Copycat Krispy Kreme Glazed Donuts

Ingredients

• 1.5 cup warm milk (no more than 110 degrees F)
• 2.25 tsp active dry yeast
• 1 tbsp sugar (to feed the yeast)
• 0.5 cup sugar (for the dough)
• 1 tsp salt
• 2 eggs (room temperature)
• 6 tbsp shortening (super softened; butter flavored Crisco recommended)
• 4.5 cup all-purpose flour (divided)
• 2 tbsp cornstarch
• 4 cup powdered sugar (for glaze)
• 4 tbsp milk (4-6 tbsp for glaze consistency)
• salt (a pinch for glaze)
• vanilla extract (a splash for glaze)
• 2 tbsp light corn syrup (for glaze)
• vegetable oil (for frying)

Steps

1. 1

   In a large bowl, combine 1.5 cups warm milk (no more than 110°F), 2.25 teaspoons active dry yeast, and 1 tablespoon of sugar. Stir slightly and let sit for 5 to 10 minutes until a layer of foam forms on top.

2. 2

   Add 0.5 cup sugar, 1 teaspoon salt, and 2 room temperature eggs to the yeast mixture. Whisk thoroughly to break the eggs.

3. 3

   Add 6 tablespoons of super softened butter-flavored shortening (Crisco). Mix vigorously for about 30 seconds to emulsify the shortening into the liquid.

4. 4

   Add half of the flour (about 2.25 cups) and 2 tablespoons of cornstarch. Mix slightly to incorporate.

5. 5

   Add the remaining flour and mix until a dough forms.

6. 6

   Turn the dough out onto a clean surface and knead for at least 3 minutes. If the dough is extremely messy and won't come together after 3 minutes, add a tiny bit more flour, but keep it tacky. It should stick to your hands but not fully commit to them.

7. 7

   Place the dough in an oiled bowl and cover with plastic wrap or a towel. Let it rise on the counter for 1.5 to 2 hours, or until doubled in size.

8. 8

   Gently press down in the center of the risen dough to deflate. Turn it out onto a lightly floured surface.

9. 9

   Roll the dough out to a thickness of about 0.5 inch.

10. 10

    Cut out donuts using a circle cookie cutter or glass. Use a smaller tip (like a Wilton 8B) to cut out the centers for donut holes.

11. 11

    Transfer each donut onto an individual square of parchment paper. Cover and let rise for another 30 to 40 minutes until they are poofy and jiggly.

12. 12

    While the donuts rise, prepare the glaze by mixing 4 cups powdered sugar, 4-6 tablespoons milk, a pinch of salt, a splash of vanilla, and 2 tablespoons light corn syrup until smooth.

13. 13

    Heat frying oil in a deep pot to 350°F (175°C).

14. 14

    Carefully drop the donuts into the hot oil (you can drop them in with the parchment paper and pull the paper out with tongs after a few seconds).

15. 15

    Fry for about 1 minute on each side until golden brown. Remove and place on a wire rack set over a cookie sheet or a paper towel-lined plate.

16. 16

    While still warm, dip each donut into the glaze, pressing down slightly. Lift straight up and place back on the rack to set.

Notes

The author recommends using butter-flavored Crisco for the best flavor and texture. Using individual parchment squares makes it much easier to transfer the delicate, risen donuts into the oil without deflating them.

Nutrition per serving

• dessert
• donut
• copycat
• fried
• sweet
• breakfast
• baking