Krispy Kreme Doughnuts

Ingredients

• 7 gyeast, 1 standard packet of instant or active dry yeast
• 1/4 cupwarm water, ¼ cup to dissolve the yeast and 1½ cups into the dough
• 1/2 cupmilk, for the dough
• 1/2 cupsugar, for the dough
• 1 tspsalt, for the dough
• 2eggs, for the dough
• 1/3 cupshortening, vegetable shortening, for the dough
• 5 cupall-purpose flour, the method uses 2 cups plus the rest, about 5 cups in total
• canola oil, for deep-frying at 175°C — enough to fill your pot no more than a third full
• 1/3 cupbutter, melted, for the glaze
• 2 cuppowdered sugar, icing sugar, for the glaze
• 1 1/2 tspvanilla extract, for the glaze
• 6 tbspboiling water, for the glaze; added 1 tbsp at a time until it pours smoothly

Method

1. 1

   Dissolve the yeast in ¼ cup of the warm water in a large bowl and leave for 5 minutes, until foamy. Add the remaining 1½ cups warm water along with the milk, sugar, salt, eggs, shortening and 2 cups of the flour. Beat on low speed for 30 seconds, scraping the bowl, then on medium for 2 minutes. Stir in the remaining flour until you have a smooth, soft dough that pulls away from the sides of the bowl.

2. 2

   Cover and leave to rise until doubled, about 50–60 minutes.

3. 3

   Turn the dough onto a floured surface and roll lightly to coat with flour. Roll to ½ inch thick with a floured rolling pin. Cut with a doughnut cutter. Cover and leave to rise until doubled, 30–40 minutes.

4. 4

   Heat oil in a deep fryer or heavy pot to 175°C (350°F), filling it no more than a third full. Slide the doughnuts in with a wide spatula, a few at a time so the temperature holds. As they rise to the surface, flip them. Fry until golden, about 1 minute per side, then lift out and drain on paper towels.

5. 5

   Make the glaze: melt the butter, remove from heat and stir in the icing sugar and vanilla until smooth. Stir in boiling water 1 tablespoon at a time until the glaze is pourable but not watery.

6. 6

   Dip the warm doughnuts into the glaze and place on a wire rack to set.