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### Instructions:
1. **Activate the Yeast:** In a small bowl, combine the warm milk, a pinch of sugar, and the active dry yeast. Stir until the yeast dissolves and let it sit for about 5 minutes, or until it becomes frothy. This is a key step to ensure your dough rises properly.
2. **Make the Dough:** In a large mixing bowl, combine the flour, remaining sugar, salt, and nutmeg. Add the egg, egg yolk, butter, and the yeast mixture to the bowl. Begin mixing with a spoon or a dough hook if you’re using a stand mixer. Slowly add the warm water and continue mixing until the dough starts to come together.
3. **Knead the Dough:** Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, or until the dough is smooth and elastic. If you’re using a stand mixer, knead on low speed for 5-6 minutes. The dough should be soft and a little sticky but not overly wet. If needed, add a bit more flour as you knead.
4. **Let the Dough Rise:** Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
5. **Shape the Doughnuts:** Once the dough has risen, punch it down to release the air. Roll the dough out on a floured surface to about ½ inch thickness. Use a doughnut cutter or two round cookie cutters (one larger and one smaller) to cut out the doughnuts. You can also use a glass and a bottle cap to create the classic doughnut shape.
6. **Heat the Oil:** In a deep fryer or a large pot, heat about 3-4 inches of vegetable oil to 350°F (175°C). You can test the oil by dropping in a small piece of dough – if it sizzles and rises to the top, it’s ready for frying.
7. **Fry the Doughnuts:** Carefully drop the doughnuts into the hot oil, cooking a few at a time to avoid overcrowding. Fry for about 1-2 minutes per side, or until golden brown. Use a slotted spoon to remove the doughnuts and place them on a paper towel-lined tray to drain any excess oil.
8. **Make the Glaze:** While the doughnuts are cooling slightly, whisk together the powdered sugar, milk, and vanilla extract in a small bowl until smooth. If you want a thicker glaze, add more powdered sugar. For a thinner glaze, add a little more milk.
9. **Glaze the Doughnuts:** While the doughnuts are still warm, dip each one into the glaze, making sure they are fully coated. Let the excess glaze drip off before placing them on a wire rack to set.
### Tips for Perfect Doughnuts:
– **Temperature matters:** Make sure your oil is at the right temperature (350°F). If it’s too hot, the doughnuts will burn on the outside before cooking through; too cold, and they’ll absorb too much oil.
– **Don’t skip the yeast activation step:** This is what makes the doughnuts light and fluffy. If your yeast doesn’t froth, it’s no longer active, so be sure to test it first.
– **Fresh is best:** These doughnuts are best enjoyed fresh, right after glazing. However, if you have leftovers, store them in an airtight container for a day or two.
### Why You’ll Love These Homemade Krispy Kreme Doughnuts
These homemade Krispy Kreme-style doughnuts are not only incredibly delicious, but they’re also surprisingly easy to make. The process might take a little time, but the result is completely worth it. The light, airy dough combined with that sweet, sticky glaze will have you feeling like you’re biting into a piece of heaven.
Making doughnuts at home means you get to indulge in the warm, fresh-out-of-the-oil doughnuts anytime you want — no drive-thru required. And when you see the smiles on your loved ones’ faces as they bite into these homemade treats, you’ll know it’s all worth it.
So go ahead, give this recipe a try, and bring the magic of Krispy Kreme right into your kitchen!
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