The cooks at the 70-year-old doughnut van at Queen Victoria Market have mastered the art of simplicity – they’ve got frying, shaping, filling and dusting down to a science. Their golf ball-sized German-origin doughnuts, hot and fresh with warm raspberry-plum jam, attract a weekly queue. Sticky sweet nostalgia at its finest. Queen St, Melbourne; adk1950.com.au

Morgan Hipworth, a doughnut prodigy from age 13, has transformed Bistro Morgan into a bakehouse sensation in the city’s southern suburbs. Savour indulgent creations such as the Cookie Monster, brimming with cake batter and chocolate, or his take on the creme brulee doughnut, filled with rich vanilla custard and burnished golden toffee on top. 190 High St, Windsor; bistromorgan.com.au

You’re spoiled for choice at TODCO. Its yeast-raised doughnuts are pillow-soft perfection, with 10 flavours ranging from Nutella to lightly toasted meringue. The cake doughnuts, meanwhile, are a lesson in all things rich and buttery. The two brothers at the helm also pay tribute to their yiayia by serving takes on Greek favourites, such as baklava. Various locations; todco.com.au

Taking inspiration from classic Aussie bakeries and American desserts, this Spotswood gem is a local favourite. Order one of their pillowy doughnuts. Rolled in finely-milled sugar and filled with either custard or jelly as they like to call it, these fried treats are a staple of this bakery’s rotating menu, a true sign of their popularity. 81A Hudsons Rd, Spotswood; candiedbakery.com.au

Did Brunswick baker Pip Hayes bring Polish doughnuts (aka paczkis) to mainstream Melbourne foodie fame? Let’s roll with it. The stodgier than average, jam or custard-filled doughnuts have been the breadwinners of the Brunswick backstreet bakery since 2017. Filled with either tangy sour plum jam or indulgent custard and rolled in granulated sugar, I’m sure babcia would approve. 19 Ovens St, Brunswick; ovensstreetbakery.com.au