So who doesn't love a good ol' glazed Krispy Kreme donut, especially if you're from the South. A friend sent me this recipe for glazed Krispy Kreme donuts and I have to say it was hard to tell the difference. Why don't you give it a try and let me know.
Homemade Krispy Kremes -- I'm told this is the actual recipe!
* 3 tbsp milk
* 3 tbsp boiling water
* 1 tsp dry active yeast
* 8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See note below)
* 1 1/2 oz sugar (about 3 tablespoons)
* 1 egg
* 1 oz butter, cold to room temperature (don't melt it)
* 1 dash of salt
* Enough oil to cover a few inches of the bottom of a deep pan, or a deep fryer.
In a large measuring bowl or jub, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (ie, foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs. Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes--it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don't overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or they won't get that delicious coverage!
* 1/3 cup butter
* 2 cups confectioners' sugar
* 1 1/2 teaspoons vanilla
* 4 tablespoons hot water or as needed
A brief note: It's recommended you use a scale, as not all flours (and cup measurements) are made equal. If you don't have a scale, start at 1 1/2 cups and work your way up from there.
Please feel free to post your own variations on the recipe, or contribute any good end of summer recipes you might have in the comments below. I'd love to swap with you!