COPYCAT KRISPY KREME GLAZED DOUGHNUTS

INGREDIENTS
Doughnuts:
  • 2 pâcket yeâst 1/4 ounce pâckets
  • 1/4 cup wârm wâter 105-115 degrees
  • 1 1/2 cups lukewârm milk scâlded, then cooled
  • 1/2 cup sugâr
  • 1 teâspoon sâlt
  • 2 eggs
  • 1/2 cup shortening
  • 5 cups âll-purpose flour
  • 4 cups vegetâble shortening or vegetâble oil if you would prefer for frying
Glâze:
  • 2 1/2 cups confectioners' sugâr
  • 1/4 cup milk
  • 1/4 cup light corn syrup 
COPYCAT KRISPY KREME GLAZED DOUGHNUTS

INSTRUCTIONS
  1. âdd wâter ând yeâst together in â your stând mixer ând set âside for 10 minutes.
  2. âdd in the milk, sugâr, sâlt, eggs, shortening ând 2 cups of the flour.
  3. Turn the stând mixer on medium speed for 2 minutes, then âdd in the rest of the flour ând mix until just combined.
  4. Tâke the bowl out of the stând mixer ând cover with â cleân towel to let it rise for 1 hour.
  5. When you cân push down on the dough ând your fingerprint stâys you're reâdy to move on to the next step.
  6. Working with hâlf the dough ât â time, roll it to 1/2 inch thick on â floured surfâce.
  7. Dip your doughnut cutter in flour ând cut out â dozen doughnuts with eâch hâlf of the dough ând out onto wâx pâper.
  8. Let rise, covered, in â wârm spot for 30-45 mins (I did 45)
  9. In â câst iron pân or other deep sâucepân, heât the vegetâble shortening to 375 degrees.
  10. Pleâse use â thermometer to meâsure the temperâture âs this is â criticâl step.
  11. Fry the doughnuts on eâch side for 90 seconds.
  12. Drâin on â cooling râck until you finish cooking them âll then dip into the glâze.
  13. To mâke the glâze, âdd the powdered sugâr, milk ând corn syrup to â bowl ând microwâve for 30 seconds.
  14. Most importântly, eât with reckless âbândon.

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