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Copycat Krispy Kreme Donuts

on August 27, 2012

2 pkgs. yeast
1/4 cup water (105-115 degrees)
1-1/2 cups lukewarm milk
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup butter
5 cups all-purpose flour vegetable oil

Glaze: 1/3 cup butter
2 cups powdered sugar
1-1/2 tsp. vanilla
4ā€“6 tbl. hot water
colored sprinkles if desired. I asked the cashier to sell me a half coffee cup full of the ones they use on their heart donuts.

Dissolve yeast in warm water in bowl of your stand mixer. Add milk, salt, eggs, butter and 2 cups flour. Beat on low for 30 seconds with the paddle attachment, scraping the bowl if needed. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour and mi untilsmooth until smooth. Cover and let rise until double, about an hour. Turn dough onto floured surface and roll dough 1/2-inch thick. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. Heat vegetable oil in deep fryer to 350 degrees and fry until golden brown, about 1 minute on each side. Remove from the oil and drain them on paper towels for a minute. Dip the doughnuts into the glaze and set them on cooling racks over paper lined baking sheets (easier to clean up).

Heat butter until melted over medium low heat and remove from the stove. Stir in the powdered sugar and vanilla until smooth. Stir in the water, 1 tablespoon at a time, until desired consistency.


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