Deep-fried joy, from coast to coast
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America loves doughnuts. It doesn’t matter if you’re in Nevada or North Carolina, Alabama or Arkansas, North Dakota or New York City, you are bound to come across some iteration of a doughnut shop. Whether it specializes in cake doughnuts or crullers or bear claws or hot, fresh-glazed wonders right off the line, doughnut shops are the staple of morning routines across the country. From the inventive, off-the-wall flavors of Voodoo Doughnut in Portland, to the down-home deliciousness of the nation’s first Krispy Kreme, here are 51 (we couldn’t leave you out, D.C.) of the best doughnut shops around the country worth a visit. Just don’t forget to grab a cup of coffee and some extra napkins.


Heavenly Donut Co., Birmingham

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Credit: Photo by Nathaly Marques

In the time since I moved away from Birmingham, more than a decade ago, I have continually been delighted and bewildered by the places that pop up in my old hometown. Heavenly Donut Co. is a spot where you can have your fill of doughnuts in a variety of forms—yeast or cake, glazed or filled, or skip the whole case for an order of beignets or doughnut holes. It's a great spot, and my only complaint is that they weren't there much earlier. —Margaret Eby, culture editor, Extra Crispy


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Doughnuts in Alaska vary from grocery-store-bought (Gee, thanks for bringing those to the office, Chad!) to the new chain store that just opened in Anchorage, to the mom-and-pop places. But there is only one place I know of that’s doing them guerilla artisan style and that’s Gigi’s in Homer, Alaska. They only sell at the farmers’ markets and during the summer the doughnuts are made to order. That’s right: made-to-order. They have a classic glazed or you can get all karate and go dessert style like the chunky monkey (fresh banana, peanut butter chips and honey) or a s’mores style. You can also add your own toppings. Did I mention they are MADE TO ORDER? At a farmers’ market? It’s insanely good. —Erik Slater, chef/owner, Seward Brewery


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Poultry or dough, savory or sweet, it’s the time-tested glories of foods fried, flaky and delicious that you’ll find front and center at the quirky, fresh-faced Welcome Chicken + Donuts just south of downtown Phoenix. When it comes to their famous doughnuts, the daily scratch-made menu of the creative and classic, both yeast-leavened and cake, shine in full view the moment you walk through the front door. A crowded, old fashioned glass pastry case stages what remains of the day’s best, a spectrum that arcs from simple glazed, crumbly cakes and hulking apple fritters, to rotating new-school favorites like chipotle limón, blueberry miso and the key lime-filled scene-stealer with its sandy graham cracker dust topping. —Justin Lee, writer


Mark's Do-Nut Shop, Little Rock

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Unglamorous. Simple. Phenomenal. Mark's Do-Nut Shop is only open five and a half hours a day and never on Sunday, but its pliant dark golden doughnuts are puffy and consistent. The shop opened in 1978 and, with the exception of the product itself, nothing has changed in 38 years. Nothing. Mark's Bavarian cream still comes coated in hot chocolate with a cool custard within, and the shop is still cash only. Still, there's nothing on the menu over a buck and a half. You can scrounge that out from under the floor mats in your car and still feel like you've consumed a pastry worthy of a crown. Kat Robinson, writer


Winchell's, Los Angeles

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If fonuts, Cronuts, and blueberry-bourbon-basil doughnuts from a Portland transplant that sells one-bean coffee out of a reclaimed barn wood-accented shop on Abbott Kinney are the millennials of the fried dough world, then Winchell's is the aging boomer who once upon a time was cool but now is just confused by the competition's artisanal endeavors. No offense to the young'uns, but I'd rather hang with the boomer and chew the fat about the good old days. [Editor’s note: Jason waxed so rhapsodic about Winchell’s that we’re giving it its own story.] Jason Biggs, actor and food enthusiast


Kava Donuts, Breckinridge

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One look at everyone walking down Main Street with a snowboard in one hand and a greasy bag in the other and you'll know that the sugar dusting on Kava's made-to-order mini-donuts rivals the surrounding Breckenridge ski area for title of sickest powder in the Rocky Mountains. —Maia Murphy, program officer, Wildlife Conservation Society


