I like Krispy Kreme’s glazed doughnuts, but mostly because I like watching the massive machine that makes them. Shaped dough moves along a conveyor belt through a proofing chamber, an oven and then a seemingly solid sheet of white glaze. Eaten right off The Machine, Krispy Kremes are at their apex. The fat hasn’t quite congealed, the glaze hasn’t quite hardened, and the entire pastry has an almost liquid feel.
Our new house isn’t big enough for a Krispy Kreme machine — too bad, we could sell them out of our garage or something — but maybe I can find room for the Dough-Nu-Matic, a $130 device that churns out piping hot doughnuts.
