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Friday, January 30, 2009

Sarah’s Mutation of the Krispy Kreme Clone
















As I mentioned some time ago, Sarah made some wonderful doughnuts and brought them to church one Sunday. They are a wonderful, delicious treat. She got the recipe at Silly Yaks and then made some adjustments. I have made a few changes, but only in arrangement and such, not in the actual recipe.

Donut Flour Mix
2 1/2 c Bob's red Mill all-purpose gluten-free flour
1 1/2 c cornstarch
4 T xanthan gum

Mix well and then measure to use

Make the Donuts
1 1/2 T active dry yeast
1/4 c warm water (baby bottle warm)
1 1/2 c whole milk
2/3 c regular white sugar (for an exact Krispy Kreme taste, use raw sugar)
1 t sea salt (for regular table salt use 1 1/8 t)
1 T baking powder
2 large eggs
1/3 c shortening, melted then cooled to warm (the person who posted this on Silly Yaks used organic palm shortening, Sarah used vegetable shortening)
5 c Donut Flour Mix (above)
This recipe makes about 20 donuts

Hand mix
In a large bowl combine yeast, water, milk and sugar. Let stand for 5 minutes. Add about another two cups (or a little more) flour (it will form a sticky dough; do NOT add too much flour) and mix well. Cover and set aside to rise in a warm place (about 100 degrees) for an hour.
Punch down and turn onto a surface which has not quite a cup of Donut Flour Mix on it (go by the feel of the dough to determine how much you use) and knead it into the dough. At this point, you should have a stretchy, slightly sticky dough. Put more Donut Flour Mix on your surface and roll the dough to about 1/3 inch thick.














Meanwhile, back at the recipe: Cut with a doughnut cutter (or for filled donuts, with a biscuit cutter), cover and let rise in a warm place until fully doubled in size (this should take about an hour).

In the mean time, heat about 2 1/2 to 3 inches of palm shortening or Crisco in an electric skillet or deep fryer until it reaches 350 F (Sarah used vegetable shortening. In the electric skillet you can do six doughnuts at a time).

At this point

Make the Glaze
1/3 c butter
2 c powdered sugar
1 1/2 t vanilla
6 T hot water

Chocolate Glaze
Double the above glaze recipe and divide evenly. To one half add 4 ounces of gluten free milk chocolate chips. Mix all ingredients in a saucepan and melt over a low heat, stirring frequently until smooth.

Meanwhile, back at the recipe:
Once your oil is heated and your glaze is made and your donuts are fully risen, slip the donuts into the oil a few at a time, leaving room for expansion, and fry on each side until light golden brown (this works out to about a minute or less on each side, eye it; they need to be well done to avoid them being doughy and shrinking once they are glazed). Carefully remove from oil (do NOT prick, use a spatula and large spoon to turn and remove donuts) and immediately dip in the glaze. Set on a cake rack to cool slightly.

Chocolate Variation: Once the clear glaze has set, dip the top of the donut in the chocolate glaze.

Roll holes in a cinnamon and sugar mixture (1/3 c white sugar and 2 t cinnamon) immediately after removing from the fryer.

Sarah says: "We did the chocolate glaze, too. And sprinkles, since we had some. Kids love sprinkles! They worked well enough that I think we've found our New Year's Day family tradition!"

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