There used to be a Krispy Kreme bakery turning out the hot doughnuts at the Excalibur Casino in Las Vegas. We were in the elevator with a man who was eating one, and he said "My wife would eat these even if there was flies crawling on them."

The other day I came across a recipe for 'creamy, crispy doughnuts' that all the reviewers claimed tasted just like Krispy Kreme.

'Oh, really?' So I decided to try the recipe just to see. The yeast dough is a nice, delicate one and I made five doughnuts plus some holes, and then baked the rest of it as cinnamon rolls.

Did they taste 'just like Krispy Kreme?' Maybe - but it's because of the glaze. The ones I made didn't have the right texture because they were beefier than those beloved inspirations that just melt in your mouth.

You probably haven't had the time to stand there and study the Krispy Kremes as they make their way through along the conveyor from bowl of dough to delectable delight (the stores have windows along the machine so you can observe), but one of the secrets seemed to be not too much heft to the finished product, in other words, a wimpy little doughnut with a nice glaze.

Were they good? There is something special about watching dough cook in hot oil and then eating the finished product still warm. But overall, I preferred the cinnamon rolls made from that dough, and I think it could have been cut like doughnuts, brushed with melted butter and baked, then glazed when hot, and been every bit as good.

It was one of those recipes I wanted to try so I could stop thinking about it. Unfortunately, Jeri brought up applesauce cake doughnuts, and as much as I enjoy the unmatchable flavor sensation of an original Krispy Kreme hot out of the fryer, their cake doughnuts are every bit as good. That's the main reason I don't eat any of their doughnuts - I could never decide which flavor to have, and five of any one of them wouldn't be enough.

Crispy Creamy Raised Doughnuts

1/2 oz active dry yeast
1/4 cup warm water (105 to 115 degrees)
1 1/2 cups milk (lukewarm)
1/2 cup white sugar
1 tsp salt
2 eggs
1/3 cup shortening

Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. In a large mixer bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. (According to reviewers on AllRecipes.com you can use a bread maker on dough cycle.)

Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double (on a Pam-sprayed piece of parchment or waxed paper). Cover loosely with a cloth. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.

Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks over a cookie sheet to drain off excess.

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This next is one of my favorite recipes, and I always make it when I have a sourdough starter available. It would be good made with the above dough. These are best when eaten fresh out of the oven, so you might want to cut the recipe in half unless you're cooking for a threshing crew.

Baked Chocolate Chip Doughnuts
Makes 2 1/2 dozen.

2 cups milk
1 package dry yeast
1/2 cup sugar
1/2 cup sourdough starter
6 cups all purpose flour
1/2 cup butter, melted
4 egg yolks, beaten
1 teaspoon salt
3 1/2 to 4 cups flour
3/4 cup chocolate chips
Melted butter
Glaze (below)

Scald milk, cool it to lukewarm, and stir in yeast and sugar. Add starter and 2 cups flour. Let stand to a bubbly sponge stage, 20 to 30 minutes. Add 1/2 cup butter, the egg yolks, and salt. Mix well, and work in 2 cups of the remaining flour.
Pour 1 cup flour on top of kneading surface. Pour sponge mixture on top of flour. Cover this with 1 cup flour, and chocolate chips. Knead until flour is worked into dough, and continue 10 minutes until dough forms folds and is satiny. Place in a greased bowl, turning to grease top. Cover with a damp tea towel. Let rise until doubled in bulk.

Punch down dough. Knead for 2 minutes. Let rest 15 minutes, covered with the towel. Flour surface lightly, roll dough to 1/2 inch thickness, cut into doughnut shapes. Place on greased baking sheet, 2 inches apart. Brush with melted butter. Cover and let rise in warm place for 20 to 30 minutes.

Bake doughnuts at 425 degrees for 8 to 10 minutes. Brush with butter, cool on a rack until easy to handle.
Dip tops of warm doughnuts in Clear Glaze. Place on racks to cool completely.
Wrap well and freeze to store. Best eaten fresh.

Clear Glaze
4 cups powdered sugar 1/4 cup milk 2 tablespoons cornstarch, 1 teaspoon vanilla. Combine powdered sugar and cornstarch in a medium-sized bowl; Add milk and vanilla. Blend till smooth.


Anyhow, I decided the secret is the glaze: make a gallon of that, and just about anything you dip into it will 'taste just like a Krispy Kreme.'