Nothing beats a doughnut. Just ask Homer Simpson. The deep-fried discs have risen from humble beginnings to become one of the most iconic foods on the planet. Almost every culture in the world has a fried dough dessert – from Greek loukoumades and Italian bomboloni to French beignet and Portuguese malasada. Here are a dozen next level restaurant doughnuts to satisfy your sweet tooth.
Doughnut Wheel at Charlie Palmer Steak, New York, New York
We ‘wheely’ love this bonanza of blazed bangles. This brunch-time special features plain, chocolate iced, and almond topped yeast doughnuts, plus bonus churros. As if that weren’t enough, there is a trio of dipping sauces: chocolate, caramel, and raspberry. Make a reservation at Charlie Palmer Steak.
Cereal Milk Filled Doughnut at Pacific Standard Coastal Kitchen, San Diego, California
Now you don’t need a spoon to eat your cereal. Pastry chef Kaitlyn Dashnaw packs the puffy round with cereal milk cream and then tops it off with marshmallow and a kaleidoscopic shower of Fruity Pebbles. It’s breakfast and dessert all at once. Make a reservation at Pacific Standard Kitchen.
Nutella Doughnuts at Loosie’s Kitchen, Williamsburg, New York
Just look at that picture. How could you say no to that doughnut? Served warm and bursting with Nutella, it’s a chocolatey, hazelnutty treat of epic proportions. The restaurant also serves them as Nutella-filled beignets, which come drizzled with more Nutella, dusted with powdered sugar, and finished off with whipped cream. Make a reservation at Loosie’s Kitchen.
Unicorn Doughnut at Fremont, Chicago, Illinois
This may be the most Instagrammable doughnut of all time. So it’s totally okay to spend five minutes trying to get the perfect pic of it before you take your first bite. The ‘likes’ are worth the wait. Make a reservation at Fremont.
Bomboloni at Tessa, New York, New York
Pastry chef Yarisis Jacobo fries up batches of the Italian favorite to order. Piped full of vanilla cream or simply glazed, they arrive with pear puree for dipping. Truly magnifico and delizioso. Make a reservation at Tessa.
Beignets at The Blvd, Beverly Hills, California
Executive pastry chef Chris Ford is our spirit animal because desserts never fail to delight. A perfect example is his beignets, which hide a hint of orange blossom extract. Don’t forget to dip — the sauce is a decadent mix of hazelnut chocolate and butterscotch made with Macallan 18-year-old scotch. Make a reservation at the Blvd.