Gourmet Donuts in Washington, D.C.

A generous pile of donut holes is available by the basket during weekend brunch. The yeasty, glazed holes are served with three dipping sauces (vanilla rum, caramel and chocolate) and come with French pressed coffee or hot chocolate for two.

These donuts are made fresh every Sunday morning. The petite cakey rounds are dipped in cinnamon and sugar and sold piping hot. It's a good thing the market also sells glass bottles of milk; you'll want to eat these donuts on the premises while they are still amazingly fresh.

You'll find warm donut holes on the dessert menu of this lodge-like Dupont pub. Served hot in a brown paper bag, they also come with three different dipping sauces.

Stake out a spot at the buffet to nab the donut holes at this Bethesda Row restaurant, which serves them during its weekly Sunday jazz brunch. The apple cider confections are part of the buffet line-up, and they go fast--you'll want to be there when a fresh batch is brought from the kitchen.

The thick, dense donuts at this wine shop and deli (owned by the people behind Cashion's Eat Place, just up the street in Adams Morgan) are served fresh every Saturday morning. They're dipped in cinnamon and sugar, but you'll also taste a subtle citrus kick.

The Tabard Inn Restaurant's fresh donuts are legendary. The freshly fried donuts are available at Saturday and Sunday brunch and are served with cinnamon sugar and vanilla whipped cream.

A bit different from the rest, Eola's fresh, cakey donut?part of the brunch lineup?is glazed, not sprinkled with sugar.