Homemade Krispy Kremes — While Krispy Kreme doughnuts are known for their special taste and texture, you can make a homemade version that captures the essence of their famous doughnuts. Here’s a recipe that attempts to mimic the original Krispy Kreme doughnuts:
Ingredients:
For the Dough:
2 1/4 teaspoons (1 packet) active dry yeast
1/4 cup warm water (about 110°F)
1 cup milk, scalded and cooled to lukewarm
1/4 cup sugar
1 teaspoon salt
2 eggs
1/4 cup shortening or butter, softened
4 1/2 to 5 cups all-purpose flour
Oil for frying (like vegetable or canola oil)
For the Glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
Directions:
Activate Yeast:
In a small bowl, dissolve yeast in warm water with a pinch of sugar. Let it sit until it becomes frothy, about 5-10 minutes.
Mix Dough:
In a large mixing bowl, combine the milk, sugar, salt, eggs, shortening, and 2 cups of flour. Beat until smooth.
Stir in the yeast mixture. Gradually add enough remaining flour to make a soft dough.
Knead:
Turn the dough onto a floured surface and knead for about 5 minutes until smooth. Add flour as needed to prevent sticking, but keep the dough relatively soft.
First Rise:
Place the dough in a greased bowl, cover, and let it rise in a warm place until doubled, about 1-2 hours.
Roll and Cut:
Roll the dough out on a floured surface to about 1/2 inch thickness. Cut with a doughnut cutter or use a large and small round cutter to make doughnut shapes.
Second Rise:
Place the doughnuts on a floured or parchment-lined baking sheet, cover, and let them rise again until nearly doubled, about 30-45 minutes.
Fry:
Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully slide doughnuts into the hot oil, frying a few at a time.
Fry until they turn golden brown, about 1-2 minutes per side. Flip once. Drain on paper towels.
Glaze:
While the doughnuts are still warm, dip them into the glaze.
To make the glaze, melt butter, then sift in powdered sugar. Stir in vanilla and enough hot water to achieve a thin, smooth consistency.
Cool and Enjoy:
Let the glaze set for a bit before eating, but these are best enjoyed while still warm or at least on the same day.
Tips:
Keep your oil at a consistent temperature for even cooking. Too hot and they’ll burn outside before cooking through; too cool and they’ll absorb too much oil.
If you want them less sweet or more like the classic Krispy Kreme, you might consider reducing the sugar slightly or adding a touch more butter for richness.
This recipe aims to give you a homemade version that’s close to the taste and texture of Krispy Kremes, though commercial doughnuts often have specific ingredients and processes that are hard to replicate exactly at home.
