Krispykremedoughnutsanddoughnutholesohhhsoeasy Recipes

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KRISPY KREME DOUGHNUTS COPYCAT



Krispy Kreme Doughnuts Copycat image

Make and share this Krispy Kreme Doughnuts Copycat recipe from Food.com.

Provided by Roosie

Categories     Yeast Breads

Time 2h30m

Yield 24 doughnuts

Number Of Ingredients 18

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
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 -6 tablespoons hot water
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

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.

KRISPY KREME DOUGHNUTS AND DOUGHNUT HOLES (OHHH SO EASY)



Krispy Kreme Doughnuts and Doughnut Holes (Ohhh so Easy) image

These doughnuts are so so good. For a fast breakfeast this is definitly the way to go. My mom use to make these for me growing up and when you can't get the real Krispy Kreme these are second best. It's important to let the doughnut drain on a paper towel. You really have to move fast and it's fun to let the kids help ya.. Go ahead and make the glaze and have it ready before frying.. Stretch out all the doughnuts before you begin they will shrink but right before you fry the doughnut stretch it back out.. I always set up a little assembly line so to speak.. I have all the doughnuts stretched out on a plate to the left of the stove then I have the pan w/ hot oil. To the right I have the plate that is covered w/ paper towels, next to that I have the bowl of glaze and then I have the dish that will hold the doughnuts... You have to move fast w/ this recipe because you have to dip the dougnuts in the glaze while their hot....

Provided by Parkers Mom

Categories     Breads

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 (7 1/2 ounce) can biscuits
glaze
1/3 cup melted butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 -6 tablespoons hot water, you want a creamy glaze (until desired consistancy)

Steps:

  • Take the top off of a bottled coke and push it through the biscuit making a hole.
  • Stretch the biscuit out as big as can without tearing.
  • Mix the glaze together until it's really creamy.
  • Fry the biscuit in hot oil (med-high heat) until golden brown and flip it over w/ a fork and fry the other side.
  • Remove the doughnut and place it on a plate covered w/ a paper towel.
  • Then while it's still hot dip the doughnut in the creamy glaze.
  • The holes that you have roll them gently forming a ball and fry and dip them in the glaze.

Nutrition Facts : Calories 561.4, Fat 24, SaturatedFat 12, Cholesterol 42.2, Sodium 445.6, Carbohydrate 83.8, Fiber 0.8, Sugar 60.1, Protein 3.9

COPYCAT KRISPY KREME DOUGHNUTS



Copycat Krispy Kreme Doughnuts image

Make and share this Copycat Krispy Kreme Doughnuts recipe from Food.com.

Provided by Mebriella

Categories     Dessert

Time 1h34m

Yield 18 serving(s)

Number Of Ingredients 13

3 tablespoons milk
3 tablespoons boiling water
1 teaspoon dry active yeast
8 ounces all-purpose flour (a little under 2 cups, I recommend you measure and weigh. See my note above)
1 1/2 ounces sugar (about 3 tablespoons)
1 egg
1 ounce butter, cold to room temperature
1 dash salt
oil
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water (or as needed)

Steps:

  • In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
  • In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
  • Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
  • Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes-it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
  • Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
  • Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
  • Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don't overcrowd and stick together.
  • Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won't get that delicious coverage!

Nutrition Facts : Calories 156, Fat 5.2, SaturatedFat 3.1, Cholesterol 23.1, Sodium 55.9, Carbohydrate 25.6, Fiber 0.4, Sugar 15.5, Protein 1.9

KRISPY KREME DOUGHNUTS



Krispy Kreme Doughnuts image

Response to a request--I have not made these. The recipe didn't give a prep time, cook time or frying temp, so use your own best judgment.

Provided by Teresa M

Categories     Breads

Time 20m

Yield 8 serving(s)

Number Of Ingredients 4

1 (16 1/3 ounce) can biscuits (not flaky, buttermilk, or any special type, just regular biscuits)
powdered sugar
cinnamon
sugar

Steps:

  • Cut out a hole in the center of each biscuit.
  • Deep fry until brown (or fry in skillet), turning doughnuts once.
  • Do not crowd.
  • Drain well on paper towels.
  • Because the biscuit dough has little, if any, sugar, you will want to either roll them in powdered sugar, cinnamon and sugar mix (1/2 powdered sugar and 1/2 granulated sugar with cinnamon to taste), or glaze them (regular or chocolate).

KRISPY KREME DOUGHNUTS



Krispy Kreme Doughnuts image

Make and share this Krispy Kreme Doughnuts recipe from Food.com.

