We weren't allowed things like doughnuts growing up, so they've never much been on my radar. Only occasionally at a work breakfast or something. I like filled, especially fruit filled. Haven't had one in years.

I still like them particularly the glazed doughnuts if they are still warm.

I like a doughnut once in awhile, especially (like Lucille said) if they are still warm, but only one. I used to eat 3 at a sitting, and come back later to finish off a half dozen...but no more. Only one for me now, and not very often.

I'm not the pickiest taster, but a Krispie Kreme tastes the same as it used to, to me, and the same from store to store. Same for Dunkin'. Same for Sheetz, whoever they buy theirs from.

Sometimes on trips we check out famous donut shops, like Voodoo Donuts in Portland. Fun and tasty, but just as well those are one-time treats, because they are pretty expensive.

Last October I had the best donuts ever at the local Relief Sale. Oh my goodness. A bit chewier than Krispie Kreme, lightly dipped in sugar but overall not too sweet, the tiniest hint of nutmeg. Do donuts freeze well? I'd like to buy a dozen dozen of those beauties!

I agree that donuts do not taste the same. Perhaps it is my taste buds but I receive a bitter tang below the extra sweet taste.

I rarely have them but my favorite was always cinnamon cake donuts. To me Krispy Cremes taste/texture is like styrofoam coated in sugar.

I love apple fritters from a little Mom&Pop Bakery near me. Like the pumpkin

donuts...but only in the Fall. ;)

I love a Krispy Kreme doughnut. My favorite is the double dark chocolate. Or the chocolate glazed cream filled. Or just the plain glazed. I cannot remember the last time I had any though. I wanted to get some for valentine's day but made a heart shaped brownie instead. I do not like Dunkin Doughnuts though. No flavor. There is a small local bakery that makes really really good apple fritters, but I do not know if that counts as a doughnut or not.

My Mom made potato donuts too. I remember them frying in grease in the cast iron skillet, Mom turning them to make sure they were brown on both sides. Next, she would take them out one by one and lay them on a brown paper bag that had been cut to lay flat, to absorb the grease. I can still picture that greasy piece of brown paper! Then she would put them in another paper bag with some white sugar in it, and shake the bag so the donuts were coated with the sugar. It was a somewhat solid donut and not raised very high but oh so good!

Glazed donuts were a treat and we only got those on Halloween at the town Halloween party and parade - with cider.

I used to love Dunkin Donuts years ago (the chocolate creme filled and Bavarian) but have not had any in literally well over a decade. Probably mostly because there aren't any DD's in this area. Which is a good thing.

Who likes doughnut holes? Me!

Used to get a box of assorted holes at Dunkin Doughnuts. That's been years ago. They were so good!

matthias, perhaps the doughnuts of your memories were still loaded with transfats, substance that made everything so much more delicious but is so bad for us.

I like doughnuts too. We had many neighborhood German owned bakeries when I was growing up and they were the best!!! You could go to the back door early (on the way to school) and buy a doughnut to eat on the way. Great coffee cakes too. We still have good bakeries here and I do get doughnuts to have with coffee in the morning for a treat. Good stuff!! :)

I also am disappointed in commercial/chain donuts and just don't bother anymore. They just aren't satisfying to me, yet I would keep eating them trying to feel so -- not worth the calories . Especially Krispy Kreme!

But, when I am out in the San Diego area I do try to stop at VG's donuts in Cardiff-by-the-Sea for a blueberry buttermilk donut. Boy it has been 4 years since I was last there. I think I am due and I hope they haven't changed.

If you like Krispy Kreme, you'll love the KK Challenge. It's a running race at the beginning of February in Raleigh, NC. You run 2.5 miles from the start to the KK store, eat a dozen doughnuts, then run 2.5 miles back.

I've never done it. If I wanted to barf on Hillsborough St., I'd have done it when I was in college.

ETA: for the record, it's a fundraiser for UNC Children's Hospital.

We have that race every year too. It never appealed to me. I will watch it while eating KK though.

raee, next time you're there, try a Cardiff Crack sandwich at the Seaside Market just across the street.

