Prep 3 hrs
Cook 30 mins
I've tried many (including the Krispy creame copycat) and this one came out the best. I've found that adding the right amount of salt is really important if the donuts are going to be tossed in cinnamon sugar or iced. Krapfen or Paczki are good to I've found but the dough is much richer and the final product is more like a Croissant. If you follow the recipe exactly it should turn out good -from book Professional Baking by Gisslen.
- 410 g water
- 13 g dry active yeast
- 75 g butter or 75 g vegetable shortening
- 105 g sugar
- 11 g salt
- 38 g nonfat dry milk powder
- 105 g eggs
- 750 g high grade flour
- Normal dough Procedure:.
- Mix yeast with a little water for about 15 minutes
- Mix sugar, salt, milk powder and eggs together.
- Add rest of water (should be warm), yeast mixture and the egg mixture slowly to the flour. mix for a few minutes then add softened butter. Knead for about 10 minutes.
- Let dough rise until doubled in size.
- Punch down and deflate dough, if its too sticky knead lightly.
- Allow dough to relax for 5 minutes.
- Roll out to 1.2 cm or .5 inch. Cut out shapes. Reroll excess scrap.
- Place on a floured tray and allow to rise until approximately doubled in bulk. Depending on temperature this may take a few hours.
- Fry at 190deg C, using two spoons to flip donuts over.
- Well risen donuts should have a white band around the middle.
- When cool roll in cinnamon sugar or ice with glaze:.
- Icing Sugar.
- Cocoa (optional).
- 1/2 tsp butter.
- Boiling Water.
- for vanilla glaze add 1/2 tsp vanilla essence.
- Add icing sugar until consistency is correct.
- Store in Freezer.
I would like to give a better rating but was unable to figure out what .03 lb of yeast was. That is not how wi measure in the US. I would love to try this if you could translate to US measure.