Provided by Lorri in Wyoming

Categories     Yeast Breads

Time 3h30m

Yield 48 doughnuts

Number Of Ingredients 12

2 cups scalded milk
1/2 cup butter
2/3 cup sugar, divided
1 teaspoon salt
2 tablespoons yeast
4 eggs (beaten)
1/4 teaspoon nutmeg
7 cups sifted flour
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup cold water

Steps:

  • Mix together ingredients for glaze.
  • Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.
  • Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour.
  • Add rest of flour (dough will be sticky).
  • Knead for 5 minutes then allow to rise for 1-1 1/2 hours.
  • Roll out dough, cut into shapes.
  • Do not re-roll dough, then allow to rise for 30-45 minutes.
  • Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts.
  • Let them cool on a paper towel - helps get the glaze to stick.
  • Dip in warm glaze.

Nutrition Facts : Calories 137.5, Fat 2.9, SaturatedFat 1.6, Cholesterol 22, Sodium 101.3, Carbohydrate 24.9, Fiber 0.6, Sugar 10.2, Protein 3

KRISPY KREME DOUGHNUTS



Krispy Kreme Doughnuts image

This homemade Krispy Kreme doughnuts are not quite as sweet as the real ones and not quite as greasy (reader, that as good or bad, depending on your personal taste). My friend Carter said that my homemade Krispy Kreme doughnuts were the first doughnuts he's ever had that didn't have a weird artificial aftertaste. I've never noticed any odd aftertaste with Krispy Kremes, but I took Carter's comment as a nice compliment. There are four main benefits that I see to making a homemade Krispy Kremes (feel free to add your own in the comments): 1. You can serve every single doughnut fresh and piping hot. 2. You can make the doughnuts any size you want. I made some mini ones that I used in cupcakes (stay tuned). 3. You get to eat the doughnut holes. 4. You know exactly what goes into them. (This one applies to anything homemade.)

Provided by CHEF GRPA

Categories     Yeast Breads

Time 29m

Yield 12 Doughnuts, 1 serving(s)

Number Of Ingredients 12

1 cup whole milk
2 teaspoons active dry yeast
2 1/4 cups bread flour, divided
3 egg yolks
2 tablespoons superfine sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted
vegetable oil (for frying)
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Steps:

  • Doughnut Directions:.
  • Heat the milk to 100*F. You can do this in the microwave or on the stove top.
  • Stir in the yeast until it is dissolved or close to dissolved.
  • Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth.
  • Cover the bowl (I like to use my cloth bowl covers for this) to prevent drying out and place in a warm spot to rise.
  • When the batter has doubled in size (about an hour, depending on the temperature of your house), add it to a mixer fitted with a paddle attachment.
  • Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth.
  • Mix in vanilla extract and butter until smooth.
  • With the mixer running, slowly add the rest of the flour (1-1/4 cups + 2 tablespoons). Keep mixing until the batter just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one "lump" of dough. If not, add a bit more flour, one tablespoon at a time.
  • Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.
  • Cover the bowl again and place in a warm spot to rise.
  • Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out.
  • On a well-floured surface, gently roll out the dough to about 3/8" to 1/2" thickness.
  • Use cookie cutters to stamp out whatever shapes you like. I used a 3 1/2" circle for the large doughnuts with a 1-1/4" hole. For the minis, I used a 1-1/2" circle with a 15/16" hole (all of these cutters come in the same set). Save the holes to fry up as well, or roll the batter out again to make more doughnuts.
  • Place the stamped dough on a parchment- or Silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot.
  • Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer until it reaches 360*F. I strongly prefer to fry in a deep fryer. It keeps everything so much cleaner and perfectly regulates the temperature.
  • Fry the doughnuts in batches until golden brown on each side (you'll need to flip them mid-fry). The total frying time will be under 2 minutes. Use tongs to flip and retrieve them.
  • Set hot doughnuts on paper towels to absorb extra oil.
  • Glaze Directions:.
  • Mix all ingredients in a small bowl until smooth.
  • Drizzle over piping hot doughnuts.
  • Note: If necessary, to reheat doughnuts in the microwave for about twenty seconds.

Nutrition Facts : Calories 2349.2, Fat 70.6, SaturatedFat 39.3, Cholesterol 648.7, Sodium 1323.6, Carbohydrate 378.2, Fiber 9.8, Sugar 156.4, Protein 48.7

KRISPY KREME COPYCAT



Krispy Kreme Copycat image

Make and share this Krispy Kreme Copycat recipe from Food.com.

Provided by Sarah_Star

Categories     Breads

Time 25m

Yield 10 Donuts, 10 serving(s)

Number Of Ingredients 11

2 1/4 teaspoons yeast, 1 (.25)
1 1/2 teaspoons granulated sugar
3/4 cup warm water
1 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 large egg yolk
1 tablespoon milk
1/4 teaspoon vanilla extract
1 3/4 cups powdered sugar
1/4 cup boiling water
8 -10 cups vegetable shortening

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.

Nutrition Facts : Calories 1623.2, Fat 164.8, SaturatedFat 47.5, Cholesterol 18.7, Sodium 90.6, Carbohydrate 38.8, Fiber 0.8, Sugar 21.2, Protein 2.9

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