A few months ago, I tried my first Krispy Kreme donut, and I have been craving it ever since! Because of how far away the nearest store is, I have been on a mission to make them at home. To perfect the recipe, it needed a light dough with a crispy exterior and a thin sweet glaze. I think I have done just that with my Glazed Donut recipe. I’m not going to say mine are better than Krispy Kreme, but I’m not saying they aren’t!
- 2 packages yeast
- 1/2 cup warm water
- 1 1/2 cups milk
- 5 tablespoons butter
- 2 whole eggs
- 1/4 cup sugar
- 2 teaspoons salt
- 5 ¾ cups all-purpose flour, plus more for dusting surface
- Vegetable oil, for frying
- 2 cups powdered sugar
- 4 tablespoons butter
- 4-5 tablespoons milk
- 1 teaspoons vanilla
- Pour warm water into the bowl of a stand mixer with the dough hook attachment. Sprinkle the yeast over the water and allow to proof for 5 minutes. Meanwhile, heat up the milk and butter in a small pot, until the butter is melted.
- Add the eggs, sugar, salt, warm milk mixture, and half of the flour to the bowl. Turn on the mixer on a slow speed and mix until well combined. Turn up the speed to medium and add in the remaining flour. Mix until it comes into a ball of dough. Dump out the dough onto a floured surface and knead by hand for about 4 minutes, until smooth.
- Place dough in a large greased bowl, cover with a linen towel and allow to rise for 1 hour or until doubled in size.
- Roll out the dough on a floured surface to 1 inch thick. Cut the doughnuts into circles using a doughnut cutter or 4 and 1 inch cookie cutters. Set on a floured baking sheet, cover lightly with a tea towel, and let rise for 30 minutes.
- Preheat the oil in a large pot to 350 degrees Farenhight. Gently place the doughnuts into the oil, 1 to 2 at a time. Cook for 1 minute per side then transfer to a cooling rack. Allow to cool for at least 5 minutes before glazing.
- Mix all the ingredients in a large bowl until fully combined. Pour the glaze over the donuts or dip the donuts into the glaze to fully coat. Allow the glaze to harden for 15 minutes, then serve. Eat the donuts within 24 hours from frying time.