>too much of a
>> butterscotch flavor.
>
>What butterscotch flavor?

THAT butterscotch flavor. I am speaking of the KK near Tuscaloosa, the only
one I've ever been to.

>And lots of glaze is
>the big attraction for me. The rule is: There is
>no such thing as too much glaze.

It is desirable to be able to taste and feel the doughnut itself.

KK first glazes its doughnut hot out of the fat, and rather thickly. That it
calls its basic doughnut. Then it creates varieties by piling additional,
flavored glazes on top of that. Sometimes you can hear the doughnut yelling,
out from under all those blankets.

When I make doughnuts, I apply a modest icing of slightly bitter, rich dark
chocolate. The effect (on a light, warm, eggy doughnut) is so delightful that
no one's ever asked for a different option.

Neil