Faddy's, Windsor

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At the bottom of the hill near the house I grew up in is a strange strip mall—a radio station, a killer soul food restaurant, a strange liquor store called Fuddy's, and, best of all, a doughnut place called Faddy's. (No relationship to Fuddy's, unbelievably.) Faddy's occupies a storefront that's rotated through all variety of businesses, mostly ice cream related, and so devoted were we as kids to its now-defunct predecessor, the Dairy Bar, that we spurned Faddy's at first. We shouldn't have: The doughnuts are straight-shooting classics and incredibly delicious—yeasty, doughy ones filled with jam and pastry cream, crullers that melt when you bite into them, and perhaps best of all, cinnamon sugar-rolled cider doughnuts that are so light it's a wonder they even hold together (and often still warm when they're handed over). Buy more then you think you "need." Caroline Lange, writer and cook


Fractured Prune, Rehoboth Beach

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Delaware may be the state most associated with nothingness and Joe Biden, but do not let this fictitious reputation keep you from the best doughnut shop in the whole mid-Atlantic: Fractured Prune. Though its first shop opened a few shore points south in Ocean City, Maryland, I will forever associate the Fractured Prune with my childhood second hometown, Rehoboth Beach. What is a “fractured prune,” you may ask? The name comes from athlete Prunella Shriek, known as “Fractured Prunella,” for the broken bones she suffered competing in traditionally men’s sports even into her 70s. Doubters de damned, the name is equally has amazing as its Blueberry Hill doughnut. Get it hot, and get it blue. So very, very blue. —Alex Tepper, video producer, Extra Crispy


The Donut Experiment, Anna Maria Island

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Out past the horses wading shoulder-high in Palma Sola Bay and near the northern tip of quaintly enchanting Anna Maria Island, Shawn and Cecilia Wampole operate an oasis of made-to-order cake doughnuts in a bleached building with a tin roof. Flip-flopped customers—a melange of sun-burned tourists and liver-burned locals—hand in their choices on order forms and gaze like carbohydrate zombies as doughnut makers fry, dip, and adorn each pastry with permutations of icing and toppings. The wait can be excruciating, but anything more than NOW NOW NOW feels like forever. Flavors change like the sea breeze, with occasional specials like peanut-crusted Sriracha peanut butter doughnuts and native Florida Key Lime versions vying for a place in the show. Did I mention the sugar-sand shoreline of the Gulf of Mexico is a mere 600 feet away? Or the gourmet taco shop next door? My apologies. —Jeff Houck, food writer


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Nestled in downtown Decatur, Georgia, right next door to Atlanta, Revolution Doughnuts & Coffee makes everything from scratch, using all organic ingredients and even offering up vegan and gluten-free options. But anyone who suspects that makes their offerings the slightest bit less decadent clearly hasn't tried one. Established in 2002, the shop is rightfully celebrated by locals for its yeast-style caramel bacon doughnut and its fresh peach slider. But a trip further down the menu will be rewarded, too, by standouts like Revolution's carrot cake and Nutella cream puff doughnuts, as well as The Crunchy Mister, a savory stuffed round. —Doug Gross, writer and editor


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When it comes to doughnuts—Hawaiian style—Leonard's is king. Portuguese in its origin, the popular malasada is Hawaii's obsession, and rightfully so. Perfectly fried balls of yeasted dough coated in granulated sugar are best consumed fresh and hot. You can actually cram an entire pillowy malasada in your mouth if you're feeling brave. Leonard's stuffed malasada puffs showcase decadent fillings like custard, coconut haupia cream, and tart fruit jelly. Messy but worth the finger licking. —Lee Anne Wong, chef/owner, Koko Head Cafe


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Guru Donuts, housed in one of the oldest buildings in Boise, has an eclectic variety of flavors, textures, and colors that dazzle your eyes as you gaze upon them. This small local business started in a private kitchen and has grown to a flourishing Boise must-know. With flavors like the Frida Kahlo (no eggs or dairy), Thai Iced Tea (vegan), and the Dark and Stormy (ginger lime and rum glaze), you are guaranteed to find something to tickle your palate and your imagination. —Frances Nagashima, policy analyst, and TracyLea Balmer, special events director


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Stan's Donuts & Coffee offers unique flavors and themed doughnuts, making this spot a Chicago favorite. The doughnuts are delicious and unlike any other in the city. —Alexis Kersey, Chicago editor, Bitches Who Brunch


