Krispy Kreme Doughnut Cream Filling Recipes

KRISPY KREME RAISED YEAST DOUGHNUTS DELISH!

Steps:

• 1. Scald Milk...add butter, 1 tsp. sugar, and salt ......... cool so you don't kill the yeast.
• 2. Beat warm milk mixture, yeast, nutmeg, eggs, remaining sugar, 3 c. flour in mixer until smooth. Add remaining flour.
• 3. Knead 5 min then cover and let rise for 1-1 1/2 hours or until double.
• 4. Roll out dough about 1/2 inch thick or just under 1/2 inch, then cut into shape.
• 5. Allow cut doughnuts to rise another 30-45 min.
• 6. Fry 1-2 min. each side at 365 F. (I used brand new lard to fry them) Once golden brown on one side, turn and cook other side till golden brown. Place on paper towel to drain grease. Once cooled for a few min dip in Glaze and set on cooling rack or plate to cool.
• 7. GLAZE and MARSHMALLOW CREME: Mix the ingredients together and whip till combined and smooth. Same directions for both glaze and marshmallow creme.

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.

HOLLAND CREAM (WHITE CREAM FILLING)

Steps:

• In a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. Remove from heat, and let cool completely. Pour the syrup into a large mixing bowl, and beat in vegetable oil, shortening, and clear vanilla extract with an electric mixer on high speed to blend.
• Beat in the confectioners' sugar, 1 cup at a time, until the filling is thick and fluffy. If it's too thick, beat in a tablespoon of water at a time until it's the correct consistency.