Also called malasadas, these deep-fried treats, popular in Hawaii because of Portuguese immigrants who brought them when they came to work on the island's plantations, are doughnuts sans the hole. Available at two of the three eateries owned by DJ Fernandes, they're crunchy on outside, fluffy on the inside, and topped with granulated sugar for a sweet, yeasty, and pleasingly greasy bite.
Bomboloni from Cowboy Ciao
The rest of the world may call them "Italian filled doughnuts," but at Peter Kasperski's go-to restaurant in Old Town, they're also referred to as a "fancy doughnut situation." And why not? Dressed up with a filling of tart berry jam, a dusting of sugar, and a side of delectable creme fraiche dipping sauce, these light-as-air treats, served fresh and warm, are decidedly decadent.
Bunuelos Cubanos from Mimita's Cuban Cafe
Doughnuts with a twist? If they're bunuelos Cubanos, you can be sure of it. Served up at this friendly Cuban eatery in Chandler, the fried dough, containing cassava, is stretched and twisted into a figure eight then covered in a lusciously light anise syrup for a wonderfully sweet, licorice-like flavor that goes beautifully with a shot of café Cubano.