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    You are in: Home / Recipes / Donut Shop Donuts, Filling, and Icings/Glazes Recipe
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    Donut Shop Donuts, Filling, and Icings/Glazes

    Donut Shop Donuts, Filling, and Icings/Glazes. Photo by lizbits

    1/3 Photos of Donut Shop Donuts, Filling, and Icings/Glazes

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 10 mins

    50 mins

    20 mins

    lizbits's Note:

    After lots of trial and error, we found our perfect indulgences- a light and fluffy bakery-style donut (courtesy of America's Test Kitchen) to pair with a Krispy Kreme-style filling (tweaked from internet recipe floating around) and different icings and glazes (via the Brunette Foodie, Pioneer Woman,Good Eats n' Sweet Treats, and my mom!). A little bit of work, but totally worth the effort to impress the heck out of anyone that you serve them to. Prep time does not include rise time.

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    Ingredients:

    Yield:

    donuts

    Units: US | Metric

    Donuts

    Krispy-Kreme style cream filling

    Vanilla Glaze

    Maple-Coffee Glaze

    Caramel Icing

    Chocolate Icing

    Directions:

    1. 1
      Donuts:.
    2. 2
      To make the dough, in a medium bowl combine 3 cups of the flour, the yeast, sugar and salt. Stir together with a fork and set aside.
    3. 3
      In the bowl of a stand mixer fitted with the dough hook, combine the milk and eggs. Add the flour mixture and mix on low speed for 3-4 minutes or until a ball of dough forms.
    4. 4
      With the mixer on low speed, add the softened butter a piece at a time, mixing for about 15 seconds between each addition. Continue mixing for about 3 minutes longer, adding the remaining flour 1 tablespoon at a time if necessary, until the dough forms a ball.
    5. 5
      Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise at room temperature for 90 minutes.
    6. 6
      Transfer the dough to a lightly floured surface and roll it to a thickness of ½ inch.
    7. 7
      Traditional donuts: Cut the dough into rounds using a 2½-3 inch biscuit or cookie cutter. Use a smaller circle cutter to cut the hole out of the middle of each, creating the doughnut shape (if filling donuts with cream, skip this step). Reroll and cut the dough scraps as necessary to make use of all the dough.
    8. 8
      Long Johns: Using a pizza cutter, trim the rounded edges and then cut dough into 4"x2" rectangles. Reroll and cut the dough scraps as necessary to make use of all the dough.
    9. 9
      Place the shaped doughnuts and doughnut holes onto a lightly floured baking sheet, and cover loosely with plastic wrap and let rise at room temperature 90 minutes.
    10. 10
      Meanwhile, fit a candy thermometer to the side of a large Dutch oven; add the shortening to the pot and gradually heat it over medium-high heat until it reaches a temperature of 375°F.
    11. 11
      Place the rings and holes carefully into the hot fat 4 or 5 at a time, or the long johns 2 at a time, being sure not to crowd the pan.
    12. 12
      Fry until golden brown, about 30-45 seconds per side (less for doughnut holes). Remove from the hot oil with a skimmer and transfer to a paper towel-lined cooling rack.
    13. 13
      Repeat with the remaining doughnuts, returning the temperature to 375 F between batches.
    14. 14
      Cool the doughnuts for about 10 minutes before topping or glazing. If filling with cream, wait 20 minutes or until room temperatureServe warm or at room temperature.
    15. 15
      (Note: I found the doughnuts to be a little dense at room temperature, but a very quick 10-second zap in the microwave made them light and fluffy again.).
    16. 16
      Cream filling: Place butter and shortening in a mixing bowl, and at low speed, gradually beat in the sugar and water. Turn the mixer on high and beat for 2 to 3 minutes until filling is light and fluffy.
    17. 17
      Fit a pastry bag with a long and narrow tip. Fill the bag with the cream.
    18. 18
      Poke the tip into the side of a room-temperature round donut and pipe the cream in carefully with steady pressure.
    19. 19
      For filled long johns, pipe the cream through three small holes in the bottom of the donut.
    20. 20
      Vanilla Glaze:.
    21. 21
      Mix all glaze ingredients in a bowl until completely smooth.
    22. 22
      One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.).
    23. 23
      Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).
    24. 24
      Maple-Coffee Glaze:.
    25. 25
      Mix all glaze ingredients in a bowl until completely smooth (will be fairly thick).
    26. 26
      One by one, dip doughnuts into the glaze until halfway submerged. (Note: completely submerge doughnut holes, then remove with slotted spoon.).
    27. 27
      Remove from glaze, then turn right side up on a cooling rack over a cookie sheet (to catch dripping glaze.).
    28. 28
      Caramel icing:.
    29. 29
      In a medium heavy-bottomed saucepan, bring sugar, water, and corn syrup to a boil over medium high heat, stirring just to combine before bring to boil. When caramel turns a light amber, remove from heat and CAREFULLY add butter (will sputter and boil). Stir to incorporate, then beat in milk and powdered sugar until smooth- mixture will be thick.
    30. 30
      Holding donut, use a spatula or spoon to carefully scrape a thick layer of icing over the donut.
    31. 31
      Chocolate icing:.
    32. 32
      In the bowl of an electric mixer, beat butter on medium speed until creamy. Add powdered sugar, cocoa powder, and milk and beat until smooth.
    33. 33
      Holding donut, use a spatula or spoon to carefully scrape a thick layer of icing over the donut.

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    Nutritional Facts for Donut Shop Donuts, Filling, and Icings/Glazes

    Serving Size: 1 (2452 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 674.7
     
    Calories from Fat 166
    24%
    Total Fat 18.4 g
    28%
    Saturated Fat 10.1 g
    50%
    Cholesterol 67.9 mg
    22%
    Sodium 241.0 mg
    10%
    Total Carbohydrate 125.1 g
    41%
    Dietary Fiber 1.6 g
    6%
    Sugars 97.6 g
    390%
    Protein 5.5 g
    11%

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