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Krispy Kreme Doughnuts

Cobra

Administrator
Raised doughnuts:
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze
Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt,
eggs, shortening and 2 cups flour. Beat on low speed scraping bowl
constantly, 30 seconds. Beat on medium speed scraping bowl occasionally,
2 minutes. Stir in remaining flour until smooth. Cover and let rise in
warm place, until double, 50−60 minutes. (Dough is ready when indentation
remains when touched.) Turn dough onto floured surface; roll around lightly
to coat with flour. Gently roll dough 1/2−inch thick with floured rolling
pin. Cut with floured doughnut cutter. Cover and let rise until double,
30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide
doughnuts into hot oil with wide spatula. Turn doughnuts as they rise
to the surface. Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain. Dip the doughnuts
into creamy glaze, set on rack, then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after chocolate
if desired.​

Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. 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 glaze:
1/3 cup butter​
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
4−oz milk chocolate or semi−sweet 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.​

Makes: 2−3 dozen doughnuts
 
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