These original glazed donuts are light and chewy and a good way to get anyone out of bed in the morning. Who can resist a Krispy Kreme recipe copycat?
Prep Time: 30 mins
Cook Time: 1 hr
Total Time: 1 hr 30 mins
Serves: 18 donuts
Ingredients
For the donuts
- 1 1/4 cups whole milk (300 milliliters)
- 2 1/4 teaspoon instant (quick-rise) yeast (7 grams) (one packet)
- 2 large eggs
- 8 tablespoons unsalted butter (113 grams) – melted and cooled
- 1/4 cup granulated sugar (50g)
- 1 teaspoon salt
- 4 1/4 cups bread flour ( 535 grams) (plus more for rolling out the dough)
- oil (for frying)
For the glaze
- 4 cups powdered sugar (500 grams)
- 1/2 cup milk (120 milliliters)
- 1 pinch salt
Instructions
To make the donuts
- In
a medium bowl, heat the milk in the microwave until it is warm to the
touch, about 45 seconds. Add in the yeast and give it gentle stir. Let
the mixture sit until there is some foam on top, about 5 minutes.
- Using
a stand mixer fitted with the dough hook, beat together the yeast
mixture, the eggs, butter, sugar and salt until combined. Add in about
half of the flour and mix until combined. Add in the remaining flour and
mix until combined. During the mixing process, you may need to stop the
mixer and scrape down the sides. If the dough is too wet to handle, add
in flour 1 tablespoon at a time. Cover the bowl with a large kitchen
towel, and leave it in a warm place to let it rise until it doubles in
size, about 1 hour.
- When
the dough is done rising, pour it onto a well-floured surface and roll
it to 1/2-inch thickness. Cut the donuts with a donut cutter, or with 2
different sized round cookie cutters (the large cutter should be about
3-inches in diameter). Save the donut holes. Knead scraps together,
being careful not to overwork the dough, and repeat the process of
rolling it out and cutting the donuts.
- Place
the cut donuts on parchment paper, leaving room to rise between each
one. (TIP: I place each donut on an individual piece of parchment paper,
so it is easy to transfer into the hot oil for frying. See picture.)
Cover the donuts with a kitchen towel and let them rise in a warm place
until they are puffed up, about 45 minutes.
- About
15 minutes before the donuts are done rising, heat oil in a deep-fryer
or large heavy-bottomed pot to 375°F/190°C. Place cooling racks on top
of sheets of paper towels parchment paper, or line plates with paper
towels.
- When
the donuts are ready and the oil is hot, carefully add the donuts to
the oil, a few at a time without overcrowding your deep-fryer or pot.
(TIP: I find that it is easier to place the entire parchment paper in
the oil with the donuts, so I don’t accidentally “stretch” out the
donuts. Once the donuts are in the oil, you can easily remove the
parchment paper with tongs.) When the bottom of the donuts are golden,
about 45 seconds, flip the donuts over using a spatula. Cook until the
other side is also golden. Donut holes will cook quicker. Remove donuts
with a tong or slotted spatula, and place on the prepared racks or
plates. Repeat with the remaining donuts, making sure to keep the oil at
the right temperature.
To make the glaze
- In
a large bowl, mix together the sugar, milk and salt until smooth. If
you prefer a thinner glaze on the donuts, add in more milk one teaspoon
at a time.
To serve
- Place a cooling rack on top of paper towels or parchment paper for easy clean up.
- Dip
one side of the fried donuts into the glaze. Flip the donut over using a
fork. Carefully transfer the glazed donut to the prepared cooking rack.
The glaze will slowly drip off the donuts as it sets. Repeat with
remaining donuts.