CRISPY AND CREAMY DOUGHNUTS
I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop.
Provided by Kelly
Categories Bread Yeast Bread Recipes
Time 2h40m
Yield 18
Number Of Ingredients 13
Steps:
- Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
- Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
- Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
- Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
Nutrition Facts : Calories 330.5 calories, Carbohydrate 47.3 g, Cholesterol 31.3 mg, Fat 13.4 g, Fiber 1.1 g, Protein 5.3 g, SaturatedFat 4.2 g, Sodium 171 mg, Sugar 20.3 g
CRISPY CREME DOUGHNUTS RECIPE - (4.3/5)
Provided by JoycePelletier
Number Of Ingredients 19
Steps:
- In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 teaspoon of the sugar. Let rest 5 to 10 minutes. Add in evaporated milk, remaining granulated sugar (3 tablespoons plus 2 1/2 teaspoon), salt, 1/4 cup shortening, egg, egg yolk and vanilla. Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 to 5 minutes, adding additional flour as needed (I only added about 2 tablespoons more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours. Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round circle cutters (on large and one small for holes). Cover and let rise until doubled, about 30 to 40 minutes. Heat shortening in a cast iron dutch oven to 360°F (don't walk away from oil while preheating and don't let it get above 375°F, remove from heat and reduce heat as needed). Meanwhile, prepare glaze by mixing together all of the glaze ingredients in a shallow dish (don't add too much water, you'll be dipping warm doughnuts in glaze so you don't want it to be runny, fairly thick is good). Carefully transfer doughnuts to oil (I could fry 3 at a time) and fry until golden on bottom, then using a wooden chopstick, flip to opposite side and fry opposite side until golden brown. Transfer to a wire rack and allow to cool 1 to 2 minutes then dip top half in glaze while still warm and return to wire rack and allow glaze to set at room temperature. Best served warm. Once cool reheat in microwave 5 to 10 seconds if desired.
KRISPY KREME ORIGINAL GLAZED DOUGHNUTS
Krispy Kreme Doughnuts are a big hit with my family but, there are none here in New Hampshire. So, one day I was bored and decided to mess around in my kitchen and this recipe hit me.
Provided by Melanie Campbell
Categories Other Breakfast
Number Of Ingredients 16
Steps:
- 1. Dissolve the yeast and sugar in the warm water. Let solution stand for 5 minutes or until it becomes foamy on top. Make sure the water isn't too hot to avoid killing the yeast.
- 2. Sift flour and salt together in a large bowl. Beat egg yolk in a small bowl, then stir in the milk and vanilla. Pour the yeast solution into the bowl with the egg and milk, and stir. Make a well in the center of he flour, then pour the yeast solutioninto that well. Stir by hand gently with a wooden spoon from the middle, slowly bringing in more flour until all ingredients come together into a ball-the dough will be too sticky to handle at this point. Cover the bowl and let sit in a warm place for 30 to 45 minutes or until the dough doubles in size.
- 3. While the dough is rising, cut ten 4 x 4-inch squares of wax paper and arrange them on two rimmed baking sheets. Each doughnut will rise on its own square of wax paper, and the rimmed baking sheet will allow you to wrap a large sheet of foil over the doughnuts without the foil touching the doughnuts. Sprinkle a little flour on each of the squares of wax paper.
- 4. Use flour on your hands to transfer the dough to a floured surface. Sprinkle a little flour on top of the dough, and then gently roll out the dough until until it's about 1/2 inch thick. Use only the amount of flour needed to allow you to handle the dough. Use a 3-inch biscuit cutter to cut out circles of dough, then use a lid from a plastic soda or water bottle (about 1 1/8-inch diameter) to cut the holes. Carefully place each doughnut on a square of wax paper with the floured side of the doughnut down on the wax paper. Cover the doughnuts with large sheets of foil and let them sit 45 minutes in a warm place until the doughnuts have puffed up to at least twice their original size.
- 5. While the doughnuts rest, make the glaze by combining water and granulated sugar in a small saucepan over medium heat. Bring mixture to a boil and then reduce heat and simmer for 1 minute, or until the solution is clear. Pour hot sugar solution into a medium mixing bowl, add the powdered sugar, meringue powder, and a pinch of salt, then use an electric mixer and mix for 2 minutes on high speed. Cover bowl with plastic wrap until you need it.
- 6. As the doughnuts rise, heat vegetable shortening in a fryer to 375 degrees F.
- 7. When the doughnuts have doubled in size, carefully transfer 2 or 3 doughnuts at a time to the hot shortening. Turn each doughnut over onto a palm of your hand, carefully remove wax paper, and then drop it into the oil. Fry for 1 minute, flip doughnut with the handle of a wooden spoon, and continue frying for an additional minute. Remove doughnuts to a cooking rack for one minute.
