Friends will tell you that I have been going through Krispy Kreme withdrawal. The chain no longer operates in New England, after a short-lived, quick-fail attempt to buck the Dunkin’ Donuts market over 5 years ago. Really people? You chose DD over KK? My head still reels as to how this unfortunate mental illness came to grip all of New England.
In my most recent trip to Lost Vegas … Las Vegas, I had as many as I could muster. I specifically remember the sweetness they added to the moments I spent perusing the wedding chapel merchandise cases at the crusty Circus Circus Casino at 4 am.
All this has left me pining for those featherlight, honey-kissed hoops of holiness. I spent a good hour Googling recipes for mock Krispy Kremes, for as you can imagine, the real recipe is locked in a safe somewhere. Not even the employees know exactly what’s in ’em. Much to our chagrin, we cannot fully recreate these wonders at home, but we can come close to touching the sun.
Here is a link to the recipe I used. Keep in mind that these are yeast doughnuts. They take some time, because you must let the dough rise twice. These are much lighter than brutish Dunkin’ Donuts… doughnuts. I took advice from a fellow recipe reviewer and also made some of my own adjustments:
- Substitute 1 cup of the regular flour with 1 cup of cake flour for extra fluffiness
- Let your doughnuts rise in the oven. Heat your oven to 200ºF half an hour before you are about to cut our your doughnuts, then turn it off and allow to cool down (anywhere between 100-150ºF). Place a small bowl of water on the bottom rack to add some humidity. Put your doughnut cutouts on a cookie sheet and allow to rise for 45 minutes on the racks above the bowl. Extra fluffiness ensues.
- When making the glaze, heat it over the stove until all the sugar lumps are removed. I also added at least another full cup of powdered sugar. The glaze should be almost opaque and quite thick. Double dip those suckers after the first glaze has hardened.
You may also wish to watch something while eating your dunkworthies. I recommend: