I live in a small town, and it's very hard to find Krispy Kreme doughnuts around here! My solution: make them yourself! I love these melt-in-your-mouth doughnuts!
Doughnuts:
2(1/4 ounce) packages yeast
1⁄4 cup water (heated to 105-115)
1-1⁄2 cups lukewarm milk
1⁄2 cup sugar
1 tsp salt
2 eggs
1⁄3 cup shortening
5 cups all-purpose flour
canola oil
Dissolve yeast in warm water in large bowl.
Add milk, sugar, salt, eggs, shortening and 2 cups flour.
Beat on low for 30 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Stir in remaining flour until smooth.
Cover and let rise until double, 50-60 minutes.
(Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter.
Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer to 350°.
Slide doughnuts into hot oil with wide spatula.
Turn doughnuts as they rise to the surface.
Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain.
Creamy Glaze:
1⁄3 cup butter
2 cups powdered sugar
1- 1⁄2 tsp vanilla
4 -6 Tbsp hot water
Heat butter until melted.
Remove from heat.
Stir in powdered sugar and vanilla until smooth.
Stir in water, 1 tablespoon at a time, until desired consistency.
Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
Chocolate frosting:
1⁄3 cup butter
2 cups powdered sugar
1-1⁄2 tsp vanilla
4 -6 Tbsp hot water
4 oz milk chocolate chips or 4 ounces semi-sweet chocolate chips
Heat butter and chocolate over low heat until chocolate is melted.
Remove from heat.
Stir in powdered sugar and vanilla until smooth.
Stir in water 1 tablespoon at a time, until desired consistency.
Dip in sprinkles or other toppings after chocolate if desired.
Doughnuts:
2(1/4 ounce) packages yeast
1⁄4 cup water (heated to 105-115)
1-1⁄2 cups lukewarm milk
1⁄2 cup sugar
1 tsp salt
2 eggs
1⁄3 cup shortening
5 cups all-purpose flour
canola oil
Dissolve yeast in warm water in large bowl.
Add milk, sugar, salt, eggs, shortening and 2 cups flour.
Beat on low for 30 seconds, scraping bowl constantly.
Beat on medium speed for 2 minutes, scraping bowl occasionally.
Stir in remaining flour until smooth.
Cover and let rise until double, 50-60 minutes.
(Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
Gently roll dough 1/2-inch thick with floured rolling pin.
Cut with floured doughnut cutter.
Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer to 350°.
Slide doughnuts into hot oil with wide spatula.
Turn doughnuts as they rise to the surface.
Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain.
Creamy Glaze:
1⁄3 cup butter
2 cups powdered sugar
1- 1⁄2 tsp vanilla
4 -6 Tbsp hot water
Heat butter until melted.
Remove from heat.
Stir in powdered sugar and vanilla until smooth.
Stir in water, 1 tablespoon at a time, until desired consistency.
Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
Chocolate frosting:
1⁄3 cup butter
2 cups powdered sugar
1-1⁄2 tsp vanilla
4 -6 Tbsp hot water
4 oz milk chocolate chips or 4 ounces semi-sweet chocolate chips
Heat butter and chocolate over low heat until chocolate is melted.
Remove from heat.
Stir in powdered sugar and vanilla until smooth.
Stir in water 1 tablespoon at a time, until desired consistency.
Dip in sprinkles or other toppings after chocolate if desired.
