Krispy Kreme is one of the most beloved doughnut chains in the world, and their signature Original Glazed Doughnut is the star of the show. The classic treat is made up of a simple doughnut dough recipe that is fried and then covered in a glaze of sugar, vanilla, and other flavorings.
To make the doughnut dough, you’ll need to mix together all-purpose flour, sugar, salt, dry milk, vegetable shortening, and dry yeast. Then, you’ll need to knead the dough for about five minutes before letting it rest for about an hour. Once the dough has rested, you’ll need to roll it out and cut it into circles before letting them rest for another twenty minutes.
To fry the doughnuts, you’ll need to heat up some vegetable oil and then carefully lower the doughnuts in. Fry them for about two minutes on each side, or until they’re golden brown. Once they’re done, drain them on paper towels.
For the glaze, you’ll need to mix together melted butter, powdered sugar, vanilla extract, and water until it forms a thick glaze. Finally, dip the doughnuts into the glaze and let them rest until the glaze is set.
And there you have it: the famous Krispy Kreme Original Glazed Doughnut. This simple yet delicious treat is sure to satisfy any sweet tooth!
Ingredients:
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups – i recommend you measure and weigh. see my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don’t melt it, okay?)
dash of salt
enough oil to cover the bottom few inches of a wok, or a deep fryer.
Glaze:
1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed
Instructions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
