Krispy Kreme-style Doughnuts

Name: Krispy Kreme-style Doughnuts
Yield: 12 servings
Cuisine: American
Ingredients: 250 grams Cake flour; 10 grams Sugar; 4 grams Salt; 4 grams Dry yeast; 200 grams 1 egg and milk; 30 grams Shortening (butter); 70 grams ☆Powdered sugar; 15 grams ☆Maple syrup; 2 tsp ☆Hot water; 100 grams ★Powdered sugar; 15 grams ★Melted butter; 1 tbsp ★Hot water

cookpad.japan @cookpad_jp

For Krispy Kreme doughnuts, I heard that you should not use bread flour (I don't know whether or not this is true) , so I used cake flour instead.

They're the best freshly cooked. If they have cooled, just heat them up slightly in the microwave and dig in. Use whatever you like for the toppings. Recipe by Chopomama

For Krispy Kreme doughnuts, I heard that you should not use bread flour (I don't know whether or not this is true) , so I used cake flour instead.

They're the best freshly cooked. If they have cooled, just heat them up slightly in the microwave and dig in. Use whatever you like for the toppings. Recipe by Chopomama

cookpad.japan @cookpad_jp

For Krispy Kreme doughnuts, I heard that you should not use bread flour (I don't know whether or not this is true) , so I used cake flour instead.

They're the best freshly cooked. If they have cooled, just heat them up slightly in the microwave and dig in. Use whatever you like for the toppings. Recipe by Chopomama

For Krispy Kreme doughnuts, I heard that you should not use bread flour (I don't know whether or not this is true) , so I used cake flour instead.

They're the best freshly cooked. If they have cooled, just heat them up slightly in the microwave and dig in. Use whatever you like for the toppings. Recipe by Chopomama

Saved

Ingredients

12 servings

250 gramsCake flour
10 gramsSugar
4 gramsSalt
4 gramsDry yeast
200 grams1 egg and milk
30 gramsShortening (butter)
Maple Glaze
70 grams☆Powdered sugar
15 grams☆Maple syrup
2 tsp☆Hot water
Sugar Glaze
100 grams★Powdered sugar
15 grams★Melted butter
1 tbsp★Hot water

Saved

Steps

1

Other than the ingredients marked with a star, add all the ingredients into a bread maker and knead. Transfer the dough into an icing bag, and cut the bag so that the hole is about 1.5 cm wide.
2

Cut a 12 x 12 cm sheets of parchment paper. Squeeze out the doughnuts one by, making hole that's about 4 cm wide in the center of each.
3

At 104℉ (40℃), let the dough rise for 30 minutes. Heat fresh oil to 335℉ (170℃) and deep fry the dough, sheets and all. Once the sheets naturally separate from the doughnuts, remove from the pan..
4

Using either the ingredients marked with the ☆ or ★, decorate the doughnuts and they are done! (for the ★ ingredients, I've listed enough to smother each doughnut!)