So tasty and delicious that you get hooked!
Our sons love Krispy cream donated! Always buy a lot when we go home from the US. There will be no trips due to Covid, so I started looking for good recipes to make Krispy cream donated. I tried several different recipes; it was more or less successful. The youngest son found a recipe on YouTube where they attempted to imitate Krispy Kreme with successful results through several tests. I slipped to the plant, and the result was above expectations! Here is the recipe that I have modified and simplified.
Some things to keep in mind before we begin:
Donuts are generally tastiest when they are fresh – but you can also get the same effect if you heat them in the microwave for 10-15 seconds.
Then there is the issue with the number of donuts. 😊 It depends on how small or large donuts you make, of course – I use a form that is 8 cm in diameter, and the inner ring is about 3 cm in diameter.
The best glaze is my recipe which works great – I have received a lot of praise for my donations from my youngest son and the neighbors who have received several rounds of donuts when I have tried different things. I replace one or two tablespoons of the milk and replace it with maple syrup instead!
The dough should be 1.2″ thick when you roll it out. I think that is too thick – feel free to try with a little thinner dough instead.
You can dissolve the yeast in 98,60° (F) milk and then add it to the dry ingredients – here, I chose to crumble the fresh yeast and add directly among the dry ingredients – it worked perfectly. The prerequisite, however, is to let the dough rise in a dough cabinet. You can easily create a dough cabinet by having a small container at the bottom of the oven and fill it with boiling water – turn on the light in the oven and leave the dough to rise for about an hour or until it has doubled in size.
Ingredients
| Dry ingredients | Whole batch (gives about 20 – 26) | Half batch (gives about 10 – 12) |
| Flour | 850 g | 425 g |
| Salt | 14 g | 7 g |
| Fresh Yeast* (see note below) | 18 g | 9 g |
| Unsalted butter | 114 g | 57 g |
| Liquid ingredients | ||
| Egg | 4 st. | 2 st. |
| Honey | 114 g | 57 g |
| Oil | 28,5 g | 14,25 g |
| Vanilla sugar or extract | 1 Tbsp | 0,5 Tbsp |
| Milk (whole milk) | 490 g | 245 g |
| Glaze* (see tip) | Whole batch | Half batch |
| Butter | 150 g | 75 g |
| Milk (whole milk) | 3 – 5 Tbsp | 3 Tbsp |
| Icing sugar | 500 g | 250 g |
| Vanilla sugar or extract | 2 tsp | 1 tsp |
Notes:
18-gram fresh yeast = 9-gram active dry yeast
18-gram fresh yeast = 6,67 gram instant yeast
9-gram fresh yeast = 4,5-gram active dry yeast
9-gram fresh yeast = 3,33 instant yeast
*Need to convert in between a different kind of yeast? This is the site to visit!  Conversion
Method
- Combine all dry ingredients (wheat flour, vanilla sugar, salt, crumbled fresh yeast,(or whatever yeast you are using) and unsalted butter in a bowl to a standing mixer with a dough hook.
- Make a hole in the center of the bowl. Add all the “wet” ingredients: eggs, honey, oil, and milk.
- Run it at low speed until you get a sticky dough. It takes about 5 minutes.
- Increase the speed and continue mixing until the dough is smooth, and no longer as sticky (approx. 5 min). It takes about 10 minutes in total.
- Flour kitchen counter or baking surface properly. Work the dough together quickly using a dough scraper, shape it into a ball and then place the dough in a clean oiled bowl.
- Cover with plastic wrap.
- Transfer the bowl to a dough cabinet, which you can easily create by pouring boiling water into a container and place it at the bottom of the oven – then turn on the light and keep the bowl in the oven for about an hour, or until the dough has doubled in size.
- Pick up the dough when it has finished fermenting. Press down the dough using the dough scraper and your hands.
- Cover the bowl with plastic wrap again and then store it in the fridge overnight.
- The next day, scrape out the dough on a floured surface. Work quickly and flour as needed to prevent the dough from sticking to the surface. Roll out the dough to 1/2-inch thickness.
- Punch out the cookies. Use two cake cutters or (runners) to punch out the donuts (3-inch) and 1 inch for the “inner ring.”
- Place each donut on its square of parchment paper. Cover and let ferment at room temperature for about 20 – 30 minutes. It can go pretty fast, even just 10 minutes.
- Pour oil into a heavy-bottomed saucepan and heat it to 320° (F).
- While you wait for the oil to warm up, you can make the glaze.
- Melt the butter in a saucepan, pour in the icing sugar, vanilla sugar, milk, or a combination of milk and maple syrup. My experience is that five tablespoons of liquid work the best. Keep the glaze warm – not boil! Make sure there are no lumps of icing sugar in the glaze!
- Work in batches, fry the donut and turn once until they are golden everywhere except a pale ring around the sides (it can take between 2 – 4 minutes).
- Dip the donut directly into the glaze and then let it drain on a wire rack.
Tip:
- To enhance the taste, you can advantageously add a pinch or two of freshly grated nutmeg!
- Also, try replacing nutmeg with cardamom!
- Glaze: Replace one or two tablespoons of milk with one or two tablespoons of maple syrup – super tasty!
Enjoy!