About once or twice a year I get a craving for a jelly donut. I had Krispy Kreme once and didn't get what the big deal about them was because, to me, they tasted like any other store's donut.

When I was young my mom made yeast risen donuts as a very special treat. They were so good rolled in cinnamon sugar and served still warm.

Duck Donuts, made to order, is ok for an occasional treat. Unfortunately they have poor coffee. A donut without good coffee is a waste of money.

Elmer, I will! Thanks for the tip. I used to buy their fajita mixture for an easy dinner. I lived about 1/4 mile up the hill from the market.

I've always eaten....about one doughnut a week or a month. Then I started buying a dozen...eating them throughout the day. Easier than bringing a lunch to the job site. NOT A GOOD IDEA.... lol They're called a "fat pill" for a reason. ha ha

I don't know how old you are, but as we age we loss taste buds.

Paczki day is March5th!

Have been to Ducks Donuts, yum!

as we age we loss taste buds.

I want a bud graft.

I've been on a doughnut kick lately, have made a batch (6 -8 plus the holes) every week for 3 weeks. The cake type didn't cook all the way through before over-browning, raised did better, 2nd batch of those deflated trying to get them in the oil (maybe over-risen?) so a little dense but still very tasty.

I tried Krispy Kreme once and didn't get it, not the best doughnut I'd ever had (and soo sweet), a raised, glazed is my preference, and I'll perfect them (or happily die trying lol). Just one a day, though.

I loved donuts in the "olden" days when they were made with yeast, deep-fried and glazed. I don't even bother buying them these days because, for whatever reason, they have no flavor other than sugar and are missing that yeast-raised, melt-in-your-mouth texture.

I've never been a fan of donuts or breakfast pastries. I find them to be too heavy and too sweet. When I ask myself if a donut is worth it (calorie or carb wise) the answer is always "no".

Now, chocolate cake, carrot cake, cheesecake , pecan pie, fruit pies, chocolate chip cookies, fudge...they are worth It!

The only way I can eat a Krispy Creme is if it's hot, and even then it's not so good.

We have chain here, called Daylight Donuts. They are the best! I stopped on the way to work this morning and took a dozen in for the office.

Yum!

Not really a doughnut, but I like funnel cakes and powdered sugar.

We weren't a donut family growing up. I made donuts in Jr. high Home Ec with biscuits, cut a hole, and fry. They were pretty good (the boys in social studies afterwards agreed, they got all our "class work"). But I do like a cake donut, not the "other kind", I don't know what to call them. And no sugar, filling, icing, sprinkles, etc. (Same with cheesecake: no topping, no swirls)

So, I don't know if donuts have changed, or if I'm just too particular!

When I was a child, when we went to Kansas City (after moving from there), we always made a stop at Jack Frost Donuts. They had the BEST donuts!

I always treat myself to one Apple Fritter (they're as big as your head!) from Back Door Donuts in Oak Bluffs on Martha's Vineyard. The line for these is out the door, they are so good, especially fresh from the oven.

Most donuts today are made from mixes so any 16 yr old can put the mix in a big mixer, add water and then make donuts. Far too time consuming to make them the old cake or yeast/cake way. That's why they taste different - they ARE different.

We have a donut place called Legendary Donuts. It's always jam packed with people on Saturday and Sunday morning. Maple bars are a foot long and apple fritters are the size of a dinner plate. All of the donuts have different names. There's a maple bar with bacon on it called an "Oprah." I guess that's her favorite kind of donut. I think the sizes of their donuts are gross.

The light, raised yeast melt in your mouth texture of a good non greasy donut was due to trans fats which are now severely restricted. You got the tenderness, lightness and shelf stability without the greasiness unlike the Krispy Cremes which are a mouthful of hot grease and sugar. Yuck.

The only way to get a good donut today is to get one that is no more than a few hours old. We have one place that makes them in the morning and only stays open until they run out of the batter made that day. Sometimes that means they close as early as 11:30 and sometimes they go til around 1:00 or so. There is no way a donut can sit on a shelf today and taste right after more than a few hours.

