Copycat Krispy Kreme Doughnuts

"Project Asylum Books, LLC - #EatLikeAChamp Copycat Krispy Kreme"

Krispy Kreme Doughnuts… Only Better!

 

Homemade Krispy Kreme Doughnuts

Since 1937, Krispy Kreme doughnuts have been world-famous for their light, savory texture. The magical experience of this dessert is blissfully indescribable; it takes deep-fried decadence to a whole new level. In terms of American culture, it’s a bigger icon than the Ford Mustang.

Today, we’re showing you how to make homemade Krispy Kreme doughnuts that are better than Krispy Kreme… and it’s easier than it looks!

 


How to Make The Doughnuts

Cooking Time: Around 2-1/2 hours

Makes: Around 30 doughnuts

Ingredients:

  • Two (2) 1/4-ounce packages of active dry yeast
  • 1/4 cup of water (110-115 degrees Fahrenheit)
  • 1-1/2 cups of lukewarm whole milk (scalded, then cooled)
  • 1/2 cup of sugar
  • 1 tsp of salt
  • 2 eggs
  • 3/8 cups of coconut oil
  • 5 cups of King Arthur’s bread flour
  • 1-1/2 quarts of vegetable oil

Directions:

1) In a 2-1/2 quart bowl, stir and dissolve yeast in warm water.

2) Add milk, sugar, salt, eggs, coconut oil, and 2 cups of bread flour to the yeast mixture.

3) Using an electric hand-mixer at a low-speed setting, beat ingredients together for 30 seconds.

4) Increase the hand-mixer’s speed to medium, and continue beating ingredients for another 2 minutes.

5) Stir in remaining bread flour with a large fork or spoon, until dough is smooth.

6) Cover bowl with a towel and let the dough rise until doubled in size (50 minutes).

7) Turn dough onto floured surface, and lightly roll it around to coat with flour.

8) Gently roll dough to a 1/2-inch thickness, with a floured rolling pin.

9) Cut doughnuts with a floured cutter; cover and let them rise until double (30 minutes).

10) While doughnuts are rising, heat the vegetable oil on medium.

(NOTE: Use a candy/deep-frying thermometer to make sure the oil reaches 350 degrees Fahrenheit.)

11) Slide doughnuts into the oil with a flat spatula; make sure they don’t stick together.

12) Fry until golden brown (about 1 minute per side).

13) Remove doughnuts from the oil, and place them on newspaper to drain.

14) Dip doughnuts into creamy (or chocolate) glaze, and set them on a tray to cool.

Homemade Krispy Kreme Doughnuts

Notes:

  • 1/4-ounce is equal to 2-1/4 teaspoons, if you have a jar of dry active yeast instead of packets.
  • I use raw organic cane sugar in the recipe, because I’m allergic to processed sugars. The same thing applies to bread flour; there are several good brands available in grocery stores, but King Arthur’s is one of the few that don’t cause a reaction.
  • Coconut oil is an excellent alternative to shortening (1 cup shortening = 3/4 cup coconut oil). The virgin unrefined version is highly recommended, as it gives extra lightness and flavor.
  • If you start heating the vegetable oil immediately after setting the doughnuts aside to rise, both will be ready at around the same time. Yeast dough isn’t very forgiving of delays.
  • You can gently knead the remaining dough back into a ball, in order to cut more doughnuts out of it.
  • Possible food allergens: milk, wheat, sugar.

 


Now For The Bonus Round!

One of the best parts of Krispy Kreme doughnuts is the glaze. The delicate shell that crackles so perfectly, dissolving on our tongues, it’s the stuff dreams are made of… and it only takes a few minutes to make those dreams happen. Let’s get started!

Glaze Ingredients:

  • 1/3 cup of salted cream butter
  • 2 cups of powdered sugar
  • 1-1/2 tsp of vanilla extract
  • 4-6 Tbsp of hot water

Directions:

1) Heat butter on medium-low, until completely melted.

2) Remove melted butter from heat; stir in powdered sugar and vanilla extract until smooth.

3) Stir in hot water, 1 Tbsp. at a time, until mixture reaches the desired consistency.

Notes:

  • To make confectioners sugar: pour slightly more than 2 cups of raw, organic sugar into your blender (with a milling blade already in place beforehand), and run the machine until sugar turns into a fine powder.
  • To make the chocolate glaze: Melt 4 ounces of milk (or semi-sweet) chocolate with the butter in Step 1, and follow the remaining steps as indicated.
  • Possible food allergens: milk, sugar.

Disclaimer:

Project Asylum Books, and its staff, are not responsible for any injuries or health issues that arise from using this recipe. We have made every effort possible to ensure the lowest risks of allergic reactions; we also make no claims, promises, or guarantees about health benefits or cures. If you have concerns with any listed ingredients, please consult with your doctor first.

 


We hope that you enjoy this recipe as much as we do, and would love to hear what you think about it. Please send your feedback, questions, and/or suggestions to: ProjectAsylumMagazine@Gmail.com. Friends are always welcome in our kitchen, so feel free to hit the “Share” button on the side of the page!


 

"Project Asylum Books, LLC - #EatLikeAChamp Copycat Krispy Kreme"