Square Donuts, Terre Haute

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When Indiana’s Square Donuts loudly declares on its website, in bright red block text, “Never cut corners!” the phrase is meant literally. Since 1967, the store has been cranking out yeast doughnuts using a square doughnut cutter rather than a round one, making these four-sided doughnuts first of their kind in the US. The difference in form clearly didn’t rattle any customers, which speaks to their quality. To this day, the doughnuts from Square are regularly ranked among the best in the city and in the state. The store has branched out from the original location in Terre Haute, but it’s still an Indiana favorite, born and bred, and if you want to get your hands on one or a dozen, locals recommend going early. “They only make a certain amount every day and when they're out they close,” writes Ashley S. from nearby Merritville on Yelp. But getting there early means you’ll be getting the freshest doughnuts of the day, which is never a bad thing, even for a square. —Maxine Builder, staff writer, Extra Crispy


Donut-Boy, Dubuque

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The hyphen in Donut-Boy sits there for your elbows, like my little elbows used to perch on the counter of this diner-like doughnut dive with my mom every morning before school. We are a doughnut family. My mother is the matron of doughnuts, and, before my dad and I were diagnosed with celiac disease like other every white person alive, we were daily Donut-Boys. Still, even though gluten and dairy wreck my guts, I dream of Donut-Boy with the hyphen and its oily, cakey deliciousness. Employees will not be particularly nice to you, but that's why you're there, isn't it? To feel a little abused, by your food, by your server, by yourself? Donut-Boy is open from 5 a.m. to noon, because screw you! You need to learn to appreciate the blue-collar ideals behind the Donut-Boy schedule. They say, "There is a time for doughnuts, dammit, and that time is between the hours of 5 a.m. and noon!" After noon, you can head next door to a bar called the Dog House where their mascot is Snoopy, even though I'm pretty sure Snoopy isn't in the public domain, and you aren't allowed to play "Too Short" on the jukebox, but where you may consume malt beverages to your heart's desire, as long as that desire is "heavily," like a real Iowan. Gwen Werner, author, I'm Ruining My Own Life


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I didn't discover The Donut Whole until after I left for college, but it immediately reminded me of everything I loved about Wichita: DIY, quirky, and raw around the edges—although the doughnuts themselves are always perfect. The shop has a penchant for pop culture creations, like gold-flaked Butterbeer Donuts or Death by Dalek, a Doctor Who-inspired concoction with edible ball bearings. But it's the live music, local artwork, and quirky metal signs hung up on the green walls that make this place perfect. —Jamie Wiebe, writer


Burke's Bakery, Danville

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Kentucky’s doughnut heritage is surprisingly robust, from the Germanic charms of Plehn's Bakery in Louisville to Doughdaddy’s, a quasi-secret outpost inside a Lexington gas station frequented by none other than William Shatner. (Yes, Captain Kirk owns a horse farm nearby.) It’s Burke’s Bakery in Danville, though, that best executes the doughnut’s simple pleasantry, offering up an airy, yeasty life preserver of small town delight in a setting that looks like a Main Street USA set piece. Save all the wacky toppings and filling brouhaha for city doughnuts that feel like they have something to prove. At Burke’s, the sweet, slow calm of the glazed always, humbly, shines. —Sarah Baird, author, Kentucky Sweets


Tastee McKenzie's, New Orleans

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When you think "Louisiana" and "doughnuts," the natural inclination is to gush about the glories of beignets at Cafe du Monde and Morning Call. And for good reasonbeignets are fantastic (and we're even having a festival to celebrate them, because that's how we roll in the 504). But as much as I love beignets, there is, in fact, a superior Louisiana-bred doughnut, and it's called the "buttermilk drop." You can find these sugary, buttery, cakey, beautiful handfuls of happiness at several places, but for me it's all about Tastee McKenzie's in Lakeview. The "ain't there no more" McKenzie's perished in a fire, sadly, but afterwards Tastee bought all their recipes and continues to make doughnuts, jelly rolls and turtles in the traditional New Orleans fashion to this day under a shared mantle, and they're just as good as the ones your gran-paw-paw had when he was a spud. Especially those buttermilk drops, mon dieu! Scott Gold, bacon critic, Extra Crispy


