Krispy Kreme Donuts
Legendary American donuts with a crispy exterior and tender, fluffy crumb inside. Light yeast dough is fried until golden and topped with sweet vanilla glaze.
Ingredients
- 7 g Dry yeast
- 60 ml Warm water
- 360 ml Water
- 120 g Sugar
- 1 tsp Salt
- 2 pcs Eggs
- 75 g Vegetable shortening
- 625 g Wheat flour
- 120 ml Milk
- Vegetable oil
- 480 g Sugar
- 360 ml Vanilla
- 90 ml Boiling water
- 75 g Butter
Instructions
- Dissolve the yeast in warm water in a large bowl. Add milk, sugar, salt, eggs, vegetable shortening, and 250g of flour. Beat on low speed for 30 seconds, stirring constantly. Then increase speed and beat for 2 minutes. Add the remaining flour and mix until a smooth dough forms.
- Cover the bowl and let the dough rest for 50–60 minutes at room temperature until it doubles in size. The finished dough should recover very slowly when pressed.
- Turn the dough out onto a floured surface and gently roll it out to approximately 1 cm thickness using flour. Cut out donuts with a donut cutter. Cover the cut donuts and let them rise for another 30–40 minutes until doubled in size.
- Heat the frying oil in a deep pot to 175°C. Carefully lower the donuts into the hot oil using a wide spatula. Fry for approximately 1 minute on each side, turning as they float to the surface, until golden brown. Remove the donuts carefully without piercing them and place on paper towels.
- Prepare the glaze: melt the butter. Remove from heat and add sugar and vanilla, stirring thoroughly until smooth. Gradually add boiling water 1 tablespoon at a time until you reach the desired consistency. Dip the warm donuts into the glaze and place on a cooling rack to drain.