Sunday, 12 May 2013

Glazed Doughnut Recipe.

I am absolutely in love with Doughnuts and when I happened to stumble across a rather delicious sounding recipe for Krispy Kreme style doughnuts, I knew I had to try them. They are honestly bloody gorgeous and just like Krispy Kreme with a lovely soft, doughy middle and crisp outside and oh my, the glaze... so sweet and delicious! I could literally just eat a whole bowl of it but, I think I'd feel a bit chubby after that. I made all different sizes and all of them worked out great and looked amazing and I even used some of the mini ones to make these lovely little Doughnut Cupcakes which, I will be posting the recipe for soon. I have such a sweet tooth and doughnut obsession so, they were the perfect treat for me and if you also love doughnuts and would like to make some homemade doughnuts as good as Krispy Kreme, I highly recommend you try this recipe. There's a great and helpful page to see the original recipe with pictures here.

Remember, if you don't want to make the full 30 doughnuts though (which is roughly what I ended up with :/) don't forget to half the recipe! I started weighing out the ingredients thinking, wow this recipe uses a lot of ingredients and then only when I had already mixed the full amount of yeast with the water did I decide to check how many doughnuts the recipe actually made. 39! :O From then on I started doing a third of the weight of each ingredient however, because I have so much common sense :/ I accidently forgot to do a third of the sugar and vegetable fat and popped it straight into the bowl with the milk, water and yeast etc. so it was all soggy and then there was no going back. I had to make the full mix, my mixing bowl full to the brim and I ended up frying about 30 doughnuts and doughnut holes in the end. It was actually really fun though and definitely worth it for the end result as it's not something I'd typically make in everyday life so, it's quite exciting to be able to make some doughnuts like the ones you buy from a shop. They also taste lovely and even if you do make the full 30 doughnuts, I guarantee you will eat almost all of them, if not all of them. I thought, 30 doughnuts! That's insane, we'll never eat them all but, I think in the end there were only two left which, ended up going to the dogs which, I think they were pretty happy about.  

Recipe - makes 30 doughnuts (about 10 small, 10 medium and 10 large krispy kreme size doughnuts).

For the Doughnuts -

3  7g packages yeast (21g total)
120ml water  (40-46C)
530ml milk, boiled, then cooled
170g caster sugar
1 1/2 teaspoons salt
3 eggs
113g vegetable fat
 940g plain flour
 vegetable oil for frying

For the Glaze-
115g butter
375g icing sugar
2 1/4 teaspoons vanilla essence
100ml evaporated milk


1. Proof your yeast by adding it to the warm water.  Mix it up and let it rest.
2. Scald (bring to the boil) the milk in your microwave or on top of your stove, and let it cool.

3. Combine the yeast, milk, sugar, salt, eggs, vegetable fat and 375g of the flour.

4. Beat on low for 30 seconds, scraping the bowl constantly.

5. Beat on medium speed for 2 minutes, scraping the bowl occasionally.

6. Carefully stir in remaining flour until smooth.

7. Cover with oiled cling film and let rise in a warm place until double, 60 minutes. 

8. After the dough has risen, turn the dough onto a floured surface; roll around lightly to coat with flour.

9. Gently roll dough to about 6mm thick with a floured rolling pin.

10. Cut with a floured doughnut cutter. (I didn't have a doughnut cutter and just used a selection of round objects I found in my house from a Sherry glass, a Cup and a medium sized round cookie cutter. I then used different sized round piping nozzles to cut out the centres.)  Separate the doughnuts and holes, as they take different frying times (but are equally delicious).  Save your scraps - they are both great to test your frying time and to snack on while you're making the rest!

11. Cover and let rise until double, 30-40 minutes. (This is optional, mine were fine without extra rising but, if you want more doughnuts or chunkier doughnuts, feel free to let rise.)
12. I used a deep fat fryer to fry my doughnuts which, worked great. If you don't have one I'd use a deep pan half filled with oil. Heat your oil to 180C.
note. use a doughnut hole or scraps to check the temperature and frying times.
13. Carefully place the doughnuts in the oil, a few at a time to prevent over browning/burning.  Cook on each side for about one minute. Remove from the oil when bronze and place on greaseproof paper or kitchen towel if you would like to drain a bit of the oil. Leave to cool.
14. Now prepare the glaze because it can sit at room temperature. Melt the butter and stir in the icing sugar and vanilla until smooth. Add the milk and stir. If you would like it a bit runnier add a touch more milk or some water until the desired consistency is reached. Now dip the cooled doughnuts into the glaze on both sides and return to the greaseproof paper so, the glaze can set.
Then enjoy!
Thankyou for reading!
Love Courts x

1 comment:

  1. Please be a baker and own a qwerky amazing bakery that I can come gorge myself at from time to time (weekly) aha :P