RECIPE SUBMITTED BY Rick Thompson on TRIED AND TRUE RECIPES on FACEBOOK
Krispy Kreme Doughnuts
Raised doughnuts:
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105-115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
Vegetable oil
Creamy glaze or chocolate glaze
Dissolve yeast in warm water in 2 1/2-quart bowl.
Add milk, salt, eggs, shortening and 2 cups flour.
Beat on low speed scraping bowl constantly, 30 seconds.
Beat on medium speed scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth.
Cover and let rise in warm place, 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 degrees.
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 glaze on top.
Can dip in sprinkles or other toppings after chocolateif desired.
Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4-6 tbsp. hot water
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 glaze:
1/3 cup butter
2 cups powdered sugar
Krispy Kreme Doughnuts 247
1 1/2 tsp. vanilla
4-6 tbsp. hot water
4-oz milk chocolate or semi-sweet chips
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.
Makes: 2-3 dozen doughnuts
Raised doughnuts:
2 pkgs. regular or rapid rise yeast
1/4 cup warm water (105-115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
Vegetable oil
Creamy glaze or chocolate glaze
Dissolve yeast in warm water in 2 1/2-quart bowl.
Add milk, salt, eggs, shortening and 2 cups flour.
Beat on low speed scraping bowl constantly, 30 seconds.
Beat on medium speed scraping bowl occasionally, 2 minutes.
Stir in remaining flour until smooth.
Cover and let rise in warm place, 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 degrees.
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 glaze on top.
Can dip in sprinkles or other toppings after chocolateif desired.
Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4-6 tbsp. hot water
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 glaze:
1/3 cup butter
2 cups powdered sugar
Krispy Kreme Doughnuts 247
1 1/2 tsp. vanilla
4-6 tbsp. hot water
4-oz milk chocolate or semi-sweet chips
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.
Makes: 2-3 dozen doughnuts
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