Copycat Krispy Kreme Doughnuts
User Reviews
4.4
Copycat Krispy Kreme Doughnuts
Description
This doughnut recipe begins by activating instant yeast in warm water, then mixing in sugar, salt, butter, eggs, vanilla, and flour to form a soft, tacky dough. The dough is kneaded until it clears bowl sides but remains tacky, then placed in a warm environment for a two-hour rise. After deflating and refrigerating overnight, the chilled dough is rolled to a half-inch thickness and cut into doughnut shapes. The rings are fried in vegetable shortening until golden with a lightly crispy exterior and soft interior. Leftover dough scraps can be shaped into doughnut holes and fried. The glaze is a straightforward mix of powdered sugar, water, and vanilla that adds sheen and sweetness when dipping the warm doughnuts. Reheating doughnuts in the microwave for a few seconds restores softness if leftover.
Ingredients
For the Doughnuts:
- 2¼ teaspoons instant yeast
- ¾ cup water warm
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ¼ cup unsalted butter at room temperature
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2½ to 3 cups all-purpose flour
- 3 to 4 cups vegetable shortening for frying
For the Glaze:
- 2 cups powdered sugar
- ¼ cup water
- 1½ teaspoons vanilla extract
Instructions
- Make the Doughnuts: Combine the yeast and water in the bowl of a stand mixer fitted with a dough hook. Let stand for 10 minutes.
- Add the sugar, salt, butter, egg, egg yolk, vanilla extract and 2½ cups of the flour. Knead on low speed until a dough begins to form. If the dough is quite sticky, add more flour a tablespoon at a time until a soft, tacky dough forms. The dough should clear the sides of the bowl, but not the bottom.
- Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap and place in a warm, draft-free spot for 2 hours.
- Gently press to deflate the dough, wrap in plastic wrap and refrigerate for at least 8 hours, or overnight.
- On a floured work surface, roll the dough out to a ½-inch thickness. Using a doughnut cutter (if you don't have one, use one larger and one smaller round cutters) dipped in flour, cut out the doughnuts and place on a parchment-lined baking sheet. (You can roll any leftover dough scraps into balls for more doughnut holes.) Cover with a clean dish towel and allow to rest for 1 hour.
- Line a large rimmed baking sheet with a double layer of paper towels and place a wire cooling rack on top.
- When ready to fry, heat the vegetable shortening in a large cast iron skillet (or other wide, heavy-bottomed skillet or pot) to a maintained temperature of 360 to 370 degrees. Gently lower the doughnuts into the oil, being careful not to overcrowd the pan (I cooked in three batches). Cook until golden brown, about 1 minute per side. Carefully remove the doughnuts from the oil and place on the cooling rack. Repeat until all of the doughnuts have been fried.
- Make the Glaze: In a medium bowl, whisk together the powdered sugar, water and vanilla extract until smooth. Working one at a time, dip each doughnut into the glaze, flip to coat the other side, and return to the cooling rack. Allow the glaze to set for about 15 minutes, then serve.
Notes
- Reheat leftover doughnuts for about 8 seconds in the microwave to regain softness.
- Nutrition values are estimated per serving and may vary depending on frying and ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12doughnuts
Amount Per Serving
Calories 323 kcal
% Daily Value*
| Calories | 323kcal | 16% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 40mg | 13% |
| Sodium | 106mg | 4% |
| Potassium | 54mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 25g | 50% |
| Vitamin A | 160IU | 3% |
| Calcium | 9mg | 1% |
| Iron | 1.4mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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