Krispy Kreme Copycat Food

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 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.

COPYCAT KRISPY KREME DOUGHNUTS

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!

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.

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 ;).