If you’re looking for the perfect homemade version of a Krispy Kreme glazed doughnut, you’ve come to the right place.
My last post was published over a year ago. And since then, a lot has happened, not just for me but well, everywhere. Most recently of course is the coronavirus, which has turned the world upside-down, inside-out.
It’s been a bane, but in someways, perhaps a blessing.
Times are tough, for everyone. And while social life has quickly come to a halt, life itself goes on and so, you have to as well. Many people have more time to spare or need distractions from mundane day-to-day practices. So perhaps now’s the moment to return to music, to painting, to those hobbies that are usually tossed aside in the name of “not enough time.”
For me, that means taking to the kitchen, trying new things, and taking Hot Chocolate Hits out of hibernation.
Quarantine cooking is a thing, and this recipe is fit for the occasion. The perfect chance to try your hand at something seemingly intimidating, but in reality isn’t too bad.
Classic, glazed doughnuts.
Here are some pointers to keep in mind:
- Yeast: I used instant yeast (this brand). You can also use active dry yeast, but fresh yeast will take a little longer in terms of rising.
- Temperature of ingredients: As a rule of thumb in baking, all ingredients should be at room temperature, which makes it easier to mix.
- Milk: It should be hot enough, but still warm so that you can still dip your finger in comfortably.
- Frying the doughnuts: Use a good amount of oil. Not too much, but enough so that the doughnuts can float a little. The temperature of the oil should be at 375 F or roughly 190 C. I usually don’t measure the temperature, I’ll know it’s hot if I fry a doughnut hole and it starts to bubble, and turns a light golden colour.
- Eat them warm! These are best fresh, so make sure to fry them right before serving, the longer you wait, the less delicious they’ll be.
For more step-by-step instructions, be sure to check out the video.
And without further ado, the recipe you came here to read.