Homemade Donuts pt 2

Travis made donuts again on Sunday. Last time he used peanut oil and, while they were delicious, the oil made the buttermilk recipe and the Krispy Kreme copycat recipe taste the same. Plus, using a fat that's liquid at room temp made them end up a little soggy by the following day. This time we knew we we had to use a fat that's solid at room temp to avoid that, plus we wanted to get a taste not dominated by the oil. You'll know what we used when you see the picture...

Pause here for a little lipid lesson... You know all those yummy treats out there that have "partially hydrogenated" something or another in the ingredient list? That's telling you they're using a fat that's solid at room temp. Hydrogenation adds hydrogen atoms to the lipid molecules that make up fat which adds rigidity to the molecular structure. Enough rigidity and the fat can be solid at room temp. "Trans" fats are a type of hydrogenated lipid, the "trans" refers to the orientation the hydrogen atoms are attached.
So, don't turn up your nose when you see what we used. It's just as bad as what makes all those other fatty and/or fried foods so yummy.
Another side note - Travis served a Spanish speaking mission in Fresno, CA and he said you can find 5 gallon buckets of the stuff anywhere you shop because that's what Mexicans use to make their tortillas - a task Travis has tried before but even with a recipe they just don't turn out the way the women he met on his mission could make them without measuring.

A ghost on the rise:
Getting the skillet ready (next time we're going to try Crisco):
Into the hot tub!
Perfectly browned:
Glazing:
Perfection:
These were really great. They were actually better once they cooled, and they were still great the next day - no sogginess.


The recipe Travis has used for the Krispy Kreme copycat he found on recipelink.com. The changes we've made have obviously been to the oil used, but also Travis made 50% more of the creamy glaze this time than last time which was a good change. Not realizing there was supposed to be a chocolate glaze to go on top the creamy glaze, I suggested the first time that we add lemon. The lemon glaze is very yummy and we haven't tried the chocolate one.

Here is the original donut recipe, WITHOUT our changes.

Krispy Kreme Doughnuts
Raised Doughnuts

2 pkg. Regular or Rapid rises yeast
1/4 cup Warm water (105 to 115)
1 1/2 cups lukewarm milk (scaled then cooled)
1/2 cup sugar
1 tsp., salt
2 eggs
1/3 cup shortening
5 cups all purpose flour
Vegetable oil

Creamy Glaze or Chocolate Glaze

1. Dissolve yeast in warm water in 2 1/2-quart bowl.
2. Add milk, salt, eggs, Shortening and 2 cups flour. Beat on low speed,
scraping bowl Constantly, 30 seconds. Beat on medium speed scraping bowl
Occasionally, 2 minutes. Stir in remaining flour until smooth.
3. Cover and let rise in warm place, until double, 50 to 60 minutes. (Dough Is
ready when indentation remains when touched.)
4. Turn dough onto floured surface; roll around lightly to coat with Flour.
Gently roll dough 1/2 inch thick with floured rolling pin. Cut with floured
doughnut cutter. Cover and let rise until double, 30 to 40 minutes
5. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot
oil with wide spatula. Turn doughnuts as they rise to the Surface. Fry until
golden brown, about 1 minute on each side. Remove carefully from oil (do not
prick surface); drain.
6. Dip the Doughnuts into creamy glaze set on rack then when slightly cooled
spread chocolate glaze on top.

Creamy Glaze

1/3 cup butter
2 cups powered sugar
1 1/2 tsp. vanilla
4 to 6 Tbsp. hot water
Heat butter until melted; Remove from heat. Stir in powered sugar and Vanilla
until smooth. Stir in water, 1 tbsp. at a time, until desired Consistency.

Chocolate Glaze

1/3 cup butter
2 cups powered sugar
1 1/2 tsp. vanilla
4 to 6 Tbsp. hot water
4 oz milk chocolate chips or semi- sweet chips
Heat butter and Chocolate over low heat until chocolate is melted; remove from
heat. Stir in powered sugar and vanilla until smooth. Stir in water 1 tbsp. at
a time, until desired consistency.

ENJOY!