It’s a good thing there’s no Krispy Kreme nearby. I’d have a very hard time resisting the “Hot Now” sign and my thighs would wear the proof. But what to do when I’m craving donuts? Look for a knockoff recipe, of course. Every recipe I came across claimed to be authentic and they were all the same. Are they authentic? Not quite. Mine weren’t quite as light and airy as a genuine Krispy Kreme but they were darn good! I’ll be making them again.
- Rapid Rise Yeast, 2 packs
- Sugar, 1/2 cup
- Eggs, 2
- Milk, 1 1/2 cups
- Water, 1/4 cup
- Flour, 5 cups
- Shortening, 1/3 cup
- Salt, 1 teaspoon
- Vegetable Oil
- Powdered Sugar, 2 cups
- Butter, 1/3 cup, melted
- Vanilla, 2 teaspoons
- Hot Water, 4 to 6 tablespoons
In a large bowl, dissolve the yeast in lukewarm water. Add lukewarm milk, salt, eggs, shortening, sugar and two cups of flour. Beat on low until it’s blended, scrape down the sides and continue beating on medium for another couple of minutes.
Add the remaining flour.
Beat until it’s smooth and well-blended. Cover the bowl with a damp towel and set it in a warm spot. Let it rise for an hour, or until it’s doubled in bulk.
Turn the dough out onto a lightly floured surface. Roll it out to about 1/2 an inch thick.
Cut out the donuts. I gently rerolled the scraps so none went to waste.
Set the donuts back in the warm spot, cover them and let them rise for about half an hour.
Meanwhile, mix up the glaze.
Heat the vegetable oil to 350.
Gently drop in two or three donuts at a time and let them cook until they float, only about a minute.
Flip them over and cook for just another minute.
Dunk them in the glaze.
Set them on a rack to cool just a bit. Ivy can’t wait!
Be sure to enjoy them warm!