The Holy Donut, Portland

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Natural ingredients, veganism, and the words “healthier alternative” aren’t usually synonymous with good doughnuts, and I’m the last person to suggest that you seek out any of these descriptors when in need of a truly satisfying ring of fried dough. But, Portland’s The Holy Donut merits an exception. Their “Maine potato donuts” can be all of these things, and yet they are flavorful with an appealing texture that’s crisp on the outside, dense on the inside, thanks to batter that includes fresh mashed potatoes. My recommendation is to skip the lines at the heavily foot-trafficked Exchange Place location for the original on Park Avenue. Go early (they close when they sell the last doughnut), help yourself to some coffee, and grab a seat on the couch to enjoy the doughnuts at their freshest. Full disclosure: I don’t live in Maine. I live in New York City and have access to doughnuts that have inspired odes longer than this, but these are the doughnuts I crave until my mouth waters. —Monica Burton, assistant strategist and associate editor, Extra Crispy


Fractured Prune, Ocean City

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Fractured Prune is an Ocean City, Maryland institution, which for years has been for most Marylanders a once a year, only-at-the-beach pleasure. Fortunately for us, and the rest of the country, the company has recently started franchising, with stores popping up as far from the shore as Arizona. The gimmick, and it's a good one, is that all doughnuts are made to order and sold piping hot. If you don't eat it within 5 minutes, you're doing it wrong. They're customizable, too, with 19 glaze and 13 topping choices. Yet even with hundreds of possibilities in front of you, the best choice is one of the simplest—a warm honey glaze, topped with cinnamon and sugar. —Allison Robicelli, writer and chef


Dunkin' Donuts, Shout-out to the Wellesley Hills crew on Washington Street

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The best doughnut shop in Massachusetts? Why that would be a little spot called Dunkin' Donuts, obviously. The affections between New Englanders and the ubiquitous doughnut chain run deep. A “medium regular” doesn’t taste quite the same from anywhere else. So what if they’ve branched out into quesadillas and tuna salad? You can still get a spooky chocolate frosted dotted with candy pumpkins at Halloween, and a glazed cruller if you’re having a bad day. And who can forget the first time they went for the jelly doughnut, scarfing the whole damn thing, the toothache-inducing filling gumming up your hands, chin, and shirt? It’s a rite of passage for every 6-year-old in the Greater Boston Area. Plus, were it not for those Dunkin' Donuts gift cards, Father’s Day shopping would be much more difficult. So, thank you Dunkin Donuts for being on every other corner across New England, always just an arm's length away to save the day when only a dozen cinnamon-sugar doughnut holes will do. —Sarah Winshall, film producer


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At this shop named after the late, great rapper J Dilla, the “Aaliyah” (another Detroit native, RIP) lemon-filled doughnut oozes with citrusy jelly and is lightly glazed. All doughnuts here are made with 100 percent organic flour and most ingredients are Michigan-sourced. —Serena Maria Daniels, writer


A Baker's Wife, Minneapolis

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The doughnuts made at Minneapolis's A Baker's Wife taste like the platonic ideal of the form: rich and sweet without feeling so heavy that eating them feels like an exercise in excess. They serve as a reminder of the lasting appeal of doughnuts, and why they can be so dangerous in the first place. —Tobias Carroll, author, Reel


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My heart will always belong to Delta Donut, a tiny, now-shuttered store up in Clarksdale, Mississippi, with fresh, hot, sugary-sweet doughnuts you had to wake up early to nab. But a close second is The Donut Shop in Natchez, an unassuming, incredibly delicious spot that's perfect for a road trip stop. Try the lemon drizzle, and maybe nab a cinnamon roll on your way out, too. —Margaret Eby, culture editor, Extra Crispy


Strange Donuts, St. Louis

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When I visited my brother and his wife in St. Louis this spring in my newfound capacity as a breakfast journalist, they insisted that we try out the offerings from this inventive doughnut palace, and I'm so glad they did. The Gooey Butter was my favorite, but this shop does the classics just as well as their more off-the-wall creations. —Margaret Eby, culture editor, Extra Crispy


