Krispy Kreme Donuts

4 mins
Serves 1
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Directions

  1. 1In a measuring jug, mix some yeast and milk, and wait for about 5 minutes.
  2. 2In a measuring jug, mix some yeast and milk, and wait for about 5 minutes.
  3. 3In a measuring jug, mix some yeast and milk, and wait for about 5 minutes.
  4. 4In the meantime, put all ingredients (2 eggs, melted butter, sugar, salt) in the stand mixer with the dough hook.
  5. 5In the meantime, put all ingredients (2 eggs, melted butter, sugar, salt) in the stand mixer with the dough hook.
  6. 6In the meantime, put all ingredients (2 eggs, melted butter, sugar, salt) in the stand mixer with the dough hook.
  7. 7Add half the flour and mix it until just combined.
  8. 8Add half the flour and mix it until just combined.
  9. 9Add half the flour and mix it until just combined.
  10. 10Add the other half of the flour and keep mixing.
  11. 11Add the other half of the flour and keep mixing.
  12. 12Add the other half of the flour and keep mixing.
  13. 13If the dough is too wet, add a tablespoon of flour at a time until you can hold and mould it.
  14. 14If the dough is too wet, add a tablespoon of flour at a time until you can hold and mould it.
  15. 15If the dough is too wet, add a tablespoon of flour at a time until you can hold and mould it.
  16. 16Let the dough sit for about an hour with a damp cloth over the top until it has doubled or tripled in size.
  17. 17Let the dough sit for about an hour with a damp cloth over the top until it has doubled or tripled in size.
  18. 18Let the dough sit for about an hour with a damp cloth over the top until it has doubled or tripled in size.
  19. 19Once the dough is ready, roll it to about half an inch thickness and cut the donuts using a Nutritbullet cup and its smaller attachment.
  20. 20Once the dough is ready, roll it to about half an inch thickness and cut the donuts using a Nutritbullet cup and its smaller attachment.
  21. 21Once the dough is ready, roll it to about half an inch thickness and cut the donuts using a Nutritbullet cup and its smaller attachment.
  22. 22Place each donut on individual parchment paper squares for easier frying.
  23. 23Place each donut on individual parchment paper squares for easier frying.
  24. 24Place each donut on individual parchment paper squares for easier frying.
  25. 25Let the donuts proof for about half an hour until they are puffy.
  26. 26Let the donuts proof for about half an hour until they are puffy.
  27. 27Let the donuts proof for about half an hour until they are puffy.
  28. 28Fry each donut for about 45 seconds on each side, until lightly golden brown.
  29. 29Fry each donut for about 45 seconds on each side, until lightly golden brown.
  30. 30Fry each donut for about 45 seconds on each side, until lightly golden brown.
  31. 31Place the donuts on a paper towel to drain excess oil and let them cool on a cooling rack.
  32. 32Place the donuts on a paper towel to drain excess oil and let them cool on a cooling rack.
  33. 33Place the donuts on a paper towel to drain excess oil and let them cool on a cooling rack.
  34. 34Make the glaze by mixing icing sugar and milk until the right consistency is achieved.
  35. 35Make the glaze by mixing icing sugar and milk until the right consistency is achieved.
  36. 36Make the glaze by mixing icing sugar and milk until the right consistency is achieved.
  37. 37Dip each cooled donut in the glaze, ensuring most sides are covered. Drain excess glaze and let cool.
  38. 38Dip each cooled donut in the glaze, ensuring most sides are covered. Drain excess glaze and let cool.
  39. 39Dip each cooled donut in the glaze, ensuring most sides are covered. Drain excess glaze and let cool.

Ingredients

  • 1.25 cups whole milk
  • 1.25 cups whole milk
  • 1.25 cups whole milk
  • 2.25 teaspoons instant yeast
  • 2.25 teaspoons instant yeast
  • 2.25 teaspoons instant yeast
  • 2 large eggs
  • 2 large eggs
  • 2 large eggs
  • 8 tablespoons unsalted butter
  • 8 tablespoons unsalted butter
  • 8 tablespoons unsalted butter
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 0.25 cup granulated sugar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 4.25 cups bread flour
  • 4.25 cups bread flour
  • 4.25 cups bread flour
  • 0 oil
  • 0 oil
  • 0 oil
  • 4 cups powdered sugar
  • 4 cups powdered sugar
  • 4 cups powdered sugar
  • 0.5 cup milk
  • 0.5 cup milk
  • 0.5 cup milk
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt

Equipment

stand mixer with dough hookmeasuring jugtablespoonbowldamp clothrolling pinNutritbullet cupsmall attachment for donut holesparchment paperfrying pantongs