Krispy Kreme Doughnuts Wannabe!

Krispy Kreme Doughnuts Wannabe

Ever since I spotted a tiny little kitchen gadget–doughnut cutter from Williams-Sonoma, I have had the inkling to make doughnuts at home! On a similar note, last week we ventured to a shopping center and luckily enough, I spotted a Williams-Sonoma store. Once in, one of the first things that came to mind, of course, was that inevitable doughnut cutter that has been lingering back and forth in my WS ‘shopping cart’ online. CONSIDERING that it is always best seeing, touching, and experiencing things ‘in-person’, I was beside myself when I finally purchase the doughnut cutter, along with a ‘few’ other little items, that will eventually join the gaggle of gadgets already situated in our kitchen drawer.

What I have for you today is an attempt to resolve my craving for homemade doughnuts, and by the same token, peek my curiosity. So whilst searching online for that perfect doughnut recipe, I came up with this copycat version (along with my own personal variation) of the iconic Krispy Kreme Doughnuts.

Ingredients (Donuts):

  • 2 (1/4 ounce / 7g) packages yeast– Both “Rapid Rise” /or Regular is fine.
  • 1/2 cup water (105-115F / 40-46C)
  • 2 1/4 cups milk, scalded, then cooled
  • 3/4 cup sugar
  • 1 1/2 teaspoons salt
  • 3 eggs
  • 1/2 cup shortening
  • 7 1/2 cups all-purpose flour
  • Canola oil for frying (I used a Mediterranean-blend Extra Virgin Olive Oil)

Directions:

  1. Proof your yeast by adding it to the warm water. Mix it up and let it rest.
  2. Scald the milk in your microwave or on top of your stove, and let cool.
  3. Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups flour.
  4. Beat on low for 30 seconds, scraping bowl constantly.
  5. Beat on medium speed for 2 minutes, scraping bowl occasionally.
  6. Carefully stir in remaining flour until smooth.
  7. Cover and let rise until double, 30-60 minutes, depending on the yeast you used. (I went the full hour/60 minutes).

Shaping

  1. After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.
  2. Gently roll dough 1/2-inch thick with floured rolling-pin.
  3. Cut with doughnut cutter. Separate donuts and holes, as they take different frying times. (Save your scraps – You can use them to make more/or in my case, make lots and lots more doughnut holes!)
  4. Cover and let rise until double, 30-40 minutes.

TIP
If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight. (This is what I did and was a nice gesture to look forward to making when I woke up!)

Frying

  1. Heat oil to 350F (180C). A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.
  2. I tested the doughnut holes first to test different frying times.
  3. Carefully place the donuts in the oil. Cook on each side for about one minute ( I cooked this the old school way using a deep-frying pan–since our deep-fryer broke and we have not had the time to replace it yet. It only took a few seconds on each side before removal). Use chopsticks to flip the donuts and remove them from the oil. Place donuts on a rack or paper bags or paper towels to drain.
  4. Dip them in the glaze and set them on a rack to dry; when slightly cooled spread chocolate frosting on top.
  5. Dip in sprinkles or other toppings after chocolate if desired.

Glaze Variety

Maple Syrup Glaze

  • 1/2 cup Confetti (Powdered) Sugar
  • 3 Tablespoons Organic (Optional) Maple Syrup

Mix vigorously with hand mixer until smooth. For a runny glaze, add two more tablespoons of maple syrup. (This is the glaze I made, as pictured)

Creamy Glaze

  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 4 -6 tablespoons hot water

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

  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1 1/2 teaspoons vanilla
  • 4 -6 tablespoons hot water
  • 4 ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips

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.

Original recipe adapted from © 2013 Scripps Networks, LLC. All Rights Reserved. http://www.food.com/51199