Krispy Kreme Classic Assorted Dozen Recipes

ORIGINAL KRISPY KREME GLAZED DOUGHNUTS

Steps:

• Add water and yeast together in a your stand mixer and set aside for 10 minutes.
• Add in the milk, sugar, salt, eggs, shortening and 2 cups of the flour.
• Turn the stand mixer on medium speed for 2 minutes, then add in the rest of the flour and mix until just combined.
• Take the bowl out of the stand mixer and cover with a clean towel to let it rise for 1 hour.
• When you can push down on the dough and your fingerprint stays you're ready to move on to the next step.
• Working with half the dough at a time, roll it to 1/2 inch thick on a floured surface.
• Dip your doughnut cutter in flour and cut out a dozen doughnuts with each half of the dough and out onto wax paper.
• Let rise, covered, in a warm spot for 30-45 mins (I did 45)
• In a cast iron pan or other deep saucepan, heat the vegetable shortening to 375 degrees.
• Please use a thermometer to measure the temperature as this is a critical step.
• Fry the doughnuts on each side for 90 seconds.
• Drain on a cooling rack until you finish cooking them all then dip into the glaze.
• To make the glaze, add the powdered sugar, milk and corn syrup to a bowl and microwave for 30 seconds.
• Most importantly, eat with reckless abandon.

KRISPY KREME DOUGHNUTS COPYCAT

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.