Tandem Donuts, Missoula

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Tandem doughnuts are gluten free and vegan, baked personally by young mom and dad Beth and David four nights a week, and taste so good you would never believe they’re actually vegan. It started when, in 2011, Beth and David moved from Portland to Missoula and their search for vegan baked goods fell short. After a period of trial and error on their (willing) friends, they settled on the recipe that made them a smash hit at the Missoula Farmer’s Market, their first outlet. Now, they sell wholesale to 19 different grocery stores, markets, and coffee shops across Montana, and last year, even won an aware from PETA for having the 5th best vegan doughnuts in the US. —Carly Fuglei, writer


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Credit: Photo courtesy of Sehnert's Bakery & Bieroc Cafe via Facebook

Sehnert's Bakery and Bieroc Cafe in my wife's hometown of McCook, Nebraska, is a family-owned and operated bakery that traces its roots all the way back to 1600s Germany. All of the doughnuts are made by hand bright and early every morning. I'd describe the overall style as familiar favorites done perfectly; if you want pop rocks and bacon in your doughnut you might have to go elsewhere (though they'd surely be up for the challenge). But the bear claws, maple long johns, apple fritters, peanut butter knots, and plain glazed doughnuts are among the best I've ever had. My in-laws bring a box of doughnuts every time they visit, and I think my kids look forward to those as much as the quality time with grandparents. One style that I have yet to see in another shop is the Delaware, a savory doughnut filled with cheese and ham or sausage. Heat one of those up and you have one heck of a delectable breakfast. In the mornings you'll hear farmers meeting for coffee and doughnuts, and later in the day you might see a band getting set up for one of their "Live at The Bieroc" concerts. Sehnert's Bakery gives customers plenty of reasons to skip the gas station doughnut and stop in for a fresh, hand-made treat. —Zach Hunnicutt, farmer


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It seems everyone tries to get cute with their doughnuts these days, often coming up with a sort of unmanageable breakfast Frankenstein—let’s put cereal and bacon on it!—rather than delectable pastry. But Pink Box goes gourmet with a steady hand. The caramel cheesecake is a rich delights to be devoured slowly, with a sweet, creamy filling that genuinely evokes the desert; the lemon pie is light pastry and a sweet curd filing that’s just gooey enough. The sweet potato proves that frosting and filling are unnecessary—just delicious cake and a sprinkling of cinnamon. Of course, Pink Box also does right by your doughnut classics, from chocolate-iced glazed to blueberry cake. Bonus: The Summerlin outpost is open 24 hours a day, because a city that doesn't need sleep still needs doughnuts. Lissa Townsend Rodgers, writer and editor


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Goody Good Donuts on Busy Corner in Laconia often open before their posted hours for those seeking to sample the first warm batch—a hint at the popularity of the Granite State’s best doughnut shop. Officially, they open at 2 a.m. Sunday through Thursday and 11 p.m. on Friday and Saturday. Closing time? Whenever they run out, which is usually well before 11 a.m. You’ll want to get there by 6 a.m. to assure yourself the greatest variety of options. The classic honey dip is the real go-to, a large and dense offering with just a hint of crispiness. Be sure to check out the jelly-and-cream-filled doughnut, which may sound a bit overwhelming, but they nail the jelly-to-cream ratio. Chocolate glazed, raspberry-filled, plain, and the rest? All fantastic. Goody’s has the look and feel of an old-school New England shop, which is to say no frills. Don’t plan on sitting inside, as there is little to no seating, but feel free to hang by the counter and chat with the owners. They make the doughnuts, work the register, and seem to know half the people that come in on a first name basis. We witnessed them carrying an elderly man’s order of a dozen doughnuts to his car during our most recent visit, which was nice to see. Just minutes from Lake Winnipesaukee, Weirs Beach, and Gunstock Mountain, in the heart of the Lakes Region, Goody Good Donuts doesn’t have wedding cakes or French pastries. They simply have the best doughnuts in New Hampshire. Roy Sullivan, DJ


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Hoboken, the birthplace of Sinatra, baseball, and Yo La Tengo, is not a place to sleep in on weekends. The early risers go pound for pound the best doughnuts in all of New Jersey. Don't tell our governor or there will be none left for the rest of us. Schnackenberg's Luncheonette has been hand-making fresh doughnuts daily since 1931. This is no bacon-flavored, pink unicorn-colored, or pumpkin-spiced bullshit. These doughnuts and mascarpones are an almost completely different creature than the flat, cold nonsense dispensed elsewhere: These are pillowy, filled with delicious creams, soft and moist. Take note: By afternoon, they’re history. Jim Behrle, writer


