Monday, August 22, 2011

Krispy Kreme Doughnuts

Okay I like doughnuts, really I like food!! But the homemade doughnuts I have previously had were dense and just not "store bought."  These heavenly treats/breakfast are totally "store bought!!!" They are super super close to the real Krispy Kremes if you eat them the day of.  I found this recipe on Divine Recipes.

2 pkgs of the yeast
1/4 C. warm water
1 1/2 C. lukewarm milk (scalded, then cooled)
1/2 C. sugar
1 tsp salt
2 eggs
1/3 C. shortening
5 C. flour
vegetable oil for frying

Dissolve yeast in warm water in a bowl. Add milk,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 or a cup and a small melon baller. (I totally forgot to let it rise the 2nd time)  Cover and let rise until double, 30-40 minutes.

Place dough in boiling vegetable oil. Turn doughnuts as they rise to the surface.
Fry until golden brown, about 1 minute on each side.
Remove carefully from oil; drain.

Creamy Glaze-
1/3 C. butter
2 C. powdered sugar
1 1/2 tsp vanilla
1/4 C. hot water
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.

I didn't use the chocolate but thought I would add it for you chocoholics!!! ( I will try it next time.  I was just being lazy on Saturday morning and didn't want to make 2 frostings.)

Chocolate Frosting-
1/3 cup butter
2 cups powdered sugar
1-1/2 tsp. vanilla
4–6 tbl. hot water
4 ounces milk chocolate chips or semisweet chocolate chips

 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.

To frost the doughnuts you hold it and dip the top into the glaze. I used a pastry brush to smooth it and stop the dripping.  Also. when I didn't want to hold them and drop them in, I would brush it on.
Remember, eat the day you make them for the yummiest results! This made me about 3 dozen doughnuts and holes, so if you are a small family you might want to halve the batch. They were super fun and easy to make so enjoy!

2 comments: said...

I'm going to try these. I've never had good luck w/ homemade donuts either.

Robin said...

THANK YOU!! I'm so excited to try this. You are amazing! I tried a new recipe and thought of you. It was pb&j cookie bars. Anyway, happy cooking :)