Recipe: how to make Krispy Creme glazed doughnuts at home
A genius chef has perfected the recipe – and now you can too!
Sometimes it's the simple things that give you the most satisfaction – less is more, and all that. This can be true of many things, but none more so that the humble glazed doughnut. Krispy Creme offers about a zillion varieties of doughnut, every flavour you can imagine; some are sticky, some are oozy, some are crispy... but sometimes you just can't beat the simplicity of the glazed ring.
Times are such that Krispy Creme seems like a distant memory – but it doesn't have to be. Rob Nixon, a chef from Australia who specialises in making popular takeaway food at home, has mastered the art of making the glazed doughnut – and now you can too!
- 475ml milk
- 4 eggs
- 100g sugar
- 425g self raising flour
- 115g butter
- 2 tsp dried yeast
- 1 tsp salt
- 1/2 tsp nutmeg
- 255g icing sugar
- 45ml water
- 1 tsp vanilla extract
- Put the milk, the butter and a teaspoon of salt in a bowl or jug and microwave for 1 minute.
- Add the sugar, the nutmeg and 4 beaten eggs and whisk until mixed.
- Mix in the yeast.
- Add the self raising flour in steps, mixing well between each step until it's all in. It will be really sticky by this point, like this:
- Leave it to rest for an hour.
- On a lightly floured surface, knead the dough until smooth (it'll take a few minutes and some elbow grease!) and roll it out to about an inch thick.
- Using a large and a small round cutter, cut out circles and then smaller circles within them to form the ring shapes.
- Deep fry in vegetable oil until golden (it should take 2-3 minutes on each side)
- Drain them on a paper towel.
- Combine the icing sugar, water and vanilla extract till it's loose but coats the spoon.
- Toss the (now cool) doughnuts about in it till they are completely coated in glaze.
- Let them dry, or eat them straight away!