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Friday, October 14, 2016

Homemade Glazed Donuts (Krispy Kreme Doughnut Copycat Recipe)


Dough:

Tang Zhong (Water Roux) bread enhancer - gives the dough a soft fluffy texture.
2 1/2 c. all purpose flour
4 T. sugar
3 T. unsalted butter
1/2 tsp. salt
1/2 c. milk
1 egg
2 tsp. yeast
1/2 c. tangzhong

Tangzhong:

1/3 c. all purpose flour
1 c. water

Glaze:

2 c. powdered sugar
1/2 tsp. salt
1 tsp. vanilla
2 T. water
1.  Make the tangzhong and the dough.  For detailed instructions, see my post on Japanese Milk Bread (this is the same dough recipe – just with all purpose flour instead of bread flour).  Basically, the tangzhong is a water roux made from cooking the flour and water over medium heat until thick and swirl lines appear – then you let it cool.  Then, dump all of the dough ingredients into a bread machine, and set it to the “basic dough” function.  (You can make this dough by hand or in a stand mixer with a dough hook – knead about 15 minutes until the dough can be stretched to form a windowpane.  Cover and allow to rise 45 minutes, then punch down and allow to rise another 30-45 minutes.)
2.  When the dough is done, roll it out into a rectangle on a floured surface – somewhere between 1/4 inch and 1/2 inch thick.
3.  Use a large 3″ round biscuit or cookie cutter to cut large circles, then use a smaller 1″ cutter to cut the middle.  I got about 14 donuts from my dough.  (With the remaining dough scraps you can knead them together and use to make dinner rolls or a small loaf of milk bread.  Or, you CAN re-roll the scraps and cut out more donuts if you like – but I wouldn’t re-roll the scraps more than once, otherwise the dough will get too tough.  If you re-roll the scraps for donuts, you might need more glaze – consider doubling the glaze recipe so that you have enough.) 
4.  Use a flat spatula to move the cut out donuts to a floured baking sheet.  Cover loosely with plastic wrap (don’t let the donuts touch each other!), then set in a warm place to rise for about 1 hour, loosely covered with plastic wrap.  (I put them in a cold oven, close the door, and turn on the oven light – the heat from the light is usually enough to make a nice environment for the rising donut dough.)
5.  Make the glaze by whisking all the ingredients together.
6.  Heat about 1-2″ of oil in a large pot or pan.  (I used canola oil, and decided to fry the donuts in a wok.)  Heat the oil up to about 375 degrees F (190 degrees Celsius) – this is the proper temperature for deep frying.
7.  Carefully lower a few donuts into the hot oil, and fry for 30-45 seconds.
8.  Insert a chopstick into the hole, then flip over.  Fry for another 30-45 seconds, then remove to a rack to cool.
9.  When done – and cool enough to handle without burning your fingers, dunk each donut halfway into the glaze to coat.
10.  Flip over, then set on a clean rack – allow the glaze to set for about 5 minutes before serving.  It’s best to make these right before you want to eat them so that they are fresh.

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