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Krispy Kream Doughnuts...........
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Krispy Kream Doughnuts...........On that note, thank you everyone for your lovely emails, comments, and recipes. I appreciate all of them, all your love, and will bake as much as I can once my oven is back up and running! PS. Join Leanne Bakes on Facebook and on Twitter for updates, promotions, contests, and more! Donut Recipe: From The Little Teochew *These directions have been updated a few times to be more clear. If your questions aren't answered in the comments, you can email me at leannebakes[at]gmail[dot]com and I'll do my best to get back to you as quick as I can. | |
3 tbsp | milk |
3 tbsp | boiling water |
1 tsp | dry active yeast |
8 oz | plain flour, (about 2 cups) |
1 1/2 oz | sugar, (about 3 tablespoons) |
1 | egg |
1 oz | butter, cold to room temperature (just don't melt it, okay?) |
dash | salt |
Enough oil to cover the bottom few inches of a wok, or a deep fryer. Directions: 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 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! Glaze: | |
1/3 cup | butter |
2 cups | confectioners' sugar |
1 1/2 teaspoons | vanilla |
4 tablespoons | hot water or as needed |
PS: Donuts, or Doughnuts?
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