Copycat Krispy Kreme Donuts
Jan 26, 2023 17:28:16 GMT -5
Post by PurplePuppy on Jan 26, 2023 17:28:16 GMT -5
How to Make Copycat Krispy Kreme Doughnuts
Yield: 8-12 doughnuts
Ingredients
Doughnuts:
1 packet instant yeast, about 2 1/4 teaspoons (7 grams)
1 cup whole milk, heated to 105-112° (215 grams)
1/4 cup granulated sugar (50 grams)
1/2 teaspoon Kosher salt (3 grams)
1 large egg
1/4 cup vegetable shortening (50 grams)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (315 grams)
4 cups vegetable shortening, for frying (about 800 grams)
Glaze:
2 cups confectioners’ sugar (150 grams)
1/4 cup milk (54 grams)
1 tablespoon light corn syrup (20 grams)
1/2 teaspoon vanilla extract
1/8 teaspoon Kosher salt
Directions
Step 1: Combine ingredients
In the bowl of a stand mixer, combine the yeast, milk, vanilla, sugar, eggs, shortening and half of the flour.
Editor’s Tip: If using active dry yeast rather than instant, you’ll want to bloom the yeast in the warm milk and sugar for 5-10 minutes before combining it with the other ingredients.
Step 2: Mix
Using your mixer’s first speed, mix the ingredients until combined; then slowly add in the remaining flour and salt. Increase to your mixer’s second speed and blend until the flour is just incorporated.
Step 3: Rise
Transfer the dough to a clean bowl, cover and let rise for 1 hour in a warm place. If it doesn’t seem to be working, here are a few possible reasons why dough may not rise.
Step 4: Roll
Transfer the dough to a floured work surface, and shape it into a smooth ball of dough. Roll it out to 1/2 inch thickness.
Editor’s Tip: Be generous with the flour on your work surface and hands, as the dough will initially be somewhat sticky.
Step 5: Cut
Using a 3.5-inch round cutter, cut out a dozen doughnuts. Next, take a 1-inch round cutter and cut a doughnut hole in the center of each circle, or use a fancy doughnut cutter. Reroll the scraps and continue to cut them out to use as much dough as possible.
Editor’s Tip: Don’t forget the doughnut holes! You can proof, fry and glaze the doughnut holes just as you would the large doughnuts. Waste not!
Step 6: Rise
Transfer the doughnuts to a large sheet pan lined with parchment paper (or two, if needed). Cover with a towel and let rise for 45-60 minutes.
Step 7: Prep the deep fryer
In a deep cast-iron skillet, Dutch oven or saucepan, heat the shortening to 375°. And don’t make these deep-frying mistakes.
Step 8: Mix glaze
Just before frying the doughnuts, combine the glaze ingredients in a saucepan wide enough to dip the doughnuts in. Over medium heat, whisk until the sugar is dissolved, and the glaze is steaming. Turn off the heat and set it aside.
Editor’s Tip: If the glaze is too thick, add additional milk until a thin, pourable consistency is reached.
Step 9: Fry
Uncover the doughnuts. Then, working in batches of one to two doughnuts at a time, fry the dough for 1-2 minutes per side until lightly golden.
Step 10: Glaze
Remove the doughnuts to a wire cooling rack and let cool so they’re safe to handle. Then dunk each doughnut into the glaze.
link
Yield: 8-12 doughnuts
Ingredients
Doughnuts:
1 packet instant yeast, about 2 1/4 teaspoons (7 grams)
1 cup whole milk, heated to 105-112° (215 grams)
1/4 cup granulated sugar (50 grams)
1/2 teaspoon Kosher salt (3 grams)
1 large egg
1/4 cup vegetable shortening (50 grams)
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour (315 grams)
4 cups vegetable shortening, for frying (about 800 grams)
Glaze:
2 cups confectioners’ sugar (150 grams)
1/4 cup milk (54 grams)
1 tablespoon light corn syrup (20 grams)
1/2 teaspoon vanilla extract
1/8 teaspoon Kosher salt
Directions
Step 1: Combine ingredients
In the bowl of a stand mixer, combine the yeast, milk, vanilla, sugar, eggs, shortening and half of the flour.
Editor’s Tip: If using active dry yeast rather than instant, you’ll want to bloom the yeast in the warm milk and sugar for 5-10 minutes before combining it with the other ingredients.
Step 2: Mix
Using your mixer’s first speed, mix the ingredients until combined; then slowly add in the remaining flour and salt. Increase to your mixer’s second speed and blend until the flour is just incorporated.
Step 3: Rise
Transfer the dough to a clean bowl, cover and let rise for 1 hour in a warm place. If it doesn’t seem to be working, here are a few possible reasons why dough may not rise.
Step 4: Roll
Transfer the dough to a floured work surface, and shape it into a smooth ball of dough. Roll it out to 1/2 inch thickness.
Editor’s Tip: Be generous with the flour on your work surface and hands, as the dough will initially be somewhat sticky.
Step 5: Cut
Using a 3.5-inch round cutter, cut out a dozen doughnuts. Next, take a 1-inch round cutter and cut a doughnut hole in the center of each circle, or use a fancy doughnut cutter. Reroll the scraps and continue to cut them out to use as much dough as possible.
Editor’s Tip: Don’t forget the doughnut holes! You can proof, fry and glaze the doughnut holes just as you would the large doughnuts. Waste not!
Step 6: Rise
Transfer the doughnuts to a large sheet pan lined with parchment paper (or two, if needed). Cover with a towel and let rise for 45-60 minutes.
Step 7: Prep the deep fryer
In a deep cast-iron skillet, Dutch oven or saucepan, heat the shortening to 375°. And don’t make these deep-frying mistakes.
Step 8: Mix glaze
Just before frying the doughnuts, combine the glaze ingredients in a saucepan wide enough to dip the doughnuts in. Over medium heat, whisk until the sugar is dissolved, and the glaze is steaming. Turn off the heat and set it aside.
Editor’s Tip: If the glaze is too thick, add additional milk until a thin, pourable consistency is reached.
Step 9: Fry
Uncover the doughnuts. Then, working in batches of one to two doughnuts at a time, fry the dough for 1-2 minutes per side until lightly golden.
Step 10: Glaze
Remove the doughnuts to a wire cooling rack and let cool so they’re safe to handle. Then dunk each doughnut into the glaze.
link