Crispy and Creamy Doughnuts
Right out of the fryer, these were like heaven. Amazing. But, cold, a few hours later, they were still good (just not AS delightful). They're definitely better than store-bought. I don't know if they are Krispy Kreme or not -- I am going to try one of those knock-off recipes. I was actually looking for a recipe to emulate the kind of donuts made by Korean shop owners that are so numerous in the Dallas/Fort Worth area. Their donuts are AMAZING. I was hoping to find something VERY light and fluffy and less spongey.
I did have to add flour to this because it was so sticky. I also had to let them rise for a very long time to double, so it ended up taking me more like 4-6 hours to go from start to finish. Also, they are not sweet alone because there is not much sugar in them -- the icing or sugar coating provides the sweetness, which is fine to me.
This made about twenty 3.5" donuts and lots more donut holes for me. I tried a larger cutter and the big donuts were not as cute as the 3" cutters.
Also, the icing should be tripled if you want to glaze all of them.
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Dec. 27, 2012