Glazed doughnuts. Everyone loves them. If you don't, there's something majorly wrong with you. I have to admit something to you guys. I realize that I start with a confession quite a bit on here and I'm not sure if anyone is actually reading this, but here it goes. Krispy Kreme donuts are my favorite donuts, ever. Before you judge me, I have to tell you that I didn't have my first Krispy Kreme donut until about two years ago. It was such a happy but sad moment. Happy because I didn't know a donut so light and airy existed in this world but sad because I was deprived of this deliciousness for 26 years of my life. Needless to say, I became hooked. The Krispy Kreme in Mountain View happens to be right next to a Costco, so I strategically get to Costco before they open so I have an excuse to go through the Krispy Kreme drive through while I'm waiting.
Doughnuts hold a special place in my heart. When I would have sleepovers as a kid, my parents would always buy my friends and I a dozen donuts the next morning. This became such a regular thing that I would invite friends to sleep over just so I could wake up to that big pink box of fresh fried dough. As I got older, I became besties with the local donut shop owner. She knew me by name and would give me a bag of donut holes for free with every donut I ordered. You could say I was quite obsessed.
My donut obsession lives on and now I enjoy making them at home. I've tried out a couple different recipe, but this one is the winner! You can top your doughnuts with whatever you want, but I'll give you a couple basic glaze recipes to use.
- 1 1/4 cup whole milk, warm (110 degrees F)
- 2 1/4 teaspoon active dry yeast
- 1/4 cup granulated sugar
- 3 large egg yolks
- 1 teaspoon vanilla extract
- 1 stick butter, melted
- 4 cups all purpose flour
- 1/2 tsp salt
- 2 quarts neutral oil for frying
- 2 cups powdered sugar
- 1/2 tsp vanilla
- 1/4 cup milk
- 1/2 cup fresh blueberries
- 1/4 cup water
- 1 1/2 cup powdered sugar
- 1/2 cup fresh raspberries
- 1/4 cup water
- 1 1/2 cup powdered sugar
- Combine the warm milk, sugar, and yeast in your stand mixer bowl. Let sit until the mixture is foamy, about 5 minutes
- Whisk egg yolks, vanilla, and melted butter into your yeast mixture. Add half of the flour and mix on low speed with your hook attachment until combined.
- Add in the salt and remaining flour. Mix until the dough pulls away from the sides of the bowl, about 3 minutes.
- Transfer dough to a lightly floured surface and knead for 5 minutes by hand until smooth. Grease a large bowl with some oil and transfer your dough to the bowl. Cover the bowl with plastic wrap and put in a warm place to rise for 1 1/2 hours.
- Punch your dough down and roll it out on a lightly floured surface until it is 1/2 inch thick. Use a large cookie cutter to cut out your doughnuts and a shot glass to cut out the center hole. Put doughnuts on a lightly floured baking sheet and cover with a kitchen towel. Let rise in a warm place for 45 minutes.
- About 10 minutes before the doughnut is done rising, pour the oil in your heavy bottom or cast iron pan over medium heat. The oil should be at 350 degrees F.
- Place some paper towels on your sheet pan to catch the excess oil after your doughnuts are done frying
- Using a metal spatula, pick up your doughnuts and slide them into your hot oil. When the bottoms are golden, flip them over. It takes about 1 minute on each side.
- Remove the finished doughnuts from your frying pan and place them directly on the paper towel lined baking sheet to soak up the extra oil.
- Allow the doughnuts to slightly cool before glazing them
- To make the regular glaze, whisk together powdered sugar, vanilla, and milk. If it's too thick, add a teaspoon of milk at a time until you get the right consistency. If it's too thin, whisk in some more powdered sugar.
- To make either the blueberry or raspberry glaze, place berries and water in a small saucepan and cook down for approximately 10 minutes. Remove cooked down berries from the heat and strain into a bowl using a fine mesh sieve. Put your powdered sugar in a separate bowl and add in 4-5 tablespoons of your blueberry or raspberry juice. Whisk to combine.