So we took the tour and got a doughnut-making lesson, but we still couldn't finagle the Krispy Kreme recipe. We do know it originated in 1933, when Vernon Carver Randolph bought a doughnut shop in Paducah, Ky., from a French chef in New Orleans. With the shop came the rights to a secret, yeast-raised doughnut recipe.

So feast on Krispy Kremes at the Cottman Avenue doughnut heaven when it opens next month, but try making these alternatives at home.

BASIC DOUGHNUTS

8 cups vegetable oil

1 egg

½ cup sugar

½ cup milk

2 tablespoons melted shortening

2 cups sifted flour

2 teaspoons baking powder

Dash of cinnamon

Dash of nutmeg

Dash of salt

Coatings: confectioners' sugar or granulated sugar mixed with

cinnamon

In a large, deep, heavy pot or electric fryer, heat the oil to 375 degrees.

In a large bowl, beat together the egg and sugar. Stir in the milk and shortening. Sift together all dry ingredients. Stir the dry ingredients into the egg mixture and continue stirring to combine.

Chill the dough for 30 minutes.

On a lightly floured surface, flatten the dough to ½-inch thickness with your fingertips or a rolling pin. Cut out doughnuts using a doughnut cutter or two sizes of round cookie cutters. Transfer doughnuts to wax paper and allow to dry for 10 minutes.

Using a spatula dipped in the hot oil, carefully transfer the doughnuts to the hot oil. Cook 2 to 3 doughnuts at a time, flipping them when they brown on a side. Drain on paper towels. Dust with confectioners' sugar or cinnamon sugar mixture. Serve warm.

SOURCE: Cathy Lowe, www.foodtv.com.

JELLY DOUGHNUTS

4 to 4 ½ cup white bread flour, plus more for dusting

1 teaspoon salt

ounce cake fresh yeast or

1 envelope dry active yeast

(2 ½ teaspoons)

1 cup lukewarm milk

2 tablespoons sugar, plus more for dusting

2 large eggs, beaten

2 tablespoons unsalted butter,

melted and cooled

½ cup preserves of choice

Vegetable oil for frying

Cinnamon and sugar for rolling doughnuts

In a mixer bowl, combine 4 cups flour and salt. Add the yeast. In a small bowl, combine the milk and 2 tablespoons sugar. Add with the remaining milk to the flour. (If using dry yeast, mix the yeast with 2 tablespoons of the milk and 2 tablespoons sugar and let sit until foamy, about 5 to 10 minutes, then add to the flour.)

Add the eggs and butter to the flour mixture. Begin to mix the ingredients into a soft but not sticky dough. Add a little extra milk, 1 tablespoon at a time. Work in extra flour, 1 tablespoon at a time.

Turn the dough onto a lightly floured surface and knead until smooth and elastic. (You can do this in a mixer fitted with a dough hook.) Transfer the dough to a lightly oiled bowl, cover and let rise until doubled, about 2 hours.

Punch down the risen dough. Turn out onto a lightly floured surface and knead for a few seconds. With a lightly floured rolling pin, gradually roll out the dough to about ½-inch thick. When rolling dough, let it rest periodically to relax.

Cut 3- to 4-inch rounds with a lightly floured biscuit cutter. Re-roll the scraps to make more rounds. Place the doughnuts on lightly floured baking sheets, spacing them apart, and cover lightly with a dry towel. Let rise in a warm spot until doubled in size, about 20 minutes.

Transfer the risen doughnuts to a heavy pot filled 3 inches high with vegetable oil heated to 350 degrees. Fry the doughnuts, a few at a time, until golden and puffed, turning frequently, about 5 to 7 minutes.

Lift the doughnuts from the oil using a slotted spoon and roll on a plate lined with granulated sugar and cinnamon mixed together.

Let cool slightly and fill a pastry bag, fitted with a ½-inch round tip, with preserves. Insert the tip into the end of each doughnut and pipe approximately 1 to 2 teaspoons preserves into them. Serve.

SOURCE: Gale Gand, www.foodtv.com.

WHOLE WHEAT HONEY DOUGHNUTS WITH APRICOT JELLY

cup water

¼ cup orange juice

¼ cup, plus 2 tablespoons honey

2 tablespoons dry yeast

2 cups all-purpose flour

½ cup whole wheat flour

teaspoon salt

2 egg yolks

2 tablespoons melted butter,

or margarine

6 cups vegetable oil

1 cup sugar

1 ½ tablespoons cinnamon

1 cup apricot preserves

In a small saucepan, combine water, orange juice and honey. Heat to 110 degrees. Add the yeast and stir to dissolve. Place liquid/yeast mixture in the bowl of an electric mixer with a paddle attachment.

In a large bowl, sift together the flour, whole-wheat flour and salt. Add the dry ingredients to the wet ingredients and mix on low speed to combine. Add egg yolks and melted butter and mix on low speed until dough is formed.

Turn dough out onto a well-floured surface. Place dough in a clean, lightly oiled bowl and cover with a towel. Place in a warm, draft-free location for 90 minutes to rise. Remove dough from bowl and place on a floured surface. Roll out to ¼-inch thick and cut into 3-inch circles.

Place circles on a lightly oiled sheet pan. Cover with a towel and let rise for 30 minutes. In a deep pot, heat the vegetable oil to 360 degrees. Fry the doughnuts in the oil, a few at a time. Fry each side for about 3 minutes or until golden brown.

In a shallow pie plate, combine the sugar and cinnamon. Remove the doughnuts from the oil and dredge in the cinnamon sugar. Place apricot jelly in a pastry bag fitted with a small plain tip. Poke the tip into the side of each doughnut and gently squeeze filling into it.