805 Mamaroneck Ave, Mamaroneck
Yes, it’s a chain with 90 locations spread across 18 states. Nonetheless, we’re into this newbie (the sole Westchester location opened in January) for its novel-to-the-county concept. Vanilla cake doughnuts are fried throughout the day, then topped-to-order with some of the 21 glazes, toppings, and drizzles.
While the mix is totally customizable, a menu of 21 OBX Originals (named for North Carolina’s Outer Banks, where the chain began), includes customer-favorite combos, like s’mores-inspired chocolate icing with graham cracker crumbs and marshmallow drizzle; vanilla icing with toffee crunch and salted caramel; and raspberry-lemon.
If You Only Order One: The Bacon in the Sun (maple icing, chopped bacon, salted-caramel drizzle) is one of the best iterations of this sweet-savory combo we’ve had in Westchester.
69 Harney Rd, Scarsdale
Blueberry glaze, mini-marshmallows, Oreo crumbs, bacon, and the like have never found their way onto a Galloway’s doughtnut. Open since the 1960s, the Scarsdale bakeshop is owned by the third generation of the Galloway family, who specialize in the smells-like-sugar-and-yeast sweets that take you back to your grandparents’ day.
The process to make doughnuts starts at 1:30 a.m. (one of the reasons the bakery is only open Friday through Sunday), to maintain Galloway’s commitment to making each one by hand, whether it’s a plain cake doughnut; plush, yeast-raised glazed doughnut; or trays of mini, black-raspberry jelly doughnuts, tossed in powdered sugar.
If You Only Order One: The puffy jelly doughnut (most Galloway’s doughnuts come in regular and doughnut-hole sizes) is the one to get, but if you insist on a reprise, the plain old-fashioned is a sleeper hit.
575 Main St, Armonk
Classic American sweets (chocolate chip cookies, now and forever) have always been the bread and butter at this Armonk bakery. Case in point: the display lined with petite, not-too-heavy cake doughnuts, topped with caramel and coconut, fudgy chocolate, cinnamon-sugar, Mean Girls-pink strawberry glaze, and almost-too-many rainbow sprinkles (as if that’s even possible). Stop by on Fridays and Saturdays to try some of the mini-doughnuts, too, which skew a bit more creative, with flavors like cookie butter, strawberry-Nutella, s’mores, and Fruity Pebbles.
If You Only Order One: Go for the best-of-both-worlds black-and-white, glazed half in vanilla, half in chocolate.
47 S Water St (inside Peekskill Brewery), Peekskill
Twin sisters Brittany and Justine Soto launched uber-popular Peaceful Provisions in 2014 to fill a void for vegan doughnuts in the county (not surprisingly, both sisters are vegan), and haters have been eating their words — along with boxes of the sisters’ doughnuts — ever since. Made without trans fats, preservatives, and artificial colorings, the big, often-square doughnuts come in ever-changing trendy flavors, like beet-chocolate, ube-coconut, peanut butter and jelly, chocolate chip cookie dough, and blueberry-pistachio. And like many trendy food items, you’ll have to make a concerted effort to score one: The sole location, within Peekskill Brewery, is only open mornings, Thursday through Sunday, and routinely sells out (check the website for hours, and consider preordering).
If You Only Order One: The menu changes regularly, but if it’s on offer, we’ll always get the coffee-maple-iced doughnut, made with fair-trade coffee and Runamok Vermont maple syrup.
214 E Hartsdale Ave, Hartsdale
The Bronx original opened in 1959, and the Westchester location, which opened in 2007, feels as if it might have been transplanted straight from the original neighborhood. The doughnuts are similarly old-fashioned, including classic glazed; puffy, chocolate-topped Boston cream; and traditional iced doughnuts. But this old dog has some new tricks. The counter is also lined with sheet pans of Kronies, Enrico’s version of a Cronut, tall rounds of buttery, laminated croissant dough filled with flavored creams and finished with a swirl of raspberry jam, chocolate and nuts, Nutella, or dulce de leche.
If You Only Order One: It’s got to the be the much-lauded, old-fashioned, yeast-raised, raspberry jelly doughnut rolled in granulated sugar.
717 Saw Mill River Rd, Ardsley
The sign outside this unassuming shop may read “Bagels,” but we come here almost exclusively for a doughnut fix. A whole wall of shelves is dedicated to the sugary treats — all of which are big enough to share — from marble frosted to bowties and Boston cream. In our minds, there are only two correct orders: the chocolate glazed, a perfect mix of rich chocolate cake doughnut and sugary glaze that insinuates each craggy nook and cranny, and the toasted coconut, the county’s best iteration of the doughnut-shop staple.
If You Only Order One: Grab a few of the misshapen-in-a-homey-way chocolate doughnut holes.
50 N Highland Ave, Ossining
Sticky, sugary fingers might as well be the mantra at this stalwart, where an entire section of the wall is dedicated to all things glazed. For the sweet-averse, there’s a plain, rust-colored cake doughnut, and the pillowy jelly doughnut, filled with a modest amount of jam and rolled in sugar, that also doesn’t skew too sweet.
But the cream of the crop is the classic glazed: a light, yeast-raised specimen that’s a blast from the past. (Though, we wouldn’t kick the marble cruller, with its vein of chocolate, craggy edges, and, of course, more glaze, out of bed, either.)
If You Only Order One: It should probably be the glazed, but we can’t stop thinking about the giant, glazy, plate-sized honey bun that’s swirled with cinnamon. It’ll put Dunkin’s coffee roll to shame.
125 Westchester Ave, White Plains
*MAD Donuts is temporarily closed due to the pandemic but is hoping to reopen soon.
Inspired by NYC’s trendy doughnut shops, self-taught baker Matthew Moore launched MAD Donuts at the White Plains Farmers’ Market in 2018. A stylish shop opened in The Westchester during the 2019 holiday-shopping rush, with a #Basic menu of classics and a slate of seasonal specials.
Unsurprisingly, considering his inspiration, Moore’s creations are highly Instagrammable: childhood-inspired cereal-milk iced doughnuts with Frosted Flakes, coconut-covered snowballs concealing a layer of coconut cream, and puffs of dough filled with lemon curd, topped with a swirl of torched meringue. Made with butter and eggs from New York State farms, the small-batch doughnuts can also stand on their own without the bells and whistles; in fact, the simple vanilla-bean glazed is one of the bestsellers.
If You Only Order One: The apple fritters don’t have Moore’s trendy aesthetic, but they’re chock full of Granny Smith apples, coated in cinnamon glaze, and big enough to share.
181 N Main St, Port Chester
Weekends and Thanksgiving (when owner Jeffrey Kohn’s father distributes them to waiting customers for free) are the only times you’ll find doughnuts at The Kneaded Bread. After many years of braking for doughnuts on road trips, Jennifer and Jeffrey Kohn developed their own ideal recipe for sour-cream cake doughnuts that are tender and rich, with golden-yellow interiors.
Fried throughout the day (leftovers are donated to nonprofit Part of the Solution, in the Bronx), there are only three options: plain, cinnamon-sugar, and powdered sugar. Get one of each — ideally, when they’re fresh from the fryer — and thank us later.
If You Only Order One: With only three options, we’re not sure why you’d discriminate, but cinnamon-sugar is never a bad idea.