Copycat Krispy Kreme Glazed Donut Recipes

COPYCAT KRISPY KREME GLAZED DONUT RECIPE

Steps:

• To make the glaze, whisk the powdered sugar, vanilla extract, cornstarch, and 3 tablespoons of water together in a small bowl. Set aside.
• To make the donuts, activate the yeast by combining it with the warm water. Let the mixture sit for 5 minutes. If the mixture is not frothy after 5 minutes, the yeast is no longer active. Toss it out and start again with a new packet.
• In the bowl of a stand mixer, combine the activated yeast with the flour, sugar, nonfat milk powder, shortening, kosher salt, and egg. If you don't have a stand mixer, you can use a large bowl and mix the dough with a spoon.
• Using the dough hook attachment, mix the dough on medium speed for 10 minutes. It is a very sticky dough, so it won't form a ball but it should start to pull away from the sides of the mixer after 10 minutes.
• Transfer the dough to a greased bowl, turning it once to coat the dough on all sides. Wet your hands with cold water and use them to form a rough ball with the dough. Cover the bowl with a clean kitchen towel and let it rise until doubled in size, about an hour.
• When the dough has doubled in size, dust the top with the extra all-purpose flour and turn it out onto a well floured work surface. The dough will still be very sticky, so you will need the extra flour to prevent the dough from sticking. Using a rolling pin, form the dough into a large rectangle that's 1/2-inch thick. Make sure there is flour underneath the dough and it doesn't stick to the work surface.
• Using a floured donut cutter, cut the donuts. Separate the donuts and holes and place them on a floured piece of wax paper.
• When you've cut all the donuts, gather up the dough and roll it into a ball. Roll the ball out into a 1/2-inch thick rectangle and cut the remaining donuts. If you have leftover dough, you can form them into donut holes or fry the scraps as a snack.
• Cover the donuts and holes with a clean kitchen towel and let them rise for 30 minutes. Alternatively, you can store the donuts in the refrigerator overnight. Take them out of the fridge an hour before frying them for breakfast.
• In a large Dutch oven, heat about 3 inches of oil. If you're using an electric tabletop fryer, fill the unit to its MAX line. Preheat the oil to 350 degrees Fahrenheit over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.
• Carefully add 2 to 4 donuts to the oil, depending on how large the fryer is. Cook the donuts for 45 seconds to 1 minute per side (and donut holes for 30 to 45 seconds), flipping them with a spider strainer or a chopstick. When they're lightly golden brown on each side, remove them to a rack to drain.
• When the donuts are cool enough to handle, dip one or both sides into the glaze.
• Enjoy while hot, or place in an airtight container once the donuts have cooled.

ORIGINAL KRISPY KREME GLAZED DOUGHNUTS

Steps:

• Add water and yeast together in a your stand mixer and set aside for 10 minutes.
• Add in the milk, sugar, salt, eggs, shortening and 2 cups of the flour.
• Turn the stand mixer on medium speed for 2 minutes, then add in the rest of the flour and mix until just combined.
• Take the bowl out of the stand mixer and cover with a clean towel to let it rise for 1 hour.
• When you can push down on the dough and your fingerprint stays you're ready to move on to the next step.
• Working with half the dough at a time, roll it to 1/2 inch thick on a floured surface.
• Dip your doughnut cutter in flour and cut out a dozen doughnuts with each half of the dough and out onto wax paper.
• Let rise, covered, in a warm spot for 30-45 mins (I did 45)
• In a cast iron pan or other deep saucepan, heat the vegetable shortening to 375 degrees.
• Please use a thermometer to measure the temperature as this is a critical step.
• Fry the doughnuts on each side for 90 seconds.
• Drain on a cooling rack until you finish cooking them all then dip into the glaze.
• To make the glaze, add the powdered sugar, milk and corn syrup to a bowl and microwave for 30 seconds.
• Most importantly, eat with reckless abandon.

KRISPY KREME DOUGHNUTS COPYCAT

Steps:

• Dissolve yeast in warm water in 2 1/2-quart bowl.
• Add milk, sugar, salt, eggs, shortening and 2 cups flour.
• Beat on low for 30 seconds, scraping bowl constantly.
• Beat on medium speed for 2 minutes, scraping bowl occasionally.
• Stir in remaining flour until smooth.
• Cover and let rise until double, 50-60 minutes.
• (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
• Gently roll dough 1/2-inch thick with floured rolling pin.
• Cut with floured doughnut cutter.
• Cover and let rise until double, 30-40 minutes.
• Heat vegetable oil in deep fryer to 350°.
• Slide doughnuts into hot oil with wide spatula.
• Turn doughnuts as they rise to the surface.
• Fry until golden brown, about 1 minute on each side.
• Remove carefully from oil (do not prick surface); drain.
• Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
• Dip in sprinkles or other toppings after chocolate if desired.
• Creamy Glaze: Heat butter until melted.
• Remove from heat.
• Stir in powdered sugar and vanilla until smooth.
• Stir in water, 1 tablespoon at a time, until desired consistency.
• Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
• Stir in powdered sugar and vanilla until smooth.
• Stir in water 1 tablespoon at a time, until desired consistency.