Best donuts in Boston
The award-winning team behind Union Square Donuts, led by co-founder Josh Danoff, has been serving up mouth-watering treats throughout the Boston area for more than a half-dozen years. (We're partial to the Time Out Market Boston location.) USD takes its craft to the next level by making each donut from scratch every day; brioche dough is used to create light and airy pillows, each with a soft and fluffy texture. All glazes, sugars, jams, and creams are made in-house using real ingredients. Need proof? Try inventive flavors like Vietnamese coffee, brown butter hazelnut crunch and maple bacon.
This South End shop helpfully explains the differences between its raised donuts (made with a brioche dough) and cake donuts (made with buttermilk and sour cream). Keep an eye out for offbeat flavors such as sesame sriracha, blackberry lavender, and everything bagel (brioche doughnut filled with whipped cream cheese, topped with toasted garlic, onion, sesame, and poppy seeds).
For 60+ years, the nationally-renowned Kane’s in Saugus has churned out a rotating menu of some 40 daily flavors, from crème brûlée and lemon chiffon to eggnog. The huge coffee rolls are standouts too. The Boston location in the Financial District ensures worker bees can get their donut fix — paired with Stumptown coffee — in between meetings.
How can you tell this place is a relic? “Do-nut” is hyphenated in the sign, it’s cash only, and the tiny shop closes at 1pm. But what’s old is still delicious, which is why regional residents trek over to West Roxbury for their donut fix. Here, the donuts are light and fluffy; coconut and honey dip are two of the musts, as well as a jelly stick that might take two visits to consume.
This no-frills joint in South Boston has been a fixture for more than 40 years. Craving a doughnut at 3am? You’ll find a wide variety of fresh ones at any hour: Maple Frosted, Honey Dip, Boston Cream, Fruity Pebble, crullers, and more. Even the drive-thru is 24 hours, when you need that sugar fix, stat.
This long-standing shop’s 1950s facade is an Allston icon — as are its cheap, tasty donuts. The compact joint opens at 4am, making it a regular haunt of early risers and night owls alike. Also an inexpensive spot for a hot breakfast, the kitchen churns out basic egg dishes and the like.
On the Brighton-Brookline border sits a European-style bakery that makes out one of the most unusual donuts in the city: a currant donut that’s baked, not fried. Based on a rare Swiss recipe, the donut received the ultimate accolade from Food & Wine, which named it one of the best in the country. Arrive early or you may find it has sold out.
Only on Sundays, the city’s myriad Flour locations put out a vanilla cream donut that’s more than worth an early-morning rise. Joanne Chang received her training from a French pastry chef, which explains why these textured babies are so unrepentantly decadent. There’s usually a raspberry jelly version available too.