TRIED AND TESTED | KRISPY KREME DOUGHNUTS (with video)
adapted from Claire's 'Gourmet Makes' recipe but we halved all the quantities
Part 1: Base Dough
mild flavored honey
active dry yeast (half a packet of dry yeast)
Part 2: Liquid Mixture
egg (approx. 1 large egg)
mild flavored honey
room temperature whole milk
Part 3: Glaze
refined coconut oil
Part 1 and Part 2:
In the bowl of a large stand mixer with the dough hook attachment, combine all base dough ingredients.
Make a well in the center of the stand mixer bowl. Whisk liquid mixture ingredients together in a separate bowl and pour the liquid mixture into the well and mix on low until a shaggy dough forms. Increase speed and continue mixing until dough is smooth, supple, and no longer sticky.
Gather the dough into a ball, sprinkle with flour and place into a clean bowl. Cover the bowl and let it sit at room temperature until nearly doubled in size, then transfer bowl to refrigerator and chill until cold (preferably overnight).
Scrape the dough onto a floured surface. Working quickly and flouring as needed to prevent sticking, roll out to 1/2" thickness. Use two circle cutters to punch out 3 1/4" donuts, with 1 1/4" cutout, fitting them as closely as possible to maximize yield.
Arrange doughnuts on a baking sheet lined with baking paper and allow to proof at room temperature until puffed (could be as soon as 10 minutes).
Fill a dutch oven 1/3 of the way up with neutral oil (e.g. vegetable oil) and heat to 160 degrees. Working in batches, fry the donuts, turning once, until they're golden brown all over except for a pale ring around the sides (3-4 minutes). Let cool on a wire rack.
Whisk all the frosting ingredients listed above until smooth. (note: the coconut oil might be a bit overpowering o you can reduce this amount to your own taste)
Pour slowly over room temperature doughnuts, covering completely. Let glaze set at room temperature.