KRISPY KREME DONUTS COPYCAT
Been wanting to try these for a while, finally did and everyone loved them!
I did knead the dough a little bit to make it soft and increase elasticity. The recipe doesn’t call for it though.
2 ¼ teaspoons instant yeast
½ cup warm water (120 mls)
¼ cup evaporated milk (60 mls)
¼ cup butter or shortening (60 mls)
1 large egg
1 yolk
¼ cup sugar (50 g)
2 ½ (maybe more) cups all purpose flour (315 g or more)
1 teaspoons salt
½ teaspoon vanilla extract
Glaze
Recipe may be doubled
1 cup powdered sugar
1 – 2 tablespoons water
¼ teaspoon vanilla extract
In bowl, add yeast to warm water and ½ teaspoon of sugar. Rest until it starts to bubble.
Add in evaporated milk, butter, eggs, sugar and vanilla.
Whisk the flour and salt together and add to liquids in ½ cup increments until a soft, slightly sticky dough has formed. Dough should be easy to handle and should not stick to a clean finger tip when touched.
Place dough in oiled bowl and cover with plastic wrap. Rise for 1 ½ – 2 hours or until doubled in size.
Once doubled, punch down and roll out into a circle. Cut donuts with donut cutter.
Place donuts on a floured tray, cover with plastic wrap and rise for ½ hour until puffy.
Heat oil (to about 365ºF) vegetable, canola or shortening can be used. Carefully lower the donuts into oil, not more than 2 to 3 at a time. Fry each side for about a minute or until golden brown.
Remove donuts and place on kitchen towels, flipping it onto each side a few times to dry the oil. Place onto a cooling tray. Glaze and serve warm.
Glaze
Whisk all ingredients together adding more water and vanilla to taste. Keep it quite thick because it will thin out once the warm donuts are dipped in.
Photo: Sa-eeda Daniels
