Discussion: Krispy Kreme

I've had exactly one of those, and it wasn't even from a proper outlet, but it was close enough for me to understand why they're so popular.

This seemed to be a proper outlet, cooked them right there. Warm and delicious. But not something you want to get in the habit of eating.

Hot! Now! Hot now!

I grew up in the heart of Krispy Kreme country. I find Dunkin's a poor substitute. Never have tried Tim Horton's. KK had a couple of outlets in New England that tried to make a go of it for a few years. I patronized the one near Hartford whenever an orienteering trip to HVO-land carried me past Hartford. There was another outlet near Providence that made flying in and out of Providence's TF Green airport an attractive route choice. Sadly (for the taste buds), but perhaps better for the waistline, all the New England KK's have closed.

Since we are talking donuts you need a Canadian perspective even if I’m butting in a little. Sorry bout that.

I’ve had all three. Krispy Kreme is the best, Tim’s is next but it was better when they baked em in store. They don’t anymore. They half cook them, freeze them and then finish them at the store. Dunkin donuts was a mere sugar delivery vehicle - flavourless but I’d do it again.

Krispy Kreme came to Australia a few years ago. One of their early stores was just down the street from my office and in their first few days the queue stretched for most of a block. The novelty wore off quickly: within weeks it was largely deserted, and remains so today.

It is perhaps best not to know that a quick zap in the microwave can restore a no longer hot now! Krispy Kreme donut to like hot now! glory.

Do you know the secret to their great texture and flavor? Potato flour. I'm convinced of it. Back in the 70s when I was at MSU, there was a place in East Lansing called The Spud Nut Shop. Everyone knew they made THE BEST donuts anywhere around. I inquired about their recipe and they explained that they used potato flour. When the Krispy Kreme craze reached the north, I tried one and recognized the taste and texture was the same.
Then, some years later, I had the opportunity to try the best cinnamon rolls I had ever had--and I am a connoisseur of cinn rolls. They were made by a German friend and were called "Schnecken". I got the recipe and was surprised to see that they were made using potato starch. I have been making them ever since and savor every bite, every time. Dangerously good. Enjoy another Krispy Kreme on my behalf.

Don't know how long ago you had that doughnut, Mary Jo, but according to several internet sources that I found, Krispy Kreme probably used potato originally, but no longer does.

I thought KK tasted good because they are basically fat + air. You get the richness in a light and fluffy package.

And sugar. Don't forget the sugar.

And if you go for a slight modification to the original version, don't forget the chocolate. Hmmm, getting better all the time.