Prep 15 mins
Cook 10 mins
These are better than the original! Be very careful with the dough as it is very delicate.
- 2 1⁄4 teaspoons yeast, 1 (.25)
- 1 1⁄2 teaspoons granulated sugar
- 3⁄4 cup warm water
- 1 3⁄4 cups all-purpose flour
- 1⁄2 teaspoon kosher salt
- 1 large egg yolk
- 1 tablespoon milk
- 1⁄4 teaspoon vanilla extract
- 1 3⁄4 cups powdered sugar
- 1⁄4 cup boiling water
- 8 -10 cups vegetable shortening
- Heat water to 100-110°F, and dissolve the yeast and sugar. Let mix sit for about 5 minutes, or until the solution forms a foamy layer on the top.
- Mix flour and salt in a large bowl using an electric mixer, add yeast mixture, milk, egg yolk and vanilla extract.
- Mix well for 30 seconds or until ingredients are just combined.
- Carefully roll the dough out to a 1/2-inch thickness on lightly floured surface. Use a 3-inch, well floured biscuit cutter and cut circles from the dough.
- Use a well-floured lid from a plastic soda bottle to remove the insides.
- Place the donuts on lightly floured cookie sheets, cover with wrap, and let them rest in a warm spot for about an hour or until they have doubled in size.
- While donuts are rising, heat vegetable shortening in a fyer to 375°F.
- After donuts have risen, carefully place 2 or 3 at a time to the heated shortening.
- Fry for 1 1/2 - 2 minutes per side, and transfer them to a cooling rack.
- Let cool for a minute or two, glaze and enjoy!
- To make the glaze: Combine powdered sugar and boiling water, whisk until dissolved and smooth, add a pinch of salt to taste.
This recipe is ok, I had no troubles with it as far as the consistency of the dough or anything like that. But the resulting doughnuts were too dense and a little chewy. And they taste NOTHING like a Krispy Kreme doughnut.
I was very surprised how loose and wet the dough was. There was no way i was going to be able to roll that with out a huge mess.
I was so disappointed! These donuts tasted like bread rolls in a sugar glaze. Definitely not a Krispy Kreme!:-(