Chicagoans can head to Luella’s for a taste of the Big Easy. The Southern-style kitchen leans heavily on comfort fare, including beignets. Start or end each meal on the sweetest note with a cup of coffee and piping hot pillows of fried dough covered in powdered sugar. It’s a creole tradition worth experiencing.

A North Side institution for nearly a century, Dinkel’s and its devoted customers rave about the shop’s variety of baked goods. The chocolate-glazed cake doughnut is a particularly exceptional rendition of a classic that shouldn’t be missed.

For those looking to save a few bucks, Somethin’ Sweet is the place to go. The budget-friendly offerings here don’t sacrifice on quality and folks can pick up boxes of Long Johns, bismarcks, and red velvet donuts for less than what comparable shops charge. A second location is open in Albany Park.

Stan’s has become one of Chicago’s premier doughnut shops with multiple locations all over town. The pastries come in all shapes and sizes, and include everything from lemon pistachio old fashioneds and fruit fritters to “pockets” stuffed with Biscoff cookie butter or peanut butter. Stan’s has 12 Chicago locations, with a 13th coming this fall to suburban Orland Park.

The Fifty/50 Restaurant Group’s bakery and diner features a caffeinated treat in the form of a Dark Matter Donut that features coffee glaze and chocolate curls. Other highlights include a red velvet cake doughnut with cream cheese icing. Locations in West Town and Wrigleyville are open, but a River North outpost is temporarily closed.

Chicago’s first all-vegan doughnut shop, Liberation Donuts is open daily with 12 fried dough options with names associated with animals and their rights. Options include Beach Cow (chocolate cake doughnut, vanilla glaze, flaky salt) and Balaclava (plain cake doughnut, sweet tahini glaze, pumpkin seed baklava). Half of proceeds from the Total Liberation lemon poppyseed doughnut will go to an animal rights or humanitarian organization that rotates monthly.

In addition to a classic selection of doughnuts, Firecakes offers seasonal flavors including pumpkin pie and apple cider. Doughnuts also serve as the base for ice cream sandwiches, which come adorned with toppings such as toasted coconut, candied peanuts, and chocolate shavings. Firecakes also has a Lakeview location.

Hogsalt Hospitality’s sweets spot is among the most popular in the city. Creative specials, such as dulce de leche and honey bun cake, are offered daily alongside favorites like the old fashioned. Arrive early because there’s usually a line and once everything is sold out, Doughnut Vault closes for the day. There are three locations.

DineAmic Hospitality’s dessert window attached to Bar Siena attracts customers with Instagram-friendly treats. The bomboloni — Italian filled doughnuts — are loaded with salted caramel, Nutella, or s’mores fillings. A popular option is adding house-made gelato to the mix to create a sandwich. A second location in Old Town is closed.

Whether it’s pistachio-Meyer lemon or buttermilk old fashioneds, Do-Rite’s got it on the menu. As a bonus, the shop carries gluten-free and vegan options as well. There are seven locations, including a new pop-up inside Paradise Park in Wrigleyville.

On weekends, chefs Randi Howry and Kelly Ijichi of Japanese comfort food vendor Mom’s feature an ever-changing selection wild and wonderful doughnuts with ingredients from local purveyors. Previous creations include a doughnut made with hojicha milk jam, puffed rice from Rare Tea Cellar, and marigold flowers from Closed Loop Farms. Mom’s now operates out of

Marz Community Brewing in Bridgeport. Check social media for the next doughnut drop.

A South Side staple since 1984, this old-school bakery focuses on Lithuanian and Polish goods. The shop’s cases are lined with dozens of breads, cakes, and other Eastern European delicacies including paczki. These traditional Polish doughnuts are available with fillings that range from raspberry and custard to rose hip jam.

Opened in 1930, this South Side icon is one of the oldest bakeries in Chicago. Its signature chocolate cake doughnut is a rich indulgence featuring icing made with two kinds of cocoa.

D&D’s Place owners Devell and Lolita Brittmon honed their dough-frying skills under the tutelage of Buritt Bulloch, the founder of beloved South Side spot Old Fashioned Donuts. That influence is apparent when looking at the lineup, which includes Texas-sized glazed and chocolate doughnuts, and golden-brown old-fashioned cake doughnuts. The giant apple fritters are a must-try as well, loaded with chunks of fruit and pecans.

Go big or go home at the legendary Old Fashioned Donuts. The Texas doughnuts are large enough to fit around an arm while fruit-studded apple fritters are just as hearty, so bring an appetite or several companions. Owner Buritt Bulloch, now in his 80s, opened the shop with his late wife Mamie in 1972.