Do-nut miss Sydney’s best donuts!

US-inspired but Australian at heart, the donuts at Shortstop are a standout treat. Essential ingredients in the dough, which takes some 15 hours to make, include Heilala vanilla, St David Dairy butter, milk from Victoria’s Schulz Organic Dairy and Laucke flour from South Australia, so it’s no surprise they taste good!

From the bright, airy and Scandinavian-style eatery near the waterfront in Barangaroo, you can choose from a number of different dough types – raised, filled, cake style and French cruller.

Top sellers include the Australian honey and sea salt cruller, earl grey and rose cake donut, a must for tea lovers, and the triple matcha cake donut. There are also seasonal creations like coffee creme caramel filled with caramel creme patisserie, dipped in a cold brew coffee glaze and topped with toasted almonds.

Dish Cult’s top pick: Australian honey and sea salt cruller ($5)

Don’t Doughnuts are so wrong and that makes them completely right! And the team here will do things that you would think you shouldn’t – like take an entire Basque cheesecake and blend it smooth, then use it to fill donuts made from a signature sourdough-brioche dough. And if you want one right now, you wouldn’t be the only one!

Chef Miko Aspiras’ range of creative doughnuts use that sourdough-brioche dough as a blank canvas to go crazy and you’ll find flavours like pistachio Iranian, Vegemite butterscotch (yes, you read that right), macadamia caramel glaze and a strawberry and cream cheese, with real strawberries.

With an 80s video game aesthetic, the donuts are the thing here, but you could also pop in for good coffee and a satisfying burger too.

Dish Cult’s top pick: Basque burnt cheesecake donut ($7)

Despite its name, you’ll leave Grumpy happy, hands holding onto bags of handmade, yeast-raised American-style donuts.

The menu boasts bespoke flavours which are simple, minimalist and with the perfect ratio of donut to icing, and flavours change regularly.

The signature buttered toast donut is exceptional and features a brown butter frosting with a sweet crumb of toasted brioche. The blueberry fritter is also noteworthy – it’s filled with fresh blueberries, cinnamon and white chocolate pieces with a vanilla bean glaze on top. And who can go past the fun tribute to the platonic ideal of a donut – the Somer Himpson comes in classic strawberry and chocolate icing with rainbow sprinkles. Vegans should also know that most of the donuts here can be made to suit their requirements.

Dish Cult’s top pick: Strawberry Somer Himpson ($6)

Donut Papi is probably one of the smallest donut shops in the city but it’s big on taste. So big that it has earned cult status, with people coming from all over to sample the always-evolving donut range at this Redfern shop.

Owners and siblings Kenneth and Karen Rodrigueza have come a long way from childhood days when”Papi” gave them endless rounds of donut treats. Their donuts are clearly inspired by their Filipino heritage with the pandan coconut glaze and ube (purple yam) oreo glaze both best sellers.

You’ll also find a strawberry milkshake with rainbow sprinkles and lots of vegan friendly options including the matcha white chocolate glaze, chocolate malt flavour and glazed apple fritter.

Dish Cult’s top pick: Pandan coconut glaze ($7)

For donuts with an allergy-friendly twist, Comeco is the place to go. Co-owner Yo Ozone, who suffered from allergies to gluten, dairy and eggs, has put in many hours and a lot of effort to come up with donuts that practically everyone can enjoy.

The result is “sourdonuts”. Made from an organic brown rice sourdough these have a crisp exterior and a deliciously chewy texture. Some of the popular flavours include organic raspberry custard, stewed apple cinnamon, adzuki red beans and matcha custard.

Keep in mind that the donuts regularly sell out and some flavours are only available on the weekends, so check the website and get in quick!

Dish Cult’s top pick: Organic matcha custard sourdoughnuts ($6)