Homemade Krispy Kremes Donut Holes Recipes

Steps:

• 1. In a large measuring bowl, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate. It will look foamy
• 2. In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
• 3. Add the egg and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
• 4. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes-it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
• 5. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.Cover the donut holes with a cloth to rise. Cover the donut holes with a cloth to rise
• 6. Heat the oil to 375F. Place the donuts into the oil and fry until golden brown on each side, about 2 minutes. Only cook a few at a time so they don't overcrowd and stick together.
• 7. Drain on a paper towel or wire rack over a cloth, before glazing them.
• 8. Combine ingredients for glaze. Dunk cooked donuts in warm glaze and place on paper towel or wire rack to dry. Reheat glaze if it cools too much. It needs to be warm while dunking donuts to get that yummy Krisp Kreme affect.

Steps:

• 1. In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam). In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs. Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing. Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes-it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size. Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait. Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F. Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don't overcrowd and stick together. Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won't get that delicious coverage!
• 2. Glaze: 1/3 cup butter 2 cups confectioners' sugar 1 1/2 teaspoons vanilla 4 tablespoons hot water or as needed

Steps:

• Take the top off of a bottled coke and push it through the biscuit making a hole.
• Stretch the biscuit out as big as can without tearing.
• Mix the glaze together until it's really creamy.
• Fry the biscuit in hot oil (med-high heat) until golden brown and flip it over w/ a fork and fry the other side.
• Remove the doughnut and place it on a plate covered w/ a paper towel.
• Then while it's still hot dip the doughnut in the creamy glaze.
• The holes that you have roll them gently forming a ball and fry and dip them in the glaze.

Steps:

• Doughnut Directions:.
• Heat the milk to 100*F. You can do this in the microwave or on the stove top.
• Stir in the yeast until it is dissolved or close to dissolved.
• Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth.
• Cover the bowl (I like to use my cloth bowl covers for this) to prevent drying out and place in a warm spot to rise.
• When the batter has doubled in size (about an hour, depending on the temperature of your house), add it to a mixer fitted with a paddle attachment.
• Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth.
• Mix in vanilla extract and butter until smooth.
• With the mixer running, slowly add the rest of the flour (1-1/4 cups + 2 tablespoons). Keep mixing until the batter just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one "lump" of dough. If not, add a bit more flour, one tablespoon at a time.
• Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.
• Cover the bowl again and place in a warm spot to rise.
• Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out.
• On a well-floured surface, gently roll out the dough to about 3/8" to 1/2" thickness.
• Use cookie cutters to stamp out whatever shapes you like. I used a 3 1/2" circle for the large doughnuts with a 1-1/4" hole. For the minis, I used a 1-1/2" circle with a 15/16" hole (all of these cutters come in the same set). Save the holes to fry up as well, or roll the batter out again to make more doughnuts.
• Place the stamped dough on a parchment- or Silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot.
• Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer until it reaches 360*F. I strongly prefer to fry in a deep fryer. It keeps everything so much cleaner and perfectly regulates the temperature.
• Fry the doughnuts in batches until golden brown on each side (you'll need to flip them mid-fry). The total frying time will be under 2 minutes. Use tongs to flip and retrieve them.
• Set hot doughnuts on paper towels to absorb extra oil.
• Glaze Directions:.
• Mix all ingredients in a small bowl until smooth.
• Drizzle over piping hot doughnuts.
• Note: If necessary, to reheat doughnuts in the microwave for about twenty seconds.