Krispy Kreme Glazed Donuts are the original glazed yeast donuts that made Krispy Kreme famous. I've been known to turn around when the "HOT" sign is on at Krispy Kreme . There's nothing quite like biting into a warm Krispy Kreme donut - it melts in your mouth and leaves you wanting for more and more. I must muster all the willpower inside me to stop at two. But so far, it was an impossible task.
* Ingredients :
° 3 tablespoons milk
° 3 tablespoons boiling water
° 1 teaspoon active dry yeast
° 8 ounces all-purpose flour (just under 2 cups, I recommend measuring and weight. See my note above)
° 1 1/2 ounces sugar (about 3 tablespoons)
° 1 egg
° 1 ounce butter, cool to room temperature
° 1 pinch of salt
° oil
Glaze
° 1/3 cup butter
° 2 cups confectioners' sugar
° 1 1/2 teaspoons vanilla
° 4 tablespoons hot water (or as needed)
* Directions :
In a large measuring jug, mix the milk and boiling water. Adding a tsp of sugar also yeast. Sweetly stir, then let in a warm place To yeast (aka froth) activates.
In a large mixing bowl, mix the flour, remaining sugar, and salt. Cut the butter in with your fingers or using a pastry blender until it resembles crumbs.
Add the eggs (beaten quickly) and yeast mixture to the flour mixture and combine into a smooth dough. This commomly takes about 5 min of mixing.
Turn the dough out onto a lightly floured counter and knead it for 5 to 10 minutes - the dough should feel springy and small bubbles should form under the surface. Placing it back in bowl, covering with a cloth , also let it high about an 1 h until it doubles in size.
Once cooked, put the dough on the counter and cut it into 4 pieces. One piece at a time, tighten it into a long rope about an inch to an inch and a half wide. Cutting strips for an inch long, lift ball with your hands, and place on a baking tray or wire rack to wait.
Cover the holes with a cloth so that they rise while the oil is heating to 375 degrees Fahrenheit.
Put the buns in the oil and fry until golden brown on each side, about 2 minutes. Make sure to only fry a little at a time so they don't get crowded and stick together.
Drain on a paper towel or wire rack over a rag before glazing. Make sure to buff them warm or they won't get that delicious coverage!
Enjoy !