I am in the against crowd too. Never liked Krispy Kreme. Just too sweet. . . and blech.
DD is okay. You have to find a good one, and go at the right times, but when you do, it’s pretty good.
The best donuts of course, are made by the Downyflake Diner on Nantucket, off the coast of Massachusetts. Oh, man. Fresh off the fryer. Food of the gods. Especially the chocolate covered ones. Real melted chocolae poured over a fresh donut.
Err… Dunkin Donuts has both. They have the same “kind of donuts” as Krispy Kreme. They’re called “Honey Dipped” and they’re the same squashy, soft kind of donut. The difference is they taste good instead of horrible, and they don’t leave a greasy coating on your tongue.
I’ve had Krispy Kremes hot off the rack, cold out of a box, stale from the grocery store… it doesn’t matter. They’re gross no matter when you eat them. They just don’t taste good.
I don’t like cake donuts except the chocolate ones, so that is not why I like DD over KK.
Any hot fudge is too much. Chocolate sauce, sure, load up on that! But I don’t like that weird slimy texture that hot fudge has, and the taste is nowhere near as good as chocolate sauce (Dove is best…mmmm)
I meant to add to my previous post: Given the choice of a KK donut or no donut, I’ll go with no donut every time.
They may be passable as a post-modern form of candy, but they’re not a good donut.
I know I tend to rail against chains in general, but it’s even more true with donuts. A place I grew had a chocolate-sugared donut that had a crust and the cake inside the crust would literally melt in your mouth.
I wouldn’t even want anyone to eat there, because it would ruin all donuts for you the rest of your days. You’re just better off not knowing.
I grew up on Krispy Kreme. I don’t understand the hype they get, but that could be because that’s they kind of doughnuts we’d always get.
The glazed ones are good, especially when hot. All the other types they have are not. At all.
KK story - In school, my fraternity brothers and I would do nightly KK runs during the week leading up to finals. KK doughnuts and coffee would help fuel the cram sessions. One night, a freshman who had just moved down from Vermont volunteered to do the pick up. I loaned him my car, and off he drove. He finally arrived two hours later (the KK shop was maybe three miles away). He said he had gotten lost and was driving around the skeevey neighborhood where he knew the KK was, when he saw a cop car. E figured if there were cops, then there must be doughnuts nearby, so he started following them. Three blocks later, they pulled into the Krispy Kreme.
I hate Krispy Kremes, until it’s a big workday at church or I’m helping a friend build a barn or something and a box of fresh ones is in front of me, then I can eat 9 or 10 of them.
The only doughnuts worth digesting are those old fashioned type made by a local bakery from good dough, fried in deep fat, rolled in cinnamon sugar, and served with fresh apple cider (cold or mulled, your choice) outside on a cold October day in Western Massachusetts as you pull your collar up against the chill and contemplate the foliage while the sun sets.
A long trip for most of you, I know, but worth it. You’ll never want to eat another mass produced doughnut (KK or DD) again.
Ok, DDs are good, have wonderful varieties and remain good for the day.
Fresh, hot-off-the-icing-machine KKs are amazing. As they come off the chop sticks they are an ephemeral treat for only 1 hour. They are like warm condensed sugar air. I can only eat one* maybe *twice a year - that is all. Any other any older than 60 minuets and they are just sugar fried dough balls.
Which reminds me of an episode of Rachel Ray’s 30 Min Meals where she makes a ‘profiterole’ desert by splitting and quartering a doughnut, plopping ice cream in the center and pouring chocolate sauce over it. Eeeeechhh! Way to sugar coat a sugar coat!
I’ve got to admit, you Krispy Kreme fans sure are passionate about your doughnuts. You never hear us DD fans saying anything like this. I still think KK doughnuts are gross (Yes, even hot off the press), but KK fans win for passion.
To be sure, DD is not as good as your standard local doughnut shop.
I’ve had those, and they taste stale to me, like every other DD (well, except for the kruller.) You’re right, though, Dunkin Donuts has a couple of yeast-leavened donuts, but they’re generally known for their cakey ones. I like my donuts light and airy. I like my cake dense and cakey.
Personally, for really good donuts, I go to the bakeries around here. But, like I said, one Krispy Kreme original donut hot off the fryer is enough for me. It is obnoxiously sweet, and I generally dislike sweet things, but a big mug of black coffee perfectly balances the sweetness of the donut.
That said, this is coming from someone who eats donuts perhaps 4 times a year, so keep that in mind.
There are no DDs anywhere near me, so when KK moved in, we were happy. They’re okay, but we gave up on them and rarely if ever buy any now. Too light, I’d pay good money for a DD shop near us. Their standard glazed donut is far superior, and they have a wider range of stuff to buy. I like neither chocolate nor creme filled donuts.
There is one exception to my love for DD. The DD shop across from Midway Airport, Chicago, on Cicero, is the center of donut evil. Their donuts were stale at 8 am! I’ve been do DDs in many places at many times, and never had any so bad.
I grew up on Dunkin’ Donuts. When I crave donuts, it’s the Dunkin’ variety I want. I liek Krispy Kreme, I will happily eat it, but I prefer DD. To me KK seems heavier than the light and flaky DD. But they are both good.
I’m thinkin’ the answers to this will fall sharply along regional divides.
Born & raised in Jax FL by parents from Wilmington NC. KK is a part of my childhood I remember fondly. We used to stop by one after church on Sunday nights; it was especially fun if the “hot light” (they made them at the location) came on and you could get the glazed right out of the ovens.
Against. Not just because the donuts suck, but because the rolled into my rather depressed home town, built a facility (I forget if it was a distribution center or some sort of plant) that promised to hire a bunch of people. Then they decided it wasn’t a great plan and left town the next year. Not just pigs, but stupid pigs.
Shipley’s is the worst, though. They don’t seem so bad at first, but the godawful aftertaste goes on and on. And on.
There was a bakery in Akron, OH called Laub’s that made delicious glazed and crystal sugared doughnut, but they’re long gone. In Binghamton, NY there was an outfit called Spaulding that made a great powdered sugar cruller, but they got bought out by a big-time bakery and the product immediately started to suck. Those are really the only mass-produced doughnuts I’ve ever liked.
The KK detractors are fairly passionate as well. “Rancid grease,” “disgusting,” “awful” etc etc by various posters. Nobody has said the same about DD yet that I can tell.