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Calories: Calories from Fat Total Fat (g) Saturated Fat (g) Trans Fat (g) Cholesterol (mg) Sodium (mg) Total Carbohydrates (g) Dietary Fiber (g)
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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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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.
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Whisk together the flour, sugar, and salt in a large bowl. Add the Greek yogurt and mix it until a dough forms. I like to use my hands for this. Preheat the air fryer to 350 degrees F, air fryer setting. On a clean work surface lightly dusted with flour, roll out the dough until it is under 1/2 inch thick.
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When the doughnuts are about ready, place frying oil in a deep skillet or other pan and bring to 375*f over medium heat. Once the oil is hot, gently lower 2-3 doughnuts into the oil. Fry about 2 minutes on each side or until they are golden brown. Move to towel lined plate once done.
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Place dough in oiled bowl and cover with plastic wrap. Rise for 1 1/2 - 2 hours or until doubled in size. Once doubled, punch down and roll out into a circle, about 1/2 inch thick. Cut donuts with donut cutter. Place donuts on a floured tray, cover with plastic wrap and rise for 30 - 40 minutes until puffy*. Heat oil (to about 365F.
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These Original Glazed Donuts (Krispy Kreme Recipe Copycat) are light and chewy and a good way to get anyone out of bed in the morning. Who can resist a Krispy Kreme recipe copycat? Glazed donuts are light, fluffy, and truly the best homemade donuts I've ever made (or eaten, for that matter!) — they're my absolute favorite! SEE ALSO: Glazed Donut Muffins Recipe Homemade doughnuts are a.
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Step 21 - Repeat the frying process until all donuts are cooked, keeping an eye on the oil temperature throughout. Step 22 - Once the donuts are cool enough to touch, dip the top half of the donuts in the glaze while still warm and return to the wire rack. Step 23 - Let the glaze set at room temperature. Step 24 - Serve warm and melty for the.
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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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Make the donut dough by mixing together the ingredients and kneading with a dough hook in a stand mixer until the dough is tacky. Roll the dough into a ball, then place it into a greased bowl. Let it proof again for 1-2 hours until doubled in volume. Punch down the dough on a nonstick, greased surface and roll it out.
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Step 5: Cut the dough into doughnuts. Using a 3.5-inch round cutter, cut out a dozen doughnuts. Next, take a 1-inch round cutter and cut a doughnut hole in the center of each circle, or use a fancy doughnut cutter. Reroll the scraps and continue to cut them out to use as much dough as possible.
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Instructions. Sift the flour, baking powder, salt, and nutmeg together. Using a standard mixer, mix the sugar and shortening for 1 minute until it becomes grainy. Add in the egg yolks and mix for another minute until the color becomes lighter. Gradually add the dry ingredients alternating with the sour cream ½ of each at a time on low speed.
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Krispy Kreme is always hatching new ideas for its iconic doughnut flavors. We don't have anything against a good, old-fashioned Original Glazed doughnut—in fact, we're big fans of David Chang's fried Krispy Kreme doughnut with ice cream—but the limited-time flavors are usually too good to pass up.
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To Make the Glaze In a microwave-safe medium bowl, heat the oil and butter on power level 2-3 until the butter has mostly melted. Add the confectioners' sugar and whisk to combine as evenly as possible. Add 2 1/2 ounces of hot water (1/4 cup plus 1 tablespoon) and whisk well.
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Heat to 325°F. Fry the doughnuts a few at a time, being careful not to overcrowd the pot. Fry on each side about 2 minutes, being careful not to let them burn. Keep an eye on the thermometer and adjust your stove heat to maintain the correct oil temperature. Let drain on a paper bag to soak up the excess grease.
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Cook over low heat, stirring constantly, until 106°F. Pour into bowl of a stand mixer. Whisk yeast into milk mixture and set aside for 10 minutes. Fit mixer with paddle attachment and add half the flour to the bowl with the yeast/milk mixture.