Krispy Kreme - a year in the making

We (Julie, Lance and I) have been talking "doughnuts" since before Julie and Lance moved. This weekend we finally got the chance to make some (or rather a few dozen).  Of course we could not pass up the opportunity to try a Krispy Kreme copycat recipe.  With 4.5 stars and 58 reviews, we thought the recipe below was a solid choice and agreed it is a keeper!

http://deep-fried.food.com/recipe/krispy-kreme-doughnuts-copycat-51199

Krispy Kreme Copycat Doughnut Recipe
2 (1/4 ounce) packages yeast
1/4 cup water (105-115)
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
canola oil (we used vegetable and it was just fine)

Clear Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
1/2 cup 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 4 ounces semi-sweet chocolate chips

Directions:

We started out with the dough much like any dough you have made before.  Dissolve the yeast in the warm water in a 2.5 qt bowl.  Then add the milk, sugar, salt, eggs, shortening and 2 cups of flour.  Beat on med speed for 2 minutes stopping to scrape the bowl.  Then mix in the remaining 3 cups of flour and beat until well mixed.  Cover and let rise for about an hour.  This is how ours looked.  Their oven has a bread setting.  I find at my house i turn on the warm setting for a couple minute and place the dough inside covered with a dish towel.  Even better, if the oven is pretty warm for cooking, I have luck just placing it on the stove covered with a dish towel.  They tell you dough is done when you make an indention and it does not disappear (see Lance's thumb print below).

Roll it out to approximately 1/2 inch thick. We could have possibly gone thicker than you see in pictures.

We used a biscuit cutter in the largest and smallest size to make the shapes.  I have to say, the actual doughnut holes were our favorite (and the most of what I devoured).  They rise so easily.

The below picture is us waiting for them to double in size the second time.  It took about 45 minutes (or possibly more).  It takes some time and makes waiting for breakfast a little bit challenging.

Heat the oil to 350 degrees!

Here are the first couple holes we made.  Using a slotted spoon helps them drain before they are placed on the grate.

I also liked to document how Lance used skewers to flip the doughnuts.  I liked this idea.

Of course we had a fan cub nearby....

This is the glaze (very simple).  Dunk the fried doughnuts.

Then allow them to set (if you can wait that long) or eat them as fast as you can make them, which is what we did.

According to this picture, they are keepers.

Julie tested with some maple syrup, nutella and sprinkles.  It is easy to add lib.

Last but not least I have to show you a picture of our breakfast plate.  These mugs are made in Alabama and quite appropriate considering there is a dentist in the house!

We agree the recipe is a keeper (we will be rating it a 5 star) and one we will make again!