krispy kreme copycat doughnuts

You know a recipe is pretty much the best thing ever if I post a picture of it on instagram one day and then post the recipe on the blog the next day. I usually try to write and schedule posts in advance, but every now and then I find a recipe that is so delicious, it just has to be shared immediately. And these Krispy Kreme copycat doughnuts are just that! I would say that this is one of the top five recipes I have ever posted on this blog. I was very skeptical about my ability to make donuts that taste like Krispy Kreme, especially with my deep-seated fear of deep frying, but these are just perfection in every way. The texture is perfect - light and airy, with a lightly gazed top that crackles when you bite into it. And the taste is amazing… so flavorful and lightly sweet. Just the glaze itself was so delicious that I kept sneaking little tastes when I dipped the doughnuts.

I think what was most surprising to me about these doughnuts was that they were actually very straightforward to make. The dough mixed up quickly and used ingredients I already had in the house, and the whole process was very simple and easy to follow. I've only made doughnuts a few times before but they've always seemed like a big production. Geoff and I made these together while listening to the Serial podcast (seriously so good and I am dying form the suspense of it all!) and the time flew by. I can't wait to make these again for pretty much every special occasion!

Krispy Kreme Copycat Doughnuts

for the doughnuts:
2 1/4 teaspoons active dry yeast
1/2 cup warm water
1/4 cup sugar
1/4 cup evaporated milk, warmed
1/2 teaspoon salt
1/4 cup shortening, room temperature
1 egg + 1 egg yolk
1/2 teaspoon vanilla
2 1/2 cups flour, more as needed
oil for frying

for the glaze:
2 tablespoons butter, melted
pinch of salt
2 teaspoons evaporated milk
1/2 teaspoon vanilla
1 1/3 cup powdered sugar
3-4 teaspoons hot water, more as needed

In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar. Let sit until bubbly, 5-10 minutes. Add the sugar, evaporated milk, salt, shortening, egg, egg yolk, vanilla, and one cup of flour, and mix to combine. Add another cup of flour and mix to combine. Add the remaining flour, a few tablespoons at a time, until a soft dough forms. The dough should be soft and slightly sticky but should not stick to your finger when you quickly tap the dough. Place the dough in a greased bowl and let rise until doubled, about 1 1/2 hours.

Roll the dough out on a lightly floured surface to 1/2 inch thick. Cut into rings using a doughnut cutter or two round cutters (I used a 3 1/2 inch cutter and a 1 1/2 inch cutter). Cover and let rise 30 minutes, or until doubled. (It's okay to re-roll the scraps, but the texture won't be quite as light and airy - totally still worth it though!)

After the doughnuts have risen, preheat the oil in a dutch oven or heavy bottomed pot to 360 degrees. Be careful to keep the oil between 360 and 370 and adjust the heat on the burner or remove from the heat as needed. While the oil is heating, whisk together the glaze. Add enough water to make a smooth glaze with about the consistency of honey. Fry the donuts a few at a time, turning after 2-3 minutes, until golden brown. Remove to a wire cooling rack lined with paper towels and let cool 3-4 minutes. When they have cooled slightly, dip the tops of the doughnuts into the glaze and then return them to the cooling rack (be careful not to burn your fingers like I did). Let cool and enjoy!

recipe from Cooking Classy


hash brown waffles

Okay, this is definitely more of a kitchen tip than an actual recipe, but since it's my favorite thing I've made all week, I'm definitely going to share it! My family has been nuts about hash browns lately, so when I saw this idea on Pinterest a few days ago, I was excited to try it. I read a bunch of different methods and kind of combined some different ideas, and they turned out awesome! I love how crisp and delicious they get on the outside, and they could not be easier to make. I've had requests for them every day since I made them, so I think it's safe to say they're a new family favorite!

They are seriously so simple! Start by preheating your waffle iron. When it's heated, spray with cooking spray, and add some frozen tater tots (no need to thaw first). I did 3 rows of 3 and that worked great for my waffle iron. If yours is shaped differently than mine, use whatever configuration works.

Drop the top down and put a little pressure on it to start squishing those tater tots. Cook 10-15 minutes, continuing to apply more pressure as the tater tots warm up, until the waffles are golden brown and crispy.

Mine popped out of the waffle iron easily (I used a fork like I do with regular waffles) and held together really well. If they're falling apart when you try to pull them out, I would recommend letting them cook a little while longer. We ate them with ketchup for dipping and some fried eggs and fruit on the side. Super delicious and my kids cleaned their plates. I hope you'll like them as much as we do!


chicken cordon bleu pasta

Yeah, I totally can't stop with the one dish pasta meals/variations on mac and cheese. They're just too easy and too yummy! Sometimes it's nice to have a meal that I know the kids will eat without complaints. Plus there's just something so homey and comforting about a simple pasta dish. My mom used to make a creamy pasta with ham all the time when I was a kid, and it was my favorite for years. I've been craving chicken cordon bleu lately, so when I found all the ingredients for this little number in the fridge and pantry, I decided to give it a try. So delicious! I'm excited to have another fun and easy pasta dish under my belt for busy weeknights!

Chicken Cordon Bleu Pasta

8 ounces pasta (I used casarecce but pretty much any kind would work)
2 tablespoons butter
2 tablespoons flour
1 cup chicken broth
1 cup milk
1/2 - 1 teaspoon salt (to taste)
pepper (to taste)
1 cup grated swiss cheese
1 1/2 cups chopped cooked chicken (I used rotisserie)
3/4 cup chopped ham (I used turkey ham)
1/4 cup cracker crumbs or buttered bread crumbs

Cook the pasta according to the package directions and drain. While the pasta is cooking, in a large skillet, melt the butter over medium heat. When the butter is melted, whisk in the flour to form a paste. Let cook 2-3 minutes until golden. Gradually add the milk, whisking so there are no lumps. Let cook for a few minutes until thickened, then gradually add the chicken broth, continuing to whisk constantly. Whisk in the salt and pepper, then let the mixture cook for a few minutes, until thickened to desired consistency. Remove from heat and whisk in the swiss cheese until melted. Return to heat and stir in the chicken, ham, and cooked pasta, until warmed through. Sprinkle with cracker crumbs, then serve. Enjoy!
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