While the craziest a doughnut got even a dozen years ago was probably Boston cream, modern makers are not above sticking just about anything on a fried round.
Trendy places proffering outlandish toppings have their fans, but so do shops that have been around for decades, sticking to the basics: honey-dipped or powdered sugar.
After hundreds of miles and many, many calories, we’ve discovered a place in our hearts (and bellies) for both. Here are our highly subjective picks from tried-and-true and edgy artisans. Take note: Many of these places make doughnuts before dawn and close when they run out, so arrive early to snag your sweetest dreams.