Oh the taste of a fresh homemade doughnut. This is like a slice of heaven you can make anytime you have a craving for a doughnut. This is a copycat of the original recipe and you will not even notice a taste difference.
However, I will say that 3 out of every four copycat recipes that you can find online do not taste or look the same. In the case of doughnuts, they are too dry, more like a cake doughnut instead of a raised one.
Doughnuts should be fluffy, moist and yet crispy enough on the outside to not soak up all the glaze or frosting added. The only difference that I can find in this recipe versus the original Krispy Kreme is that they have those industrial air pressurized extruders.
This is the machine that gives the perfect doughnut shape consistently and gives the head start to the raising process.
Frequently Asked Questions:
Will they turn out the same if I do not allow the same raising time?
The time for a doughnut to raise is necessary. This gives it the fluffiness that you want in a raised doughnut.
Can I use shortening instead of oil?
You could, I prefer the shortening. When using shortening, you have zero grams of trans fat in each serving. This is why you will find that Krispy Kreme uses shortening.
What do you need to make Homemade Version Krispy Kreme Doughnuts:
Shortening for frying
3 tbsp boiling water
3 tbsp milk
1 tsp dry, active yeast
2 cups minus 2 tbsp flour
1 pinch salt
1 egg
1 tbsp butter, room temperature
3 tbsp granulated sugar
Glaze:
2 cups confectioner’s sugar
1 ½ tsp vanilla
⅓ cup butter
3 to 4 tbsp hot water (use a little at a time to get desired consistency)
How to make Homemade Version Krispy Kreme Doughnuts:
FIRST STEP:
Using a large measuring cup, combine the milk and the boiling water. Dissolve 1 tsp granulated sugar in the water and then add the yeast. Stir very gently.
Set in a warm area to activate the yeast. When it foams, it is activated
SECOND STEP:
In a large mixing bowl, combine the flour, remaining sugar and the salt.
Homemade Version Krispy Kreme Doughnuts
yield: 12 prep time: 15 MINUTES cook time: 40 MINUTES total time: 55 MINUTES
Ingredients
Shortening for frying
3 tbsp boiling water
3 tbsp milk
1 tsp dry, active yeast
2 cups minus 2 tbsp flour
1 pinch salt
1 egg
1 tbsp butter, room temperature
3 tbsp granulated sugar
Glaze:
2 cups confectioner’s sugar
1 ½ tsp vanilla
⅓ cup butter
3 to 4 tbsp hot water (use a little at a time to get desired consistency)
Instructions
FIRST STEP:
Using a large measuring cup, combine the milk and the boiling water. Dissolve 1 tsp granulated sugar in the water and then add the yeast. Stir very gently.
Set in a warm area to activate the yeast. When it foams, it is activated
SECOND STEP:
In a large mixing bowl, combine the flour, remaining sugar and the salt.
Cut in the butter using a pastry cutter until it resembles crumbs
Beat the egg well, add to the bowl along with the yeast mixture
THIRD STEP:
Combine until you get a smooth dough, this will be about 5 minutes of mixing
On a lightly floured surface, place the dough and begin kneading for 5 to 10 minutes.
The dough should feel kind of springy and will have little bubbles that form under the surface
FOURTH STEP:
Place the dough back into the bowl and cover with a cloth. Let rise until it is double in size. This will take an hour
Return the dough to the floured surface and cut into 4 pieces. Roll the dough out until it is ½ inch thick.
FIFTH STEP:
Using a doughnut cutter, cut out doughnuts and place on a parchment lined sheet. Once you remove the doughnut hole, place that on a separate plate
Cover the cut out doughnuts with a cloth, to allow them to rise, while you are melting and heating the shortening
Gently place each doughnut ring into the oil and fry until brown, flip and fry the second side.
SIXTH STEP:
Remove from the oil and set on a rack to be glazed
Repeat the frying process with the doughnut holes
Mix the ingredients for the glaze and gently pour over the warm doughnuts.
This must be done while still warm to get the crispy, glass like effect to the glaze.
Enjoy!