Gluten Free Doughnuts Kripsy Kreme Copycat Recipes

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.

COPYCAT KRISPY KREME DOUGHNUTS

Steps:

• In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
• In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
• Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
• Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes-it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
• Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
• Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
• Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don't overcrowd and stick together.
• Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won't get that delicious coverage!