My Wannabe Krispy Kreme Donuts Bread Machine Recipes

KRISPY KREME DONUT RECIPE

Steps:

• Proof yeast: Stir 2 tbsp warm water, 1/2 tsp sugar & 2 1/2tsp active dry yeast in a tall glass. Leave to rise for 5-10 minutes or until doubled in volume and foamy. If it does not rise and foam up, discard the yeast and buy a fresh batch of yeast before you proceed with the recipe.
• Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz shortening, 3 yolks, 2 tbsp sugar and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until the dough is tacky to touch.
• Shape donut dough: Pick up the dough, form it into a ball. Butter a large bowl (for proofing), place the dough ball back in the greased bowl, then grease the dough ball itself to prevent it from forming a crust.
• Proof: Cover with a clean kitchen towel, place in a warm draft-free place and allow to rise for 1-2 hours (depending on how warm it is) until at least doubled in volume.
• Cut out 5"x5" squares of parchment or wax paper.
• Punch down the dough, turn it out onto the greased surface (can use nonstick spray) and roll it to ½ inches thickness. Cut out as many rounds as possible with a 3 inch round cookie cutter and place 1 dough disk on 1 piece of prepared parchment paper. Keep re-rolling and cutting out as many donut disks as you can until all donut dough is used up.
• Cover cut out doughnuts with a clean kitchen towel and allow to rise for 45 min to 1 hour or until doubled in size.
• Heat 4-5 cups of Crisco shortening or vegetable oil in a heavy pot (cast iron) to 350F. To fry donuts, drop several of them at a time and allow to become golden before turning to the other side, about 1-2 minutes per side.
• Transfer to paper towels or wire rack to drain. Let cool.
• Mix together 2 1/2 cups confectioners sugar, 1/4 cup milk, and 1/4 cup of light corn syrup.
• Once the doughnuts are cool enough to handle, drizzle the donut glaze on top or dip the top half of the donut in and let it drip off on a wire rack.

BREAD MACHINE DONUTS

Steps:

• Place milk, water, butter, egg, sugar, salt, flour and yeast into bread machine pan in exact order listed. Do not stir!
• Insert baking pan securely into baking unit, close lid, select dough setting and push start.
• When cycle is complete, remove dough from pan and transfer to lightly floured surface.
• Using rolling pin lightly dusted with flour, roll dough to ½ inch thickness.
• Cut with floured dusted donut cutter or circle cookie cutter.
• Transfer donuts to baking sheet that has been covered with wax paper. Place another layer of wax paper on top, then cover with clean tea towel. Let rise 30-40 minutes until slightly raised.
• While donuts are rising heat vegetable oil to 375º (190ºCº) in deep fryer or large heavy pot.
• Fry donuts 2-3 at a time until golden brown on both sides. About 3 minutes.
• Drain on paper towel.
• Sprinkle with granulated or confectioners sugar

BREAD MACHINE DOUGHNUTS

Steps:

• Measure ingredients into your ABM baking pan.
• Select dough setting and start machine.
• Roll finished dough to 1/2 inch thick. Cut with a 2-1/2 inch donut cutter.
• Let rise, covered, 30 minutes or until doubled.
• Deep fry in fat at 375 degrees.
• Turn doughnuts as they rise to the surface. Fry until brown on both sides.
• Drain on absorbent paper towels. Either glaze or dust with powdered sugar.

KRISPY KREME DOUGHNUTS

Steps:

• Doughnut Directions:.
• Heat the milk to 100*F. You can do this in the microwave or on the stove top.
• Stir in the yeast until it is dissolved or close to dissolved.
• Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth.
• Cover the bowl (I like to use my cloth bowl covers for this) to prevent drying out and place in a warm spot to rise.
• When the batter has doubled in size (about an hour, depending on the temperature of your house), add it to a mixer fitted with a paddle attachment.
• Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth.
• Mix in vanilla extract and butter until smooth.
• With the mixer running, slowly add the rest of the flour (1-1/4 cups + 2 tablespoons). Keep mixing until the batter just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one "lump" of dough. If not, add a bit more flour, one tablespoon at a time.
• Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.
• Cover the bowl again and place in a warm spot to rise.
• Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out.
• On a well-floured surface, gently roll out the dough to about 3/8" to 1/2" thickness.
• Use cookie cutters to stamp out whatever shapes you like. I used a 3 1/2" circle for the large doughnuts with a 1-1/4" hole. For the minis, I used a 1-1/2" circle with a 15/16" hole (all of these cutters come in the same set). Save the holes to fry up as well, or roll the batter out again to make more doughnuts.
• Place the stamped dough on a parchment- or Silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot.
• Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer until it reaches 360*F. I strongly prefer to fry in a deep fryer. It keeps everything so much cleaner and perfectly regulates the temperature.
• Fry the doughnuts in batches until golden brown on each side (you'll need to flip them mid-fry). The total frying time will be under 2 minutes. Use tongs to flip and retrieve them.
• Set hot doughnuts on paper towels to absorb extra oil.
• Glaze Directions:.
• Mix all ingredients in a small bowl until smooth.
• Drizzle over piping hot doughnuts.
• Note: If necessary, to reheat doughnuts in the microwave for about twenty seconds.

KRISPY KREME DONUT BREAD PUDDING

Steps:

• Coat 9x13 baking pan lightly with Pam or similar.
• Cut donuts into 8 pieces and place in baking pan.
• Combine all ingredients except for glaze in medium bowl and whisk together.
• Pour mixture over donuts in baking pan and let sit in fridge for 30 minutes. Cover with plastic wrap. Can let sit over night if you can. If that is possible, use glass pan and not metal.
• Preheat oven to 350 degrees when close to removal time from fridge.
• Using a spatula, flip donuts over in pan and compress to ensure they are covered in mixture and fairly uniform depth.
• Remove plastic wrap from pan and replace with aluminum foil and place in oven for 35 minutes.
• Remove foil after 35 minutes and bake for at least 10 minutes until top starts to turn golden and the mix starts to puff up.
• Remove from oven.
• Combine milk and confectioner's sugar in small bowl and whisk together.
• Drizzle over top of donut mix with tablespoon.
• Serve warm and vanilla ice cream is a great complement to this.
• You can half the entire recipe and bake in 9x9 baking pan and the bake time is about 10% faster.

BREAD MAKER DOUGHNUTS

Steps:

• Place the milk and egg into the pan of your automatic bread machine, and add the butter, flour, sugar, salt, and yeast in that order, with the yeast on top. Select the dough setting, and start the machine.
• When the dough cycle is finished, remove the dough to a floured work surface, and knead a few times to collapse all the bubbles. Cut the dough into 16 pieces, cover them with a damp cloth, and allow to rest for 20 minutes.
• Stretch each ball out into a disk about 1/4 inch thick, and use a small cutter to cut a hole in the center (I used the top of a salt shaker; a bottle top works good too). Let the doughnuts rise on the floured surface until doubled, 30 to 40 minutes.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
• Gently place a few doughnuts at a time into the hot oil, and fry until they float to the top and turn golden brown, about 3 minutes. Flip the doughnuts over, and fry on the other side. Remove from the oil, and drain on paper towels.

COPYCAT KRISPY KREME DOUGHNUTS

Steps:

• 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).
• 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.
• 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.
• 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.
• 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.
• Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
• 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.
• 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!