Krispy Kreme Copycat!

These donuts... are... great.... end of story.

Okay, actually, I wanted tho whine a little. I don't understand how I could not get the perfect "o" shape? The dough got really soft and supple that it was actually kind of hard for me to handle... The donuts actually got quite deformed as you can see from the pictures.I mean soft/supple IS good. But, I'm just wondering how to pick 'em up from the baking sheets (as they were proofing) while maintaining its "o" shape at the same time... Hmmm... Nevertheless, these donuts taste great! I made a few with sugar dusted ones, and some maple-glazed ones. YUMMMM

Krispy Kreme Copycat Donuts

Via Tartellete

Ingredients:

2 pkgs. yeast
1/4 cup water (105-115 degrees)
1-1/2 cups lukewarm milk
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup butter
5 cups all-purpose flour

vegetable oil for frying

Directions:

1. Dissolve yeast in warm water in bowl of your stand mixer. Add milk, salt, eggs, butter and 2 cups flour. Beat on low for 30 seconds with the paddle attachment, scraping the bowl if needed. 

2. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour and mi untilsmooth until smooth. Cover and let rise until double, about an hour. 

3. Turn dough onto floured surface and roll dough 1/2-inch thick. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes. 

4. Heat vegetable oil in deep fryer to 350 degrees and fry until golden brown, about 1 minute on each side. Remove from the oil and drain them on paper towels for a minute.

5. Dip the doughnuts into the glaze and set them on cooling racks over paper lined baking sheets (easier to clean up).

Maple Glaze

Via Under The High Chair

Ingredients:
2 cups confectioner's sugar
1/3 cup pure maple syrup
2 Tablespoons corn syrup
1 Tablespoon water
(optional: few drops maple flavoring)

Directions:

Whisk everything together in a small bowl until smooth. Set a rack on a baking sheet. Dip doughnuts into glaze, turning to coat well, and put on rack.

French Toast

The last time I had french toast was probably 7 or 8 years ago, back when I was still living with my host parents in Singapore. Kind-hearted Queen (it's the lady's real name!) was the cook at the house, plus she's responsible for quite a number of other tasks.

Doughnut French Toast

Anyway, french toast... I miss Queen's french toasts... They were ever so simple and humble, and quite unappreciated at that time. But somehow, her french toasts never failed to give this homey and warm feeling, especially when I had them on a rainy day... Actually, I miss Singapore and my host family a lot... They are like my second family, who faithfully and sincerely raised me since I was 9.

13 years later... french toast has become a luxury in my life -_-! No one at home makes 'em. So today, to Queen, my host family and Singapore! Nigella's Doughnut French Toast! I don't quite understand why she calls 'em doughnut french toast... But.. they're good :)

Doughnut French Toast, 1 Serving
Adapted from Food Network, Original recipe by Nigella Lawson

Ingredients:
1 egg
2 tbsp milk (I used soy milk)
2 tsp vanilla extract
1 slice of stale bread, halved
1 tbsp butter, plus a drop of flavorless oil, for frying

Handful of macerated strawberries for garnish
Powdered sugar for dusting

Directions:

Beat the eggs with the milk and vanilla in a wide shallow bowl.

Soak the bread halves in the eggy mixture for 5 minutes a side.

Heat the butter and oil in a frying pan/skillet, fry the egg-soaked bread until golden and scorched in parts on both sides.

Put some macerated strawberries on top, and dust with powdered sugar to taste.