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Whisk the butter and eggs into the milk mixture. Pour the cooled butter into the milk mixture and add 2 large eggs. Whisk to combine and break up the eggs. Add the flour and salt and knead the dough into a smooth, tacky dough. Add 4 cups all-purpose flour and 3/4 teaspoon kosher salt.
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First, preheat your oven to 350°F (175°C). Lightly grease a donut pan with non-stick cooking spray. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. In a separate bowl, whisk together the milk, eggs, melted butter, and vanilla extract until well combined.
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Roll the dough out to 1/2-inch thickness. Cut the doughnuts using a 3-3.5-inch doughnut cutter. Line 1 or 2 baking sheets with parchment paper or a silicone baking mat. Place doughnuts (and doughnut holes!) onto the lined baking sheet (s), then lightly cover and allow to rest for 30 minutes as you heat the oil.
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Variations of this variety of donut include the sufganiyot, Berliner, and bomboloni. 12. Sour cream donut. For something a little different, try a sour cream donut. These donuts have sour cream incorporated into the batter. The result is a delicious cakey texture most will enjoy. 13. Boston Cream Donut.
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Line a baking sheet with parchment paper and preheat oven to 375˚F with rack in the center of the oven. Turn dough out onto a floured surface and roll the dough out to just under 1/2" thick. Cut circles using a 2 1/2 inch round cookie cutter. Re-roll scraps if needed to make 12 donuts total.
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Preheat the oven to 375°F. Lightly grease two standard doughnut pans. In a medium-sized mixing bowl, beat together the butter, vegetable oil, and sugars until smooth. Add the eggs, beating to combine. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla.
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Some other types of doughnuts, such as jelly or cream-filled, often have a yeast doughnut base. These are full of air pockets and less likely to leave crumbs. Popular Yeast Doughnut Recipes: Yeast Doughnuts. Glazed Yeast Doughnuts. Crispy and Creamy Doughnuts. 02of 20.
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Step 2: Bring the dough together and let it rest. Meanwhile, in a large bowl, combine the flour, baking powder, 1 teaspoon cinnamon, salt and nutmeg. Alternatively add the dry ingredients with the milk to the butter mixture, beating well with each addition. Continue until all the ingredients are well mixed.
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Mix together the water, sugar and yeast. Set aside until the yeast begins to bubble and the mixture gets foamy, about 10 minutes. Mix in the flour, cornstarch, milk and olive oil. Knead until the dough is smooth. Cover with plastic wrap and set in a warm place for an hour. The dough should double in size.
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Preheat oven to 325 degrees and place a rack in the upper third of the oven. Generously spray doughnut baking pan with cooking spray and set aside. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda and salt. Using an electric mixer or kitchen aid, beat the sugar, butter and vanilla together until light and fluffy.
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Instructions. Heat 2 to 3 inches of oil in a deep heavy duty pot to 360°F. Remove biscuits from can and separate onto cutting board. Use a small biscuit cutter or soda cap to cut holes in the center of each biscuit. Fry whole donut dough and donut holes in batches, typically about 1 minute per side. Flip using tongs.
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Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz room temperature butter, 3 yolks, 2 tbsp sugar, 1/4 teaspoon salt, and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until the dough is tacky to touch.
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A number of factors may affect the actual nutrition values for each product and, as such Krispy Kreme Doughnuts cannot guarantee the nutrition information provided on this site is perfect. If you have questions about a specific menu item, please ask a manager at your local Krispy Kreme store for additional nutrition information.
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Fill a heavy-bottomed pot with about 2 inches of corn oil and bring it to 325 degrees Fahrenheit. Carefully fry the donuts in batches, about 2 minutes on each side. Make the chocolate glaze. Heat up the heavy cream to a light boil and then add the chocolate chips. Submerge them and whisk to mix them together.
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Scald milk and set aside to cool to 115˚F. Proof yeast: In a large bowl, whisk together 1 cup flour, 1/4 cup sugar, 1 pocket yeast and 1/4 tsp salt. Add scalded and cooled milk, oil, egg yolks and vanilla and whisk to combine. Cover and rest 10-15 minutes until bubbles form on top.
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Step 1 - Whisk the dry ingredients in one bowl. Step 2 - and the wet ingredients in another bowl. Step 3 - Stir the wet mixture into the dry ingredients until just combined. Step 4 - Fill the donut cavities and bake for 8-10 minutes, or until a toothpick inserted into the center of the donuts comes out clean.