Lately I’ve been in a baking mood, because what else is there to do in the frozen tundra of the Northwoods this time of year?
Plus, it warms up the kitchen nicely. Always gotta have a plus.
One day a couple weeks ago I got the hankering to try my hand at making doughnuts, only there were two downsides to this: a) I’d never made them before, and b) preparing anything with yeast lately has been a disaster (don’t know why, never had a problem before and it was pissing me off!! )
But I just couldn’t get the damn idea out of my head. It was almost becoming an obsession. So I went on the hunt for recipes and found one for a type of doughnut that I’d never had before but everyone that has ever tried it goes slobbery stupid for: Krispy Kremes.
I found the perfect recipe too, but unfortunately there were no directions for making the stupid things only the ingredients.
Since I’m not as talented as my daughter Nichole when it comes to baking, I had to extend my search to try and find some instructions and muddle my way through.
After finding said instructions I was all prepared to roll up my sleeves and pray to the baking gods that I could pull it off when I realized I didn’t have a doughnut cutter.
Never fear, Amazon to the rescue!
Search… order… receive… READY!!
Here’s what you’re gonna need:
- 1/4 cup butter or margarine
- 2/3 cup scalded milk
- 2/3 cup warm water (105 to 115 degrees F)
- 2 packets active dry yeast
- 3/4 cup sugar
- 5 cups sifted flour (approximately)
- 2 eggs, lightly beaten
- 1 teaspoon cardomon
- 1/2 teaspoon cinnamon
- 1/2 teaspoon mace
- Vegetable shortening or cooking oil, for deep fat frying
1/2 cup superfine sugar mixed with 1 teaspoon cinnamon
STOP!! Before we go any further, I gotta tell ya that I didn’t follow this recipe to the letter (shocking, I know). First off, I didn’t sift my flour. I’m a cooking rebel, remember? Secondly, I didn’t have any cardomon or mace, and I wasn’t about to go out and buy any for one recipe. Thirdly, I didn’t use the suggested topping because I found a glaze that I wanted to try instead.
I’m not doing so good with following directions, am I?
Who cares, let’s just get on with the recipe*, shall we?
Melt butter in milk and cool to lukewarm. Place water in a warm large mixing bowl, sprinkle in yeast, and stir until dissolved; add milk mixture and sugar. By hand, beat 2 1/2 cups flour in until smooth; mix in eggs, salt, and spices. Mix in remaining flour, adding a little extra, if needed, to form a soft but manageable dough. Knead lightly 1 minute on a floured pastry cloth; shape into a ball, place in a greased large bowl, cover, and let rise in a warm, draft-free spot until doubled in bulk, about 1 hour.
Punch dough down, roll 1/2-inch thick on pastry cloth**, using a floured, stockinette-covered*** rolling pin. Cut with a floured doughnut cutter and place 1 1/2-inches apart on un-greased baking sheets. Reroll and cut scraps. Cover with cloth and let double in bulk.
Meanwhile, begin heating fat in a deep fat fryer. When doughnuts have risen and fat has reached 375 degrees F, ease 4 doughnuts into fat, 1 at a time. Fry about 2 minutes until golden brown all over, using tongs to turn. Drain on paper toweling.
Note: Never fry more than 4 doughnuts at a time and keep fat as near to 375 degrees F as possible; if too hot, doughnuts will brown before they cook inside.
While doughnuts are warm, roll in topping.
Can you say NUMMERS!!!
I was actually accused by a friend on Facebook (Hi Dawn! ) that I bought some Krispy Kreme doughnuts and put them on a wire rack and took a picture. I’m taking that as a compliment.
Oh and the recipe for the glaze is super simple:
- 2 cups powdered sugar
- 1/4 cup milk (warmed)
- 1/2 teaspoon vanilla
I took a dozen of these bad boys up to Rick’s shop. Apparently they disappeared quickly.
So, there you have it, my version of a Krispy Kreme doughnut.
Next time I’m gonna find a chocolate frosting recipe and use that instead of the glaze. I’m dangerous like that.
* Old-Fashioned Yeast-Raised Doughnuts recipe courtesy of Food Network.
** Pastry cloth? Yeah, right, like I have one of those. I floured some parchment paper. Worked like a charm.
*** Stockinette-covered rolling pin… bwahahahahaha! Really, just flour your rolling pin, ‘k?