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BYMARK’s Mexican-style churros are filled with dulce de leche and served with warm semi-sweet chocolate and pistachio pralines. $13.50.  66 Wellington St. W., 416-777-1144.

C5’s chocolate and vanilla holes, filled  with milk and white chocolate (respectively), come with candied almonds and butterscotch and chocolate puddings. $12. 100 Queen’s Park Cres., 416-586-7928.

CRUSH WINE BAR’s trio features a Boston cream, a cinnamon hole and a sugar-dusted glazed. $4. 455 King  St. W., 416‑977-1234.

DELUX’s cinnamon-dusted holes come  with a café Cubano and ramekins of dulce de leche and chantilly cream. $6. 92 Ossing­ton Ave., 416-537‑0134.

THE DRAKE’s pleasure bomb is filled with coconut custard, glazed with vanilla bean icing and rolled in toasted coconut. $2.50. 1150 Queen St. W., 416-531-5042.

EPI BREADS uses raspberry jam in its classic jelly doughnuts. Available Friday and Saturday. $2.10. 1526 Bayview Ave., 416-488-1952.

GEORGE’s beignets have molten dark chocolate centres and are sided with marma­lade  and a passion fruit– lemon curd. $8.  111c Queen St. E.,  416-863-6006.

HARBORD ROOM’s lime curd–filled doughnut comes with coconut tapioca, roasted pineapple and blueberry preserves. $9. 89 Harbord St., 416-962-8989.

HOOF CAFÉ enriches its fritter dough with bone marrow and fills each hole with rhubarb-vanilla jam. Served on weekends only. $5. 923 Dundas  St. W., 416-792-7511.

NIAGARA STREET CAFÉ adds a hit of smoked paprika to its churros and serves them with dark chocolate and cardamom cream.  $9. 169 Niagara St., 416-703-4222.

PANGAEA’s haute  Timbits are filled  with ricotta cream,  rolled in citrus sugar and served with poached kumquats and an orange-cardamom milkshake.  $10. 1221 Bay St.,  416-920-2323.

THE STOCKYARDS’ New Orleans–style square beignets have dulce de leche centres. Sunday brunch only. $4. 699 St. Clair Ave. W., 416-658-9666.

THOBORS’ soft Parisian beignets are filled  with homemade apple preserves. $3.50. 627 Mount Pleasant Rd., 416-544-1733.

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