Doughnuts
- 2 (¼ ounce) packages yeast
- ¼ cup water (105-115)
- 1 ½ cups lukewarm milk (scalded, then cooled)
- ½ cup sugar
- 1 teaspoon salt
- 2 eggs
- 1⁄3; cup shortening
- 5 cups all-purpose flour
- canola oil
Creamy Glaze
- 1⁄3; cup butter
- 2 cups powdered sugar
- 1 ½ teaspoons vanilla
- 4 -6 tablespoons hot water
Chocolate frosting
- 1⁄3; cup butter
- 2 cups powdered sugar
- 1 ½ teaspoons vanilla
- 4 -6 tablespoons hot water
- 4 ounces milk chocolate chips or 4 ounces semi-sweet chocolate chips
Directions:
- 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.
Source: Food.com
http://deep-fried.food.com/recipe/krispy-kreme-doughnuts-copycat-51199
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