ORIGINAL KRISPY KREME GLAZED DOUGHNUTS
Original Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh!
Provided by Sabrina Snyder
Categories Breakfast
Time 1h20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 408 kcal, Carbohydrate 73 g, Protein 6 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 208 mg, Fiber 1 g, Sugar 33 g, ServingSize 1 serving
KRISPY KREME GLAZED DONUTS
Don't have a Krispy Kreme nearby? Make your own at home.
Provided by Stephanie Manley
Categories Breakfast
Time 1h45m
Number Of Ingredients 15
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
Nutrition Facts : Calories 598 kcal, Carbohydrate 81 g, Protein 6 g, Fat 28 g, SaturatedFat 13 g, Cholesterol 65 mg, Sodium 167 mg, Fiber 1 g, Sugar 48 g, ServingSize 1 serving
KRISPY KREME DOUGHNUTS COPYCAT
Make and share this Krispy Kreme Doughnuts Copycat recipe from Food.com.
Provided by Roosie
Categories Yeast Breads
Time 2h30m
Yield 24 doughnuts
Number Of Ingredients 18
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.
KRISPY KREME DONUT RECIPE
This Krispy Kreme donut recipe tastes just like the original! You'll be amazed at how simple it is to put together this dough to create an airy donut that's topped with a light glaze.
Provided by Marina | Let the Baking Begin
Categories Dessert
Time 2h30m
Number Of Ingredients 12
Steps:
- Proof yeast: Stir 2 tbsp warm water, 1/2 tsp sugar & 2 1/2tsp active dry yeast in a tall glass. Leave to rise for 5-10 minutes or until doubled in volume and foamy. If it does not rise and foam up, discard the yeast and buy a fresh batch of yeast before you proceed with the recipe.
- Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz shortening, 3 yolks, 2 tbsp sugar and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until the dough is tacky to touch.
- Shape donut dough: Pick up the dough, form it into a ball. Butter a large bowl (for proofing), place the dough ball back in the greased bowl, then grease the dough ball itself to prevent it from forming a crust.
- Proof: Cover with a clean kitchen towel, place in a warm draft-free place and allow to rise for 1-2 hours (depending on how warm it is) until at least doubled in volume.
- Cut out 5"x5" squares of parchment or wax paper.
- Punch down the dough, turn it out onto the greased surface (can use nonstick spray) and roll it to ½ inches thickness. Cut out as many rounds as possible with a 3 inch round cookie cutter and place 1 dough disk on 1 piece of prepared parchment paper. Keep re-rolling and cutting out as many donut disks as you can until all donut dough is used up.
- Cover cut out doughnuts with a clean kitchen towel and allow to rise for 45 min to 1 hour or until doubled in size.
- Heat 4-5 cups of Crisco shortening or vegetable oil in a heavy pot (cast iron) to 350F. To fry donuts, drop several of them at a time and allow to become golden before turning to the other side, about 1-2 minutes per side.
- Transfer to paper towels or wire rack to drain. Let cool.
- Mix together 2 1/2 cups confectioners sugar, 1/4 cup milk, and 1/4 cup of light corn syrup.
- Once the doughnuts are cool enough to handle, drizzle the donut glaze on top or dip the top half of the donut in and let it drip off on a wire rack.
Nutrition Facts : Calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 15 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
KRISPY KREME DOUGHNUT RECIPE
Light and fluffy donuts topped with a rich glaze on top that will melt in your mouth. Tastes as good as the store-bought Krispy Kremes!
Provided by Imma
Categories Snacks
Time 2h30m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 228 kcal, Carbohydrate 35 g, Protein 3 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 26 mg, Sodium 146 mg, Sugar 15 g, ServingSize 1 serving
MY WANNABE KRISPY KREME DONUTS (BREAD MACHINE)
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.
