[Justan]

I haven’t had one for years. Cake doughnuts with chocolate and shredded coconut topping was the fav. How about you?

[Dean]

Hmmm, doughnuts. My fave is the Spudnut. There are only two Spudnut donut francises left in the northwest from what I understand, one here in Richland Wa, and one somewhere in Oregon. The Krispy Creme ones are way too sweet for me.

[Rob Jordan]

Ugh, coconut. When I was little I used to love those vanilla creme-filled rolls with the chocolate on top. Bismarks? Like a jelly roll, but with creme. I can't remember the last time I had a doughnut.

[polecatjoe]

Apple fritter. From Oosterwyk's Dutch Bakery in Marysville. Mmmmmmm...

[Malachai Constant]

Just watch out for the painful Hertz Donut

[Sore Feet]

Chocolate glazed custard and / or creme filled from Krispy Kreme.

[Stones]

Blueberry fritter from this place in Anacortes:

Great donuts in Anacortes, Washington

[Eric]

One thing I really miss from Michigan: Paczki. I dunno if it is technically a donut or not but it doesn't matter, no other member of the donut family compares.

[summit22]

The steel donut aword.

[wayupthere]

mighty o! best donuts in the world. check out there cafe in Green Lake. all vegan and organic. you cant beat "em.

[Grinch]

Apple Fritter...but is it really a donut? Favorite pure donut is Old fashion buttermilk.

[marta]

[touron]

I like a raised doughnut with coconut (this is better than cake doughnut with coconut). Apple turnovers are great too. One of the best lemon doughnuts I ever had was from the bakery in North Bend a few years ago.

[touron]

But, I would be remiss to say that these are not my favorite rolls: PECAN ROLLS 3-1/2 cups warm (110-115 deg. F) water, divided 3 packages active dry yeast 5 teaspoons salt 1/2 cup sugar or honey 1/4 cup shortening (not oil) 1 cup evaporated milk 1-1/2 teaspoons vanilla 2 cups buttermilk 12 to 15 cups flour* 1. Dissolve yeast in 1/2 cup warm water. 2. Combine yeast, salt, remaining water, sugar, shortening, milk, buttermilk, and vanilla with 5 cups of the flour. Mix well with electric mixer until smooth. 3. Add enough of the remaining flour to make a firm dough. Mix in well with a spoon. *Sometimes this will require the total amount of flour plus another 1/2 to 3/4 cup to make the dough easy to handle. 4. Knead the dough by hand on a WELL-FLOURED bread board until smooth and elastic, at least 12 minutes. 5. Grease one or two see-through plastic Tupperware containers and place dough inside. Turn over to grease top of dough. Snap on lid(s). Let dough rise in a warm place. 6. Prepare three 9" x 13" oblong pans as follows: a. Grease the sides and bottoms of each pan. b. Coat each pan with: 1/3 cup melted butter 1/2 cup brown sugar (packed) 1 Tablespoon corn syrup or water 1/2 cup pecan halves 7. When you can see that dough has coubled in size, punch it down to break the air bubbles. Separate it into 3 portions. Roll each portion into an oblong shape 15" x 9" on a WELL FLOURED bread board (a rolling pin covered with a pastry sleeve makes dough easier to roll). Spread each with 2 Tablespoons soft butter and sprinkle with 1/2 cup sugar mixed with 2 teaspoons cinnamon. 8. Roll up tightly, beginning at wide side, stretching dough slightly as you go. Seal well, pinching edges together. Stretch roll slightly to even. Cut into 1" slices and place these a little apart in the pan. 9. Cover wtih a damp towel; let rise until double. Bake at 375 deg. F for 25 to 30 minute until golden brown. Immediately turn pan upside down on a cookie sheet and allow buterscotch topping to run over rolls for a minute.

[Dayhike Mike]

My fave in general are Old Fashioneds... Next up would be raised with a chocolate glaze and almonds on top. P.S. - Mad props in general to the bakery in Long Beach, WA.