Spot On Krispy Kreme Donut Recipe Tastes Just Like Them

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Krispy Kreme Doughnuts. 7,947,760 likes · 23,914 talking about this · 147,696 were here. Share the Joy of Krispy Kreme http://KrispyKreme.com

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To review the nutritional information for our products, please browse our menu for the latest information about each item. The only animal by-products used in our doughnuts are eggs (whites and yolks) and dairy products (including milk, butter, yogurt, whey, nonfat milk and nonfat whey). To get further information about our products, call us at 1-800-4KRISPY.

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Instructions. Make the Doughnuts: Combine the yeast and water in the bowl of a stand mixer fitted with a dough hook. Let stand for 10 minutes. Add the sugar, salt, butter, egg, egg yolk, vanilla extract and 2½ cups of the flour. Knead on low speed until a dough begins to form.

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Directions. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer.

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Instructions. Add water and yeast together in a your stand mixer and set aside for 10 minutes. Add in the milk, sugar, salt, eggs, shortening and 2 cups of the flour. Turn the stand mixer on medium speed for 2 minutes, then add in the rest of the flour and mix until just combined.

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Look out for the Hot Light™! Our Hot Light signals something really special. When we turn the light on, it means that our delicious Original Glazed ® Doughnuts are available right at that very moment! So when you see the Hot Light on, stop in and get some hot Original Glazed ® doughnuts. Nutritional & Allergen Info

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How to make this Krispy Kreme donut recipe. Proof yeast: Stir 2 tbsp warm water, 1/2 tsp sugar & 2 1/2 tsp active dry yeast in a tall glass. Leave to rise for 5-10 minutes or until doubled in volume and foamy. If it does not rise and foam up, discard the yeast and buy a fresh batch of yeast before you proceed with the recipe.

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For generations, Krispy Kreme has been serving delicious doughnuts and coffee. Stop by today for your favorite doughnut variety paired with a hot or iced coffee. Krispy Kreme - Menu

Spot On Krispy Kreme Donut Recipe Tastes Just Like Them

Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes. Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined. Add in about half of the flour and mix until combined.

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379 Krispy Kreme shops in the United States. in the United States. Browse all Krispy Kreme locations to enjoy the iconic Original Glazed Doughnut (TM)! You can also choose from our delicious range of doughnuts and coffee.

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Step 4: Make the Glaze. I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped. Melt the butter and stir in powdered sugar and vanilla until smooth. Add milk (or water) until desired consistency is reached. *** to make chocolate glaze, melt 6 ounces of chocolate along with the.

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Simply melt 1/2 cup of semisweet chocolate with 2 tablespoons of butter, a teaspoon of light corn syrup and 2-3 teaspoons of milk in a microwave-safe bowl in 30-second increments. Stir after each interval and repeat until smooth. After frying the doughnuts, dip the tops into the glaze and cool until the chocolate is set.

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FileKrispy Kreme Doughnuts.JPG Wikipedia

Instructions. In a large bowl whisk yeast, warm water, and ½ teaspoon of sugar. Set aside for 5-10 minutes. Then stir in remaining sugar, evaporated milk, salt, shortening, egg, egg yolk, and vanilla extract. Gradually whisk in flour a little at a time until smooth and just combined. Do not over mix.

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Krispy Kreme, Inc. (previously Krispy Kreme Doughnuts, Inc.) is an American multinational doughnut company and coffeehouse chain. Krispy Kreme was founded by Vernon Rudolph (1915-1973), who bought a yeast-raised recipe from a New Orleans chef, rented a building in 1937 in what is now historic Old Salem in Winston-Salem, North Carolina, and began selling to local grocery stores.