Fresh, small-batch, and rolled out in a multitude of flavours. Tasmanian doughnut lovers are never stuck for choice when it comes to their favourite sweet treat. From preserved lemon curd doughnut in Hobart, to the best-selling Nutella-filled offering in Launceston, variety is key to bringing in the hungry hoards. These are the best doughnuts in Tasmania, as crowned in the delicious. 100.
There’s a reason customers queue for these fresh, small-batch, sourdough doughnuts, which take 48 hours to produce. Made using quality, seasonal, local ingredients, the doughnuts are hand-rolled and filled with decadent Persian-inspired curds, jams and custards. Bite into the most popular offering – a preserved lemon curd doughnut – and be transported to a zingy, flavourful, foodie heaven. Salamanca Market, Salamanca Pl, Hobart; ladyhestereats.com .
You never need to eat the same flavour twice here, with a constant rotation of mouth-watering new offerings including Toblerone cheesecake, maple bacon pancake and ‘Death By Nutella’, as well as trusty favourites such as the vanilla slice doughnut, oozing with vanilla custard and drizzled with white chocolate and a dusting of icing sugar. 66–68 Liverpool St, Hobart; facebook.com/circleoflifedoughnutco.
Freshly baked in the early hours of the morning, the lines of shiny, colourful, glazed doughnuts on display at this boutique patisserie are guaranteed to brighten your day – and impress your tastebuds. Whether you prefer blackberry cheesecake, Rocky Road, or a strawberry toffee custard swirl with strawberry glaze and a sprinkling of popping candy, you won’t leave hungry. 144 Harrington St, Hobart; facebook.com/Queenspastry.
It’s a big call when customers declare these giant yeast creations “the best doughnuts I’ve ever had”. But when the products are local, small batch, hand-made from scratch, slow risen and delicious, it’s difficult to argue, especially when you throw in traditional favourite toppings such as custard, cinnamon sugar or lemon drizzle. Various locations; facebook.com/yeastiebeastiedoughnuts .
Burnie teenager Sunny Beatson started selling homemade doughnuts during Covid lockdowns. His venture has grown into a thriving business with a shopfront, mobile trucks and a delivery service. Beatson rises at 3.30am to make fresh, yeast-raised doughnuts and sells hundreds daily – the most popular is the Nutella-filled doughnut, while his own favourite is a simple vanilla glaze. City Square 9, 28–32 Wilson St, Burnie; beadoughsdonuts.com.au.
