note: none of these recipes are my own unless stated
21 March 11
The closest Krispy Kreme’s donuts closed down a while back. Good think I have this recipe: 2(.25 oz) envelopes active dry yeast1/4 cup warm water1 1/2 cups lukewarm milk1/2 cup white sugar1 tsp salt2 eggs1/3 cup shortening5 cups all-purpose flour1 quart vegetable oil 1/3 cup butter2 cups confectioners’ sugar1 1/2 tsp vanilla4 tbs hot water 1. sprinkle yeast over warm water and let it stand for 5 minutes (until it’s foamy)2. mix the yeast mix, milk, sugar, salt, eggs, shortening, and 2 cups of flower at low speed or with a wooden spoon.3. Beat in the rest of the flour 1/2 cup at a time until the dough doesn’t stick to the bowl. Knead for 5 minutes, or until smooth and elastic and place the dough into a greased bowl and cover4. set in a warm place to rise until double. You’ll know it’s ready when you touch it and the indentation still remains.5. turn dough onto a floured surface and roll out 1/2 inch thickness. Cut with a floured donut cutter. Let it rise and cover loosely with a cloth 6. melt butter in a saucepan and stir in confectioner’s sugar and vanilla until smooth. Remove from heat and stir in hot water 1 tbs at a time until the icing is thin and not watery.7. heat oil in a deep-fryer or large skillet to 350 degrees F.8. Slide donuts into hot oil using a spatula and turn donuts over as they rise to the surface.9. Fry donuts on each side until golden brown and remove from hot oil to drawin on a wire rack.10. Dip donuts into the glaze while it’s still hot and set onto wire racks to drain off excess (make sure you keep a cookie sheet or tray under racks for easier clean up) 

The closest Krispy Kreme’s donuts closed down a while back. Good think I have this recipe:

2(.25 oz) envelopes active dry yeast
1/4 cup warm water
1 1/2 cups lukewarm milk
1/2 cup white sugar
1 tsp salt
2 eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil

1/3 cup butter
2 cups confectioners’ sugar
1 1/2 tsp vanilla
4 tbs hot water

1. sprinkle yeast over warm water and let it stand for 5 minutes (until it’s foamy)
2. mix the yeast mix, milk, sugar, salt, eggs, shortening, and 2 cups of flower at low speed or with a wooden spoon.
3. Beat in the rest of the flour 1/2 cup at a time until the dough doesn’t stick to the bowl. Knead for 5 minutes, or until smooth and elastic and place the dough into a greased bowl and cover
4. set in a warm place to rise until double. You’ll know it’s ready when you touch it and the indentation still remains.
5. turn dough onto a floured surface and roll out 1/2 inch thickness. Cut with a floured donut cutter. Let it rise and cover loosely with a cloth 
6. melt butter in a saucepan and stir in confectioner’s sugar and vanilla until smooth. Remove from heat and stir in hot water 1 tbs at a time until the icing is thin and not watery.
7. heat oil in a deep-fryer or large skillet to 350 degrees F.
8. Slide donuts into hot oil using a spatula and turn donuts over as they rise to the surface.
9. Fry donuts on each side until golden brown and remove from hot oil to drawin on a wire rack.
10. Dip donuts into the glaze while it’s still hot and set onto wire racks to drain off excess (make sure you keep a cookie sheet or tray under racks for easier clean up) 

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