tag:blogger.com,1999:blog-2564350625051702966.post3237379645970287992..comments2024-03-28T15:35:41.375-07:00Comments on The 99 Cent Chef: Krispy Kreme Doughnut Recipe - 2 Videos99 Cent Chefhttp://www.blogger.com/profile/17242769458572502316noreply@blogger.comBlogger116125tag:blogger.com,1999:blog-2564350625051702966.post-50621459860324612492017-04-11T11:23:23.082-07:002017-04-11T11:23:23.082-07:00I made these this morning. I glazed some, made a c...I made these this morning. I glazed some, made a couple of twists, and sugar coated some. They are so good! Easy to make (I was skeptical being a first-time donut fryer)and cheap to make. If you buy donuts, you are going to save a ton of money by making your own and they are so much better fresh. Next time I will try a chocolate frosting and do some fillings too. Thanks!!<br />Office Talkhttps://www.blogger.com/profile/02121493019220493862noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-3133149742065132832016-03-10T10:13:13.025-08:002016-03-10T10:13:13.025-08:00When KK were 1st made they used lard for one of th...When KK were 1st made they used lard for one of the ingredients. I don't know if they fried the doughnuts in lard or if it was an ingredient in the making of the doughnuts. Maybe some of the viewers can comment. These look good, I think i will try sub. lard for butter and see how that turns out and fry in safflower oil for a little healthier product.woodpeckerhttps://www.blogger.com/profile/03288528726580749270noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-30324862939549371232015-08-17T03:34:46.031-07:002015-08-17T03:34:46.031-07:00Here are the step by steps if your cooking them @ ...Here are the step by steps if your cooking them @ home.<br /><br />Step 1,<br /><br />Proof your yeast by adding it to the warm water with 2 tsp of caster sugar. Mix it up and let it rest.<br /><br />Combine yeast, sugar, salt, eggs, shortening and 3 cups (375g) flour.<br /><br />Beat on low for 30 seconds, scraping bowl constantly.<br /><br />Beat on medium speed for 2 minutes, scraping bowl occasionally.<br /><br />stir in remaining flour until smooth. can also kneed dough by hand, about 100 kneads or about 5 - 8 min<br /><br />Cover and let rise until double, 30-60 minutes, depending on the yeast you used. I went the full 60, (* Be warned it will grow x4 the size if not more, so you may need to split your dough into a few bowls make the dough balls no bigger than your 2 fists together in size otherwise it will outgrow the bowl,*)<br /><br />Step 2,<br /><br />After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.<br /><br />Gently roll dough 1/2-inch thick or just about as thick as your finger with a floured rolling pin.<br /><br />Cut with floured doughnut cutter. Separate donuts and holes, as they take different frying times (but are equally delicious). Save your scraps & roll them to make extra doughnut holes - they are both great to test your fry time and to snack on while you're making the rest!<br /><br />(* Don't have a cookie cutter, you can use an egg ring, & to make the holes you can use a film canister or empty spice jar,*)<br /><br />Cover and let rise until double, 30-40 minutes. again you can speed this up by putting them in the oven, turn the oven on for 2 min then turn it off, then place the tray in the oven for about 10 min,<br /><br />(**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!**)<br /><br />Step 3,<br /><br />I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped.<br /><br />stir in powdered sugar and vanilla and add 1 1/2 tsp of Karo syrup (aka corn syrup) until smooth. Add water until desired consistency is reached. (* You could add other flavors if you so wish like coconut, lemon or chocolate essence what ever flavor you like,*)<br /><br />Step 4,<br /><br />Heat your oil to 350F (180C). A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.<br /><br />I like to use a scrap of donut / doughnut hole first to test different frying times.<br /><br />Even after you take the donuts out of the oil, the remaining oil on it is hot enough to continue cooking it! so they will continue to darken a little.<br /><br />Carefully place the donuts in the oil. Cook on each side for about one minute. Use chopsticks or fork to flip the donuts and remove them from the oil.<br /><br />Place donuts on a rack or paper bags or paper towels to drain. (* But if you want to cover them in cinnamon sugar do it as soon as you pull them out, It helps it stick better,*)<br /><br />Step 5,<br /><br />Now is the time to take your donuts into a magical dimension. Dip them in the glaze and set them on a rack to dry. About 10 - 20 min latter I dip them a second time to thicken the glaze (obviously!), but you can just do it once if you would like.