- 8. After a minute on the cooking rack, spoon the glaze over the top of each doughnut so that it runs down the sides and off onto the plate below the cooking rack. In between each glazing stir the glaze so that it stays smooth. If glaze begins to thicken, stir in just a little bit of hot water to thin it out. Let the glazed doughnuts cool 5 minutes before eating. Don't store doughnuts in a sealed container or moisture from the doughnuts will melt the glaze. Instead, store them covered loosely with aluminum foil. Stored this way the doughnuts will be good for about 1 day
KRISPY KREME DOUGHNUTS
Make and share this Krispy Kreme Doughnuts recipe from Food.com.
Provided by Lorri in Wyoming
Categories Yeast Breads
Time 3h30m
Yield 48 doughnuts
Number Of Ingredients 12
Steps:
- Mix together ingredients for glaze.
- Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.
- Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour.
- Add rest of flour (dough will be sticky).
- Knead for 5 minutes then allow to rise for 1-1 1/2 hours.
- Roll out dough, cut into shapes.
- Do not re-roll dough, then allow to rise for 30-45 minutes.
- Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts.
- Let them cool on a paper towel - helps get the glaze to stick.
- Dip in warm glaze.
Nutrition Facts : Calories 137.5, Fat 2.9, SaturatedFat 1.6, Cholesterol 22, Sodium 101.3, Carbohydrate 24.9, Fiber 0.6, Sugar 10.2, Protein 3
KRISPY KREME DOUGHNUTS COPYCAT
Make and share this Krispy Kreme Doughnuts Copycat recipe from Food.com.
Provided by Roosie
Categories Yeast Breads
Time 2h30m
Yield 24 doughnuts
Number Of Ingredients 18
Steps:
- Dissolve yeast in warm water in 2 1/2-quart bowl.
- Add milk, sugar, 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.
- Cover and let rise until double, 30-40 minutes.
- Heat vegetable oil in deep fryer to 350°.
- Slide doughnuts into hot oil with wide spatula.
- Turn doughnuts as they rise to the surface.
- Fry until golden brown, about 1 minute on each side.
- Remove carefully from oil (do not prick surface); drain.
- Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
- Dip in sprinkles or other toppings after chocolate if desired.
- Creamy Glaze: 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.
- Chocolate Frosting: 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.
KRISPY KREME DOUGHNUTS
Response to a request--I have not made these. The recipe didn't give a prep time, cook time or frying temp, so use your own best judgment.
Provided by Teresa M
Categories Breads
Time 20m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Cut out a hole in the center of each biscuit.
- Deep fry until brown (or fry in skillet), turning doughnuts once.
- Do not crowd.
- Drain well on paper towels.
- Because the biscuit dough has little, if any, sugar, you will want to either roll them in powdered sugar, cinnamon and sugar mix (1/2 powdered sugar and 1/2 granulated sugar with cinnamon to taste), or glaze them (regular or chocolate).
KRISPY KREME DOUGHNUTS
Krispy Kreme Doughnuts are the best. It's really hard to get that special taste. I have my own special recipe that I think gets close to the taste. Warning: This is not a healthy recipe. You are going to balk at the ingredients, but I promise you they are worth it.
Provided by Mamalovesakm
Categories Breads
Time 1h
Yield 36 doughnuts, 36 serving(s)
Number Of Ingredients 13
Steps:
- Dissolve yeast and 1 tsp of the sugar in warm water until foamy.
- Melt lard in scalding milk.
- Mix 2 cups flour, sugar and salt in large mixing bowl.
- Add yeast, milk, eggs and vanilla and mix well.
- Add the rest of flour, 1/2 cup at a time until a soft dough forms.
- Form dough into a ball in a bowl, covered, in a warm place for one hour, or until dough doubles in size.
- Roll dough to 1/2 inch thickness on floured surface, cut with doughnut cutter.
- Place doughnuts on lightly floured cookie sheets and let rise.
- Make Glaze:
- Mix powdered sugar and water until smooth.
- Heat oil to 350 degrees.
- When doughnuts have doubled in size, fry in small batches until golden. 1 -2 minutes per side. Drain on paper towels.
- Move doughnuts to cookie rack, spoon glaze over doughnuts.
CRISPY AND CREAMY DOUGHNUTS
"I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop."
Provided by george59102
Categories Breakfast
Time 35m
Yield 18 serving(s)
Number Of Ingredients 13
Steps:
- Heat oil in a deep-frier to 350 degrees F (175 degrees C).
- In a small bowl sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
- In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed.
- Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.
- Knead until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double.
- Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness.
- Cut with a floured doughnut cutter. Gentlely place the doughnuts in the hot oil. Don't crowd the doughnuts.
- Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is at a runny consciencey.
- Fry the doughnuts until golden brown on each side. Dip in the glaze while still warm.
- Put a cookie sheet under a wire rack. Place the glazed doughnut on the wire rack and let the excess glaze drip off.
Nutrition Facts : Calories 716.2, Fat 57.3, SaturatedFat 10.1, Cholesterol 32.5, Sodium 178.7, Carbohydrate 46.7, Fiber 1.1, Sugar 18.8, Protein 5.3
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