• Camorrow D.

Time to Make the Donuts!!





1/4 cup of all purpose flour

1/2 cup of cold milk

Yeast mixture:

1 and 1/2 teaspoon of fast-rising yeast

2 tablespoon of sugar

1/4 cup of warm milk

Mother Dough:

3 cups of all purpose flour

1/3 cup of white granulated sugar

1/4 cup of vegetable shortening

1 teaspoon of salt

2 whole eggs

1/3 cup of warm milk

Roux paste

Yeast mixture


4 cups of confectionery sugar

1-2 teaspoon of pure vanilla extract

1/2 cup of milk

1 tablespoon of brown butter


1. Begin my pouring 1/4 cup of warm water into a small bowl containing your yeast and sugar. Stir and let it set aside until frothy.

2. In a small saucepan, pour 1/4 of ap flour and mix in together with your tap water. Mix until it becomes a wet slurry. transfer to a stove top and cook on medium heat, stirring constantly until it forms a gelatinous paste. Set aside.

3. In a large stand mixer or a large bowl, combined all of your ingredients together including your cooked roux and yeast mixture. If you are using a stand mixer, knead for 10 minutes on medium speed until dough pulls away from the sides. If you are kneading by hand, use the back of a wooden spoon and stir the ingredients until it forms a rough, shaggy, sticky dough. Pour your shaggy sticky dough onto an UNfloured work surface. Slowly knead your dough until it forms a smooth silky ball. If you feel like your dough is too sticky to work with, use either benchscraper or sprinkle just a little bit of flour to help things out.

4. Once kneaded and smooth, transfer your dough ball into a greased bowl and cover it with a saran wrap. Let it proof in a warm, no draft environment for 1 hour.

5. Once the one-hour time is up, move your bowl into the refrigerator and let it continue to slowly rise in the cold for up to 24 hours. This will allow your dough to stiffen up a little so it would be easier to roll and cut later.

You will need:

8cm circle cutter

2.5cm circle cutter (for the donut hole)

Rolling pin

Parchment paper cut into 9cm squares

A ruler* optional

Your cold dough

6. Begin my removing your dough right from the fridge, cold. Remove the saran wrap and punch the dough to rid of the air bubbles.

7. Flour your work surface with a dusting of flour and pour your dough out unto the floured surface. Dust a little flour over the top of the dough and your rolling pin. Roll your dough to approximately 1.5 cm thick. Starting from the edges, cut out your donut circles. Because we are not rerolling the dough, cut out any available big pieces of dough with your smaller circle cutter to make donut holes. Then once cut, transfer your donuts unto the parchment paper squares.

8. Let your dough rise in a warm, draft free environment for 45 minutes.

9. Glaze: In a small saucepan, melt your butter and brown it just until it reach light amber. Then remove from heat and pour your brown butter, together with your milk and vanilla into your bowl of powdered sugar. Whisk until there are no sugar lumps. For an extra silky, lump-free glazed, strain the glaze through a small strainer. To see if your glaze is ready, dip a spoon into your glaze and let it sit out at room temp for 5 minutes. It should be dry to touch and not sticky. If you feel like it's too runny, add in more powdered sugar. When it's ready, cover your glaze with a saran wrap ensuring that it touches the surface. This will prevent the glaze from skinning.

10. For a mess free donut frying session, it will help if you have a large cookie sheet pan lined with paper towels and a cookie rack to lay your hot greasy donuts. This will help strain any oil from your fried donuts and extra glazed off the bottom.

11. In a deep saucepan, pour enough clean, unused vegetable oil. Do not skimp on the oil, it should be deep enough that the donuts can float and not touch the bottom of the pan. Heat your oil to 330 degrees Fahrenheit. Before placing a donut in the oil, use one of the extra donut holes and fry that first. It should immediately float and sizzle. If it sizzles too much and browns too fast, that means your oil is too hot. If it sink and does nothing, your oil is not enough. 330F is the perfect frying temperature.

12. Once your oil is at its correct temperature off 330F, take one of your donut gently and carefully turn it over on to your other hand. Peel the parchment backing and lay into your hot oil Be careful not to dump and splash. Fry for approximately 2-3 minutes per side until light golden brown. Then transfer unto your rack to cool off for just a minutes.

13. While the other donut is frying, glaze the freshly fried donut. Contrary to donut rules, glaze your donuts while still piping hot. This will ensure that the glaze will run off and only leave behind a thin layer of glaze. This is how Krispy Kreme's glazes their donuts.

14. Let them sit on the rack until the glaze hardens and dry.

Recipe found at https://www.instructables.com/Copycat-Krispy-Kreme-Original-Glazed-Donuts/

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