11 Best Donuts in Singapore (2026)

Singapore's donut scene runs from mainstream chains turning out classic glazed rings to artisanal bakeries piping sourdough and brioche bomboloni with local flavours like kaya, gula melaka and pandan. This guide gathers 11 shops and brands, from islandwide names to neighbourhood specialists, each checked against its own website or social channels for 2026. Outlets, flavours and opening hours change often, so treat it as a shortlist to explore rather than a strict ranking.

Billed as Singapore's first artisanal sourdough bomboloni bakery, Sourbombe was co-founded by Genevieve Lee, a MasterChef Singapore runner-up. The signature is a bomba: a naturally leavened, sourdough-based Italian doughnut piped generously with pastry cream in rotating flavours, alongside savoury bombes and other bakes. The brand runs several outlets, including Penang Road, Wisma Atria, Jewel Changi Airport and One Holland Village, so it is easy to catch fresh batches around town. Popular flavours can sell out, so going early helps.

Orchard and islandwide
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The American chain is the mainstream benchmark for classic ring doughnuts in Singapore, best known for its Original Glazed served warm, plus assorted rings and filled and topped varieties. With more than twenty outlets across the island, from Orchard to heartland malls and the airport, it is the easy grab-and-go option and a reliable choice for a shareable dozen. Boxes make simple, familiar gifts. Expect a sweeter, softer, mass-produced style rather than a small-batch artisanal one.

Islandwide
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Formerly Dunkin' Donuts, this global chain pairs its coffee programme with a broad range of ring and filled doughnuts, from classic glazed and chocolate-frosted to seasonal designs. Its Singapore outlets are halal-certified by MUIS, which makes it a widely accessible option for groups, and locations sit in malls and transport hubs including Jewel Changi Airport. Like other chains, the style is soft, sweet and mass-produced, built for grab-and-go boxes to share rather than small-batch artisanal fillings.

Islandwide
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The casual bakery offshoot of the Michelin-starred Burnt Ends restaurant, this Dempsey spot describes itself as a wood-fired bakery and is known for pillowy brioche doughnuts filled to order. Fillings rotate and have included lemon meringue, coffee cream, passionfruit and Nutella, alongside pastries, loaves and coffee. It keeps limited days, so checking before visiting is wise, and there is a second counter at a Cross Street location. Expect a rich, buttery brioche style rather than a light ring doughnut.

Dempsey
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Founded in 2019 by husband-and-wife team Myron Tan and Shaz Henshaw, Korio is a New York deli-inspired spot pairing grilled-cheese and breakfast sandwiches with Brooklyn-style brioche doughnuts that it hand-fries and glazes daily. Signatures lean on honey sea salt and cinnamon sugar with whipped butter, with flavours rotating seasonally. After a cult following at earlier addresses, it now trades in the CBD at IOI Central Boulevard Towers and at Guoco Midtown near Bugis. The brioche crumb is soft and full-flavoured.

CBD
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Started in 2020 as a home-based venture by self-taught baker Ariel Tang, The Fat Kid Bakery grew from Ang Mo Kio to a shopfront on Amoy Street in the CBD. Its calling card is the sourdough bomboloni, or bombo, which the bakery says uses a multi-day sourdough fermentation for a fluffy, chewy crumb, offered in both sweet and savoury fillings such as sea salt maple, earl grey milk, blueberry cheesecake and roasted garlic. It also pours coffee alongside the doughnuts.

Amoy Street
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A neighbourhood specialist in Whampoa turning out bombolone, Italian-style stuffed doughnuts, in small daily batches. The shop rotates its line-up monthly, and past flavours have run from black forest and creme brulee to black sesame and banana fritter, so the board rewards repeat visits. It leans creative and dessert-led rather than plain, and doughnuts can sell out, making it worth checking the shop's Instagram for the current flavours and stock before making the trip out.

Whampoa
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An all-day bakery, bistro and bar on Tanglin Road, open since 2012 and set in the former Tanglin Post Office building. Among its bakes are sugar-coated brioche doughnuts filled in-house, with kaya, chocolate cream and passionfruit curd among the fillings, so it works as a sit-down stop rather than a pure takeaway counter. The European-leaning menu, coffee and a long happy hour make it a spot to linger, and doughnuts can be bought alongside breads and pastries to take home.

Tanglin
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The Japanese chain opened its first permanent Singapore store at Bishan's Junction 8 in 2023 and has since expanded to malls islandwide, including VivoCity, Northpoint City and Tampines 1. It is best known for its springy, chewy Pon de Ring, a mochi-textured ring built from connected dough balls, plus classic rings and filled styles. The bouncy, mochi-like bite sets it apart from Western chains, and it sits at the affordable end, making it an easy everyday grab-and-go for one or a boxful.

Islandwide
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A dessert boutique in Kampong Glam on North Bridge Road, founded in 2014 and better known for waffles, gelato, macarons, tarts and custom cakes, which also makes a line of brioche doughnuts. It suits a visit when you want doughnuts as part of a wider spread of patisserie rather than a dedicated doughnut counter, and it offers themed dessert boxes for gifting and occasions. Check its website or Instagram for current doughnut flavours, as the range sits within a broader menu.

Kampong Glam
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A long-running Tiong Bahru cafe on Eng Hoon Street, established in 2006 and linked to the Creative Culinaire baking school, which drew fresh attention after the founder's son refreshed it around distinctive square-shaped sourdough doughnuts. The bakery says the dough uses a mature sourdough starter and a multi-day fermentation, and fan flavours include a burnt butter honey glaze and lemon cremeux, with savoury options too. It doubles as a sit-down deli-cafe, so you can pair a doughnut with sandwiches and coffee.

Tiong Bahru
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