Copycat Krispy Kreme Recipe

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This Copycat Krispy Kreme Recipe can be tasted every time you chew a donut that melts in your mouth. Like the original, this imitation recipe has a slightly sweet glaze that perfectly finishes the donut.

Copycat Krispy Kreme Recipe

This copycat crispy cream donut recipe fills your mouth with fluffy yeast donuts when you chew a bite of bear. Like the ones in the store, this donut is most delicious when it’s a little warm in the oven. Yes, the fingers are a little sticky due to the sugar frosting, but it’s definitely worth it!

Ingredients Of Copycat Krispy Kreme Recipe

Combine together

  • Prepare 2½ tsp active dry yeast
  • You need 2 Tbsp warm water
  • You need 1/2 tsp granulated sugar

Mix with a mixer

  • Prepare 3¼ cups all purpose flour
  • Prepare 1 cup whole milk warm
  • It’s 2 oz shortening
  • You need 3 large egg yolks
  • Prepare 2 Tbsp granulated sugar

For glaze

  • You need 2 1/2 cup confections sugar
  • It’s 1/4 cup milk
  • Prepare 1/4 cup light corn syrup

For frying

  • You need 4-5 cups Crisco shortening or vegetable oil

Copycat Krispy Kreme Instructions Step by Step:

  1. Proof yeast: Mix 2 tbsp of warm water, 1/2 tsp sugar, and 2 1/2 tsp active dry yeast in a tall glass. Leave for 5-10 minutes or until the volume doubles and becomes fluffy. If it doesn’t swell or foam, discard the yeast and buy a new one to proceed with the recipe.
  2. Make donut dough: Put 3 1/4 cups of flour, 1 cup of warm milk, 2 ounces of shortening, 3 egg yolks, 2 tablespoons of sugar, and a swelling yeast mixture into a mixer at low speed using a dough hook attachment, and in about 2 minutes until the dough hardens. Mix in. Slightly increase the speed and knead for at least 15-20 minutes until the dough sticks.
  3. Shape donut dough: Take the dough and shape it into a ball. Butter (inflate) a large bowl, return the dough mass to the oiled bowl, and oil the dough mass itself to prevent clustering.
  4. Proof: Cover with a clean kitchen towel, place in a warm, well-ventilated place with poor ventilation, and leave for 1-2 hours (depending on temperature) until the volume more than doubles.
  5. Cut out 5″x5″ squares of parchment or wax paper.
  6. Punch the dough, turn it on an oiled surface (a non-stick spray can be used) and extrude it to a thickness of ½ inch. Cut out as many circles as possible using a 3-inch circular cookie cutter, then place a disc-shaped dough on a piece of prepared parchment. Press and hold until the dough runs out and cut as many donut pieces as possible.
  7. Cover the cut donuts with a clean kitchen towel and leave in 45 minutes for 1 hour or until they swell twice.
  8. Heat Crisco shortening or 4-5 cups of vegetable oil to 350F in a sturdy (cast iron) pan. To fry the donuts, drop some at a time and flip them to the other side for about 1-2 minutes on one side to make them golden.
  9. Transfer to paper towels or wire rack to drain. Let cool.

Make the glaze

  1. Mix 2 1/2 cups of powdered sugar, 1/4 cup of milk and 1/4 cup of light corn syrup.
  2. When the donuts have cooled sufficiently, sprinkle the donut glaze over them or soak the top half of the donuts to drain the wire rack.

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