Krispy Kreme Tiramisu Food

BLUEBERRY-LEMON TIRAMISU

Steps:

• From lemons, grate 1 1/2 tsp peel and squeeze 1/4 cup juice.
• In medium saucepan, combine 1 1/2 cups blueberries, 1/4 cup sugar and 1 tbsp water. Heat on medium 5 minutes or until blueberries soften and juice thicken, stirring occasionally.
• Transfer to medium bowl and stir in 1 1/2 cups blueberries. Set aside.
• Prepare lemon syrup: in microwave-safe small bowl, combine 1/4 cup sugar and remaining 3 tbsp water. Cook in microwave on high 1 minute. Stir in 3 tbsp lemon juice and 1 tsp lemon peel.
• In medium bowl, stir together nonfat yogurt and remaining 1/4 cup sugar, 1 tbsp lemon juice and 1/2 tsp peel.
• In 8 inch by 8 inch ceramic or glass baking dish, arrange half of the ladyfingers. Brush with half of the lemon syrup. Spoon blueberry mixture evenly over ladyfingers. Arrange remaining ladyfingers over blueberries. Brush with remaining lemon syrup. Spoon yogurt mixture on top spreading evenly.
• Cover and refrigerate overnight.
• To serve, top tiramisu with remaining 3/4 cup blueberries and garnish with mint sprig.

KRISPY KREME TIRAMISU

Steps:

• In large mixing bowl, beat egg yolks with 1 cup of the sugar and whip to ribbon stage. Add mascarpone cheese to whipped yolks. Do not over mix - set aside.
• In double broiler, combine gelatin with water. Dissolve.
• In seperate bowl, beat egg whites with remaining sugar to stiff meringue. Slowly add gelatin to meringue. Gently fold meringue into cheese mixture.
• In another bowl, whip cream. Fold whipped cream into cheese mixture.
• To assemble: Slice Krispy Kreme doughnuts into quarters. Quickly soak (5 seconds) quartered doughnuts in espresso. Place espresso-soaked doughnuts in pan. Sprinkle with chocolate shavings and cover with meringue mixture. Dust with cocoa powder and chocolate shavings. Place in refrigerator for 8 hours. Serve chilled.

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

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.

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 ;).