Homemade Doughnuts! Krispy Kreme style!
Now I’ve really gone and done it. I knew it was a slippery slope, but how could one resist? I’ve made doughnuts before, with mixed success. I’ve probably been the most happy with my apple fritters, but apple fritters are basically in their own category. And ricotta zeppoli, I think I’ve nailed that one. But a perfectly executed, simple glazed doughnut, now that’s a challenge. It seems to me that there are two camps of thought on the topic of glazed doughnuts (we’re talking “raised” doughnuts here), and they revolve around Krispy Kreme: you’re either with them or against them. I know this is a controversial opinion, but having grown up in the South where Krispy Kreme reigns, where staring bug-eyed at those little discs moving along their little frying oil river after church on Sunday mornings was a pinnacle experience, I am a devoted fan. Since moving to the west coast, they are much less ubiquitous, and not having a car for 14 years kept me from seeking them out, which surely kept my waistline in check. All that changes today, because now I can make them myself. Very, very dangerous indeed. I suspect I’ll be renewing my gym membership this week.
For those nervous about doughnuts, let me assure you, they are worth it. While there is a lot of waiting time, the amount of time you’re actually making effort is quite minimal. So while they’re probably not a weeknight dessert (unless your workday ends quite early), they are perfect for a day when you have other things going on in the house. You can check in on them periodically, and once you get the system down, they practically make themselves! OK, not that easy, but you know what I mean.
I started with a very wet and sticky dough.
I let it rise until it doubled in size.
Then I rolled it out and stamped pretty little shapes in it.
I let those pretty rings rise again, until perfectly puffed.
And then I fried them and glazed them. I am very excited about the vanilla glaze. Oh yes. My chocolate glaze, well, it needs some work. And since I need to take a breather from having doughnuts around ALL THE TIME, I will get back to that another day. For now, the glazed doughnut, use it wisely.
GLAZED DOUGHNUTS RECIPE:
(Makes 10 – 12 doughnuts)
2 tsp active dry yeast
1 cup whole milk
12oz bread flour, divided
3 egg yolks
2 TBSP superfine sugar
1/2 tsp salt
1/2 vanilla bean
1/4 tsp vanilla extract
2 oz butter
vegetable oil
– Heat the milk to 100 degrees. I just pop it in the microwave for about 20 seconds. Stir in the yeast until it is dissolved. Transfer to a medium bowl and add 5 1/2 oz of the bread flour. Stir until it forms a smooth paste. Cover the bowl in plastic to prevent drying out and place in a warm spot to rise. The inside of a gas oven is a great place, oven turned off of course.
– When the paste has doubled in size (about an hour, depending on the temperature of your house, it will now look more like a sponge), add it to a kitchenaid mixer fitted with a paddle attachment. Add the egg yolks, superfine sugar and salt and mix on low speed until smooth.
– Split and scrape the seeds from the vanilla bean and add to a small pot with the butter and vanilla extract. Heat just until melted. Add to the dough in the kitchenaid mixer and mix on low speed until smooth. With the mixer running, slowly add the rest of the flour, sprinkling in at the side. Keep mixing until it just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one “lump” of dough. If not, add a bit more flour, one TBSP at a time.
– Brush a large bowl lightly with vegetable oil. Place the dough in the bowl and cover with plastic wrap. Place in a warm spot to rise.
– Once the dough has doubled in size, pop it in the fridge for 15 minutes. This will make it easier to roll out.
– On a well-floured surface, gently roll out the dough to about 3/8” to 1/2” thickness. Use a cutter to stamp out whatever shapes you like. Place the stamped dough on a parchment lined sheet pan, cover with plastic and allow to rise again in a warm spot.
– Once the doughnuts are almost doubled in size, begin heating 1 1/2 to 2 inches of vegetable oil in a large pot. When the the oil reaches 360º start frying the doughnuts in batches. Fry them until golden brown on each side, the total frying time will be under 2 minutes. Use tongs to flip and retrieve them.
– Allow to drain on a wire rack over a sheet tray. While still warm, drizzle with glaze. If making chocolate doughnuts, wait until they have cooled and then dip half in the chocolate glaze.
Glaze:
1 1/2 cups powdered sugar
1/2 tsp vanilla extract
1/8 tsp salt
1/4 cup milk
– Combine all ingredients in a small bowl and stir until smooth. If it is lumpy, pour it through a fine mesh strainer.
I made that! 
um. Not cool. Now I need donuts. These look so perfect. Better go start heating the oil.
ahhh so dangerous!
These look so wonderful and you made the process very simple, which I appreciate. Donuts always seemed so messy or complicated to make so I avoided them, but these I might just try 🙂
yeah perfect. these are a good tool to have in the box. use abundantly when necessary.
Ahh man these look dangerous!!
