Krispy Kreme Donuts

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 6 tbsp Evaporated milk

• Baking & Spices

  • 6 3/4 tsp 3 (1/4 oz/ 7g packages yeast or
  • 7 1/2 cups All-purpose flour
  • 3 cups Powdered sugar
  • 1 1/2 tsp Salt
  • 1/2 cup Shortening
  • 3/4 cup Sugar
  • 2 1/4 tsp Vanilla

• Oils & Vinegars

  • 1 Canola oil

• Dairy

  • 1/2 cup Butter
  • 2 1/4 cups Milk

• Liquids

  • 1/2 cup Water

Found on nurselovesfarmer.com

Description

Ingredients

• 3 (1/4 oz/ 7g) packages yeast or 6¾ tsp
• ½ cup warm water
• 2¼ cups milk, scalded, then cooled
• ¾ cup sugar
• 1½ teaspoons salt
• 3 eggs
• ½ cup shortening
• 7½ cups all-purpose flour
• Canola oil for frying
• ½ cup butter (or margarine)
• 3 cups sifted powdered sugar
• 2¼ teaspoons vanilla
• 6 -9 tablespoons evaporated milk (can substitute regular milk or water for milder flavor)

Directions

• Add yeast to warm water, stir it up, let it rest and cover bowl with tea towel (I use my KitchenAid mixer bowl)
• Scald the milk in the microwave or on top of your stove and let cool
• Combine the yeast mixture, milk, sugar, salt, eggs, shortening and 3 cups flour
• Beat on low for 30 seconds, scraping the sides of the bowl as needed (I used the mixer attachment, not the dough hook)
• Beat on medium speed for 2 minutes, scrape the sides of the bowl as needed
• Stir in remaining 4½ cups flour until well blended (does not need to be smooth)
• Cover and let rise until double, 30-60 minutes, depending on the yeast you used. We were patient and waited an hour for it to double
• After the dough has risen, turn dough onto floured surface and roll around moderately to coat with flour
• Roll dough ½ inch thick with rolling pin
• Cut with donut cutter or cookie/biscuit cutters.
• Cover and let rise until double, it only took about 15 minutes, we didn’t notice they rose terribly much more. Another option is to let the donuts rise in the fridge overnight if you want them for breakfast
• Now we can make the glaze (see below), it sits at room temperature very well while the donuts are cooking and then cooling
• Heat your oil to 350 degrees F. If you don’t have a thermometer (like we didn’t!) we heated the oil on exactly medium heat until it started to sizzle when dough was placed in it. You can use scraps of dough to test.
• Carefully place the donuts in the oil and cook on each side for about 30 seconds - 1 minute
• Use chopsticks to flip the donuts if you have, or you can risk using tongs like we did (they didn’t melt!)
• Place donuts on a rack, paper bags, or paper towels to drain excess oil
• Dip in glaze and devour!
• Melt the butter and stir in the sifted powdered sugar and vanilla until smooth
• Add evaporated milk desired consistency and/or flavor is reached
• Dip ½ of donut into glaze and set onto wire rack to cool.