I got this from my child's high school home ec teacher! Yum!
Make and share this Krispy Kreme Doughnuts recipe from Food.com.
- Mix together ingredients for glaze.
- Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.
- Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour.
- Add rest of flour (dough will be sticky).
- Knead for 5 minutes then allow to rise for 1-1 1/2 hours.
- Roll out dough, cut into shapes.
- Do not re-roll dough, then allow to rise for 30-45 minutes.
- Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts.
- Let them cool on a paper towel - helps get the glaze to stick.
- Dip in warm glaze.
Wow. These are amazing! They tasted very similar to Krispy Kremes! I added 1/3 cup more sugar to the batter and a teaspoon of vanilla. They turned out fantastic! I think the problem some of the other reviewers had who gave lower reviews was with the oil-- you need to make sure it is the right temperature or else they will cook too quickly making the inside too soft or else if it is not hot enough, they will cook to slow and get really oily and gross. Monitor the temperature and these will turn out fantastic! I will definitely make these again.
Recipe is poorly written/edited. Flour is divided 3C and 4C. How is glaze warm when it is made in step 1 with cold water and hours before doughnuts are ready for it? Balance of sugar needs to be added with yeast, nutmeg, eggs and first 3C of flour. Full second rise is crucial to lightness of dough, go by size of rise, not time. Re-write step 8 so holes are done first. Oil is too hot for cooking for 2 minutes on each side without burning dough and will vary with stoves. A good reason for doing holes first, to test temperature.
Living in a city that doesn't have a Krispy Kreme, I was quite excited when I saw this recipe! Usually, whenever someone goes interstate, we beg them to bring some back, but now I can make them for my friends anytime! I made a few changes to this recipe after my first attempt, and they seemed to work well: I used bread flour instead of plain flour and made sure that I allowed enough time for them to rise, which made them lighter and more "krispy kremier" I also used caramel essence in the glaze instead of vanilla, and milk instead of water, based on a different glaze recipe I saw, since I wasn't a great fan of the first one. I noticed in the recipe that the glaze asks for cold water, but then says to dip the doughnuts in WARM glaze. I found the best thing to do was to heat the milk and caramel essence in a saucepan and whisk in sifted powdered sugar [icing sugar for all the Aussies out there]. Thanks for the recipe, they were very popular at work!