Classic Donuts Krispy Kreme Style
Basic How to - Classic Donuts by FromAboveHeaven
Fresh, fluffy and delicious and so easy to do!
Introduction:
So in my last recipe I showed you how to do Jelly Donuts and suprise suprise, if you know how to do those, this recipe will be even less of an challenge. So i won't go into an 100 word long post about how much I love this recipe and how incredibly delicious these donuts really are, I'm simply going to let you be the judge of that.
Preparation:
So as i said its very similiar to my Jelly Donut Recipe and you will need about the same equipment for this one.
So what you defently want to have is :
- A Deep Fryer or large pot
- A weighing scale (for metric measurements)
- A sieve (for the glaze)
Ingredients:
For the Dough:
- 300g Plain flour / all purpose flour
- 7g Active dry yeast
- 4g Vanilla Sugar
- 4g Salt
- 20g Fine Sugar
- 50g Butter (unsalted and on room temperature)
- 1 Egg (~60g with shell)
- 130g Whole Milk (on room temperature)
Oil for frying
For the Glaze:
Sugar coating:
- ~250g Sugar (depending on your bowl size)
- ~5g Vanille sugar
- ~ A pinch of Salt
Classic Glaze
- ~200g Powdered sugar
- A jet of vanilla essence
- Some milk
Instructions:
- Put all the ingredients for your dough in to a mixing bowl (flour, milk, yeast, butter, fine sugar, salt, egg)
- With a dough hook, mix your ingredients for about 1-2 minutes on the lowest speed (1 knot).
- When the ingredients start to combine you can increase the speed to 2 knots and let it mix for about 10 to 12 minutes
- After ~10 minutes your dough should be smooth and ready. To make sure you can take some dough and try to spread it with your fingers, kinda like this. If you can see light through it and it wont stick to your fingers anymore its good.
- Form the dough in to a ball and place in a greased bowl. Cover the bowl and let the dough rise in a warm place for about 1 hour or until double in size.
- Take your dough and place it on a surface that is lightly covered with flour and start rolling out your dough to a thickness of about 1/2 Inch or ~1.25cm .
- After you rolled out your dough,its time to cut out your donuts. For this you can either use a donut cutter if you have one or do it like me and just use a glass or something similar. Note: I usually use a glass with a diameter of 8 cm / ~3 inch. For the hole in the middle i use the decorating tip of a piping bag it has a diameter of ~2.5 cm
- After cutting them out they have to rise again. So place them on a sheet and let them rise in a warm place for another 20 mins or until they rose about 40-50%.
- After they rose they are now ready to get fried. Fry the donuts on 160°C / 320°F until they reached their desired color. (~2min)
- The donuts are done now. all thats is left is the glaze. If you want them coated in sugar then throw them in a bowl with sugar immediately after frying them. That way the sugar will stick the best. If you go with the classic glaze let the donuts cool down a bit and then simply dip them into a bowl with your already prepared glaze. Note here that your glaze shouldn't be to thick or you will have trouble getting your donuts out again without smushing them.
Footer:
Its a fairly simple recipe that should yield you about 6 Donuts.
So this will be my last donut recipe for a while now. Maybe in the future I will do a more detailed video about it but for now this blog post should be enough ^^.
I'm currently experimenting with Eclairs 
And perhaps my next recipe will be about them. If you want to really see that just let me know and i will write one in a couple days. Other than that I'm thinking about making meringue again, as I'm not really satisfied with the ones i did last time.
