Krispy Kreme Raised Yeast Doughnuts Delish Recipes

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.

MY MOM'S RAISED DOUGHNUTS

Steps:

• Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes.
• Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat.
• Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm.
• Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough.
• Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes.
• Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes.
• Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours.
• Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes.
• Drain the doughnuts on paper towels to absorb oil.
• In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.

KRISPY KREME DOUGHNUTS

Steps:

• Dissolve yeast and 1 tsp of the sugar in warm water until foamy.
• Melt lard in scalding milk.
• Mix 2 cups flour, sugar and salt in large mixing bowl.
• Add yeast, milk, eggs and vanilla and mix well.
• Add the rest of flour, 1/2 cup at a time until a soft dough forms.
• Form dough into a ball in a bowl, covered, in a warm place for one hour, or until dough doubles in size.
• Roll dough to 1/2 inch thickness on floured surface, cut with doughnut cutter.
• Place doughnuts on lightly floured cookie sheets and let rise.
• Make Glaze:
• Mix powdered sugar and water until smooth.
• Heat oil to 350 degrees.
• When doughnuts have doubled in size, fry in small batches until golden. 1 -2 minutes per side. Drain on paper towels.
• Move doughnuts to cookie rack, spoon glaze over doughnuts.