Ok I'm not near a place where I can get krispy kremes so I've been experiment and trying different recipes here and from one recipe I noticed that they used the same recipe for donuts and dinner rolls so I decided to try my favorite sweet dinner roll recipe from an old betty crocker cook book and divided it in half and put it in the bread machine just for the kneading and rising part. But what I did was use bread flour I think that is key. Because I sort of forgot I had it in the bread machine because I turned off the machine and left the dough in there until a few hours later, and it was a nice size bubble. So I shaped my donut and let them rise again I put half in the fridge to slow rise in there, so I could fry them in the morning. Well when I tryed to fry some of the donut holes I cut out, some would not flip and kept turning over because of the air bubble from where the dough rise time was so long and it would not pop. So once I finished frying them I glazed them with a powdered sugar, water, and vanilla recipe somewhere here on one of zaar's other krispy kreme donut recipes not with butter, it was light and slightly crunchy like krispy kreme. So be sure to use bread flour and let it rise. This accidently discoverly made me realize what all my cook books I have and cooking shows mean about bread flour, basically it is stretchy and will not break as easy as AP flour and that is how those people who toss the pizza dough don't get a tear as easy, well that's what I think. Also I'm back to eating eggs ;) Also if my liquids are cold not warm I will just pause during the rise cycle to let the dough sort of warm up a little. P.S. My time and end amounts of donuts are not exact.