Krispy Kreme Donut

Name: Krispy Kreme Donut
Yield: 12
Cuisine: Estadounidense
Ingredients: 5 drops Wheat flour; 0.5 cups Milk; 0.33 cups Butter; 2 Egg; 1 teaspoon Salt; 2 cups Sugar; 1 cup Water; 6 tablespoons Water; 1 cup Vanilla Extract; 0.33 cups Shortening; 0.25 oz Yeast; Rapeseed Oil

Media

Contains allergens

Cereales con glutenLecheHuevos

Incomplete allergen information: some ingredients have not been reviewed yet. Always check the labels before cooking.

Author: TheMealDB
Preparation time: Flexible
Servings: 12 (estimated)

Nutrition facts

Protein3 %2 g
Carbs55 %36 g
Fat42 %12 g

The percentage shows how much of the calories each macronutrient provides.

Nutrient	Per serving	Per 100 g
Calories	294 kcal	267 kcal
Protein	2 g	1.8 g
Carbs	36 g	32.7 g
Fat	12 g	10.9 g

One serving is about 110 g of raw ingredients; values per 100 g are based on that weight.

Estimated from the ingredient list · Values may vary depending on cooking method and product brand.

Guide indicators

Estimated difficulty41/100
Recipe completeness45/100
Nutrition reliability: High

Calculated automatically from the ingredients, steps, time and community feedback. They are not a guarantee.

Cuisine: American

Source: TheMealDB · Licence: TheMealDB public API (test key) · Recipe data provided by TheMealDB (www.themealdb.com).

Summary

Dessert - United States

Ingredients

5 drops Wheat flour
120 ml MilkOriginal: 0.5 cups
79 ml ButterOriginal: 0.33 cups
2 Egg
1 teaspoon Salt
480 ml SugarOriginal: 2 cups
240 ml Water (1/2)Original: 1 cup
6 tablespoons Water
240 ml Vanilla Extract (1/2)Original: 1 cup
79 ml ShorteningOriginal: 0.33 cups
7.1 g YeastOriginal: 0.25 oz
Rapeseed Oil (Sprinking)

Amounts are shown in your preferred measurement system; conversions are approximate and the original recipe is kept.

Instructions

Dissolve yeast in warm water in 2 1/2-quart bowl. Add milk, sugar, salt, eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour. Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.
Heat vegetable oil in deep fryer to 350°. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze set on rack.
Glaze:
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.