My vote for the most visually appealing goes to the carrot cake doughnut, with a sprinkle of orange freckles and a cream cheese frosting core. Recommended for those unashamed to eat leftover birthday cake for breakfast.
Impossibly light as it looks, it houses a sticky banana interior. I loved it; others found it off-putting.
Closer to a proper banana bread, without the raised doughnut's fluffy-dense contrast.
A vanilla bean doughnut resembled like your typical glazed, with the extra depth of high-quality vanilla. Traditionalists will appreciate this one.
The lavender cake doughnut was appropriately floral, though like most flower-inspired treats, overpoweringly sweet. My tasting companion loved it, but she has the kind of sweet tooth that hankers for rose and violet creams by the boxful.
I preferred the lavender raised doughnut to the lavender cake, lighter and less cloying.
I generally find jelly doughnuts too sticky-sweet to tolerate, but had no problem with the vanilla glazed doughnut with raspberry jam, whose tart filling was a welcome surprise.
Peanut butter and jelly doughnut
The glaze was sweet and nutty, the filling properly fruity.
For dark chocolate fans, there's the Valrhona cake...
... and the Valrhona yeast doughnut. Of these, I found the dense, brownie-like cake doughnut the stronger.
But both of the other chocolate doughnuts paled in comparison to the downright fudgy Blackout Doughnut, with a cake-crumb coating.
They fell back into the too-sweet camp, relying more heavily on sugar than the fruit's natural tartness.
Ditto the coconut cream, whose flaky, moist coconut got lost in the thick outer glaze.
Evoking the Latin American cake made with evaporated milk, condensed milk, and cream, its oozing core was a welcome reminder that sweetness can show complexity and depth. Even the tender cake surrounding it surpassed that of other doughnuts.
Crème brûlée doughnut
And best of all, in this snacker's opinion, was the crème brûlée doughnut; though hardly bigger than a doughnut hole, its crackly sugar crust gave way to a silky vanilla custard, with only enough dough to lend structure. (And pass this off a breakfast treat.)