Krispy Kreme Doughnuts

Total Time: 29 mins Preparation Time: 25 mins Cook Time: 4 mins

Ingredients

• 1 cup whole milk
• 2 teaspoons active dry yeast
• 2 1/4 cups bread flour, divided
• 3 egg yolks
• 2 tablespoons superfine sugar
• 1/2 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup unsalted butter, melted
• vegetable oil (for frying)
• 1 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 2 tablespoons milk

Recipe

recipe

• 1 doughnut directions:.
• 2 heat the milk to 100*f. you can do this in the microwave or on the stove top.
• 3 stir in the yeast until it is dissolved or close to dissolved.
• 4 transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. stir until smooth.
• 5 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.
• 6 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.
• 7 add the egg yolks, superfine sugar, and salt. mix on low speed until smooth.
• 8 mix in vanilla extract and butter until smooth.
• 9 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.
• 10 lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.
• 11 cover the bowl again and place in a warm spot to rise.
• 12 once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. this will make it easier to roll out.
• 13 on a well-floured surface, gently roll out the dough to about 3/8” to 1/2” thickness.
• 14 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.
• 15 place the stamped dough on a parchment- or silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot.
• 16 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.
• 17 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.
• 18 set hot doughnuts on paper towels to absorb extra oil.

recipe

• 19 glaze directions:.
• 20 mix all ingredients in a small bowl until smooth.
• 21 drizzle over piping hot doughnuts.
• 22 note: if necessary, to reheat doughnuts in the microwave for about twenty seconds.