A few years ago, Krispy Kreme opened a store nearby.
I use nearby as a relative term. It was actually 175 miles away, but in rural Montana terms, that's not so far.
Sadly, I only had one opportunity to taste the doughnut perfection before they closed their doors.
While I realize that I will never duplicate the Krispy Kreme doughnut in my kitchen, I figured it couldn't be too difficult to produce something edible. My mom used to make raised doughnuts, so I found her recipe.
I found it slightly lacking in details.
I was a bit concerned about the number of doughnuts that 13 cups of flour might produce, too. Since I planned this project to take place after the kids were
put away in bed, and I really didn't want to be up at 2 a.m. making doughnuts, I decided I better reduce the recipe.
After consulting another recipe or two, arrived at this compromise:
- 5 teaspoons yeast
- 1/4 cup warm water
- 1/2 cup white sugar
- 1 1/2 cups warm milk
- 1/3 cup shortening
- 1 1/2 teaspoons salt
- 2 eggs
- 5 cups flour
Dissolve yeast in water with sugar in mixing bowl (I used my KitchenAid). Melt shortening in milk. Add to yeast mixture. Add all other ingredients, ending with flour added one cup at a time. Continue to add flour until dough no longer sticks to sides of bowl. Cover and let rise in a warm place for about an hour. Roll out to 1/2 inch thickness on a floured cutting board and cut with doughnut cutter. Re-knead scraps and roll out as needed, but try not to work too much flour into dough. Set doughnuts on a cookie sheet lined with wax paper. Cover and let rise until doubled, about 30-40 minutes. Heat a quart of vegetable oil to 360 degrees. Carefully lower 2 or 3 doughnuts into the hot oil. Turn over when the bottom side is golden brown. When both sides are golden brown, remove from oil and place on wire rack with paper towels underneath to drain the excess oil.
Melt the following ingredients in a small saucepan:
- 1/3 cup butter
- 2 cups powdered sugar
- 2 teaspoons vanilla
- 4 tablespoons hot water
Remove from heat. When doughnuts have drained excess oil, dip each one into glaze and return to wire racks to dry.
This recipe made 16 large doughnuts. They turned out pretty well for my first attempt, but they are definitely shy of perfection. I overcooked a few of them, and I am not especially pleased with the glaze. It tasted good, but it was too runny and then became clumpy by the end of the project.
But you know what?
It tastes perfectly imperfect.