For a visual bang, cover the entire top half of a raised donut in sprinkles to its center seam, or “skunk line.”

Dipped in egg whites, dragged through superfine sugar, and dried, the petals add fragrant, colorful accents.

The spicy, chewy candies are a bright-hued alternative to a traditional cinnamon-sugar glaze.

Whether it’s almond slivers on Nepalese balushahi or hazelnuts crowning bomboloni, nuts make a crunchy, savory topping. Toast them first to maximize their flavor.

The key to getting these edible confetti to stick to a donut is to apply them while the glaze is still wet.

Seasonal fresh fruit lends tang and color when set atop donuts or pureed and mixed into glaze.

Given its concentrated flavor, a little dried fruit goes a long way; it’s best to use it finely chopped.

Crushed Oreos lend a striking black and white gravel effect and rich chocolate and vanilla flavor.

Froot Loops, a Voodoo Doughnut signature, lend crunch and color to donuts, plus they’re the same shape.

Freeze caramels to easily crumble them in a food processor. Sprinkle them on a donut for burnt-sugar richness.

Small candies are ready to use straight from the bag, while larger bars can be frozen and chopped to use as a topping.

Boil rind in simple syrup and then roll it in granulated sugar for a topping that adds bittersweet contrast to Neapolitan struffoli and other honey-soaked fritters.

Hickory-smoked strips are great for flavor, snap, and visual impact atop a Long John.