Dot's Donuts

Our foundational ring: vanilla-tinged glaze, impossibly soft interior. The benchmark.

Pink strawberry glaze, rainbow nonpareils. The most photographed donut on the block.

Rich cocoa frosting, no sprinkles required (though we'll add them if you ask nicely).

Pillow-soft bar, pure Grade A maple glaze. A Portland essential.

Fresh blueberry glaze from Oregon-grown berries. Floral and fruity.

Ceremonial matcha glaze, toasted coconut. Vegan-friendly.

Vanilla custard, dark chocolate ganache top. A classic for a reason.

House-made lemon curd, powdered sugar, lemon zest. Tart and sunshine-bright.

Oregon strawberry jam, vanilla glaze, sprinkle finish. A childhood classic, upgraded.

Loaded with Nutella, dusted in crushed hazelnuts and powdered sugar. Pure joy.

Spiced pumpkin pastry cream, cinnamon sugar exterior. Fall only — people literally cry when it's gone.

Tossed hot in cinnamon sugar. The original. You cannot go wrong.

Deep cocoa cake, chocolate glaze, optional sprinkles. Intensely satisfying.

Tangy buttermilk batter, plain glaze, ruffled edges. The purists' pick.

Birthday cake batter with sprinkles baked in. Rainbow frosting on top. We believe every day is a birthday.

Reduced apple cider in the batter, cardamom sugar exterior. Autumn in every bite.

Wildflower honey, Calabrian chilli, finishing salt. This week's special — gone Saturday.

Blueberry glaze, birthday sprinkles, vanilla cream drizzle. New this week.

Maple-glazed twist, house candied bacon crumble. A fan-favourite returning by popular demand.