Anytime we drive by a Krispy Kreme and spy that “Hot Now” sign, we don’t have a choice: We have to stop. Krispy Kreme’s donuts are always delicious, but they’re especially perfect when they’re fresh out of the fryer. Depending on your store, you might even be able to see them go through the fountain of glaze as they make their way down the conveyor belt towards your ready hands.
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cornstarch
- 3 tablespoons water
- 1 package (2-1/2 teaspoons) active dry yeast
- 3/4 cup warm water (between 100 to 110 degrees Fahrenheit)
- 2-1/2 cups (313g) all-purpose flour, plus extra for rolling the dough
- 1/4 cup (56g) sugar
- 3 tablespoons (30g) nonfat milk powder
- 2-1/2 tablespoons (38g) shortening
- 1/2 teaspoon kosher salt
- 1 large egg
- Canola oil, for frying
- To make the glaze, whisk the ingredients together in a small bowl. Set aside.
- To make the donuts, activate the yeast by combining it with the warm water. Let the mixture sit for 5 minutes. If the mixture is not frothy after 5 minutes, the yeast is no longer active. Toss it out and start again with a new packet.
- In the bowl of a stand mixer, combine the activated yeast with the flour, sugar, nonfat milk powder, shortening, kosher salt, and egg. If you don’t have a stand mixer, you can use a large bowl and mix the dough with a spoon.
- Using the dough hook attachment, mix the dough on medium speed for 10 minutes. It is a very sticky dough, so it won’t form a ball but it should start to pull away from the sides of the mixer after 10 minutes.
- Transfer the dough to a greased bowl, turning it once to coat the dough on all sides. Wet your hands with cold water and use them to form a rough ball with the dough. Cover the bowl with a clean kitchen towel and let it rise until doubled in size, about an hour.
- When the dough has doubled in size, dust the top with the extra all-purpose flour and turn it out onto a well floured work surface. The dough will still be very sticky, so you will need the extra flour to prevent the dough from sticking. Using a rolling pin, form the dough into a large rectangle that’s 1/2-inch thick. Make sure there is flour underneath the dough and it doesn’t stick to the work surface.
- Using a floured donut cutter, cut the donuts. Separate the donuts and holes and place them on a floured piece of wax paper.
- When you’ve cut all the donuts, gather up the dough and roll it into a ball. Roll the ball out into a 1/2-inch thick rectangle and cut the remaining donuts. If you have leftover dough, you can form them into donut holes or fry the scraps as a snack.
- Cover the donuts and holes with a clean kitchen towel and let them rise for 30 minutes. Alternatively, you can store the donuts in the refrigerator overnight. Take them out of the fridge an hour before frying them for breakfast.
- In a large Dutch oven, heat about 3 inches of oil. If you’re using an electric tabletop fryer, fill the unit to its MAX line. Preheat the oil to 350 degrees Fahrenheit over medium-high heat, using a deep-frying thermometer to check the temperature. When the oil reaches 350 degrees, reduce the heat to medium-low.
- Carefully add 2 to 4 donuts to the oil, depending on how large the fryer is. Cook the donuts for 45 seconds to 1 minute per side (and donut holes for 30 to 45 seconds), flipping them with a spider strainer or a chopstick. When they’re lightly golden brown on each side, remove them to a rack to drain.
- When the donuts are cool enough to handle, dip one or both sides into the glaze.
- Enjoy while hot, or place in an airtight container once the donuts have cooled.