Recipe: Homemade Krispy Kreme Donuts

Alright, alright, so we usually like to give you easy and healthy recipes, but what’s life without a treat here and there? These homemade Krispy Kreme donuts from Now You’re Cook’in are too delicious to pass up. I can see it now: sleeping in and enjoying these bad boys on a lazy Sunday. Ah, sounds perfect.

Homemade Krispy Kreme Donuts

Mmm, just look at that glaze.

Ingredients:

Donuts:
3 tablespoons milk
3 tablespoons boiling water
1 teaspoon dry active yeast
8 ounces all-purpose flour (a little under 2 cups)
1 1/2 ounces sugar (about 3 tablespoons)
1 egg
1 ounce butter, cold to room temperature
1 dash salt
oil

Glaze:
1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water (or as needed)

Directions:

  1. In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
  2. In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
  3. Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
  4. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
  5. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
  6. Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
  7. Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
  8. Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Source

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