Provided by Cookin with Love
Categories Yeast Breads
Time 35m
Yield 30 donuts, 4-8 serving(s)
Number Of Ingredients 8
Steps:
- Pour cooking oil in bread machine, then milk, then 1 egg, then dry ingredients and put yeast on top. I add the liquids first because that is what my bread machine directions say to do. I noticed that adding oil first whenever I make bread seems to get all the ingredient to mix together better, and just select the dough cycle.
- As the machine is mixing periodically check to see what your dough ball looks like if it looks to wet add more flour, to dry add more liquid I find lighly drizzling on top of the dough ball and not the bottom of the pan cleaps liquid from splashing everywhere. I just lightly sprinkle or drizzle ontop of the dough only and wait till it has time to mix a litte before you add either more milk or flour based upon if it's too dry or too wet. It should look like a slightly shiny ball, If it looks like a playdough ball it's to dry and just drizzle either a liitle milk, or oil, buttermilk, on the ball itself just a little at a time on the dough only or the liquid will go everywhere.
- Then just let it do it's own thing. When the machine is finished the dough cycle cut and shape your dougnuts.
- Now to make them super light the dough will be stick so keep a bowl of flour next to you you can have your hands and the dough cover with flour but unlike when making bread you are just trying to keep the light dough from sticking to your hands and your rolling pin. So don't really try to mix in the extra flour into the dough.
- Now for the dough that is rerolled it may make a heavier doughnuts so that can be for your refridge rising doughnut so they have more time to get lighter.After I shape mine and let them rise longer if I'm not hungry for them then ;) the more you let them rise the lighter they will be. I put half in the fridge and fry the other half I think you can even freeze them too.
- Fry them in corn oil because soybean oil has it's own taste and since corn is sweet I figure it's best for frying sweets.
- When ever I fry things I use a big deep like 5 quart pot even for just like 1 to 2 inches of oils. I feel safer using those, so less chance of splashing and things catching on fire. So big pot but nomore than like 2 inches of oil works for me. I use the wooden spoon method to see when my oil is hot enough.
- Fry donuts about 1 to 2 mins per side and glaze and eat ;).
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- Start by adding the yeast to 1/2 a cup of warm water. Mix it well and let it rest. Now scald the milk in the microwave (or on your stove) and let it cool.
- After the dough has risen, place it on to a surface with flour and roll it around to lightly coat it. Grab a rolling pin and roll the dough 1/2 an inch thick.
- Get your doughnut cutter and cut out your donuts. Once you’re finished, cover them and let them rise until they’re all double in size, which can take anywhere between 30 to 40 minutes.
KRISPY KREME DONUT RECIPE - BAKING BEAUTY
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- In a large bowl whisk yeast, warm water, and 1/2 teaspoon of sugar. Set aside for 5-10 minutes.
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- In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.
- In a large bowl, mix together the sugar, milk and salt until smooth. If you prefer a thinner glaze on the donuts, add in more milk one teaspoon at a time.
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- Scald milk: Pour milk into a small saucepan over medium/low heat, stirring constantly to prevent film from forming. Once milk reaches 180˚F, or you see milk steaming, remove from heat and transfer to a measuring cup to cool to 115˚F on a thermometer.
- Proof dough: In a large mixing bowl, add 1 cup flour, 1/4 cup sugar, 1 packet yeast and 1/4 tsp salt, and whisk to combine. Add 2/3 cup warm milk, whisk in 1/4 cup oil, 2 egg yolks, and 1/2 tsp vanilla extract and whisk to combine. Cover with plastic wrap and let rest at room temperature 10-15 minutes or until some bubbles form on the surface (this indicates your yeast is active).
- Knead: Use a firm spatula to mix in the remaining 1 1/2 cups flour, adding just enough flour until dough holds together and no longer sticks to the sides of the bowl. Knead the dough in the bowl by hand for 5 minutes. If dough is really sticking to your hands, dust lightly with flour then continue kneading. Dough should be soft and slightly sticky.
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