HOMEMADE KRISPY KREMES
»3 Tbsps. milk.
»3 Tbsps. boiling water.
»1 Tsp. dry active yeast.
»8 Oz. all-purpose flour,”a little under 2 C., I recommend you measure and weigh”,
»1-1/2 Oz. sugar (about 3 Tbsps.).
»1 Oz. butter, cold to room temperature.
»1 Dash salt.
»1/3 C. butter.
»2 C. confectioners’ sugar.
»1-1/2 Tsps. vanilla.
»4 Tbsps. hot water,( or as needed).
HOW TO MAKE:
1-In a large measuring jug, combine the milk and boiling water…Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate,[aka foam].
2-In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
3-Add the egg,[give it a quick beat], and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 mins of mixing.
4-Turn the dough out onto a lightly—floured counter ,and knead for about 5-10 mins—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
5-Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
6-Cover the doughnuts holes with a cloth to rise while you heat the oil to 375ºF,(190ºC).
7-Place the doughnuts into the oil and fry until golden brown on each side, about 2 mins. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
8-Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
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