The crust of muffin-like donuts, a specialty of Cottage Street Bakery in Orleans, Massachusetts, is achieved by double dipping them in melted butter and cinnamon sugar. Get the recipe for Cottage Street Bakery Dirt Bombs »

These donuts puff up visibly when they are ready to be removed from the frying oil. Get the recipe for Devil’s Food Donuts

Coconut milk gives these donuts from Seattle’s Top Pot donut shop a super-moist interior and a gratifying crust. Get the recipe for Top Pot Triple Coconut Donuts »

Butter, milk, and half & half give these Portuguese-style donuts their distinctive richness and luscious texture. Get the recipe for Leonard’s Bakery Hawaii Malasadas »

The secret to the snowy dusting on these donut holes is to toss them with far more confectioners’ sugar than you would think necessary. Get the recipe for Powdered Sugar Donut Holes »

The trick to piping custard into these bar-shaped confections is to use a wooden skewer to carve out a channel in the donut before filling it.

Named for their twisted shape, these donuts get their airy texture from choux pastry. Get the recipe for French Crullers »

If piping the jelly into these donuts proves challenging, use a paring knife to hollow out the side of the donut, making a cavity for the jelly.

Fresh blueberries bolstered by jam make these donuts especially flavorful. Get the recipe for Blueberry Donuts »

A simple glaze of boiled-down apple cider, butter, and confectioners’ sugar makes for a great donut dip. Get the recipe for New England Cinnamon Sugar-Cider Donuts »

These classic cake doughnuts are fried at a lower temperature to produce their characteristic cracks and ridges. Get the recipe for Old-Fashioned Spiced Sour Cream Donuts »

Get the recipe for Vanilla-Glazed Yeast Donuts »

Khoya, a rich curd made by reducing milk for several hours, forms the base for these syrup-soaked confections.

SpudnutsTo ensure these potato-based donuts turn out pillowy and soft after frying, take care not to overwork the dough. Get the recipe for Spudnuts »

This recipe is from Waylynn Lucas’ Los Angeles-based baked donut shop called Fōnuts. Get the recipe for Strawberry-Buttermilk Fōnuts »