Publicado en Recetas de Cocina

Copycat Krispy Kreme Donuts

No need to worry about whether the «hot light» is on when you can make everyone’s favorite donuts fresh in your very own kitchen!

These sweet breakfast treats taste so much like the original, people won’t believe you made them at home.



• 2 1/4 teaspoon active dry yeast

• 1/2 cup warm water, 110 degrees F

• 1/4 cup granulated sugar, divided

• 1/4 cup evaporated milk, warmed to 110 degrees F

• 1/2 teaspoon salt • 1/4 cup vegetable shortening, at room temperature

• 1 large egg

• 1 egg yolk

• 1/2 teaspoon vanilla extract

• 2 1/2 cups all-purpose flour, then more as needed (scooped and leveled)

• 3-4 cups vegetable shortening, for frying Glaze:

• 2 tablespoons unsalted butter, melted

• 1 1/3 cups powdered sugar

• 1 pinch salt

• 2 teaspoons evaporated milk

• 1/2 teaspoon vanilla extract

• 3-4 teaspoon hot water


• 2 tablespoons unsalted butter, melted

• 1 1/3 cups powdered sugar

• 1 pinch salt

• 2 teaspoons evaporated milk

• 1/2 teaspoon vanilla extract

• 3-4 teaspoon hot water


Step 1 – In the bowl of an electric stand mixer, whisk together yeast, warm water, and 1/2 teaspoons of the sugar. Let rest 5-10 minutes. Add in evaporated milk, remaining granulated sugar (3 tablespoons + 2 1/2 teaspoons), salt, 1/4 cup shortening, egg, egg yolk, and vanilla.

Step 2 – Add half of the flour and set mixer with the whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour, and knead on low speed until smooth and elastic about 4 – 5 minutes, adding additional flour as needed.

Step 3 – Transfer dough to a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place until double in size, about 1 1/2 hours.

Step 4 – Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness.

Step 5 – Cut into doughnut shapes using a doughnut cutter or two round circle cutters (one large and one small for holes). Cover and let rise until doubled, about 30-40 minutes.

Step 6 – Heat shortening in a cast iron dutch oven to 360 degrees F (don’t walk away from oil while preheating and don’t let it get above 375 degrees F, remove from heat and reduce heat as needed).

Step 7 – Meanwhile, prepare the glaze by mixing together all of the glaze ingredients in a shallow dish (don’t add too much water, you’ll be dipping warm doughnuts in the glaze so you don’t want it to be runny, fairly thick is good).

Step 8 – Carefully transfer doughnuts to oil (try 3 at a time) and fry until golden on bottom, then using a wooden chopstick, flip to the opposite side and fry opposite side until golden brown.

Step 9 – Transfer to a wire rack and allow to cool 1-2 minutes then dip the top half in glaze while still warm and return to wire rack and allow the glaze to set at room temperature. Best served warm. Once cool, reheat in the microwave for 5-10 seconds if desired.

Time: 3 hours

Yield: 12 servings

Origen: Copycat Krispy Kreme Donuts

Publicado en Recetas de Cocina

Buttermilk Fried Chicken

You can’t beat the smell or taste of freshly fried chicken! This recipe will give you chicken that is perfectly crispy on the outside, yet tender and juicy on the inside. Serve with mashed potatoes, a side salad, or roasted brussels sprouts!


• 2 pounds chicken wings chicken legs, thighs, or chicken breast

• 2 cups buttermilk

• 2 eggs

• 1 teaspoon paprika

• 1 teaspoon hot sauce

• 1 teaspoon salt or to taste

• 1 teaspoon pepper or to taste

• 2 teaspoons baking powder

• 1 1/2 teaspoon baking soda

• 2 cups all-purpose flour

• vegetable oil for frying


Step 1 – Prepare the chicken: Wash the chicken and pat it dry with paper towels.

Step 2 – Prepare the buttermilk mixture and flour: To a large bowl add the buttermilk, eggs, paprika, hot sauce, salt, pepper and whisk until combined. Whisk in the baking powder and baking soda. In a shallow dish add the flour.

Step 3 – Dredge the chicken: First, dredge the chicken in the flour on all sides, then dip into the buttermilk mixture and make sure it’s coated well all around. Dredge the chicken in flour one more time, then place the chicken on a plate or rack, and repeat with all chicken pieces. If your flour gets too dirty just throw it out and start with fresh flour.

Step 4 – Set up frying station: Add enough oil to a deep skillet or Dutch oven, at least an inch deep, and heat over medium-high heat until it reaches 350 F degrees. It should take about 15 minutes.

Step 5 – Fry the chicken: Place a few pieces of chicken in the skillet but make sure they do not touch, you want about 1-inch space in between them. For 1 lb of chicken, you will have to do this in 2 batches. Fry on the first side for about 7 minutes or until golden brown, then flip the chicken and cook for another 3 to 5 minutes on the second side. The chicken is done when it reaches an internal temperature of 165 F degrees or a total of 12 to 15 minutes.

Step 6 – Transfer the chicken to a plate lined with paper towels to soak up some of the oil. Cool for about 10 minutes before serving.

Time: 45 minutes

Yield: 4 servings

Origen: Buttermilk Fried Chicken