Krispy Kreme Copycat Glazed Doughnuts

Ingredients

• 3 cups (380 grams) all-purpose flour, (dependent on kitchen climate, see notes*)
• 1/4 cup (50 grams) granulated sugar
• 2 1/4 teaspoons (1 package) instant yeast**
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon ground nutmeg, (optional***)
• 1 cup (237 grams) whole milk, (lukewarm (~100°F))
• 1 large egg, (at room temperature)
• 2 tablespoons (28 grams) unsalted butter, (melted and cooled until just warm)
• 1/2 teaspoon vanilla extract
• 6 cups peanut or vegetable oil or 2 1/2 pounds shortening, (for frying)
• 3 1/2 cups (438 grams) powdered sugar, (sifted)
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon vanilla extract
• 1/3 cup + 1 tablespoon (93 grams) hot water

Steps

1. 1

   In a large bowl, mix together all ingredients from flour to vanilla extract until well combined. Let the dough rest for 5 minutes. Knead the dough with an electric mixer fitted with a dough hook or by hand until the dough is smooth, elastic, soft, and no longer sticking to the sides of your mixer, about 6 to 8 minutes. Dampen hands with water, then transfer the dough to a large oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.

2. 2

   Prepare two baking sheets with parchment paper. Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into 1/2-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Place doughnuts on baking sheets. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour (unless following the Make Ahead instructions below).

3. 3

   To make ahead, once the doughnuts are cut, cover with plastic wrap or place in an air-tight container and allow to rise in the fridge overnight, or up to 24 hours. Let come to room temperature before frying.

4. 4

   Using a large, deep, and heavy pan such as a Dutch oven, heat the oil on medium to 350°F. When ready, use scissors to cut the parchment around each doughnut. Place three doughnuts (including the parchment paper) in the oil at a time and fry until golden brown, about 1 minute per side. Once the parchment paper separates from the dough, use tongs to pull it out. Do not overcook the doughnuts. Drain on a paper towel-lined plate.

5. 5

   In a medium-sized deep bowl, mix all ingredients with a whisk until smooth. Immerse each doughnut into the glaze. Flip the doughnut if necessary to cover completely. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit until glaze is set before serving, about 40 minutes.