As said before, they do look dangerous, but so dangerously good that it would be hard to say no… 😛 Care to share?
The only problem I see is the recipe only makes enough for one person.
😀 That’s so funny! As there could ever be a donought recipe for two! ; )
It just doesn’t seem fair that donuts are not something we are allowed to eat every day… at least, not without consequences. Also, laughing at Jan’s comment – good point, Jan 🙂
i love donuts. no i really do. I need to make these. pronto! thank you for posting this, donuts have been on my mind for the past couple months but donuts are hard to find in Canada’s Capital City… i’m about to change that!
These donuts look absolutely amazing. I think your chocolate glaze looks great. I love the idea of mixing up different flavors in the glazes – maybe a lemon glaze or a grapefruit glaze?
I’ve always considered myself the cake-doughnut type, with a particular affection for the cinnamon-sugar ones at the fair. But my gosh, woman, I’m trying these. I like that yours look a bit thinner – an ideal ratio of glaze to interior.
Very yummy looking and inspiring!
These look dangerously delicious!! Can’t wait to try them.
I just found your blog, and can’t stop perusing. Makes me want to move to Seattle just so I can hang out with folks who make their own chicharon and doughnuts. Was feeling proud of myself for cutting up a whole chicken tonight and making some fresh yoghurt, but clearly have my work cut out for me. Keep up the good work!
Do you think I can make these donuts as well without a kitchen aid paddle mixer? Could I use a wooden spoon instead?
I don’t see why not. Give it a try and let me know if it works!
Doughnuts were a special treat on “Baking Day” in the 1800’s — long before mixer’s were around.
I’m gaining weight just looking at your photos and reading your recipe, what would happen if I made them? I guess it is time to find out. Congratulations on being a finalist for Saveur’s best blogs of 2011.
I have never eaten Krispy Kreme doughnuts, but I know they’re supposed to be pretty amazing. So if these are similar, I have to try them. I’ve never made American-style doughnuts and I have a feeling I should start with these.
I loved your previous recipe for the pork buns.
Magda
Krispy Kreme doughnuts are disgusting. Nothing whatsoever like these!
It wasn’t a co-incidence that I find myself following this blog and Orangette but is it a co-incidence that you and Molly keep posting at the same time? Nevertheless- keep them coming! I’m always inspired to do something more than I would imagine I could do when I read your blog- you do make it all sound so…doable, really.
Many thanks,
A hidden reader (well, not so hidden anymore).
OH. MY. GOSH. I did not expect to be smacked between the eyes with those doughnuts. Those are the kind of doughnuts my great grandmother made. I will have to try them the next time I have a free day.
Mmmm… I could inhale about a dozen of these donuts right about now.
Great post!
You can never get enough of these mushy circles
[…] deep fryer, and had the craving for a krispy kreme style donut. so i made some 🙂 i found a very informative recipe, there’s little else i could add, other than i feared the glaze would be too sweet and cut […]
Very interesting! If these doughnuts are as good as they look, then I know I’m in for a treat! Thanks for posting this!
Thanks for sharing this fantastic recipe! I made it, loved it, and talked about on my blog: http://www.cupcakeproject.com/2012/03/how-to-make-krispy-kreme-doughnuts.html.
[…] I noted above, I got the recipe for Krispy Kreme doughnuts from I Made That! I am reprinting it below with my notes and very minor changes. The recipe requires three […]
[…] recipe source: lookimadethat.com […]
[…] Doughnuts From I Made That! Makes 6 large Heat: 1/2 cup whole milk Add: 1 tsp yeast 2.75 oz bread flour Form a paste Sit […]
[…] Homemade Doughnuts! Krispy Kreme style! « I made that!Apr 4, 2011 … Donuts always seemed so messy or complicated to make so I avoided them, …. comfort food: homemade donuts « la vie en aubergine said, on … […]
Has anyone ever tried making donuts / doughnuts with gluten-free flour? We now have Krispy Kreme ‘downunder’ in Melbourne, Australia and I have had to be content with placing the donut bag over my nose and mouth and inhaling, lol! My 10yo lurrrrvs them! Who wouldn’t?!
[…] So, I figured that I should make my own. I learned how to make Krispy Kreme doughnuts from I Made That! My homemade Krispy Kreme doughnuts are not quite as sweet as the real ones and not quite as […]
Hey Ok, sooooo I tried the recipe and found that the bread flour makes it a bit too thick to eat with just the vanilla glaze on top. Instead I made a maple filling (that I had originally intended to inject into the doughnut holes)…and rolled the doughnuts in that…and then sprinkled a cinnamon/sugar topping over that. I KNOW it sounds like a lot, and it is…but it masks the heavy bread flavor and makes for a great treat.
Is the butter salted or unsalted butter? Can we use low-fat milk to do it?