Etiqueta: HOMEMADE

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.

Ingredients

Donuts:

• 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

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

Directions

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