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America's Best Doughnuts

Posted: 03/20/2012 9:38 am

Cream-filled, glazed or even topped with bacon, doughnuts are an irresistible confection beloved across the country in classic and new forms. Here, Food & Wine names America's Best Doughnuts.

More from Food & Wine:
America's Best Regional Desserts
Best Burgers in the U.S.
Best Pizza Places in the U.S.
Best Grilled Cheese in the U.S.
50 Best Bars in America

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  • The Doughnut Vault; Chicago, IL

    Gilt Bar owner Brendan Sodikoff started selling big, fresh doughnuts out of a brick storefront in the spring of 2011, and lines continue from early morning until the handful of flavors sell out. Outside, there's a communal table for enjoying old-fashioned, chocolate-glazed and sometimes pistachio-covered rings, with $1 cups of coffee. <a href="" target="_hplink"></a> <strong>Plus: <a href="" target="_hplink">America's Best Regional Desserts</a> </strong>

  • Betty Ann Food Shop; Boston, MA

    This East Boston bakery, which has been around since 1931, specializes in classic sugar-rolled doughnuts, including a hefty cake option and rustic jelly-filled balls of fried dough. 565 Bennington Street. <strong><a href=" " target="_hplink">Plus: Best Grilled Cheese in the U.S.</a></strong>

  • Clear Flour Bread Bakery; Brookline, MA

    Christy Timon opened her bakery in 1982, hiring Abram Faber to help with deliveries. The now-married couple are revered as early champions of classic European baking. They continue to hunt down rare recipes, like light, baked currant doughnuts adapted from Robert Jörin, a third-generation Swiss baker at the Culinary Institute of America at Greystone. <a href="" target="_hplink"></a> <strong><a href="" target="_hplink">Plus: America's Best Coffee Bars</a></strong>

  • Primo's Donuts; Los Angeles, CA

    This mom-and-pop shop, run by Celia and Ralph Primo since 1956, still sells fantastic cake and yeast-raised doughnuts for less than $1 a piece. The soft, glazed rings are super-classic. <a href="" target="_hplink"></a> <strong><a href="" target="_hplink">Plus: Best Hot Chocolate in the U.S.</a></strong>

  • Doughnut Plant; New York, NY

    At his new Chelsea location, Lower East Side doughnut pioneer Mark Israel masterminded a glazed oatmeal cake doughnut, sprinkled with the usual granola suspects like dried fruit bits, oats and seeds. <a href="" target="_hplink"></a> <strong><a href="" target="_hplink">Plus: Best Pizza Places in the U.S.</a></strong>

  • Dynamo Donuts; San Francisco, CA

    Owner Sara Spearin's menu changes all the time, with inspired flavors like lemon-pistachio and "banana de leche," filled with caramel-coated fruit. The bacon-maple doughnut, with smoky sautéed apples, is now available every day. <a href="" target="_hplink"></a> <strong><a href="" target="_hplink">Plus: Best Burgers in the U.S.</a></strong>

  • Top Pot Doughnuts; Seattle, WA

    Some of the best doughnuts in the Northwest can be found in this two-story flagship beneath the Monorail. Top Pot's oversize rings and fritters come in flavors like chocolate-peanut and Valley Girl lemon -- and some have decorative flourishes like "feather boas," made from pink icing topped with shredded coconut. <a href="" target="_hplink"></a> <strong><a href="" target="_hplink">Click Here for More of America's Best Doughnuts</a></strong>


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