Krispy Kreme Copycat Recipes

KRISPY KREME COPYCAT

Steps:

• Heat water to 100-110°F, and dissolve the yeast and sugar. Let mix sit for about 5 minutes, or until the solution forms a foamy layer on the top.
• Mix flour and salt in a large bowl using an electric mixer, add yeast mixture, milk, egg yolk and vanilla extract.
• Mix well for 30 seconds or until ingredients are just combined.
• Carefully roll the dough out to a 1/2-inch thickness on lightly floured surface. Use a 3-inch, well floured biscuit cutter and cut circles from the dough.
• Use a well-floured lid from a plastic soda bottle to remove the insides.
• Place the donuts on lightly floured cookie sheets, cover with wrap, and let them rest in a warm spot for about an hour or until they have doubled in size.
• While donuts are rising, heat vegetable shortening in a fyer to 375°F.
• After donuts have risen, carefully place 2 or 3 at a time to the heated shortening.
• Fry for 1 1/2 - 2 minutes per side, and transfer them to a cooling rack.
• Let cool for a minute or two, glaze and enjoy!
• To make the glaze: Combine powdered sugar and boiling water, whisk until dissolved and smooth, add a pinch of salt to taste.

KRISPY KREME DOUGHNUTS COPYCAT

Steps:

• 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.