s chocolate frosted, even better! I also love frosted cake donuts - chocolate or orange, and sugar/cinnamon cake donuts. Raspberry bismarks and fried cinnamon rolls rank pretty high too.
IIRC Boston cream uses eggs. I find it heavy and custard-like. Bavarian cream is (to me anyway) lighter and fluffier.
I prefer a bag of donut holes bc it prolongs the donut eating experience.
Q: Are made to order donuts a thing up north? I ask bc I was watching an interview of two men in a coffee shop. Half way through, one of the guys says to the other: “You have to try the donuts here!” So they each ordered a donut. And when it came out it was huge and piping hot.
They are in some places. I sometimes go to Duck Donuts. All donuts are made fresh to order. They are not cheap. They are very much worth the money.