No need to worry about whether the “hot light” is on when you can make Copycat Krispy Kreme® Donuts in your very own kitchen! The fluffy dough is topped with the melty sweet glaze to make these delectable treats. You can have them for breakfast, as a snack, or as dessert! Copycat Krispy Kreme Donuts taste so much like the original, people won’t believe you made them at home.
Ingredients
For the donuts:
- 2 1/4 teaspoons active dry yeast
- 1/2 cup warm water, warmed to 110 degrees F
- 1/4 cup granulated sugar, divided
- 1/4 cup evaporated milk, warmed to 110 degrees F
- 1/2 teaspoon salt
- 1/4 cup vegetable shortening, room temperature
- 1 large egg
- 1 egg yolk
- 1/2 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, spooned and leveled, plus more, to taste, for dusting a work surface
- 4 cups vegetable shortening
For the glaze:
- 2 tablespoons unsalted butter, melted
- 1 1/3 cups powdered sugar
- salt, to taste
- 2 teaspoons evaporated milk
- 1/2 teaspoon vanilla extract
- hot water, to taste
Directions
Step 1 –Using a mixing machine or stand mixer, whisk together the yeast, 1/2 cup of the warm water, and 1/2 teaspoons of the sugar.
Step 2 –Let the yeast mixture rest for 10 minutes.
Step 3 –Add the 1/4 cup of the warm evaporated milk, the remaining granulated sugar, the salt, 1/4 cup of the room temperature vegetable shortening, the egg, the egg yolk, and 1/2 teaspoon of the vanilla, stirring to combine.
Step 4 –In the same mixing bowl, add 1/2 of the flour, combining until smooth.
Step 5 –Switch the mixer to the hook attachment.
Step 6 –Slowly add the remaining flour while the machine is running on low speed.
Step 7 –Let the machine knead on low speed until the dough is smooth and elastic, about 4-5 minutes.
Step 8 –When the dough is finished mixing, lightly grease a large bowl and transfer the dough to it.
Step 9 –Cover the bowl with plastic wrap and let the dough rise in a warm place until it has doubled in size, about 1 hour 30 minutes.
Step 10 –After the dough has risen, using the extra flour, lightly dust a work surface.
Step 11 –Turn the dough out onto the floured work surface and punch the dough down.
Step 12 –Roll the dough out to slightly less than 1/2-inch thickness.
Step 13 –Cut the dough into doughnut shapes using a doughnut cutter or two round circle cutters. A big circle cutter and a small circle cutter will work.
Step 14 –Once the doughnut shapes are formed, remove the excess dough, combining and rolling it out to make more doughnut shapes until none of the dough remains.
Step 15 –Cover the donuts and let them double in size, about 35-45 minutes.
Step 16 –In a large Dutch oven, heat the remaining shortening to 360 degrees F. Do not overheat, and continue to monitor the temperature.
Step 17 –As the oil is heating, mix together the unsalted butter, the powdered sugar, the salt, the remaining evaporated milk, the remaining vanilla extract, and the remaining hot water in a shallow container suitable for dipping. The consistency should be on the thicker side, so slowly drizzle in the water to avoid making it too thin.
Step 18 –Working in batches, carefully fry the donuts in the hot oil until just browned on the bottom, about 3-4 minutes.
Step 19 –Use a wooden spoon or another suitable tool to flip the donuts to the reverse side and cook until just browned, about 1-2 minutes.
Step 20 –Transfer the cooked donuts to a wire rack and allow them to cool for at least 2 minutes.
Step 21 –Repeat the frying process until all donuts are cooked, monitoring the oil temperature throughout.
Step 22 –Once the donuts are cool enough to touch, dip the top half of the donuts in the glaze while they are still warm and return them to the wire rack.
Step 23 –Let the glaze set at room temperature.
Step 24 –Serve warm.
