I never understood the allure of the Krispy Kreme doughnut until I tried one piping hot. I then saw why my coworkers deposited them in our break room almost daily (it wasn’t just a plot to make themselves look better by making the rest of us fat). The doughnut pusher got to enjoy a hot Krispy Kreme during their morning commute. Still sticky glaze and a plush doughnut does wonders to ease the pain of that Hummer in front of you that won’t let you pass.
I work at home now. No one stops by the office with hot Krispy Kreme doughnuts. So, I figured that I should make my own. I learned how to make Krispy Kreme doughnuts from I Made That! My homemade Krispy Kreme doughnuts are not quite as sweet as the real ones and not quite as greasy (read that as good or bad, depending on your personal taste). My friend Carter said that my homemade Krispy Kreme doughnuts were the first doughnuts he’s ever had that didn’t have a weird artificial aftertaste. I’ve never noticed any odd aftertaste with Krispy Kremes, but I took Carter’s comment as a nice compliment.
|Mini doughnuts ready to be fried – plus the doughnut holes.|
There are four main benefits that I see to making homemade Krispy Kremes (feel free to add your own in the comments):
- You can serve every single doughnut fresh and piping hot.
- You can make the doughnuts any size you want. I made some mini ones that I used in cupcakes (stay tuned).
- You get to eat the doughnut holes.
- You know exactly what goes into them. (This one applies to anything homemade.)
How to Make Krispy Kreme Doughnuts
As I noted above, I got the recipe for Krispy Kreme doughnuts from I Made That! I am reprinting it below with my notes and very minor changes. The recipe requires three different rising stages (each about an hour long) so be sure to make them on a day when you’ve got some time.