Generally it is hard for me to pass up a Boston creme type donut, usually preferring custard filling over creams or jellies. But there are some family bakeries known for a type or two which are great.
One is a powdered sugar covered stick cruller type with a white creme inside. I didn’t think I would care for them, but I was wrong! And there are some Amish run markets that have donut making areas. These solid, cake type donuts are made fresh and there are some winners there, both filled and non-filled varieties.
A town I lived in had a Krispy Kreme that made them fresh on one of those automated conveyer systems, and right off the belt those glazed ones were really good. Now it seems their stores around here don’t make them on site.