Pick any three doughnuts at Toja in Nørrebro — A fine-dining veteran turns his attention to pistachio-stuffed and fruit-filled brioche doughnuts

Toja's doughnuts are the product of years spent obsessing over the details. Deep-fried brioche. Scratch-made fillings that spill from the center. A dusting of sugar and not much else. They're the work of Sebastian Michalewski, who traded a career in fine dining for doughnuts inspired by Poland's rich baking traditions.

Precision and patience define his minimalist, takeaway-only doughnut shop, where dough is enriched with Thise butter and fermented overnight for depth and character. Fillings change with the seasons and the chef's whim, from rose-scented raspberry, sour cherry, blackberry, and tarte-tatin-inspired apple to house signatures like pistachio praline and chocolate ganache.

The menu changes daily. The box holds three.