They’re hand-rolled, irregular in shape, and not too sweet. The stars of the show at Hot Diggity Donuts are different from other doughnuts in town, and they’ll be available first thing tomorrow (Thursday, June 28) morning.

Available in six flavors, each doughnut starts with a sourdough that’s made two days in advance. Head baker George Bagby, who named the sourdough starter Catarina, rolls and cuts the fragrant dough into discs, then forms each doughnut by hand, punching the hole with his fingers. Once they’ve had a chance to rise, they’re fried in sunflower oil and adorned with toppings while still hot. There’s the classic vanilla glaze, plus more unusual flavors like sesame chai and rhubarb agave.

There’s more to the menu than doughnuts, though. You’ll also find griddled bagel sandwiches, entree salads, desserts, Blanchard’s coffee and booze — yep, a sizable selection of beer and wine, plus 14 cocktails and four shooters. Culinary director Daniel Scherotter says he’d recommend pairing the white Russian with the vanilla glaze doughnut, or putting the black Manhattan and maple bourbon doughnut together.

The space, located on Hull Street near Brewer’s Cafe and Croaker’s Spot, is reminiscent of the beauty school dropout scene in the movie “Grease.” Pink abounds without being overwhelming — even the grout between the tiles is pink — and black fabric covers the two dozen round-top bar stools pushed up to the counter and wooden tables. A neon “treat yo’self” sign (a nod to Tom and Donna on “Parks and Recreation”) hangs over the kitchen entry, reminding guests that at a doughnut lounge, it’s all about indulgence.

Hot Diggity Donuts

1213 Hull St.