Copycat KRISPY KREME DOUGHNUTS
It seems everyone loves doughnuts. All kinds of them. Though im not totally crazy about them but i do love a good filled doughnut once in a while. When I found this pin I just couldn’t stop staring and drooling at the photos. Oh those beautiful looking doughnuts. I was sure this was really going to be a challenge making them at home. But surprie surprise, they arent all that difficult. Just a long process, but worth it. You can review the original recipe post here.
When i first made these on my sons birthday, the little guy was over the moon and i was getting “wow, you really made these at home?” from my family. Ahh, that’s a great feeling.
- 2 1/4 tsp active dry yeast
- 1/2 cup warm water
- 1/4 cup granulated sugar, divided
- 1/4 cup evaporated milk, warm
- 1/2 tsp salt
- 1/4 cup vegetable shortening, at room temperature
- 1 large egg
- 1 egg yolk
- 1/2 tsp vanilla extract
- 2 1/2 cups all-purpose flour, then more as needed
- 3 – 4 cups oil, for frying
- In a bowl whisk together yeast, warm water and 1/2 tsp of the sugar. Let rest 5 – 10 minutes.
- Add in evaporated milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, shortening, egg, egg yolk and vanilla.
- Add half of the flour and mix using a whisk and blend until smooth.
- Now using an electric mixer with a dough hook, slowly add remaining flour and knead on low speed until smooth and elastic about 5 minutes, adding additional flour IF needed (you want dough to be slightly sticky and tacky but shouldn’t stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
- Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round circle cutters. place evenly on a baking sheet or large tray. Cover and let rise again until doubled, about 30 – 40 minutes.
- Heat oil upto to 360 degrees in a large pot. If not using a thermometer, just make sure the oil is hot enough for frying…not too hot or doughnuts will burn and not cook properly.
- Carefully transfer doughnuts to oil (frying only 2-3 at a time) and fry until golden on one side, then using a fork/butter knife or even a chopstick, gently flip to opposite side and fry until golden brown. Transfer to a wire rack and allow to cool for 15 to 20 minutes prior to glazing, if desired.
These were OH so good! if you are eating them warm, trust me they will literally melt in your mouth. Ok, honestly maybe a little greasier than i would like…but will try using less shortening next time or substitute it with butter. Lets see how that goes.