Homemade Krispy Kreme Doughnuts
Homemade Krispy Kreme Doughnuts
Raise your hand if you’ve ever waited in line for a Krispy Kreme doughnut. Now, raise two hands if you’ve made a U-turn when you saw the “HOT NOW” sign lit up. I have to admit, I’ve done both. I even got in trouble for it once. Yes, I was late for work that day, but guess what? My boss didn’t seem upset after I handed him some Krispy Kreme doughnuts. I had to bribe him. But wait, can you believe I still got dinged for it, even after he gobbled down almost half a dozen? Bummer!
Why You’ll Love This Recipe
These homemade Krispy Kreme doughnuts are light and fluffy, topped with a rich glaze that will melt in your mouth. They taste just as good as the store-bought version, but with the satisfaction of having made them yourself!
Kitchen Equipment You’ll Need
- Large mixing bowl
- Whisk
- Doughnut cutter
- Deep-fryer or large saucepan
- Wire racks
- Paper towels
Ingredients
- 2 tablespoons active dry yeast
- 1/4 cup warm water (105°F to 115°F)
- 1 1/2 cups lukewarm milk
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup unsalted butter, melted
- 5 cups all-purpose flour, more for dusting
- 1/2 teaspoon nutmeg (optional)
- Oil for frying
- For the Glaze:
- 1/2 cup butter, melted
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 4-6 tablespoons hot water
Step-by-Step Instructions
- Prepare the Dough: In a large bowl, dissolve yeast in warm water. Add milk, sugar, salt, eggs, butter, and 2 cups of flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
- First Rise: Place dough in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
- Shape Doughnuts: Punch down dough. Turn onto a floured surface; roll out to 1/2-inch thickness. Cut with a floured doughnut cutter. Place on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
- Fry Doughnuts: Heat oil to 375°F in a deep-fryer or large saucepan. Fry doughnuts, a few at a time, until golden brown on both sides. Drain on paper towels.
- Glaze: Combine glaze ingredients in a bowl until smooth. Dip warm doughnuts into the glaze; let dry on wire racks.
Tips for Success
- Make sure your yeast is fresh for the dough to rise properly.
- Keep the oil at a consistent temperature to ensure even frying.
- Don’t overcrowd the fryer; fry a few doughnuts at a time.
Additional Tips or Variations
For a twist, add a pinch of cinnamon to the glaze or sprinkle the tops with chopped nuts or sprinkles while the glaze is wet.
Nutritional Highlights (Per Serving)
Approximately 290 kcal per doughnut
Frequently Asked Questions (FAQ)
Can I use instant yeast instead of active dry yeast? Yes, you can substitute instant yeast in equal parts. The rising time might be slightly shorter.
How can I store these doughnuts? Store them in an airtight container at room temperature for up to two days. For longer storage, freeze them without the glaze.
Can I make the dough in advance? Yes, prepare the dough and let it rise. Then refrigerate overnight and proceed with shaping and frying the next day.
Conclusion
There you have it—homemade Krispy Kreme doughnuts that rival the ones from the store! I invite you to try this recipe and experience the joy of making these delicious treats in your own kitchen. Don’t forget to share your doughnut adventures and any creative variations you come up with!
