Krispy Kreme A La Candice

I don't know what comes over me when I get ideas to bake things at 1 am. I should learn to tell myself that it is okay and they can wait until tomorrow, but when I got to make something, it has to be done right away. Well I got the urge last night and made Krispy Kreme donuts. I was originally going to make Chocolate Eclairs. I probably should have after realizing too late that my kitchen wasn't hot enough to proof my donuts and they wound up taking a few more hours to make versus 2. Live and learn.



Krispy Kreme Copycat

By Roosie

2½ hours | 2 hours prep

24 doughnuts

Doughnuts

• 2 (1/4 ounce) packages yeast
• 1/4 cup water (105-115)
• 1 1/2 cups lukewarm milk (scalded, then cooled)
• 1/2 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• canola oil

Creamy Glaze

• 1/3 cup butter
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 4-6 tablespoons hot water

Chocolate frosting

• 1/3 cup butter
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 4-6 tablespoons hot water
• 4 ounces milk chocolate chips or semi-sweet chocolate chips

*The dough after it was mixed and not raised yet.

1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium speed for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double, 50-60 minutes.

*I don't have a proper donut cutter. I used a biscuit cutter and an attachment from my pastry bag to cut a hole in the center.

1. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
2. Gently roll dough 1/2-inch thick with floured rolling pin.
3. Cut with floured doughnut cutter.

1. Cover and let rise until double, 30-40 minutes.

 

1. Heat vegetable oil in deep fryer to 350°.
2. Slide doughnuts into hot oil with wide spatula.
3. Turn doughnuts as they rise to the surface.
4. Fry until golden brown, about 1 minute on each side.
5. Remove carefully from oil (do not prick surface); drain.
6. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
7. Dip in sprinkles or other toppings after chocolate if desired.

*Forgot to snap a pic of adding the powdered sugar.

1. Creamy Glaze: Heat butter until melted.
2. Remove from heat.
3. Stir in powdered sugar and vanilla until smooth.
4. Stir in water, 1 tablespoon at a time, until desired consistency.

*I only had a few ounces of milk chocolate. My images reflect that I had to use cocoa powder and butter and sugar to compensate. Then I added the amount of butter the recipe called for. I didn't get a shot a of the finished product though. I can say that the way I made this glaze, it tasted just like hot fudge glaze. A most excellent effect.

1. Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
2. Stir in powdered sugar and vanilla until smooth.
3. Stir in water 1 tablespoon at a time, until desired consistency.