Minneapolis–St. Paul, MNDonuts

Bogart's makes its doughnuts from brioche dough, giving each one a tender crumb beneath a crisp exterior. The Minnesota Star Tribune highlights the brown butter glaze and the cinnamon-sugar version filled with Nutella. This 36th Street shop is the original location, so it represents the small local operation without duplicating its suburban counter.

Cardigan pairs familiar raised and cake doughnuts with rotating seasonal flavors at its downtown shop. The Minnesota Star Tribune calls out its old-fashioned doughnut and changing selection, which can move from fruit glazes to richer filled styles. The City Center address provides a fixed flagship for this locally grown bakery and keeps the entry tied to central Minneapolis.

Mel-O-Glaze is a longtime Nokomis bakery known for glazed doughnuts with a crackly sugar shell. Minnesota Star Tribune doughnut coverage singles out the oversized glazed holes called Legal Crack Balls alongside the shop's classic rings and fritters. Its compact 28th Avenue storefront keeps the experience straightforward: a neighborhood counter, bakery cases, and doughnuts made for taking home.

SoYen brings an inventive pastry counter to Lowertown, with filled brioche doughnuts that change by flavor and season. The Minnesota Star Tribune describes creations such as blackberry cream and notes the careful balance between the soft dough and generous fillings. The East Fourth Street shop is a fixed St. Paul destination rather than an event vendor or temporary bakery stall.