Preparing Krispy Kreme donut at home

So how possible is it to recreate Krispy Kreme donuts at home?

You know, they got the signature taste, perfect circle shape, the glaze on top. I've described to you what they are, but can we make them at home? That is the question.

So making donuts is like a combination of several different skills and techniques, and it's making dough and shaping it and deep-frying. And I've made jelly donuts, and they were some of the best. So expectations are through the roof right now about these as well. I need the ingredients for the dough, and we'll go from there.

Ingredients:

• 300 millilitres of whole milk
• Seven grams of instant yeast
• Two large eggs
• 113 grams of melted butter, that's cooled too 
• 50 grams of granulated sugar
• teaspoon of salt
• 535 grams of bread flour

  

Method of Preparing Krispy Kreme donut

I'm just going to heat up that milk, gotta be warm to touch. So the yeast goes into the milk, stir. While we're waiting for that annoying yeast, let's get the party started.

So we're going to start with adding the yeast, the eggs, melted, cooled butter, the sugar and a teaspoon of salt. Dough hook attachment, beat this until it just comes together really. The eggs should have been whisked I think before I added them to this mixture. I'm going to whisk them now.

Add some of the flour now, say about half. So I'm just going to mix the flour until it's combined and then I'm just going to continue to add the rest of the flour until that's combined. Of course, we all know the importance of scraping down the sides of the bowl.

More of the flour, so yeah, this is going to be a sticky one today, sticky dough. It's never that much fun. I'd be setting off the alarm bells right now if it weren't for the fact that I've made donuts before and the dough was super sticky. So I'm not too concerned, I think that's how it should be.

For my next trick, I'm going to put a kitchen towel over the top. So this needs to double in size, it needs to hang out in a warm place for about an hour, which is right here. There's like a heatwave going on. It's super hot in the kitchen, that's an excellent place for it. For me, not so much, I'm going to go somewhere where it's cool.

So it's been an hour, more triple in size than double, but I like it either way. The surface needs to be floured, and it needs to be floured very excessively. It's probably way too much. Before I can roll this, I need to get it less sticky. I don't really work well with sticky dough. 

Okay, so with a rolling pan, I'm going to roll this dough until it's a half-inch in thickness. The problem is that dough is going to stick to the surface. Okay, change of plans, so I'm going to use some parchment paper on my surface because the dough is super sticky and I can't get it from not sticking to the surface. An inch is about what that, so this needs to be half that.

Okay, so I have picked up donut slash cookie cutters, yeah. I picked these up for this very moment, and I'm very excited to use these as I’m always using some other makeshift MacGyver type situation. I'm using three-inch in diameter glass. Today, we're using actual crispy Kreme copycat. You don't want the hole to be too small. 

Three and a half inches and an inch to the first one, donut hole in the center, that and that. And there's the donut hole, so the donut hole I’ll put somewhere off to the side. Well, isn't this something? Remove all the excess dough and reuse it. Okay, this can go over here, cover these up with a kitchen towel for 45 minutes.

So 45 minutes later, the donut-shaped dough balls right here and I have oil heating up, So things are happening, look underneath here, oh, there's been a couple of casualties. Other than these two, everything seems pretty okay.

So with some scissors, what was suggested in the recipe was to cut out each donut. So that way, they don't stretch any more than they have to. There's nothing worse than an ugly looking donut shaped donut, isn't there? If you were smart, you would do this before you let the dough rise because now, I'm just risking everything. 

So at 375 degrees Fahrenheit, I'm going to drop these donuts a couple at a time, let them do their thing. And how long does that have to be for? In the oil, for around 45 seconds per side. Once you have those donuts out of the oil, make sure you have some sort of thingy that you can put them on. This is like a baking pan with a like drying rack.

I just kind of drop it in, I should do a test with this one. Somehow I don't think that's correct, and I feel like that was overdone. So the thermometer is maxing out, testing the time and the temperature that it's going to take these to cook to the color I want. I think this is a good color right, that's crispy.

I know the shape sucks, it's a test, but the color looks pretty good, right. This one might be a bit too hot. So I think I know what I need to do now. I just need to maintain the temperature of the oil at all times. It needs to be 375 degrees Fahrenheit, 45 seconds per side for this to work. 

That is what I've come to; that is what the recipe told me from the start. So we've learned nothing.

The times keep fluctuating with each donut I put in, and I'm trying to get a specific color, but it's a fraction of a second too late. It might be darker than you want. So that's what I’m dealing with right now. So if I do 15 seconds per side for this one, changes with each one, five, six, three, two, one.

We are going to make our Krispy Kreme glaze for the donuts. Four hundred grams of icing sugar, a quick pinch of salt, 120, 150 grams of whole milk, I'm going to add up. I should read that first. What did it say?

Just add a little milk, give it a mix. Yeah, only with the fork, that works seem to work wonders. And when you can't mix any more, add more milk, just get a whisk in there get out some of those clumps. I sure sieved this before I got started, but whatever, I didn't. So now I've got to fix it

And let's just move this stuff into a bigger bowl, to waste more dishes. What if I just add a little bit of this liquid glucose? I don't think that's going to mess anything up. I'm just going to add like a half a teaspoon. So that is just giving it my signature touch.

My donuts, the icing, dirty sink, all we've got to do is dunk them. And I'm going to take my donuts, submerge them into the icing, give them a little icing bath, you know, one side, the other side. And then I'm going to put them on the drying rack.

There's like a rough-looking side and a very lovely looking smooth side. I'm going to make sure that they're drying with the beautiful side facing up. When the icing drips, it can just drip underneath. And throw your donuts around like you just don't care.

Who is my first victim? Good luck my friend, I don't recall if Krispy Kreme donuts are entirely covered in icing, or is it just the top part. I can't remember, so I'm just going to cover the whole thing. And if that's wrong, then that is wrong.

Now with all the little donut hole thingies or what we call Timbits, I’m just going to throw those into the glaze. I have all this leftover glaze. I think I'm just going to drop it like it's hot all over these remaining donuts. So just kind of like, I don't know, is this a good idea? Probably not even a good idea, what am I doing?

I wasn't a big fan of what I just did, so I'm just going to dunk the rest of these donuts in here. That way, they have a beautiful smooth coat on top. These donuts are trying to dry, and I don't know if that's going to work. So I've got to think outside the box. I'm going to turn on a pedestal fan near it, that is better.

Closing Comment:

This is a pretty accurate portrayal of what a Krispy Kreme donut can look like from your home. They're not the most refined round donut-like what Krispy Kreme offers, but they got a rustic thing going on, which I respect. They're freaking delicious, of course, if you guys don't think that these look like Krispy Kreme donuts, I'm sure there's some fanatics out there that would disagree with what I'm doing. Well, we can all agree that they're at the very least donuts.