<br /><br />These donuts are simply amazing. Once you try them, you're going to want to make them again and again..<br /><br />Step 6,<br /><br />Eat them while there hot, tastes so much better & Eat them all before anyone else does,<br />Show lessAnonymoushttps://www.blogger.com/profile/07332622831999709712noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-35637311658751671832015-08-17T03:34:28.582-07:002015-08-17T03:34:28.582-07:00Read this if you want to make Real Krispy Kreme Do...Read this if you want to make Real Krispy Kreme Doughnuts Full recipe & step by step down below. I hope this helps.<br /><br />I love watching your cooking tips but i think i can help you with this one,<br /><br />This is a good recipe but speaking from experience (5 years working at krispy Kreme baking) I can tell you that the dough is too heavy, it definitely has the wrong flavor for a real Krispy Kreme but milk & might be the issue, there was no milk in the recipe for the shop & in the glaze add Karo syrup it will help keep the shine on your glaze. Other than that you hit the spot on making a baker shop style doughnut.<br /><br />I find if you want them to taste like real Krispy Kreme Doughnuts don't add any milk & replace the milk with just water, It makes them much lighter & softer, you could also leave out the egg if you so wish, that way you don't need to add as much sugar and flour, that way each doughnut has less than 3g of sugar, not counting the glaze.<br /><br />(* A little tip on cooking with milk,*)<br />Never add cold milk to a yeast / flour mix if you want it to rise<br /><br />(* The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn't happen. Heat milk to around 198F / 97C do not boil, Then let cool to get the best rise out of your dough, And keeps it nice & light,*)<br /><br />(* Down below i wrote a tip on how to shorten the rising times,*)<br /><br />(* A little tip for getting your dough to rise nice & quick is to turn your oven on for 2 min, then turn it off & then place your bowls of dough in, Yes i did say bowls if you read on you will see why you need more than one bowl the dough will rise out of control & rise a lot more than you would think,*)<br /><br />(* Another tip; If your mix is too wet add more sugar & flour, not just more flour helps to keep the dough light,*)<br /><br />Shhh i did not tell you this, but this is how to make Real Krispy Kreme Doughnuts<br /><br />Makes about 40 Krispy Kreme Doughnuts takes about an hour or less to make,<br />(* each doughnut has around 4g of sugar without glaze,*)<br />You can scale the recipe down to 1/3 of everything here & works well & will make around 14 Krispy Kreme Doughnuts<br /><br />What you will need,<br /><br />Donuts mix<br /><br />3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - We used "Rapid Rise" but traditional is fine too - it just affects the rising times<br />2 1/3 cup (650ml) warm water (105-115F / 40-46C) any hotter will kill the yeast any colder & the yeast won't activate well enough,<br />3/4 cup (169g) caster sugar, but a little more won't hurt,<br />1 1/2 teaspoons salt<br />3 eggs<br />1/2 cup (113g) shortening / unsalted butter<br />7 1/2 cups (940g) all-purpose flour NOT SR flour<br /><br />Glaze mix<br /><br />3 cups (375g) powdered sugar<br />2 1/4 teaspoons vanilla<br />1 1/2 teaspoons of karo syrup<br />6 -9 tablespoons (90-135ml) water<br /><br />Canola oil for frying @ 350F / 180C for about 50sec to 1 min then flip them, cook for another 40sec,<br /><br />Read second post for step by stepAnonymoushttps://www.blogger.com/profile/07332622831999709712noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-37583551961298035532015-03-03T18:30:11.301-08:002015-03-03T18:30:11.301-08:00I'v recently made baked cake donuts and frie...I'v recently made baked cake donuts and fried cake donuts! I think I like the fried better.<br />Anonymoushttps://www.blogger.com/profile/05827377708641041717noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-65216541184497578792014-12-12T11:29:37.302-08:002014-12-12T11:29:37.302-08:00hi goozegooze, vanilla extract is best but flavori...hi goozegooze, vanilla extract is best but flavoring will do in a pinch - I've used both ;-p99 Cent Chefhttps://www.blogger.com/profile/17242769458572502316noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-80038528840516287512014-12-11T23:39:03.642-08:002014-12-11T23:39:03.642-08:00is it vanilla extract or flavoring??????????!!!!!!...is it vanilla extract or flavoring??????????!!!!!!!!!goozegoozehttps://www.blogger.com/profile/15169050797237581635noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-50220065824606301682014-12-11T23:37:49.237-08:002014-12-11T23:37:49.237-08:00is it vanilla extract or flavoring??????????????!!...is it vanilla extract or