I found this American recipe that uses cup measures...usually I try to convert them, but I have some nice heart shaped cup measures so I thought I would stick with it. It makes quite a big batch so you might want to halve it if you want to just try it out.
Recipe:
- 2 cups scalded full fat milk (I shamefully didn't know what this meant, but has since found out it is when you heat it until boiling...scalding hot...
- 1/2 cup butter
- 2/3 cup caster sugar
- 1 tablespoon salt
- 2 tablespoons yeast (use fresh if you can, just double the weight of it as it does rise better, I would have used it but I tried to freeze mine but when I defrosted it, it turned to sludge in the fridge - not very nom)
- 4 free range eggs, beaten
- 1/4 teaspoon nutmeg
- 7 cups sifted plain flour
- oil - I used vegetable
- 3 cups icing sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla sugar/extract
- 1/2 cup cold water
- Melt butter in the hot milk, add 1 teaspoon of the sugar and then the salt. Leave to cool.
- Beat in yeast, nutmeg, eggs sugar and 3 cups of the sifted flour.
- Add the rest of the flour the dough should be sticky, I found I had to add a little extra flour but be careful and only add a bit at a time to avoid it going dry.
- Knead the dough for five minutes and leave to proof somewhere warm for 1 - 1 1/2 hours.
- Roll out the dough and cut into shapes, leave to rise again for about 45 minutes.
- Using a sugar thermometer if you don't have a deep fat fryer like me, heat the oil to 350 degrees Fahrenheit, maybe just under, they say it should be hotter but for me they came out very dark so I turned it down.
- I then cut holes in the doughnuts as the middle can go a bit doughy. I then cooked then for 1 - 2 minutes or until brown and flip and the same on the other side.
- Scoop out and leave to cool.
- Mix the glaze ingredients together, you can always add extra flavours to these if you want, I went for the original one to begin with maybe next time I'll be more experimental.
- Dip the doughnuts in the glaze so the whole thing is covered, it will look very white to begin with but it does drip down to a glazed look.
- Leave for a minute to set then eat. Nom!
I agree with you - it's been traumatic even listening to the news...I can't imagine what it's like for the poor people who have been living it.
ReplyDeleteYour doughnuts look amazing (if you pardon my forwardness!!!) - love the sugary glaze
I just found your blog today. Love it!
ReplyDeleteI think it's a hoot that that you made these! Krispy Kreme Donuts is a nationwide donut maker in the United States. I think they started in the southern US. You can buy their donuts hot and fresh and they are nommy! :)Fortunately there isn't one in my town. They're kind of addictive.
I love them!I haven't got their light texture down yet but I'll keep trying. Some of our bigger towns have the stores so I can't resist when I see one :D xx
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