These original cupcakes are lightweight, chewable and a good way to get anyone out of bed in the morning. Who can resist the Krispy Kreme recipe?
I love to live in London, but there are so few things on the other side of the pond that I cannot reach here. However, I’m really lucky that Krispy Kreme is on both sides! It sounds silly, but Krispy Kreme’s chewy and sweet donut makes dealing with homesick a little easier.
Krispy Kreme Glazed Donuts are the original glazed yeast donuts that made Krispy Kreme famous. I’ve been known to turn around when the “HOT” sign is on at Krispy Kreme . There’s nothing quite like biting into a warm Krispy Kreme donut – it melts in your mouth and leaves you wanting for more and more. I must muster all the willpower inside me to stop at two. But so far, it was an impossible task.
3 tablespoons milk
3 tablespoons boiling water
1 teaspoon dry active yeast
8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh. See my note above)
1 1/2 ounces sugar ( about 3 tablespoons)
1 ounce butter, cold to room temperature
1 dash salt
1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water ( or as needed)
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!