The Memory Dish - Krispy Kreme Donut Recipe, inspired by AmericaFriday, 6 June 2014
3. When the dough is huge and puffy, roll it out to a thickness of about half an inch. On a VERY floured surface. Then use a cookie cutter to get your donut shapes, and keep the holes. Be very careful at this stage - you don't want to handle them too much, or you'll lose the fluffiness of the dough. Don't roll them any more than you have to.
4. Leave them somewhere warm to rise again. I actually put them on top of my Rayburn this time, which I'm sure almost cooked them. But I've been ruined before by non rising donuts, so I was dammed if I was going to let it happen again. The recipe actually said to cover them loosely with cling film, but this was a DISASTER. The donuts rose and stuck to the film, leaving them ripped of half of their mass. It made me sad. So I say, don't even risk covering them.
5. Heat your oil to exactly 375f/190c. EXACTLY. Donuts are temperamental little buggers - they cook quickly but burn easily, and they'll be too oily if you cook them at too low of a temperature. Make sure you have the oil at a steady heat before cooking.
6. Make your glaze by whisking all of the ingredients together. Taste it. Mmmmm.
7. Lower your donuts in carefully with a slotted spoon. Don't overcrowd the pan - they only take a few minutes to cook - maybe 40 seconds each side. Use the spoon to flip them over.
8. When they're done, take them out and drain them on kitchen roll. When they're cool enough to touch, dip them in the glaze. A few times, because life is for the living. Then put them on a wire rack and, later on, scrape the dripped off glaze and eat it with your hands.
And there you have it! KRISPY KREME STYLE DONUTS! Have a look at these pictures and do a little cry...