Best My Wannabe Krispy Kreme Donuts Bread Machine Recipes

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KRISPY KREME DONUT RECIPE



Krispy Kreme Donut Recipe image

This Krispy Kreme donut recipe tastes just like the original! You'll be amazed at how simple it is to put together this dough to create an airy donut that's topped with a light glaze.

Provided by Marina | Let the Baking Begin

Categories     Dessert

Time 2h30m

Number Of Ingredients 12

2½ tsp active dry yeast
2 Tbsp warm water
1/2 tsp granulated sugar
3¼ cups all purpose flour
1 cup whole milk (warm)
2 oz shortening
3 large egg yolks
2 Tbsp granulated sugar
2 1/2 cup confections sugar
1/4 cup milk
1/4 cup light corn syrup
4-5 cups Crisco shortening or vegetable oil

Steps:

  • Proof yeast: Stir 2 tbsp warm water, 1/2 tsp sugar & 2 1/2tsp active dry yeast in a tall glass. Leave to rise for 5-10 minutes or until doubled in volume and foamy. If it does not rise and foam up, discard the yeast and buy a fresh batch of yeast before you proceed with the recipe.
  • Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz shortening, 3 yolks, 2 tbsp sugar and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until the dough is tacky to touch.
  • Shape donut dough: Pick up the dough, form it into a ball. Butter a large bowl (for proofing), place the dough ball back in the greased bowl, then grease the dough ball itself to prevent it from forming a crust.
  • Proof: Cover with a clean kitchen towel, place in a warm draft-free place and allow to rise for 1-2 hours (depending on how warm it is) until at least doubled in volume.
  • Cut out 5"x5" squares of parchment or wax paper.
  • Punch down the dough, turn it out onto the greased surface (can use nonstick spray) and roll it to ½ inches thickness. Cut out as many rounds as possible with a 3 inch round cookie cutter and place 1 dough disk on 1 piece of prepared parchment paper. Keep re-rolling and cutting out as many donut disks as you can until all donut dough is used up.
  • Cover cut out doughnuts with a clean kitchen towel and allow to rise for 45 min to 1 hour or until doubled in size.
  • Heat 4-5 cups of Crisco shortening or vegetable oil in a heavy pot (cast iron) to 350F. To fry donuts, drop several of them at a time and allow to become golden before turning to the other side, about 1-2 minutes per side.
  • Transfer to paper towels or wire rack to drain. Let cool.
  • Mix together 2 1/2 cups confectioners sugar, 1/4 cup milk, and 1/4 cup of light corn syrup.
  • Once the doughnuts are cool enough to handle, drizzle the donut glaze on top or dip the top half of the donut in and let it drip off on a wire rack.

Nutrition Facts : Calories 234 kcal, Carbohydrate 35 g, Protein 6 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 15 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

MY WANNABE KRISPY KREME DONUTS (BREAD MACHINE)



My Wannabe Krispy Kreme Donuts (Bread Machine) image

Ok I'm not near a place where I can get krispy kremes so I've been experiment and trying different recipes here and from one recipe I noticed that they used the same recipe for donuts and dinner rolls so I decided to try my favorite sweet dinner roll recipe from an old betty crocker cook book and divided it in half and put it in the bread machine just for the kneading and rising part. But what I did was use bread flour I think that is key. Because I sort of forgot I had it in the bread machine because I turned off the machine and left the dough in there until a few hours later, and it was a nice size bubble. So I shaped my donut and let them rise again I put half in the fridge to slow rise in there, so I could fry them in the morning. Well when I tryed to fry some of the donut holes I cut out, some would not flip and kept turning over because of the air bubble from where the dough rise time was so long and it would not pop. So once I finished frying them I glazed them with a powdered sugar, water, and vanilla recipe somewhere here on one of zaar's other krispy kreme donut recipes not with butter, it was light and slightly crunchy like krispy kreme. So be sure to use bread flour and let it rise. This accidently discoverly made me realize what all my cook books I have and cooking shows mean about bread flour, basically it is stretchy and will not break as easy as AP flour and that is how those people who toss the pizza dough don't get a tear as easy, well that's what I think. Also I'm back to eating eggs ;) Also if my liquids are cold not warm I will just pause during the rise cycle to let the dough sort of warm up a little. P.S. My time and end amounts of donuts are not exact.

