Oh, the sheer delight of biting into a warm, glazed doughnut, am I right? It’s like a soft hug for your taste buds, but with a sugary twist. I remember the first time I tried a Krispy Kreme doughnut—pure bliss!
It was one of those moments where time slowed down, and I was convinced I’d found the meaning of life in a circle of dough. Now, with this copycat recipe, you can bring that magic home.
Steps
- In a standing mixer, combine lukewarm water and yeast, allowing it to dissolve for about 5 minutes. Meanwhile, heat milk in a microwave-safe bowl for around 2 minutes, then let it cool.
- Add the milk, sugar, salt, eggs, shortening or butter, and 2 cups of flour to the yeast mixture. Mix on medium speed for 2 minutes, then add the remaining 3 cups of flour and continue mixing, scraping down the sides as needed.
- Transfer the dough to a large greased bowl, cover it loosely with a clean cloth, and let it rise in a warm, draft-free place for 1 to 2 hours or until it has doubled in size.
- Roll the dough out on a floured surface to about 1/4 inch thickness. Cut into doughnut shapes using a donut cutter or a cookie cutter, making one 1-inch and one 3 or 4-inch cut per doughnut. Let the doughnuts stand for about 10 minutes.
- In a large saucepan, heat vegetable oil to a depth of at least 3 inches over medium heat until it reaches 375 degrees. Carefully drop the doughnuts into the hot oil, frying only a few at a time and turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.
- To make the glaze, melt butter in a microwave-safe bowl. Stir in powdered sugar and vanilla extract until well combined, then add evaporated milk or water until the desired consistency is achieved. Dip the doughnuts in the glaze and let them drip on a rack.
Ingredients
- Lukewarm Water: 1/2 cup, for activating the yeast.
- Active Dry Yeast: 2 1/4 teaspoons, to help the dough rise.
- Milk: 1 cup, heated and then cooled, used in the dough mixture.
- Granulated Sugar: 1/2 cup, for sweetness in the dough.
- Salt: 1 teaspoon, to balance the flavors.
- Eggs: 2 large, to help bind the dough.
- Shortening or Butter: 1/3 cup, for richness.
- All-Purpose Flour: 5 cups, divided (2 cups initially, then 3 cups more), for the dough structure.
- Vegetable Oil: For frying, enough to reach at least 3 inches in depth in your pan.
- Butter: 1/3 cup, melted, for the base of the glaze.
- Powdered Sugar: 2 cups, for sweetness and smooth glaze texture.
- Vanilla Extract: 1 1/2 teaspoons, for flavor.
- Evaporated Milk or Water: 1/4 cup, to achieve the right consistency in the glaze.
Nutritional Values
Calories 4560 | Calories from Fat 1440 | Total Fat 160g | Saturated Fat 60g | Cholesterol 520mg | Sodium 2920mg | Potassium 1240mg | Total Carbohydrates 700g | Sugars 300g | Protein 60g | Vitamin A 3400IU | Vitamin C 2mg | Calcium 640mg | Iron 26mg
FAQ
- Can I make these doughnuts without a mixer?
- Yes, you can prepare these doughnuts without a mixer. If you can bake a cake, you should be able to make these doughnuts with ease.
- What should I do if the dough is difficult to handle?
- If the dough becomes challenging to manage, place it in the refrigerator for about 30 minutes before cutting it out. Avoid adding more flour.
- How can I ensure my doughnuts are airy?
- To achieve airy doughnuts, let the dough rise until it doubles in size. Be patient, as the rising time can vary depending on the kitchen temperature.
- What is the ideal oil temperature for frying the doughnuts?
- The perfect oil temperature for frying is around 360 degrees Fahrenheit. If the oil is too cold, the doughnuts will absorb too much oil.
- How can I achieve the right consistency for the glaze?
- To get the desired glaze consistency, add small amounts of water or milk while mixing to prevent lumps or a runny texture.
Tips
- Allow the dough to rise until it has doubled in size for airy doughnuts. This may take longer than expected, depending on your kitchen’s temperature, so be patient.
- If the dough is challenging to handle, chill it in the refrigerator for about 30 minutes before cutting. Avoid adding extra flour, as it can affect the dough’s texture.
- To prevent the doughnuts from absorbing too much oil, ensure the oil temperature is around 360 degrees Fahrenheit. A slightly warmer oil is preferable, as the dough will reduce the temperature when added.
- For a smooth glaze, gradually mix in small amounts of water or milk to achieve the right consistency, avoiding lumps or a runny texture.
Equipment
- Candy/Deep-Fry Thermometer: To ensure the oil is at the correct temperature for frying.
- Donut Cutter: For cutting out doughnuts from the dough. Alternatively, a set of circular cookie cutters with the appropriate sizes can be used.
- Standing Mixer: While the recipe mentions you can make it without a mixer, having one can make the process easier.
- Cooling Rack (Cookie Rack): For draining the doughnuts after frying to let excess oil drip off.
- Microwave-Safe Bowl: For heating milk and melting butter safely in the microwave.
