Crispy Creme Doughnuts Recipe 435 Food

CRISPY AND CREAMY DOUGHNUTS

Steps:

• Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
• In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
• Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
• Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside.
• Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.

KRISPY KREME DOUGHNUTS

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.

KRISPY KREME DOUGHNUTS

Steps:

• Dissolve yeast and 1 tsp of the sugar in warm water until foamy.
• Melt lard in scalding milk.
• Mix 2 cups flour, sugar and salt in large mixing bowl.
• Add yeast, milk, eggs and vanilla and mix well.
• Add the rest of flour, 1/2 cup at a time until a soft dough forms.
• Form dough into a ball in a bowl, covered, in a warm place for one hour, or until dough doubles in size.
• Roll dough to 1/2 inch thickness on floured surface, cut with doughnut cutter.
• Place doughnuts on lightly floured cookie sheets and let rise.
• Make Glaze:
• Mix powdered sugar and water until smooth.
• Heat oil to 350 degrees.
• When doughnuts have doubled in size, fry in small batches until golden. 1 -2 minutes per side. Drain on paper towels.
• Move doughnuts to cookie rack, spoon glaze over doughnuts.

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.

KRISPY CREME DOUGHNUT FANS!!! .... TRY THIS IN YOUR BREADMAKER

Steps:

• Add the ingredients as per the normal dough setting on your bread maker.
• When dough is ready, Lightly need on floured board and roll out till about lcm (1/2 inch) thick - cut out or style in your favourite shape. Place on a lightly oiled tray and dont forget to leave plenty of room between each doughnut. This will save them from joining together and makes for easy removal from the tray to the fryer.
• Warm your oven and turn the oven off. At this point, you simply need the oven WARM as it will provide a cosy place for the formed dough to do its final rising. Leave them until doubled in size.
• Heat the oil in a wok or frypan 375 deg approximately and cook till each side of the doughnut is golden in colour.
• Remove and put on rack or paper towels to help absorb any excess oil.
• Glaze or ice with your favourite topping or simply toss in a cinamon and caster sugar mix. Maybe even fill them with your favourite jam/jelly (depending where your from - Aussies call jelly, jam. ha ha).
• Then sit back and enjoy with a coffee or cup of tea!

MY WANNABE KRISPY KREME DONUTS (BREAD MACHINE)

Steps:

• Pour cooking oil in bread machine, then milk, then 1 egg, then dry ingredients and put yeast on top. I add the liquids first because that is what my bread machine directions say to do. I noticed that adding oil first whenever I make bread seems to get all the ingredient to mix together better, and just select the dough cycle.
• As the machine is mixing periodically check to see what your dough ball looks like if it looks to wet add more flour, to dry add more liquid I find lighly drizzling on top of the dough ball and not the bottom of the pan cleaps liquid from splashing everywhere. I just lightly sprinkle or drizzle ontop of the dough only and wait till it has time to mix a litte before you add either more milk or flour based upon if it's too dry or too wet. It should look like a slightly shiny ball, If it looks like a playdough ball it's to dry and just drizzle either a liitle milk, or oil, buttermilk, on the ball itself just a little at a time on the dough only or the liquid will go everywhere.
• Then just let it do it's own thing. When the machine is finished the dough cycle cut and shape your dougnuts.
• Now to make them super light the dough will be stick so keep a bowl of flour next to you you can have your hands and the dough cover with flour but unlike when making bread you are just trying to keep the light dough from sticking to your hands and your rolling pin. So don't really try to mix in the extra flour into the dough.
• Now for the dough that is rerolled it may make a heavier doughnuts so that can be for your refridge rising doughnut so they have more time to get lighter.After I shape mine and let them rise longer if I'm not hungry for them then ;) the more you let them rise the lighter they will be. I put half in the fridge and fry the other half I think you can even freeze them too.
• Fry them in corn oil because soybean oil has it's own taste and since corn is sweet I figure it's best for frying sweets.
• When ever I fry things I use a big deep like 5 quart pot even for just like 1 to 2 inches of oils. I feel safer using those, so less chance of splashing and things catching on fire. So big pot but nomore than like 2 inches of oil works for me. I use the wooden spoon method to see when my oil is hot enough.
• Fry donuts about 1 to 2 mins per side and glaze and eat ;).

KRISPY KREME DOUGHNUTS

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).

CRISPY AND CREAMY DOUGHNUTS

Steps:

• Heat oil in a deep-frier to 350 degrees F (175 degrees C).
• In a small bowl sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
• In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed.
• Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl.
• Knead until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double.
• Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness.
• Cut with a floured doughnut cutter. Gentlely place the doughnuts in the hot oil. Don't crowd the doughnuts.
• Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is at a runny consciencey.
• Fry the doughnuts until golden brown on each side. Dip in the glaze while still warm.
• Put a cookie sheet under a wire rack. Place the glazed doughnut on the wire rack and let the excess glaze drip off.