lcsamano "That sounds really good. I wish we still had our Krispy Kreme's still here. It closed about a year and a half ago. I sure do miss those donuts."
awwww - c'mon now....................
you can still enjoy them:
Krispy Kreme Doughnut Copycat
Doughnuts
2 packages yeast
1/4 cup water (105-115 degrees)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
vegetable oil
Creamy Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
Chocolate frosting
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
4 ounces milk chocolate chips or semisweet chocolate chips
1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk, sugar, salt, eggs ,shortening and 2 cups flour.
3. Beat on low for 30 seconds, scraping bowl constantly.
4. Beat on medium speed for 2 minutes, scraping bowl occasionally.
5. Stir in remaining flour until smooth.
6. Cover and let rise until double, 50-60 minutes.
7. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
8. Gently roll dough 1/2-inch thick with floured rolling pin.
9. Cut with floured doughnut cutter.
10. Cover and let rise until double, 30-40 minutes.
11. Heat vegetable oil in deep fryer to 350 degrees.
12. Slide doughnuts into hot oil with wide spatula.
13. Turn doughnuts as they rise to the surface.
14. Fry until golden brown, about 1 minute on each side.
15. Remove carefully from oil (do not prick surface); drain.
16. Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
17. Dip in sprinkles or other toppings after chocolate if desired.
18. **Creamy Glaze**: Heat butter until melted.
19. Remove from heat.
20. Stir in powdered sugar and vanilla until smooth.
21. Stir in water, 1 tablespoon at a time, until desired consistency.
22. **Chocolate Frosting**: Heat butter and chocolate over low heat until chocolate is melted.
23. Remove from heat.
24. Stir in powdered sugar and vanilla until smooth.
25. Stir in water 1 tablespoon at a time, until desired consistency.
24 doughnuts
Did I hear someone say they prefer Dunkin Donuts????
Dunkin Doughnuts
1 pkg. regular or quick-acting yeast
1/8 cup warm water (105?115 degrees)
3/4 cup lukewarm milk (scalded then cooled)
1/4 cup sugar
1/2 tsp. salt
1 egg
1/6 cup shortening
2 1/2 cups all?purpose flour
Dissolve yeast in warm water in mixing bowl. Add milk, sugar, salt, egg,
shortening and 1 cup of flour. Beat on low speed while scraping bowl for
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, about 50?60 minutes. Turn dough onto floured surface.
Roll dough 1/2? inch thick. Cut with round cookie cutter. Cover and
let rise on floured baking sheets until double, 30?40 minutes. Heat
vegetable oil in deep fryer or Dutch oven to 350. Slide doughnuts into
hot oil. Turn doughnuts as they turn golden brown, about one minute on
each side. Remove carefully from oil (do not prick surfaces) and drain.
When cool, make small hole to insert vanilla frosting. Take a sharp
knife and carefully make a large cavity inside of the doughnut to hold
the frosting. Fill the doughnuts generously with vanilla frosting and
dust heavily with powdered sugar. Makes: 12 doughnuts
VANILLA FROSTING FOR FILLING:
1/4 cup solid vegetable shortening
1/4 cup butter or margarine
1/2 tsp. clear vanilla extract
2 cups sifted confectioners sugar
1 tbsp. milk
Cream butter and shortening, gradually add sugar 1/2 cup at a time.
Add milk and vanilla, beat until light and fluffy.
and too bad there aren't any old farts like me around here! Here's an oldie - came out when I was born:
SPUDNUTS
1 lb. russet potatoes, peeled and quartered
2 (1/4 oz.) pkg. active dry yeast
1 1/2 C. warm milk (110 to 115°F)
1/2 C. vegetable oil
1/2 C. granulated sugar
2 eggs
1 tsp. salt
7 1/2 C. all purpose flour
Oil for deep-fat frying
4 C. confectioners? sugar
1/3 C. water
1 tsp. vanilla extract
Place potatoes in a saucepan and cover with water. Bring to a boil; cook until tender. Drain, reserving 1/2 cup cooking liquid. Cool to 110 to 115ºF. Discard remaining cooking liquid. Mash potatoes without milk or butter. In a large mixing bowl, dissolve yeast in reserved cooking liquid. Add mashed potatoes, milk, oil, sugar, eggs and salt. Add enough flour to form a soft dough. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; let rise again until doubled, about 20 minutes. Roll
out on a floured surface to 1/2 inch thickness. Cut with a floured 3-inch doughnut cutter. In an electric skillet or deep-fat fryer, heat oil to 375ºF. Fry doughnuts, a few at a time, until golden brown. Combine confectioners' sugar, water and vanilla extract; dip warm doughnuts in glaze. Cool on wire rack. Yields 4 dozen.