Provided by Cookin with Love

Categories     Yeast Breads

Time 35m

Yield 30 donuts, 4-8 serving(s)

Number Of Ingredients 8

1/4 cup of cooking oil not soybean oil
1 cup milk
1 egg
1/2 cup sugar
1/2 teaspoon salt
1/4 cup whole wheat flour (optional)
1 yeast, package (2 1/4 tsp)
2 1/2-3 cups bread flour

Steps:

  • Pour cooking oil in bread machine, then milk, then 1 egg, then dry ingredients and put yeast on top. I add the liquids first because that is what my bread machine directions say to do. I noticed that adding oil first whenever I make bread seems to get all the ingredient to mix together better, and just select the dough cycle.
  • As the machine is mixing periodically check to see what your dough ball looks like if it looks to wet add more flour, to dry add more liquid I find lighly drizzling on top of the dough ball and not the bottom of the pan cleaps liquid from splashing everywhere. I just lightly sprinkle or drizzle ontop of the dough only and wait till it has time to mix a litte before you add either more milk or flour based upon if it's too dry or too wet. It should look like a slightly shiny ball, If it looks like a playdough ball it's to dry and just drizzle either a liitle milk, or oil, buttermilk, on the ball itself just a little at a time on the dough only or the liquid will go everywhere.
  • Then just let it do it's own thing. When the machine is finished the dough cycle cut and shape your dougnuts.
  • Now to make them super light the dough will be stick so keep a bowl of flour next to you you can have your hands and the dough cover with flour but unlike when making bread you are just trying to keep the light dough from sticking to your hands and your rolling pin. So don't really try to mix in the extra flour into the dough.
  • Now for the dough that is rerolled it may make a heavier doughnuts so that can be for your refridge rising doughnut so they have more time to get lighter.After I shape mine and let them rise longer if I'm not hungry for them then ;) the more you let them rise the lighter they will be. I put half in the fridge and fry the other half I think you can even freeze them too.
  • Fry them in corn oil because soybean oil has it's own taste and since corn is sweet I figure it's best for frying sweets.
  • When ever I fry things I use a big deep like 5 quart pot even for just like 1 to 2 inches of oils. I feel safer using those, so less chance of splashing and things catching on fire. So big pot but nomore than like 2 inches of oil works for me. I use the wooden spoon method to see when my oil is hot enough.
  • Fry donuts about 1 to 2 mins per side and glaze and eat ;).

KRISPY KREME COPYCAT



Krispy Kreme Copycat image

Make and share this Krispy Kreme Copycat recipe from Food.com.

Provided by Sarah_Star

Categories     Breads

Time 25m

Yield 10 Donuts, 10 serving(s)

Number Of Ingredients 11

2 1/4 teaspoons yeast, 1 (.25)
1 1/2 teaspoons granulated sugar
3/4 cup warm water
1 3/4 cups all-purpose flour
1/2 teaspoon kosher salt
1 large egg yolk
1 tablespoon milk
1/4 teaspoon vanilla extract
1 3/4 cups powdered sugar
1/4 cup boiling water
8 -10 cups vegetable shortening

Steps:

  • Heat water to 100-110°F, and dissolve the yeast and sugar. Let mix sit for about 5 minutes, or until the solution forms a foamy layer on the top.
  • Mix flour and salt in a large bowl using an electric mixer, add yeast mixture, milk, egg yolk and vanilla extract.
  • Mix well for 30 seconds or until ingredients are just combined.
  • Carefully roll the dough out to a 1/2-inch thickness on lightly floured surface. Use a 3-inch, well floured biscuit cutter and cut circles from the dough.
  • Use a well-floured lid from a plastic soda bottle to remove the insides.
  • Place the donuts on lightly floured cookie sheets, cover with wrap, and let them rest in a warm spot for about an hour or until they have doubled in size.
  • While donuts are rising, heat vegetable shortening in a fyer to 375°F.
  • After donuts have risen, carefully place 2 or 3 at a time to the heated shortening.
  • Fry for 1 1/2 - 2 minutes per side, and transfer them to a cooling rack.
  • Let cool for a minute or two, glaze and enjoy!
  • To make the glaze: Combine powdered sugar and boiling water, whisk until dissolved and smooth, add a pinch of salt to taste.

Nutrition Facts : Calories 1623.2, Fat 164.8, SaturatedFat 47.5, Cholesterol 18.7, Sodium 90.6, Carbohydrate 38.8, Fiber 0.8, Sugar 21.2, Protein 2.9

COPYCAT KRISPY KREME DOUGHNUTS



Copycat Krispy Kreme Doughnuts image

Make and share this Copycat Krispy Kreme Doughnuts recipe from Food.com.

Provided by Mebriella

Categories     Dessert

Time 1h34m

Yield 18 serving(s)

Number Of Ingredients 13

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 egg
1 ounce butter, cold to room temperature
1 dash salt
oil
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water (or as needed)

Steps:

  • 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!

Nutrition Facts : Calories 156, Fat 5.2, SaturatedFat 3.1, Cholesterol 23.1, Sodium 55.9, Carbohydrate 25.6, Fiber 0.4, Sugar 15.5, Protein 1.9

KRISPY KREME DOUGHNUTS



Krispy Kreme Doughnuts image

This homemade Krispy Kreme doughnuts are not quite as sweet as the real ones and not quite as greasy (reader, that as good or bad, depending on your personal taste). My friend Carter said that my homemade Krispy Kreme doughnuts were the first doughnuts he's ever had that didn't have a weird artificial aftertaste. I've never noticed any odd aftertaste with Krispy Kremes, but I took Carter's comment as a nice compliment. There are four main benefits that I see to making a homemade Krispy Kremes (feel free to add your own in the comments): 1. You can serve every single doughnut fresh and piping hot. 2. You can make the doughnuts any size you want. I made some mini ones that I used in cupcakes (stay tuned). 3. You get to eat the doughnut holes. 4. You know exactly what goes into them. (This one applies to anything homemade.)

