Copycat Krispy Kreme Recipe for National Doughnut Day

Amazing mouth-watering picture is thanks to The 350 Degree Oven

June 7th, today, is National doughnut day! To celebrate this day we should make some doughnuts! What better kind to make than a copycat Krispy Kreme glazed doughnut. Krispy Kreme was popping up all over cities about 10 years ago, but since then, many of them have closed, and it is not as easy to get those melt in your mouth treats. Those doughnuts right out of the oven could not be beat. So if you miss those doughnuts, then here is a recipe that is a great copycat doughnut that is so good. If you don’t have a deep fryer, or you’re too nervous to fry them in a pot, you can also fry these puppies in a shallow frying pan with some oil.

If you do have a Krispy Kreme shop near you, a great thing that they do for kids is give a free doughnut for every ‘A’ that your child receives on their report card!

Fun Fact about the doughnut: American captain Hanson Gregory came up with the ring-shaped doughnut on his ship in 1847. Tired of the raw centers of regular doughnuts, he cut out a hole with a tin pepper box before frying.


So let’s get to the recipe for some delish doughnuts.


Krispy Kreme Copycat Doughnuts


2 (1/4 ounce) packages yeast
1/4 cup water (105-115)
1 1/2 cups lukewarm milk (scalded, then cooled)
1/2 cup sugar
1 teaspoon salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
canola oil

Glaze
1/3 cup butter
2 cups powdered sugar
1 1/2 teaspoons vanilla
4 -6 tablespoons hot water

Directions:

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer to 350°. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack.


Glaze: 
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.