No need to worry about whether the "hot light" is on when you can make Copycat Krispy Kreme Donuts in your very own kitchen! The fluffy dough is topped with the melty sweet glaze to make these delectable treats.You can have them for breakfast, as a snack, or as dessert! Copycat Krispy Kreme Donuts taste so much like the original, people won’t believe you made them at home.
IngredientsFor the donuts: • 2 1/4 teaspoons active dry yeast • 1/2 cup warm water, warmed to 110 degrees F • 1/4 cup granulated sugar, divided • 1/4 cup evaporated milk, warmed to 110 degrees F • 1/2 teaspoon salt • 1/4 cup vegetable shortening, at room temperature • 1 large egg • 1 egg yolk • 1/2 teaspoon vanilla extract • 2 1/2 cups all-purpose flour, scooped, leveled, and divided, plus more as needed • 3-4 cups vegetable shortening, for frying For the glaze: • 2 tablespoons unsalted butter, melted • 1 1/3 cups powdered sugar • salt, to taste • 2 teaspoons evaporated milk • 1/2 teaspoon vanilla extract • 3-4 teaspoon hot water, as needed
Using a mixing machine or stand mixer, whisk together the yeast, warm water, and 1/2 teaspoons of the sugar.
Let the yeast mixture rest for 10 minutes.
Add the 1/4 cup of the evaporated milk, the remaining granulated sugar, salt, the 1/4 cup of the room temperature vegetable shortening, the egg, the egg yolk, and the vanilla, stirring to combine.
In the same mixing bowl, add 1/2 of the flour, combining until smooth.
Switch the mixer to the hook attachment.
Slowly add the remaining 1/2 of the flour while the machine runs on low speed.
Let the machine knead on low speed until the dough is smooth and elastic, about 4-5 minutes.
When the dough is finished mixing, lightly oil a large bowl and transfer the dough to it.
Cover the bowl with plastic wrap and let the dough rise in a warm place until it has doubled in size, about 1 1/2 hours.
After the dough has risen, flour a work surface.
Turn the dough out onto the floured work surface and punch the dough down.
Roll the dough out to slightly less than 1/2-inch thickness.
Cut the dough into doughnut shapes using a doughnut cutter or two round circle cutters—a big circle cutter and a small circle cutter should do the trick.
Once the doughnut shapes are formed, remove the excess dough, combining and rolling it out to make more doughnut shapes until none remains.
Cover the donuts and let them double in size, about 35-45 minutes.
In a large Dutch oven or a suitable alternative, heat the 3-4 cups of the shortening to 360 degrees F. Do not overheat, and continue to monitor.
As the oil is heating, mix together the unsalted butter, powdered sugar, salt, the 2 teaspoons of the evaporated milk, vanilla extract, and hot water in a shallow container suitable for dipping. Thick is better than runny, so be careful how much water you add.
Working in batches and using caution, fry the donuts in the hot oil until just browned on the bottom, about 3-4 minutes.
Use a wooden spoon or another suitable tool to flip the donut onto the opposite side and cook until just browned, about 1-2 minutes.
Transfer the cooked donuts to a wire rack and allow them to cool for at least 2 minutes.
Repeat the frying process until all donuts are cooked, keeping an eye on the oil temperature throughout.
Once the donuts are cool enough to touch, dip the top half of the donuts in the glaze while still warm and return to the wire rack.
Let the glaze set at room temperature.
Serve warm and melty for the true copycat experience.