Crispy Creme Doughnuts Recipe 435

KRISPY KREME DOUGHNUT RECIPE

Steps:

• In a standing mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
• Meanwhile in a microwave safe medium bowl, heat milk for about 2 minutes. Remove and let it cool.
• Add, milk, sugar, salt, eggs, shortening or butter and 2 cups of flour to bowl of yeast.
• Mix for 2 minutes at medium speed. Add the remaining 3 cups of flour and continue mixing dough. Scraping down sides.
• Place dough in a large greased bowl. Cover loosely with a clean clothe and let rise in a warm, draft-free place for about 1 to 2 hours or until doubled.
• Roll dough out on a floured surface to about 1/4 inch thickness. Cut into doughnuts using a donut cutter or cookie cutter about one 1-inch and one 3 or 4-inch .Let stand for about 10 minutes.
• In a large sauce pan, pour vegetable oil until it is at least 3 inches (or about 5 centimeters) high and place on medium heat until oil is 375 degrees.
• Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.

KRISPY KREME GLAZED DONUTS

Steps:

• For the Dough Combine all dough ingredients in the bowl of your stand mixer. Use the dough hook attachment and mix on low for about a minute or so until the flour is almost all incorporated. You may have to scrape down the sides of the bowl a time or two. Once the dough is more or less together, knead on medium speed until the dough clears the sides of the pan. You will think it never will, and then all of a sudden, it does. This will take between 12-15 minutes.
• The dough will be very soft and supple. Scrape the dough into a ball in the bottom of the mixer bowl, spray with pan spray and cover. Let rise in a warm spot until double, about 1 hour to 1 hour and 15 minutes. (To make a warm place for my dough to rise, bring a mug of water to a boil in the microwave. Then move the mug to one side and place the covered bowl of dough in the other side. Close the door quickly to let the dough proof.)
• While the dough is proofing, cut some squares of parchment about 4" x 4". You'll need 16 or so. Spray each square with a bit of pan spray. Lay them out on two cookie sheets or half sheet pans. Liberally flour a work surface with all-purpose flour and, when the dough has doubled, scrape it out onto the floured surface.
• Flour the top of the dough as well and knead it a few times to incorporate the flour and to press out as many of the large gas bubbles as you can. Shape the dough into a smooth ball, cover and let rest for 10 minutes. Add a bit more flour to your work surface and the top of the dough and roll out into a rough rectangle about 1⁄2" thick. Use a 3" doughnut cutter (or a large and small round cutter) to cut approximately 12 doughnuts from the first roll. Place each doughnut on one of the squares of parchment. Reroll the remainder of the dough, but know these second rolls won't be quite as light as the first rolls. You should be able to cut another 4 doughnuts from the re-rolled dough. Discard the rest or fry the scraps as-is. Cover the doughnuts with plastic wrap or a couple of lint-free towels. Let them rest for 20 minutes.
• After 20 minutes, heat the oil to 360F. This will take about 10 minutes or so. Once the oil is at temperature, start frying. Pick up one of the parchment squares and, holding it low over the oil, carefully tip the doughnut into the oil, letting it slide off the parchment. Be careful! Fry 2-3 doughnuts at a time, flipping them once the first side is deep golden brown and the oil is barely bubbling. Doughnuts cook fast--maybe a minute a side, so don't walk away. Remove each fully cooked doughnut to a rack to cool. Cook all the "first rolls" first, because the second rolls will need a bit extra time to rise. Allow to cool completely.
• Dip each doughnut into the glaze (method follows) and then flip so the glaze completely cover the doughnut. Stick a wooden skewer or chopstick into the hole in the doughnut and hold up over the bowl of glaze to drain well. You want all but the thinnest layer of glaze to remain. Allow doughnuts to sit at room temperature until the glaze has set. Carefully turn the doughnuts over to allow any drips on the bottoms of the doughnuts to set up as well.
• These are best served as soon as the glaze has set up. Serve them at room temperature or barely heat them in the microwave. Wrap any leftovers and leave at room temperature. Heat to serve the next day. These things are seriously delicious and ridiculously addictive. I don't think you'll have any left after the first day, let alone the second!
• To Make the Glaze In a microwave-safe medium bowl, heat the oil and butter on power level 2-3 until the butter has mostly melted. Add the confectioners' sugar and whisk to combine as evenly as possible. Add 2 1/2 ounces of hot water (1/4 cup plus 1 tablespoon) and whisk well. The glaze should be pretty thin but not watery. If you think it's a bit thick, add more water, a teaspoon or so at a time, until you like the texture. You will most likely have a lot of leftover glaze, but you need this much to be able to dip and flip them. After glazing all the doughnuts, you can use the leftover glaze for another purpose or just discard it.
• NOTES: If you want to fry the doughnut holes, fry them first or they will overproof since they are so small. The doughnuts should float in the oil as soon as you drop them in. If they sink or float low in the oil, remove the oil from the heat and let the doughnuts proof an additional 10-15 minutes. A well-proofed doughnut will bob in the oil like a boat, not sink like a submarine. Your doughnuts should be deep golden brown on each side and have a pale strip around their centers. (See photos) That lets you know they are light and fluffy

KRISPY KREME DOUGHNUTS

Steps:

• Doughnut Directions:.
• Heat the milk to 100*F. You can do this in the microwave or on the stove top.
• Stir in the yeast until it is dissolved or close to dissolved.
• Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth.
• Cover the bowl (I like to use my cloth bowl covers for this) to prevent drying out and place in a warm spot to rise.
• When the batter has doubled in size (about an hour, depending on the temperature of your house), add it to a mixer fitted with a paddle attachment.
• Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth.
• Mix in vanilla extract and butter until smooth.
• With the mixer running, slowly add the rest of the flour (1-1/4 cups + 2 tablespoons). Keep mixing until the batter just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one "lump" of dough. If not, add a bit more flour, one tablespoon at a time.
• Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.
• Cover the bowl again and place in a warm spot to rise.
• Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out.
• On a well-floured surface, gently roll out the dough to about 3/8" to 1/2" thickness.
• Use cookie cutters to stamp out whatever shapes you like. I used a 3 1/2" circle for the large doughnuts with a 1-1/4" hole. For the minis, I used a 1-1/2" circle with a 15/16" hole (all of these cutters come in the same set). Save the holes to fry up as well, or roll the batter out again to make more doughnuts.
• Place the stamped dough on a parchment- or Silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot.
• Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer until it reaches 360*F. I strongly prefer to fry in a deep fryer. It keeps everything so much cleaner and perfectly regulates the temperature.
• Fry the doughnuts in batches until golden brown on each side (you'll need to flip them mid-fry). The total frying time will be under 2 minutes. Use tongs to flip and retrieve them.
• Set hot doughnuts on paper towels to absorb extra oil.
• Glaze Directions:.
• Mix all ingredients in a small bowl until smooth.
• Drizzle over piping hot doughnuts.
• Note: If necessary, to reheat doughnuts in the microwave for about twenty seconds.