Copy Cat Krispy Kreme

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 5 cups All-purpose flour
  • 2 cups Powdered sugar
  • 1 tsp Salt
  • 1/3 cup Shortening
  • 1/2 cup Sugar
  • 1 1/2 tsp Vanilla
  • 1 2 (1/4 ounce packages Yeast

• Oils & Vinegars

  • 1 Canola oil

• Dairy

  • 1/3 cup Butter
  • 1 1/2 cups Milk

• Liquids

  • 1 4 cup water (105-115
  • 4 tbsp Water, HOT

Found on mycookingspot.com

Ingredients

• 2 (1/4 ounce) packages yeast
• 1/4 cup water (105-115)
• 1 1/2 cups lukewarm milk (scalded, then cooled)
• 1/2 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• canola oil
• 1/3 cup butter
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 4 -6 tablespoons hot water
• 2 (1/4 ounce) packages yeast
• 1/4 cup water (105-115)
• 1 1/2 cups lukewarm milk (scalded, then cooled)
• 1/2 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup shortening
• 5 cups all-purpose flour
• canola oil
• 1/3 cup butter
• 2 cups powdered sugar
• 1 1/2 teaspoons vanilla
• 4 -6 tablespoons hot water

Directions

• Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.
• Heat vegetable oil in deep fryer to 350°. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack.
• Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.
• Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.
• Heat vegetable oil in deep fryer to 350°. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack.
• Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.