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Krispy Kreme Glazed Doughnuts
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| 2 envelopes | dry active yeast, (4 1/2 tsp) |
| 1/4 C. | warm water, (105-115 degrees) |
| 1 1/2 C. | milk, scalded and cooled. |
| 1/2 C. | granulated sugar |
| 2 eggs well beaten | |
| 1/3 C. | vegetable shortening |
| 5 C. | all purpose flour |
| 1 tsp. | kosher salt |
| 1/2 tsp. | ground nutmeg |
| Glaze | |
| 3 C. | Powdered Sugar |
| 1/2 tsp | kosher salt |
| 1/2 C. | warm milk |
| 1/2 tsp | vanilla extract |
| 5 Cups | Canola oil for deep frying |
in a large bowl dissolve the yeast. let it activate about 5 minutes
add the cooled milk, the sugar, eggs, vegetable shortening, 2 cups of the flour, the salt and the nutmeg.
Using the mixer with the paddle attachment, beat on low speed just until the ingredients are combined (about 30 seconds)
Scrape the bowl and then beat on medium speed for 2 minutes, scraping the bowl occasionally.
Beat in the remaining 3 cups of flour until the dough is smooth.
Cover the bowl with a towel and let the doughnuts double in volume, about 1 hour.
turn the dough out onto floured surface and knead for 30 seconds.
Roll the dough out 1/2 inch thick and cut with floured cutter
place the doughnuts and holes on sheet pans and cover. Let them rise for 30-40 minutes until doubled in volume.
Begin the glaze. Whisk together the powdered sugar and salt.
Slowly whisk in the warm milk, stirring constantly. When the glaze is smooth and creamy, stir in the vanilla.
Fill a deep fryer with the oil until it reaches between 355 and 375 degrees.
deep fry the doughnuts, one or two at a time for about a minute and 15 seconds per side or until golden brown.
Let the doughnuts drain on paper towels.
Finish with the icing.
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