Home Made Donuts ala Krispy Kreme

Tangzhong :

1/3 cup all purpose flour
1 cup water

Dough :

2 1/2 cups All purpose flour
4 Tbsp sugar
3 Tbsp butter
1/2 tsp salt
1/2 cup milk
1 egg
2 tsp yeast
1/2 cup tangzhong

Glaze :

2 cups powdered sugar
1/2 tsp salt
1 tsp vanilla
2 Tbsp water

Directions :

Make the tangzhong by mixing the flour and water and heating
it while stirring constantly until it forms a sort of paste.
You know this when swirl lines form as you stir. Set this
aside and let it cool. I like to put it in a bowl and cover
the top with cling wrap placed against the mixture so that a
‘skin’ doesn’t form as it cools.
Dump all the ingredients for the dough into a mixer with a
dough hook attachment (or you can use a bread machine like
she does in 365 degree Oven) and knead for about 15 minutes
until it can be stretched to form a window pane. I set my
Kitchenaide to about 3.
Transfer to a greased bowl and let rise for 45 minutes, then
punch down and let rise for another 30 to 45 minutes.
When the dough is done, roll it out into a rectangle onto a
floured surface until its about 1/2 inch thick.
You can use a large circle cookie cutter (365 recommends a 3
inch circle) to cut a large circle and a smaller one to cut
the ‘donut hole’. I just used one of these because I had
one.
Use a flat spatula to place donuts on a floured parchment
sheet, making sure the donuts are not touching one another
since they will expand. Cover loosely with plastic wrap and
let rise for 1 hour. I’ll explain why I recommend using
parchment paper instead of just any floured surface
later.
Make the glaze by mixing all the ingredients together.
Heat about 2 inches of oil in a pan to 375 degrees Fahrenheit
(190 degrees Celsius) since this is ideal for deep frying. In
my case since I don’t have a thermometer, I tested the oil
for the proper ‘hotness’ by dropping a bit of the donut dough
into the oil. Its hot enough when the dough floats right back
up in all its golden brown glory after a few seconds (about 4
to 5 secs). If your dough burns then its too hot. Now for the
reason I like placing the donuts on parchment is so I can cut
out each section with a donut on it and use the parchment to
‘pick up’ the donuts and drop them into the oil.This way, I
don’t disrupt the donut’s shape. Or you can always use a flat
spatula again to pick them up and drop them into the oil.
Lower a few donuts at a time into the hot oil and fry for 30
to 45 seconds until golden brown. Insert a chopstick (or
barbecue stick into the hole and flip over to fry the other
side for another 30 to 45 seconds or until golden brown.
Remove and place on a rack to cool. If you’re worried about
excess oil, put a paper towel over the cooling rack to absorb
excess oil.
When its cool enough to touch, dunk donut halfway into the
glaze to coat. Place on a clean rack or a plate and let it
cool for five more minutes just until the glaze sets. Serve
with a hot cup of coffee and enjoy!

A few other things:
Like she said in 365 degree Oven, its best to make these just
before you want to eat them so that they are fresh but I
discovered that you can keep the unrolled dough in the fridge
over night and just roll it flat next morning and cut out
your donuts then. You might have to let them rise longer than
an hour before the donuts are fluffy enough to cook though.
Otherwise it still tastes the same.

If you don’t like the glaze then you can roll them in
granulated sugar mixed with cinnamon or you can add sprinkles
to them after you glaze them.

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This entry was posted in Dessert.