flavoring??????????????!!!!!!!!!goozegoozehttps://www.blogger.com/profile/15169050797237581635noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-6906522709513763592014-03-31T16:57:14.256-07:002014-03-31T16:57:14.256-07:00I made these today and they were AMAZING! I live o...I made these today and they were AMAZING! I live out in the sticks where we can't just drive down the block to get real in-the-pink-box donuts. The only thing I did different was that I used bread flour, just because that's what I had on hand. I think next time I'll make the glaze a little thicker only because of my big-sweet-buck tooth. :)Emhttps://www.blogger.com/profile/17530533843135057443noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-25682380749847531232014-01-11T19:42:35.647-08:002014-01-11T19:42:35.647-08:00hi Marty, Try yeast again, if dough doesn't do...hi Marty, Try yeast again, if dough doesn't double in size (after an hour wait) then yeast did not take. Keep trying until you get a good batch of yeasty dough, nothing more to do than that. As for frosting, half the wet ingredients (butter and water)for a dryer shell. 99 Cent Chefhttps://www.blogger.com/profile/17242769458572502316noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-50111698794416592702014-01-11T18:35:53.820-08:002014-01-11T18:35:53.820-08:00hi Marty, only thing I can think of is the yeast d...hi Marty, only thing I can think of is the yeast did not take. Did dough rise to double size? Yeast makes bubbles in dough, so donuts are airy and light. Gotta give dough time to puff up. And bad yeast will not work.99 Cent Chefhttps://www.blogger.com/profile/17242769458572502316noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-39015154852814900152014-01-11T18:32:02.342-08:002014-01-11T18:32:02.342-08:00The dough came out tough and chewy to eat, I assum...The dough came out tough and chewy to eat, I assume i did not put enough yeast in it, and the glaze never hardened it stayed wet, What can I do?<br />Anonymoushttps://www.blogger.com/profile/02310634021660984546noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-74641233550107648102013-06-02T11:08:16.297-07:002013-06-02T11:08:16.297-07:00I made these today, with a few modifications - suc...I made these today, with a few modifications - such as I added a pinch of salt and a little nutmeg to the dry ingredients.<br /><br />I also melted my butter into the warm milk before adding it to the dissolved yeast. <br /><br />Although they didn't out come quite as light and airy as Krispy Kremes, they were VERY GOOD and surprisingly easy to make! <br /><br />Thanks for the recipe and video, Chef! This was my first attempt at making donuts, and you made it painless! ;-) Mimi F.https://www.blogger.com/profile/09811806119476096890noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-62476266542270379692012-06-01T19:56:07.983-07:002012-06-01T19:56:07.983-07:00OMG I'm always scouring the net looking for a ...OMG I'm always scouring the net looking for a California donut recipe! Why don't they make em like they do at little asian hole-in-the wall donut shops anywhere else? I used to think that the shops were just for money laundering-- but now I realize they are in business all over CA because they are just FREAKING DELICIOUS and no one else in the country, except maybe New Yorkers, can get it right!Anonymoushttps://www.blogger.com/profile/00636119991781493906noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-54730912793935977532012-05-12T12:48:26.118-07:002012-05-12T12:48:26.118-07:00hi Honza, Sticky is okay, but you can sprinkle on ...hi Honza, Sticky is okay, but you can sprinkle on some extra flour just before cutting the donuts to make it easier to handle.<br /><br />Donuts need to rise and double in size from the yeast -- if yeast is bad then dough and donuts remain flat.<br /><br />Frying time is very short, barely 30 seconds on each side, just enough to lightly brown. Good luck ;-p99 Cent Chefhttps://www.blogger.com/profile/17242769458572502316noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-87410518598341589552012-03-11T01:55:38.373-08:002012-03-11T01:55:38.373-08:00Hi everybody!!
