There are a few pleasures in life that I cannot live without, such as early morning coffee on cold February mornings, hot bubble baths, clean bed sheets and Chick-fil-a non diet lemonade. But at the tip top of this list lies my greatest pleasure: hot, freshly baked original glazed Krispy Kreme doughnuts. Sure, there are plenty of bomb-ass doughnuts shops out there, like Ken’s Donuts and Sublime Doughnuts, but nothing quite beats the original original glazed from Krispy Kreme.
So now, without further ado, here’s how to make them. You’re welcome.
Photo by Megan Prendergast
Prep Time: 30 minutes
Rising Time: 2 hours 45 minutes
Cook Time: 15 minutes
Total Time: 3 hours 30 minutes
Servings: 16 doughnuts
Ingredients:
Doughnuts:
2 ½ cup all-purpose flour
4 tablespoons sugar
3 tablespoons unsalted butter, room temperature
½ teaspoon salt
½ cup milk
1 egg
2 teaspoon yeast
½ cup tangzhong
Tangzhong:
¹⁄3 cup all-purpose flour
1 cup water
Glaze:
1 ½ cup powdered sugar, sifted
½ teaspoon salt
1 teaspoon vanilla
1 ½ tablespoon milk
Directions:
Photo by Megan Prendergast
1. To prepare the tangzhong, heat 1/3 cup of all-purpose flour and 1 cup of water over medium heat. continuously whisk until mixture thickens.
Photo by Megan Prendergast
2. When swirl lines appear, remove from heat and allow to cool. (Note: the recipe only requires ½ cup of tangzhong so you will have some left over.)
Photo by Megan Prendergast
3. In the bowl of an electric mixer fitted with a dough hook, combine all dough ingredients.
Photo by Megan Prendergast
4. Turn mixer to medium and allow dough hook to knead dough for about five minutes. You may need to keep an eye on the dough during the first couple of minutes to scrape down mixture not being picked up by the hook. If you do not have an electric mixer, you may knead dough with your hand, but it will take slightly longer for the dough to come together.
Photo by Megan Prendergast
Photo by Megan Prendergast
5. Once dough has been kneaded, transfer to an oiled bowl and cover with a warm cloth. Place in warm environment for 1 hour. After 1 hour, punch down dough and return to warm environment for 45 more minutes.
Photo by Megan Prendergast
Photo by Megan Prendergast
6. Roll dough out into a rectangle about ¼ to ½ inch thick. Use 3-inch and 1-inch biscuit cutters to form doughnuts. You may have to gather scraps and re-roll the dough (Note: You can only re-roll the dough once because the dough will get too tough otherwise).
Photo by Megan Prendergast
7. Place doughnuts on floured baking sheet and transfer to a non-heated oven. Turn oven light on and let doughnuts rise for 1 hour (the warmth from the oven light helps dough rise).
8. To make glaze, combine all glaze ingredients. Whisk until smooth.
9. Once doughnuts have risen, heat about ½ of oil in a frying pan. Once oil is at 375ºF, add a couple of doughnuts. Cook for 30-45 seconds on first side, then flip doughnuts over and cook for another 30-45 seconds. Cool on rack.
10. Once doughnuts are cool enough to touch, dip tops in glaze and return to rack to allow glaze to set.
11. Enjoy with a glass of milk.
Photo by Megan Prendergast
Recipe from The 350 Degree Oven.