103
Submitted by Roosie
"Needs 1/2 cup shortening, not 1/3"
photo by Ashley Cuoco 
- Ready In:
- 2hrs 30mins
- Ingredients:
- 18
- Yields:
-
24 doughnuts
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ingredients
-
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
- 1⁄2 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 4 ounces semi-sweet chocolate chips
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directions
- Dissolve yeast in warm water in 2 1/2-quart bowl.
- Add milk, sugar, salt, eggs, shortening and 2 cups flour.
- Beat on low for 30 seconds, scraping bowl constantly.
- Beat on medium speed for 2 minutes, scraping bowl occasionally.
- Stir in remaining flour until smooth.
- Cover and let rise until double, 50-60 minutes.
- (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
- Gently roll dough 1/2-inch thick with floured rolling pin.
- Cut with floured doughnut cutter.
- Cover and let rise until double, 30-40 minutes.
- Heat vegetable oil in deep fryer to 350°.
- Slide doughnuts into hot oil with wide spatula.
- Turn doughnuts as they rise to the surface.
- Fry until golden brown, about 1 minute on each side.
- Remove carefully from oil (do not prick surface); drain.
- Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
- Dip in sprinkles or other toppings after chocolate if desired.
- Creamy Glaze: Heat butter until melted.
- Remove from heat.
- Stir in powdered sugar and vanilla until smooth.
- Stir in water, 1 tablespoon at a time, until desired consistency.
- Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
- Stir in powdered sugar and vanilla until smooth.
- Stir in water 1 tablespoon at a time, until desired consistency.
Questions & Replies
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I may have made a small mistake, lol. I mixed the milk, eggs, salt, and sugar and then added the 2 cups of flour after (because I forgot about it). I have no idea how much this will affect the recipe. For future bakers, anyone else know? If it completely messes up the doughnuts I'll post on here.
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I’ve made these twice now and everyone loves them but I’m noticing a large majority of the batches are hollow inside. They don’t collapse so I’m not sure it’s overproofing. What could be causing this?
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Reviews
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I used to make doughnuts for a large chain grocery store. The way you turn the doughnuts while frying is to use large unpainted wooden chopsticks.You push on one side of the doughnuts over to turn them and can pick them up by inserting chopstick into the hole: no mashed or punctured doughnut!
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These are really great doughnuts - and I've made lots of doughnuts over the years. One thing to remember is use whole milk NOT even 2%. Also for the glaze including chocolate glaze - instead of the water use evaporated milk. I did everything else is the same. Terrific - thanks for the recipe Roosie
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One word: SINFUL. Oh actually 2 words Evil. These were soo wonderful I couldn't stop eating them. It was the first time I made donuts but definately not the last.
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I made the recipe exactly as posted except I added an additional 1/2 c. of flour because my dough was more like a batter. The donuts were exceptionally fluffy and tender. The batch is huge. I cooked 12 very large donuts yesterday a.m. plus holes and only used about 1/2 of the dough. Will be cooking the leftovers today! Thank you for the wonderful recipe. It's a keeper for sure! The second time I made the recipe, I froze half of the batter and it defrosted and cooked just perfectly a month or so later!
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These were really good. The ones that tasted just like KK's were the ones that I kneaded the dough and then rolled and cut. Because they had more volume, they rose higher. They tasted exactly like Krispy Kreme! The other ones were good as well, but did not taste much like Krispy Kreme's.Also, the chocolate glaze is amazing!
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Tweaks
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The recipe called for canola oil; I used vegetable oil to fry the doughnuts instead. They came out lighter, more flavorful, and less greasy-tasting. Also, you can substitute 3/8 cup of coconut oil for the 1/2 cup of shortening, which also improves the recipe further. Feel free to try it out, I'd love to compare notes.
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Want a lighter and more tender doughnut? Try replacing 2 cups of flour with 2 cups of mashed potato flakes. I know it sounds weird, but the stores sell potato rolls and bread, and this is what makes them light and soft. Just try it for yourself!
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My husband is NC native. Krispy Kreme "Hot Now" sign is irresistible to him. He says these "knocked it out of the park! I made half recipe and it worked perfectly. Result was about 14 donuts plus holes. I will make a little more glaze next time, but these are flawless. Donut is crispy outside (before glaze) and not sweet. That's authentic: we've ordered Krispy Kremes without glaze and they taste like yeast rolls. This is very easy - I've never made any kind of donut before.
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These came out delicious.. its been a while since I've had a Krispy Kreme doughnut, but I am sure these are the closest recipe to the original (that I have experimented with).. I followed the recipe except I substituted bread flour for all purpose flour, and butter for shortening. For the glaze (which in my opinion tastes a bit like vanilla ice cream) I mixed 1 1/2 cups powdered sugar with 2 tsp pure vanilla extract and about 3-4 (maybe 5.. depending on the consistency you are looking for) of whipping cream. I sifted the sugar in and mixed the vanilla and cream in. I also used some Hershey's chocolate frosting I had left over from a cake to make a chocolate glaze. I just nuked it in the microwave for 15-20 seconds and then mixed in about a Tbsp of whipping cream. Thanks for the recipe!!!
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RECIPE SUBMITTED BY
San Francisco, CA
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