Imagine a Krispy Kreme donut—yum, right? Okay, now lose that melt-in-your-mouth texture. We know, it’s hard to say good-bye. Stick with us here. Right. Now replace that texture with a briochelike one with a little chewy give. The springy dough has an almost savory flavor that adults and kids alike will freak out over. We know this because we watched the ChefSteps staff lose their business when they sampled their first exquisite bites of these bad boys, not even pausing to wipe their glaze-stained lips as they moved in for seconds. Sounds good, right? Now here’s the best part: you can make them at home, and it’s pretty easy too. We developed this recipe specifically for cooks like you, cooks looking to best even the best commercial donuts and have an awesome time doing it. Try these donuts glazed or topped with a bit of filling—we humbly recommend our own Lemon Curd or Raspberry Jam). Ready to fry away? We’re here for you every step of the way. Once you’ve got the basics down, tinker to your heart’s delight—you might even want to mix it up by making some Old-Fashioned Donuts too. Oh man, imagine two types of homemade donuts at your next brunch party. We eagerly await our invite. Get the full recipe at chefsteps.com We've partnered with the mad food scientists at ChefSteps to bring their hyper-inventive cooking videos to F&W readers. These DIY donuts by ChefSteps are even better than Krispy Kreme.
Today we're making Krispy Kreme style donuts. So what's great about these donuts is the texture for me. There's a slight chew to it, kind of like a burrito [UNKNOWN], very most, though, at the same time and very pillowy. So it's great for dipping. It's great for glazes. What I think is really fun about this recipe is even if you don't nail it the first time, you're still gonna have a product that's really good to eat. It's sugary, it's moist, it's very tender, you'll still love it and you can perfect it from there. For this recipe, the equipment you need is basic stand mixer, ring mold to cut the donuts, and then a fryer set up and a thermometer. The first thing you need to do is get your wet ingredients at the right temperature, take a pot over low medium heat. [MUSIC] Just slowly heat it to about 100 to 110 degrees fahrenheit. At that point, transfer into the stand mixer bowl, add the yeast and mix. [MUSIC] So now you have that base going in the standard mixer. Let's get the drying ingredients ready. Combined the bread flour, granulated sugar, salt, and diastatic malt. Diastatic malt powder is very common in a baking industry. It's gonna make it rise faster and improve its texture in a dough. [MUSIC] Now we're ready to add the dry ingredients to the wet ingredients. Turn the stand mixer on low speed and begin to add the dry ingredients one spoonful at a time. [MUSIC] Now you have all your ingredients together in the stand mixer bowl, increase the speed to seven out of ten and you're going to mix for about 20 minutes What's happening now is you're developing gluten and it's going to cause the dough to get more elastic and pull away from the sides. That's a telltale sign when you're done. Now you need to chill the dough to make it easier to work with later. Cover with plastic wrap. Place in the fridge for 60 minutes. Now it's time to roll out the dough. [MUSIC] Lightly file the top of the dough. And begin to to rolled out a half inch thick. Pure you make sure your dough is exactly half inch thick. Use some books or magazines at about that height for guides when you're rolling. [MUSIC] At this point the dough is ready to be punched down into whatever shape doughnuts you prefer. [MUSIC] For the final step you need to proof your donuts. On parchment paper or wax paper lightly grease and transfer your donuts to them to proof covered. Just before I wrap them I like to spray the top of the donuts. So that way if they start rising and they run into the plastic The [UNKNOWN] they don't stick to it. [MUSIC] At this point your donuts are ready to fry. What's great about this recipe is the donut doesn't absorb much fryer oil at all cuz we're using high protein bread flower. And so we work it in the [UNKNOWN] mixer to develop glue, and that's gonna create a barrier in And less fryer oil is gonna make it into your donut, making it healthier, it's less soggy after a half hour, hour out of the fryer. Now, transfer your donuts to the fryer. Again, keep in mind at this point they're going to double in size as well. You wanna make sure that there's enough room for them all to float at the surface without overlapping each other. [MUSIC] You can tell they're done when each side is amber in color and you notice a nice blond band in the middle of it. When the donuts come out of the fryer, I like to let them rest for about 15 minutes before eating them. It's a pretty quick recipe, so it's fun and easy to do with your friends and family. [MUSIC] Yeah. [INAUDIBLE] Man. Look at that creme filling. No way to do this not messy. Do I have some on my Mouth? Yeah? Only on my shirt. Mm, ruining my dinner. [MUSIC]