If you're ever in Nashville, have I got a REAL donut for you .

Check them out on Instagram

https://www.instagram.com/thedonutanddog/?hl=en

What about beignets? I've never had one, but we have a resident food truck in town which sells just beignets and coffee. They're only open a few hours in the morning, and there is always a line.

Beignets are wonderful, best I've had were in Switzerland. What about Kolaches, my favorite is sausage!

I like glazed doughnuts -- especially fresh ones. Which is one of the perks of Krispy Kreme when there "Hot Now" sign is lit. When it isn't, they are no better than grocery store doughnuts IMO. I also like Dunkin's butternut doughnut. A lot of Dunkin's are made in some factory and shipped frozen to stores -- no doughnuts are actually made there -- they're just "topped" there -- haven't you wondered why their stores are so small and why there is no hot grease smell when you visit? We have a local doughnut shop and if you stop at the right times the glazed are warm and they are wonderful. Othertimes they're still good but a cold doughnut is never as good as a warm one!

grew up without doughnuts. Once in Oklahoma my ex made donuts like Satine posted above.

Didn't really care for them, they seemed to me to be air with sugar. I prefer something more substantial.

When K K came to our area, the lines were around the block. To this day, I haven't tried one.

I've never been a fan of donuts or breakfast pastries

I have to agree about most breakfast pastries -- most "Danish" or "bear claws" type things sold in stores are pretty yucky.

I was in Solvang CA a few years ago to watch the Tour of California cycling race, and had a Danish there -- now that was worth eating, fresh, light and buttery.

The same for when I was in Cleveland last fall -- stopped into an old kosher grocery/bakery/deli that had wonderful pastries.

You moved from Cardiff to Ohio?

All these new fancy donuts are fine and dandy...they look amazing with all their cute toppings, but if the donut itself doesn't taste good, forget it. I don't want to waste the calories. We picked up Duck Donuts...one of those add the cool toppings, glaze, frosting etc...once will be enough...the donut itself wasn't that great.

I've hear about VG's donuts too...maybe when I'm in the area but not sure I'd go out of my way to go.

I love donuts, I don't think they have changed. The ones at Walmart are very good.

If you mean my link always, I can assure they taste even better than they look. They are amazing!!!!!!

Can't recall when I had a doughnut but I enjoy the ones that come out for Easter paczki, I think they are called.

Yes, Elmer, sold my house, took the money and ran! For several reasons it seemed best at the time. I still miss that San Diego sunshine, and the place I used to work, but Columbus really is a very pleasant place to live.

Well, a happy story for you. Not too many Cal natives have trod that path, are you from around here originally?

If any of you get the urge to fry up a batch of raised doughnuts, try AnnT's dough recipe for her cream cheese danish, it makes a really good doughnut! Yesterday I halved the recipe, made the dough and let it rise overnight in the fridge per her directions, set it in a warmish oven to come up to temp this morning.

Portioned out 8 for individual danish and and shaped 5 small doughnuts, topped the danish with the filling and let everything rise, baked the danish while I fried the doughnuts (danishes took 18 minutes at 350*). Dunked the doughnuts in her glaze recipe when cooled off - such a nice, fluffy, good tasting doughnut!

Ghostlyvision, those Danish look wonderful. I am going to make some after I get all the ingredients. Thanks for the recipe.

I live in an area with a heavy Amish/Mennonite population. One of their country stores bakes doughnuts every Friday morning and sell till they're gone. I've never been, because I don't need the doughnuts, but I hear they usually sell out in a couple of hours. They're dense and heavy (definitely not light and fluffy) and shaken in a bag with granulated sugar. Not filled with anything. If I'm going to eat a doughnut, that's what I want (with some of the loose sugar brushed off).

When I was a kid, my mother bought day-old boxed glazed doughnuts from the bargain bakery (they may have been Hostess brand; I don't remember). She kept them in the freezer so Dad would have a supply for his lunch bucket - they were already a day old, after all. There was nothing better than sneaking down to the basement deep freeze on a hot summer day and eating a frozen day-old glazed doughnut!