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My Version Of Krispy Kreme Doughnuts Recipe

My Version of Krispy Kreme Doughnuts Recipe
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Prepare the ingredients before making My Version of Krispy Kreme Doughnuts in your home. Then, follow these steps below to serve My Version of Krispy Kreme Doughnuts for your family or friends.

Ingredients: My Version of Krispy Kreme Doughnuts

  • 3 grams Salt
  • 200 grams Bread (strong) flour
  • 50 grams Cake flour
  • 50 grams Katakuriko
  • 30 grams Sugar
  • 10 grams Powdered milk
  • 8 grams Baking powder
  • 50 ml Milk
  • 1 egg Egg
  • 190 ml combined with the milk and egg Water
  • 50 grams Margarine
  • 6 grams Dry yeast
  • 1 as much as necessary Oil for frying (use fresh oil)

How to Make My Version of Krispy Kreme Doughnuts

If you have prepared the ingredients needed, now time to start cooking. There are 14 steps you must follow to make My Version of Krispy Kreme Doughnuts in your home by yourself.

    Step 1
  • Add everything from the salt to the baking powder into the bread machine's pan. In a measuring cup, add the milk and the egg and mix. Add water and then add the mixture to the bread machine. Set the bread machine to the dough making course and let it run till the first rising is done.
  • Step 2
  • Measure the margarine in the same measuring cup. After five minutes, add it into the bread machine. Put the yeast in the yeast dispenser. If your machine does not have a yeast dispenser, then put it directly into the pan.
  • Step 3
  • Take the dough out and punch it down. Divide it into 16 portions and let them sit for 10 minutes. If it's cold, make it 15 minutes. in order to keep the dough from drying out, cover it with a tightly wrung out towel.
  • Step 4
  • Form the dough by coating your finger with flour and poking a hole in the center of the dough, opening it up. At first use your middle finger, and then gently use your fingers in a circular motion to form it.
  • Step 5
  • Once the hole has opened up, use two fingers in a circular motion. If the dough loses it's shape, mash it back together and gently start again.
  • Step 6
  • Cut up parchment paper into individual squares for the dough. The doughnuts will expand so be sure to make them large. Let the dough rise a second time for 40 minutes at 40℃. Once the dough has doubled in size, it's ready.
  • Step 7
  • Once they are about this size, they are ready. Fry each size for 30 seconds each in 180℃ oil.
  • Step 8
  • How to put the doughnuts into the oil. If the beauty of the doughnuts when they're freshly done is important, the parchment paper is the key. This is safe because it keeps the oil from splattering, but throw away the paper afterwards.
  • Step 9
  • If you are being more economical, gently drop the dough in right above the oil moving it left to right. This way you can reuse the paper. Just wipe the oil that splatters up and store the paper for next time.
  • Step 10
  • Once you put them in, using cooking chopsticks, move the doughnuts around in circular motions. Because the dough has risen, even holes that weren't perfect will look better after frying.
  • Step 11
  • The cooking time is 30 seconds for each side. If they are done or darkened before that, your oil is too hot. If they are not a golden brown color your oil temperature is too low.
  • Step 12
  • To drain off the excess oil, I used an old cereal box. Once they are all done frying, add the vanilla glaze. For how to make it, refer to Recipe ID: #1176794
  • Step 13
  • They're also delicious topped with chocolate syrup or maple syrup.
  • Step 14
  • If they have cooled, you can heat them up in a toaster oven for 2 minutes. After that, let them sit for 2 minutes. The middle will be soft and the glaze will be crispy and soft.
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