I’ve never had a bad donut. It’s fried dough dipped in sugar. You can’t really mess that up. This could be foodie sacrilege to say, but my favorite yeast donuts come from Krispy Kreme. Yeeees, I know there’s probably some bougie donut place that makes them fifty times better without half the preservatives/chemicals/whatever, but just pause for a second: have you ever had one? Have you had one WARM out of the fryer and freshly glazed? Are you drooling? I am.
I set out to replicate my beloved donuts, but the ones I made just aren’t a Krispy Kreme donut. Sigh. Maybe it’s because I used butter instead of shortening? Or maybe I didn’t perfect the glaze? I’m not positive. Don’t get me wrong: the donuts I made are GREAT. They’re light and they’re beautifully glazed and they are best when served hot out of the fryer.
I won’t stop until I find the perfect recipe that makes the perfect Krispy Kreme-esque donut. Maybe I just have to have a multiple recipe and store bought side-by-side taste test comparison. Yanno. For science. I’ll report back if/when I do find that recipe, but in the meantime, these will still hit the spot!
The one clear downside to making donuts vs. buying donuts is the time commitment. These are a yeast donut, so from start (I am craving a donut) to end (yum!), it took about 3 hours–bleh. Alternatively, I could have driven out to the nearest Krispy Kreme (and devoured half a dozen donuts) and returned home in the time it took me to just make the donut dough.
A note on yeast doughs: you always need a warm, draft-free place to allow your dough to rise. My favorite place is my oven! Preheat your oven to it’s lowest setting–mine is 170º. Once it’s heated, turn the oven off and start making the dough. A nice warm, draft-free space for your dough to happily rise. And most importantly to me: it’s a place my puppies can’t get into! Be sure to use an oven-proof (no plastic!) container… and make sure your container is large enough for the rising process, or else you’ll go from this…
Homemade Donuts (Recipe is from Immaculate Bites.)
ingredients – for donuts
– 2 (1/4 ounce) packages yeast or 4-½ teaspoon yeast
– ⅓ cup water
– 1½ cup milk
– ½ cup sugar
-1 teaspoon salt
– 2 eggs
– ⅓ cup butter
– 5 cups all-purpose flour
– Oil for frying
ingredients – for glaze
– ½ cup butter (melted)
– 2 cups powdered sugar
– 2 teaspoons vanilla
– 5-7 tablespoons evaporated milk
- I used my KitchenAid mixer. In the mixer bowl, combine warm (it should be on the hotter side, but not scalding) water and yeast. Let it dissolve for about 5 minutes.
- Meanwhile, heat milk for about 2 minutes in the microwave. Remove and let it cool.
- Add milk, sugar, salt, eggs, butter, and 2 cups of flour to the bowl of yeast.
- Mix for 2 minutes at medium speed. Add the remaining 3 cups of flour and continue mixing dough. Continually scrape down the sides.
- Place dough in a large greased bowl. Cover loosely with a clean clothe and let rise in a warm, draft-free place for about 1 to 2 hours or until doubled.
- Roll dough out on a floured surface to about ¼ inch thickness. Cut into doughnuts using a donut cutter or cookie cutter about one 1-inch and one 3 or 4-inch. Let stand for about 10 minutes.
- Heat oil until it reaches 375º. I used a deep fryer. If pan frying, make sure you have around 3 inches of oil in your pan.
- Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.
- For the glaze: melt butter and stir in powdered sugar and vanilla extract until everything comes together. Add milk until you have reached the desired consistency. Dip doughnuts in glaze and let it drip on the rack.
- Alternatively, you could dip your donuts in a mixture of cinnamon-sugar (1 teaspoon of cinnamon for 1/2 cup of sugar).