First I want to say that I am from...Hi everybody!! <br />First I want to say that I am from the Czech Republic, so maybe we dont have exactly the same ingredients. But I really miss the american doughnuts. I was there I year ago. I tried to make these, but they turned out differently. The dough was extremely runny and sticky. You can check them here http://www.facebook.com/photo.php?fbid=3433956455557&set=a.2405104574903.2138457.1469816491&type=3&permPage=1. Even the taste was different. Too crispy from outside and inside not even close to what I remember from Wegmans, Giant or Krispy Kreme. Would you happen to know where the mistake could be? Maybe I fried them too long ( about 2 minutes each site I guess). Maybe the yeast was not good. I really miss the taste of a good american doughnut. I even bought cups and spoons set for exact measures. Thanks for Help, Honza.Jenclhttps://www.blogger.com/profile/06682610531759320773noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-48902533446074231362012-02-03T03:14:31.848-08:002012-02-03T03:14:31.848-08:00i jst saw a recie on secret restaurant recie websi...i jst saw a recie on secret restaurant recie website he added mashed potatoes instead of egg n it really seems nice!<br />to GF- they can have gluten free flour in market vch can work jst like original white flour-----<br />nd can give u same resultsmadiha samarhttps://www.blogger.com/profile/06135842704372515212noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-44380189119471023272012-01-30T18:22:05.802-08:002012-01-30T18:22:05.802-08:00For goodness sake, if you make these add a tsp of ...For goodness sake, if you make these add a tsp of salt to the dough!<br /><br />These were horribly bland!!!<br /><br />However....the texture was nice and light (I made a really slack dough so that could have had something to do with it) and they turned out well otherwise. <br /><br />Bottom line, these are nothing like KK but if you add a tsp of salt to the dough they might be edible.ShannaLeahttps://www.blogger.com/profile/05767266388522543420noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-13470216495894741112012-01-30T18:19:57.071-08:002012-01-30T18:19:57.071-08:00For goodness sake, if you make these add a tsp of ...For goodness sake, if you make these add a tsp of salt to the dough!<br /><br />These were horribly bland!!!<br /><br />However....the texture was nice and light (I made a really slack dough so that could have had something to do with it) and they turned out well otherwise. <br /><br />Bottom line, these are nothing like KK but if you add a tsp of salt to the dough they might be edible.ShannaLeahttps://www.blogger.com/profile/05767266388522543420noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-34570573331184331512012-01-27T09:23:12.764-08:002012-01-27T09:23:12.764-08:00Hey chef its me again made more doughnuts again ge...Hey chef its me again made more doughnuts again getting closer I added 1 tsp of lemon zest for acidity and instead of water I used apple juice oh my god getting sooooo close I can taste it.DruClassikshttps://www.blogger.com/profile/02672109985845571699noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-8403641615036443962012-01-26T23:18:02.196-08:002012-01-26T23:18:02.196-08:00hi DruClassiks, I think the journey is the most ;-...hi DruClassiks, I think the journey is the most ;-p99 Cent Chefhttps://www.blogger.com/profile/17242769458572502316noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-71261735686040547262012-01-26T22:09:42.420-08:002012-01-26T22:09:42.420-08:00Hey Billy I tried the recipe out today for the fir...Hey Billy I tried the recipe out today for the first time and I love it figured out one more of the secret ingredients considering the recipe came from New Orleans like me most chefs or bakers in New Orleans use bakers cream aka pet milk, carnation what ever you want to call it and for everyone that said the dough was runny that is the correct texture dense and sticky too much flour will make them less dense and dryer. Thx B your the man im with you on the secret doughnut voyage. Will Keep In Touch.DruClassikshttps://www.blogger.com/profile/02672109985845571699noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-85043700795352443702012-01-26T11:24:17.459-08:002012-01-26T11:24:17.459-08:00Best doughnuts recipe ever!!!!! I tried, and it wa...Best doughnuts recipe ever!!!!! I tried, and it was spectacular..!! Love it!!Noreliehttps://www.blogger.com/profile/03243316224138264151noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-61911685877842450872012-01-08T00:28:54.647-08:002012-01-08T00:28:54.647-08:00I have been all over the net looking for a 'do...I have been all over the net looking for a 'down to earth' doughnut recipe and yours fits the bill. I am looking forward to making it tomorrow for Sunday brunch. I have always found a standard glaze...confectioners sugar, a bit of vanilla, and a bit of heavy cream stirred to a glaze consistancy always works great as a drizzling glaze so I'm going to go with that. Thanks for the recipe!grammyhttps://www.blogger.com/profile/17792522424232082436noreply@blogger.comtag:blogger.com,1999:blog-2564350625051702966.post-18885532349709956262011-12-21T00:12:36.320-08:002011-12-21T00:12:36.320-08:00hi Larrygirl, yeah a pinch of salt would be good ;...hi Larrygirl, yeah a pinch of salt would be good ;-P99 Cent Chefhttps://www.blogger.com/profile/17242769458572502316noreply@blogger.com