Now dominating our collective sweet tooth: crazy, creative versions of the classic treat
Paulette’s, the online doughnut service started by Devin and Luke Connell and Graham Bower, serves dense cake-style doughnuts. This amazing sweet-tart version is made with wild blueberry glaze, lemon juice and zest, and aged balsamic vinegar. Paulettesoriginal.com.
Ashley Jacot De Boinod of Parkdale’s Glory Hole makes her yeast doughnuts from scratch in outrageous flavour combinations, including pumpkin almond cheesecake and, our favourite, the Double Chocolate S’Mores, a chocolatey concoction topped with torched marshmallow. 1596 Queen St. W., 647-352-4848.
The Calgary-based shop Jelly Modern Doughnuts, which opened here last summer, named its top treat for hometown mayor Naheed Nenshi. It’s dipped in caramel ganache and topped with drizzles of maple butter and sprinkles of sea salt. 376 College St., 416-962-2053.
Rachelle Cadwell of Dough by Rachelle began selling her giant doughnuts—like the Spicy Mexican, glazed with chili chocolate and topped with crushed corn nuts—from the back door of the restaurant Beast. Now you can get them on weekends during brunch service. 96 Tecumseth St., 647-352-6000.
The tiny indie espresso joint Little Nicky’s made a name for itself with these mini-doughnuts, fried to order on an old-fashioned conveyor belt machine. The rings are perfectly pillowy, made for popping into your mouth in quick succession. 375 Queen St. W., 416-260-0500.