Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Recipe

KRISPY KREME DONUT

Serves:12

Serves: 12
Preparation time: 2 hours
Cooking time: 10 minutes
Total time: 12 minutes
Additional time: makes 3 dozens

The recipe scales down nicely in increments of 1/3. Recipe is adapted from http://www.instructables.com/member/scoochmaroo/

Ingredients

  • 3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
    1/2 cup (120ml) water (105-115F / 40-46 C)
    2 1/4 cups (530ml) milk, scalded, then cooled
    3/4 cup (169g) sugar
    1 1/2 teaspoons salt
    3 eggs
    1/2 cup (113g) shortening
    7 1/2 cups (940g) all-purpose flour
    canola oil for frying

    Glaze
    1/2 cup (113g) butter
    3 cups (375g) powdered sugar
    1 teaspoon vanilla
    6 -9 tablespoons (90-135ml) milk

Preparation

  • 1 Dissolve yeast in warm water in 2 1/2-quart bowl.
    2 Add milk, sugar, salt, eggs, shortening and 2 cups flour.
    3 Beat on low for 30 seconds, scraping bowl constantly.
    4 Beat on medium speed for 2 minutes, scraping bowl occasionally.
    5 Stir in remaining flour until smooth.
    6 Cover and let rise until double, 50-60 minutes.
    7 (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
    8 Gently roll dough 1/2-inch thick with floured rolling pin.
    9 Cut with floured doughnut cutter.
    10 Cover and let rise until double, 30-40 minutes.
    11 Heat vegetable oil in deep fryer to 350°.
    12 Slide doughnuts into hot oil with wide spatula.
    13 Turn doughnuts as they rise to the surface.
    14 Fry until golden brown, about 1 minute on each side.
    15 Remove carefully from oil (do not prick surface); drain.
    16 Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
    17 Dip in sprinkles or other toppings after chocolate if desired.
    18 Creamy Glaze: Heat butter until melted.
    19 Remove from heat.
    20 Stir in powdered sugar and vanilla until smooth.
    21 Stir in water, 1 tablespoon at a time, until desired consistency.
    22 Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
    23 Stir in powdered sugar and vanilla until smooth.
    24 Stir in water 1 tablespoon at a time, until desired consistency.
Print Recipe
on The World Cuisine
 
 

Cacio e Pepe Pasta

Cheese soufflé

Paella Valenciana

Caramel custard

Thai chicken lemon grass coconut soup -tom kai

Cacio e Pepe Pasta

Chicken Fingers

Sriracha sauce

Sweet and Sour Pork

 
Krispy kreme donut

Add Comment

* Required information
1000
Enter the fifth word of this sentence.

Comments (0)

No comments yet. Be the first!

Fall food carousel

Winter   | Spring   | Summer