Provided by CHEF GRPA

Categories     Yeast Breads

Time 29m

Yield 12 Doughnuts, 1 serving(s)

Number Of Ingredients 12

1 cup whole milk
2 teaspoons active dry yeast
2 1/4 cups bread flour, divided
3 egg yolks
2 tablespoons superfine sugar
1/2 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup unsalted butter, melted
vegetable oil (for frying)
1 cup powdered sugar
1/2 teaspoon vanilla extract
2 tablespoons milk

Steps:

  • Doughnut Directions:.
  • Heat the milk to 100*F. You can do this in the microwave or on the stove top.
  • Stir in the yeast until it is dissolved or close to dissolved.
  • Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth.
  • Cover the bowl (I like to use my cloth bowl covers for this) to prevent drying out and place in a warm spot to rise.
  • When the batter has doubled in size (about an hour, depending on the temperature of your house), add it to a mixer fitted with a paddle attachment.
  • Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth.
  • Mix in vanilla extract and butter until smooth.
  • With the mixer running, slowly add the rest of the flour (1-1/4 cups + 2 tablespoons). Keep mixing until the batter just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one "lump" of dough. If not, add a bit more flour, one tablespoon at a time.
  • Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.
  • Cover the bowl again and place in a warm spot to rise.
  • Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out.
  • On a well-floured surface, gently roll out the dough to about 3/8" to 1/2" thickness.
  • Use cookie cutters to stamp out whatever shapes you like. I used a 3 1/2" circle for the large doughnuts with a 1-1/4" hole. For the minis, I used a 1-1/2" circle with a 15/16" hole (all of these cutters come in the same set). Save the holes to fry up as well, or roll the batter out again to make more doughnuts.
  • Place the stamped dough on a parchment- or Silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot.
  • Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer until it reaches 360*F. I strongly prefer to fry in a deep fryer. It keeps everything so much cleaner and perfectly regulates the temperature.
  • Fry the doughnuts in batches until golden brown on each side (you'll need to flip them mid-fry). The total frying time will be under 2 minutes. Use tongs to flip and retrieve them.
  • Set hot doughnuts on paper towels to absorb extra oil.
  • Glaze Directions:.
  • Mix all ingredients in a small bowl until smooth.
  • Drizzle over piping hot doughnuts.
  • Note: If necessary, to reheat doughnuts in the microwave for about twenty seconds.

Nutrition Facts : Calories 2349.2, Fat 70.6, SaturatedFat 39.3, Cholesterol 648.7, Sodium 1323.6, Carbohydrate 378.2, Fiber 9.8, Sugar 156.4, Protein 48.7

KRISPY KREME DONUT BREAD PUDDING



Krispy Kreme Donut Bread Pudding image

Variation on regular bread pudding using stale Krispy Kreme donuts. You can half the entire recipe and bake in 9x9 baking pan instead. Prefer to use glass pans since does need sometime in refrigerator.

Provided by Rick K.

Categories     Dessert

Time 1h30m

Yield 1 tray, 20 serving(s)

Number Of Ingredients 9

4 eggs
2 (14 ounce) cans sweetened condensed milk
1 tablespoon vanilla extract
4 teaspoons cinnamon
1/2 teaspoon nutmeg
3/4 cup raisins
11 stale original glazed krispy kreme doughnuts, do NOT substitute grocery store stale donuts as they tend to be too dense
2 tablespoons milk
glaze - 1/4 cup milk and 2 cups confectioners' sugar

Steps:

  • Coat 9x13 baking pan lightly with Pam or similar.
  • Cut donuts into 8 pieces and place in baking pan.
  • Combine all ingredients except for glaze in medium bowl and whisk together.
  • Pour mixture over donuts in baking pan and let sit in fridge for 30 minutes. Cover with plastic wrap. Can let sit over night if you can. If that is possible, use glass pan and not metal.
  • Preheat oven to 350 degrees when close to removal time from fridge.
  • Using a spatula, flip donuts over in pan and compress to ensure they are covered in mixture and fairly uniform depth.
  • Remove plastic wrap from pan and replace with aluminum foil and place in oven for 35 minutes.
  • Remove foil after 35 minutes and bake for at least 10 minutes until top starts to turn golden and the mix starts to puff up.
  • Remove from oven.
  • Combine milk and confectioner's sugar in small bowl and whisk together.
  • Drizzle over top of donut mix with tablespoon.
  • Serve warm and vanilla ice cream is a great complement to this.
  • You can half the entire recipe and bake in 9x9 baking pan and the bake time is about 10% faster.

Nutrition Facts : Calories 230.4, Fat 7.8, SaturatedFat 3.5, Cholesterol 56, Sodium 120, Carbohydrate 35.2, Fiber 0.8, Sugar 28.3, Protein 5.7

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