Doughnuts for Days

Sweet treats fried and frosted to perfection.

Ma’s Donuts’ cro-donut features eighteen layers of croissant dough and comes in flavors like glazed, raspberry cream cheese, Boston cream and cookies and creme. When it’s time to make the cro-donuts, says Valdemar Leite, bakery owner since 1993, “the dough is loafed with butter, stretched out, refrigerated for two days then proofed in a machine that steams it and makes the dough rise before it’s fried. We’ve been known to make 1,200 to 1,500 a week.”
78 West Main Rd., Middletown, 841-5750,

The multicolored frosted doughnuts covered in jimmies at Allie’s Donuts turn any tough morning into a triumph. In a sea of powdered and old-fashioneds, these edible life preservers keep you afloat in the hardest of times. Made onsite since 1968 and with no seating inside the shop, dashboard doughnut eating almost always happens in the parking lot.
3661 Quaker Ln., North Kingstown, 295-8036

Donut Friday is a very special day at Rising Sun Mills in Providence. The Cafe at Easy Entertaining opens at 8 a.m., and sometimes sells out within an hour. Crisp on the outside, fluffy and cake-like on the inside, the never-too-sweet varieties are hand-cut, fried and finished with made-from-scratch frosting. Choose from glazed, chocolate glazed, cinnamon and sugar and other special flavors.
166 Valley St., Building 10, Providence, 437-6090,