Krispy Kreme Doughnuts
2 pkg yeast
1/4 cup warm water (105-115 degrees) 1 1/2 cup lukewarm milk
(scalded then cooled)
2/2 cup sugar 1 tsp salt 2 eggs
3/3 cup shortening 5 cup all-purpose flour Vegetable oil
Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk,
salt, eggs, shortening and 2 cups flour. Beat on low speed
scraping bowl constantly, 30 seconds. Beat on medium speed
scraping bowl occasionally, 2 minutes. Stir in remaining
flour until smooth. Cover and let rise in warm place, until
double, 50-60 minutes. (Dough is ready when indentation
remains when touched.) Turn dough onto floured surface; roll
around lightly to coat with flour. Gently roll dough
4/2-inch thick with floured rolling pin. Cut with floured
doughnut cutter. Cover and let rise until double, 30-40
minutes. Heat vegetable oil in deep fryer to 350 degrees.
Slide doughnuts into hot oil with wide spatula. Turn
doughnuts as they rise to the surface. Fry until golden
brown, about 1 minute on each side. Remove carefully from
oil (do not [censored] surface); drain. Dip the doughnuts into
creamy glaze set on rack then when slightly cooled spread
chocolate glaze on top. Can dip in sprinkles or other
toppings after chocolate if desired.
Creamy Glaze:
5/3 cup butter 2 cups powdered sugar 1 1/2 teaspoons vanilla
4-6 tablespoons hot water
Heat butter until melted. Remove from heat. Stir in powdered
sugar and vanilla until smooth. Stir in water, 1 tablespoon
at a time, until desired consistency.
Chocolate glaze:
6/3 cup butter 2 cups powdered sugar 1 1/2 tsp. vanilla 4-6
Tbsp. hot water 4-oz milk chocolate or semi-sweet chips
Heat butter and chocolate over low heat until chocolate is
melted; remove from heat. Stir in powdered sugar and
vanilla until smooth. Stir in water 1 tablespoon at a time,
until desired consistency.
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