Whoo's Donuts, Santa Fe

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Whoo’s Donuts in Santa Fe is marked by a nondescript, all-caps “DONUTS” sign on the side of a bustling road. As a transplant from New England, I’d previously only known doughnuts to be preceded by “apple cider” or “Dunkin’.” If you’re looking for an equivalent crash course in the New Mexican palate, Whoo’s blue corn options are an obvious choice. When I wandered in on this particular Monday (when the wares are only a dollar a pop), the dense, blue corn flour offerings were smothered in blueberry lavender or strawberry jalapeño glazes. Each was alarmingly rich and complex—an unexpected balancing act between sweet and spicy, smooth and crumbly, “clean ingredients,” and a one-way, $1 ticket to a sugar coma. Molly Mirhashem, writer


7th Ave. Donuts, Brooklyn

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These are not the best doughnuts in New York City. That distinction goes to Dough. (Fight me.) But if asked where I’d care to weather the apocalypse, a personal tragedy, or even eternity, 7th Avenue Donuts comes to mind pretty quickly. Full disclosure: I’ve never actually purchased a doughnut at the 24-hour coffee shop, though I do linger, sniff, and admire the classic contents of the case while I’m at the register, paying for my cheese omelet, or a sandwich named after a local service or a military group (the “Time Warner” is a chicken cutlet with fresh mozzarella cheese, and gravy, while a “Pow-Mia” panini contains grilled chicken, ham, and Swiss cheese). But once home and hungry again, I greatly appreciate the simple, sweet, crackling joy of a handmade glazed, plucked in chunks from the paper sack in which it was handed to me, free of charge. That’s how you stay in business for nearly four decades—you recognize your regulars, and you send them off thinking sweetly of you. —Kat Kinsman, senior food and drinks editor, Extra Crispy


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Rise Biscuits & Donuts in Durham is (forgive me) my jam. It is hard to do a traditional glazed doughnut in the state that invented Krispy Kreme, but Rise nails it. They've also managed to create some classics of their own, most notably an unexpected pineapple-basil-pistachio hybrid that is the perfect mix of sweet and savory. (Note: They've expanded and have half a dozen locations now, but the one in Durham is the original/best.) Lilit Marcus, contributing editor, Condé Nast Traveler


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In Bismarck, one doughnut shop sets itself apart from all the rest. Bearscat Bakehouse offers a variety of decadent pastries, with over 50 different doughnuts to choose from weekly. Some give a nod to the outlandish toppings currently en vogue, such as fruit loops and bacon, while others stay simple and true to North Dakota's homegrown attitude, like a filled doughnut featuring locally made strawberry rhubarb jelly. Kristin Canham, doughnut enthusiast


Bill's Donut Shop, Centerville

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Yes, I’m from Centerville and used to go to Bill’s all the time. No, I haven’t been to every single other doughnut shop in Ohio. But Bill’s frequently makes national doughnut-shop lists like this and without a doubt deserves its nationwide recognition. For quality and value, it’s the best restaurant in town. Sorry, Paragon. Go after Sunday mass lets out at nearby Incarnation Church for the full daytime family experience, or pop in after midnight on the weekends to be among the teens who aren’t at house parties. They’ll be learning to drink coffee and smoke cigarettes, and a few will be filling sketchpads with weird drawings. At least that’s what they were up to back in 2002. A local character named Dewey hangs out at Bill's maybe every day of his life and makes bzzzt bzzzt noises at people and passing cars. A few years ago, some aspiring documentarians made a trailer for a film about Dewey. I don’t believe there’s a full-length movie yet, but I really hope they finish it some day. —Ryan Grim, site director, Extra Crispy


Belle Kitchen, Oklahoma City

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Belle Kitchen serves up some of the freshest artisan doughnuts you'll find in OKC. Made with a unique brioche dough, the doughnuts are light and fluffy with just the right amount of chew. They elevate classic flavors like glazed and chocolate-covered, creating browned butter and sea salt and dark chocolate ganache. Plus, they're offering a pumpkin spice doughnut with candy corn glaze to celebrate autumn. What more could you ask for? —Erica Tafavoti, blogger, Bacon and Braids


