Doughnuts are best served fresh while the dough’s still warm and soft. Good thing these doughnuts are hard to leave untouched, whether it’s a tukshop-like jam-filled number, churros dripping with chocolate sauce, Guy Grossi’s globi (Italian ricotta doughnuts) or the jin deiu (sesame doughnuts with custard) from Flower Drum. Try stopping at just one.
Guy Grossi’s Italian ricotta doughnuts (globi)
Sesame doughnuts with custard (Jin deiu)
Honey and ginger ice-cream and lemon curd doughnut sandwiches
Shane Delia’s Turkish-delight doughnuts
Grant Achatz’s savoury doughnuts with pine-nut butter
Cutler & Co’s savoury doughnuts with sour cream and salmon roe
.jpg?fit=650%2C759&resize=650%2C759)
Doughnuts with apple compote and custard
Sweet orange and olive oil doughnuts (Rosquillos)
Carrot doughnuts with cream cheese glaze and brown sugar crumb
Guy Grossi’s globi (Italian ricotta doughnuts)
New Orleans-style beignets with anise sugar
Cheesecake doughnuts with salted caramel
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%