Copycat Krispy Kreme Doughnuts
Light, airy yeast doughnuts fried until golden and dipped while warm in a thin vanilla glaze.
Ingredients
| 2¼ tsp | 11 ml | active dry yeast |
| ½ cup | 120 ml | warm water (110°F) |
| ¼ cup | 60 ml | granulated sugar, divided |
| ¼ cup | 60 ml | evaporated milk, warmed to 110°F |
| ½ tsp | 2.5 ml | salt |
| ¼ cup | 60 ml | vegetable shortening, room temperature |
| 1 | large egg | |
| 1 | egg yolk | |
| ½ tsp | 2.5 ml | vanilla extract |
| 2½ cups | 600 ml | all-purpose flour |
| 3-4 cups | 720–960 ml | vegetable shortening, for frying |
| 2 tbsp | 30 ml | unsalted butter, melted (glaze) |
| 1⅓ cups | 320 ml | powdered sugar (glaze) |
| 1 pinch | salt (glaze) | |
| 2 tsp | 10 ml | evaporated milk (glaze) |
| ½ tsp | 2.5 ml | vanilla extract (glaze) |
| 3-4 tsp | 15–20 ml | hot water (glaze) |
Instructions
- In the bowl of a stand mixer, whisk together the yeast, warm water and ½ tsp of the sugar. Let rest 5–10 mins. Add the evaporated milk, remaining sugar (3 tbsp + 2½ tsp), salt, ¼ cup shortening, egg, egg yolk and vanilla.
- Add half the flour and, using the whisk attachment, blend until smooth. Switch to the dough hook, slowly add the remaining flour and knead on low until smooth and elastic, about 4–5 mins, adding a little more flour as needed.
- Transfer the dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until doubled, about 1½ hours.
- Punch the dough down and roll out on a floured surface to slightly less than ½-inch thick.
- Cut into doughnut shapes with a doughnut cutter (or two round cutters — a large one and a small one for the holes). Cover and let rise until doubled, about 30–40 mins.
- Heat the frying shortening in a cast-iron dutch oven to 360°F (don't walk away while preheating and don't let it exceed 375°F; reduce heat as needed).
- Meanwhile, make the glaze by mixing all the glaze ingredients in a shallow dish (don't add too much water — keep it fairly thick since you'll dip warm doughnuts in it).
- Carefully transfer the doughnuts to the oil (about 3 at a time) and fry until golden on the bottom, then flip with a wooden chopstick and fry the other side until golden brown.
- Transfer to a wire rack and cool 1–2 mins, then dip the top half in the glaze while still warm and return to the rack to let the glaze set. Best served warm; once cool, reheat in the microwave 5–10 seconds if desired.