Voodoo Doughnut, Portland

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Voodoo Donuts in Portland, Oregon, is a staple of the city and are the best embodiment of the city’s slogan, “Keep Portland Weird.” Even though the shop in downtown is open 24 hours, be prepared to stand in line, but know it’s completely worth the wait to scarf down their famous maple bacon bar with an entire slice of bacon top, or a mango tango doughnut filled with mango jelly and covered with orange Tang. While standing line you also get to encounter all sorts of Portland characters and gaze at amazing street art, so you can get a dose of Portland’s grit and soul at the same time as your sugar fix. —Leah Kennedy, doughnut lover


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Four-bite rings of just-fried dough come off a conveyor belt. Then Kutztown University students dunk and drizzle the doughnuts with flavor combinations like inside-out s'mores, orange creamsicle, and thin mint. You order a coffee, a chocolate milk, and two doughnut, then repeat. Paul Kita, writer


PVD Donuts, Providence

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Credit: photo by christopher mongeaU 

When I saw the “locally sourced hand made from scratch,” I was dubious. I mean, c’mon, locally sourced doughnuts just sounds silly. As a long time doughnut lover (despite the whisper warning from my hips) I admit to feeling deep skepticism about “Providence’s First Gourmet Doughnut Shop” I was wrong. These handmade doughnuts are inventive, yummy goodness. The shop puts out a weekly menu that includes creations like Dirt and Worms, Blueberry Ginger, Peanut Butter and Fluff, and Vegan Maple Monkey Bread. Run by three women, PVD Donuts has experienced tremendous success. Waiting two hours on line for a doughnuts is something that happens in New York, not little Rhody. Yet every day there is a line down the street—and many often go away unsatisfied. When they run out for the day, you just gotta try again tomorrow. And I do. Kate Coyne-McCoy, political consultant


Glazed, Charleston

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Walk by Glazed on Upper King Street on a busy afternoon, and you might just hear sighs and exclamations; more than likely the store is dark because they've sold out and gone home for a day. That's why I play it smug and go for my morning coffee, which is simply a ruse for the lemon pistachio doughnut or the classic chocolate with sprinkles. Or the apple bacon fritter. Or all three and decide later. —Stephanie Burt, host, The Southern Fork podcast


Flandreau Bakery, Flandreau

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Credit: photo by morgan kontz

South Dakota is one big state of small towns. And it seems like every town has a well-kept secret that once it’s discovered you just can’t make a drive through without stopping. The Flandreau Bakery is ours. Since the 1930s the bakery has offered homemade breads, cookies, rolls, and their delicious doughnuts. Not only can you order ahead for large orders baked fresh that morning, the bakery also ships all over the U.S. If you are looking for a delicious sweet treat, make sure to drive through Flandreau, South Dakota. —Morgan Kontz, blogger, South Dakota Farm Wife


Fox's Donut Den, Green Hills

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My favorite doughnut shop in Tennessee is Fox's Donut Den. I have many fond memories of this small, family-owned spot back to its beginning days across from David Lipscomb where I went to school. It is now located in the heart of Green Hills, and I love the fact that they have been around for so long and are still going strong, and are family owned. So many tasty aromas waft throughout this small, cozy place where great care is taken in everything they make. My favorite is the old-fashioned glazed and my kids love the regular glazed doughnuts. but there's something for everyone for sure. —Martha Martin, co-owner, Martin's Bar-B-Que Joint


Round Rock Donuts, Round Rock

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I love an artisanal bacon fat doughnut with free trade cacao nibs as much as the next person, but in complicated times it’s good and useful to fall back on the old, simple standbys life still offers. For that, there’s Round Rock Donuts. Obstinately off-trend, Round Rock Donuts has been “servin’ up little circles of magic,” as one ad memorably put it, since 1926. Their bakers eschew baking powder in favor of yeast, roll and cut every doughnut by hand, and bake the doughnuts without the helpful input of a thermometer—that’s just how in-tune they are with their craft. Or so the legend goes. The “world-famous” Round Rock doughnut—a classic offering—is finished with a sunny-golden glaze and is soft as a cloud. If you’re feeling particularly in love with yourself, you can get the Texas-sized version, a real Man vs. Food entrant that weighs five pounds. Phillip Pantuso, writer


