Krispy Kreme Original Glazed Doughnuts

(from tnhoneypot21’s recipe box)

In this case, the most important step is the one in which you transfer the doughnuts (after they have risen) from the baking sheet into the shortening. You must do this very gently so that the dough does not deflate. The fluffier the doughnuts are when they go into the shortening, the more tender and Krispy Kreme-like they’ll be when they come out.

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Serves 5 people

Ingredients

  • 1 pkg. (2 1/4 tsp) yeast
  • 1 1/2 tsp granulated sugar
  • 3/4 c warm water (100 degrees to 110 degrees)
  • 1 3/4 c all-purpose flour
  • 1/2 tsp salt
  • 1 egg yolk
  • 1 tbsp fat-free milk
  • 1/4 tsp vanilla extract
  • Glaze
  • 1 3/4 c plus 2 tbsp powdered sugar
  • 1/4 c boiling water
  • 6 to 12 c vegetable shortening (as required by your fryer)

Directions

  1. Dissolve yeast and sugar in warm water. Let solution stand for 5 min or until it becomes foamy on top. Make sure the water isn’t too hot, or you may kill the yeast.

  2. Combine flour and salt in a large bowl with an electric mixer. Add yeast solution, egg yolk, milk, and vanilla extract and mix well with electric mixer for 30 sec or just until all ingredients are combined.

  3. Form dough into a ball, then let it sit in a bowl, covered, in a warm place for approximately 1 hr, or until the dough doubles in size.

  4. Gently roll out the dough until it’s about 1/2" thick on a floured surface. Use a well-floured lid from a plastic soda bottle (about 1 1/8" diameter) to cut the holes. You can also use a 3" doughnut cutter if you have one. Arrange the doughnuts on a couple of lightly floured cookie sheets, cover them with plastic wrap, and let them sit for one hour in a warm place. After about an hour, the doughnut should have doubled in size.

  5. While the doughnuts rest, make the glaze by combining powdered sugar and boiling water. Whisk glaze until smooth, then cover with plastic wrap until you’re ready to use it.

  6. As doughnuts rise, heat vegetable shortening in fryer to 375.

  7. When doughnuts have doubled in size, carefully transfer 2 to 3 doughnuts at a time to the shortening. You must lift the doughnuts very gently or they will collapse and not turn out as fluffy as the real thing. Fry doughnuts for 1 1/2 to 2 min per side, then remove them to a cooling rack.

  8. After a minute or so on the cooling rack, spoon glaze generously over the top of each doughnut. You want the entire surface for each doughnut well-coated with glaze. You can also recycle the glaze that falls through the rack by spooning it back into the bowl and stirring it up. Let the doughnuts cool for a few minutes, and they’re ready to eat

  9. Makes 10 doughnuts

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