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Johnny O's Spudnuts in Logan puts a twist on doughnuts. Using an authentic German-based potato recipe that's over 75 years old, their spudnuts are extremely light and fluffy and come in a variety of flavors. What makes this doughnut spot really memorable is that all doughtnuts can be served with a scoop of ice cream. —Amy Moser, research assistant


Doughnut Dilemma, Burlington

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Credit: Photo by Ryan Mosseau

Doughnut Dilemma reigns queen in the food capital of Burlington. The place started in 2013 as a stand at the city’s massive Saturday Farmer’s Market and was so successful that they opened a brick-and-mortar store on Main Street. They make their doughnuts from scratch six days a week, using as many local ingredients as possible. Flavors range from the classic glazed to the fun, like chocolate coconut, to the outright awesome, like Fluffernutter. There’s not a ton of space to sit, more of a grab-and-go spot, but definitely worth a visit! —Rocket, Eat Vermont


Spudnuts, Charlottesville

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World War II and doughnuts may not have much in common, but in Charlottesville, Virginia, they share a common history. During the war, when flour was scarce, Al and Bob Pelton opened a doughnut shop in Salt Lake City that used a rationing-friendly potato flour recipe. It wasn't long before Spudnuts shops popped up all over North America. Spudnuts' parent company went belly up some years back, but an unassuming little shack in Charlottesville stands as a reminder to their once-great empire. It's doubtful that many Americans are familiar with the Spudnuts brand anymore, but Charlottesville residents are savvy. The shop's supply of fresh potato flour doughnuts gets depleted by doughnut-hungry Virginians by 10 a.m. most days. —Benjamin Preston, writer-at-large, The Drive


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Credit: Photo by Ashley Potts

Top Pot is a Seattle-based chain that churns out delicious handcrafted doughnuts and roasts their own coffee. You can’t go wrong, but my favorite are the “old fashioned” doughnuts, rounds with a bit of a crunch on the outside. If you’re lucky enough to go while they’re in season, don’t miss out on the pumpkin old-fashioned. —Christian Ferguson, fan of doughnuts


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We love District Doughnut for its salted dulce de leche, a yeast doughnut that's fluffy, glazed with dulce de leche, and sprinkled with sea salt. It's heaven, and you can never just have one. —Cori Sue, co-founder, Bitches Who Brunch


JR's Donut Castle, Parkersburg

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JR’s Donut Castle in Parkersburg, West Virginia, boasts on their website that their sweets are “Baked Fresh Daily,” which for all intents and purposes isn’t exactly an original statement when it comes to a full service bakery, but this isn’t your average doughnuts, cakes, pies, and cookies joint. Why, you ask? Because JR’s captures the essence of West Virginia by also baking fresh daily the Mountain State’s culinary claim to fame, pepperoni rolls. Grab a steamy bag of fresh-from-the-oven pepperoni rolls stuffed with American cheese, or “hot” pepper jack cheese, or nosh on one of JR’s famous Pizza Rolls. Need to balance out that spicy pepperoni with something sweet? Spike your sugar level by diving into a Yum Yum doughnut, a glazed doughnut dripping with layers of sugary butter, or taste test a decadent cookies and cream, Reese’s peanut butter, or classic maple cream-filled doughnut. Pro tip: JR’s also serves up a killer West Virginia-style hot dog made with their own hot dog sauce (a.k.a. chili) served on a homemade bun. Chili dogs, pepperoni rolls and doughnuts for breakfast? Sign me up! —Kendra Bailey Morris, author of The Southern Slow Cooker


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The doughnuts at Greenbush Bakery are great across the board, but if you're really hungry, try one of their imposing apple fritters. You may need both hands. Nick Tenev, doughnut fan


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Credit: PHOTO BY Jay Nel-McIntosh

The best way I know to describe Wyoming is big, but Delish Donuts & Coffee in Alpine is anything but—except when it comes to the appeal of their miniature doughnuts. The store is owned and operated by one woman, Karyn-Ann, and it’s nestled in the town of Alpine, across the river from Idaho and south of the Grand Tetons. Everything is made from scratch, and the doughnuts are served up, fresh out of a fryer whose name, according to Facebook, is Mark. It’s a friendly, family operation that’s welcoming to anyone looking for a small respite in a big place. —Maxine Builder, staff writer, Extra Crispy