The ultimate copycat recipe for a Krispy Kreme doughnut

What's good folks? That's right, you read the title right. Listen, today I'm gonna show you just how easy it is to make. Look, this is just a copycat, Krispy Kreme glazed donuts, super easy. Listen, if you're making donuts, you gotta have yourself one of these. Look, this is a donut cutter. Look at this right here, it's self-explanatory. You can see how it is and this makes the hole. And you can save these and make donut holes too. These right here are key. And then listen, everything that I use is always in my Amazon, you know what I mean? So if you guys wanna take a look and get these, these are only like about eight bucks, you know what I mean? First thing we're gonna do here is listen, we need to heat up our milk, right? So look, I'm gonna put this in the microwave and we're gonna use this active dry yeast. This part right here is crucial and really, really key. Look, I went to Google because I done heard so many things. They say between 100 degrees and 110 and then I done read before between 100 and 115 degrees Fahrenheit, right? So look, since it's, you know, that differentiation of five degrees, I'm gonna just go ahead and say, you wanna get this as close to 110 degrees as possible, right, so before this works. And to explain this, this right here is the hole rising. Without having that done, you won't have nothing. So you wanna get yourself, you know, a thermometer. Now, let me hit the microwave and we looking for 110. Okay, so look, I stay on top of it. You see that reading right there? We got 112 degrees, right? It might be dropping just a little bit, but look, we in between 115 and 110. This right here is key. Now, you just wanna open up your yeast. And only reason I'm putting a lot of focus on this cause listen, this is everything. If you want everything to turn out right, this is it right here. And what we gonna do is set this aside and it's gonna activate that yeast. And what we wanna do is we wanna wait till it get frothy. It'd be the word that I would use. You know what, I just wanna cover it just to make sure that I said this, this only takes about five minutes. So anywhere from between five to six minutes, you know, it'd be okay. So look, I went ahead and melted it and then I put it in the refrigerator so that it can cool down, right? We just don't want this too hot cause we getting ready to mix the butter, you know, with our frothy milk, you know what I mean, and our yeast in here. And we don't wanna like, you know, like kill it, right? So we just cool that down. Now on my mixer, you see, I got the dough hook, right? So I'm gonna go ahead and just turn this on. I'll start everything on low, right? So I'm gonna go ahead and just start no particular order, but I usually like to put my wet ingredients in, right? You know, put those in first. And I got it, it probably don't make no sense right now. You know what I mean? Why it don't make no sense to you guys? Cause you see a dough hook. We really not even touching anything, but listen, I just started now, so I get used to it. Now I'll come with my sugar, just a pinch of salt. Instead of me breaking this and chancing me getting some egg shell in that. And I learned this from my, you know, some of my followers that tell me, hey, you should do it for two reasons, break it in another bowl. For one, to make sure that your eggs are good. And two, if you got any shells, you can get them out of here, as opposed to trying to get them out of there, right? You don't need to like, you know, beat them or nothing like that. You just drop them in. This is all blended up. I have this like on a medium speed. Now I'm just using a measuring cup. You can use whatever you guys want to use. For me, I just like to add a little bit at a time, right? Now this dough hook might not get it all right. So guess what folks, we're going to take a spatula and then I'm going to go around the edge and just work it in so that we can get all of the flour, the bread flour, you know, to get nice and moist and then start getting tappy. Now tell me what you guys think about that. Super simple. Now you know why you got to have a dough hook and you got to have the strong arm right here. This right here do all of the work. I can't even imagine nobody trying to do this, you know, without having, you know, some type of mixer, right? Take this. I got a little pan. Reason I got the pan, cause look, we're going to take the dough out, right? When I take the dough out, I'm going to put it in here and we want it to rise, right? So I just don't want it to stick, right? So we'll take it, hold it back. All right, so look, I know it don't look like the best or nothing like that, but look, I'm going to drop it, right? Now I'm going to put some Saran wrap and I'm going to stick mine in my oven and let this rise for about an hour. Okay, so look, now we back at it. Check it out. This is what it looks like. You can see it doubled in size, right? Now, this is what it looks like after about an hour. Being honest with you guys, it probably went about an hour and 20 minutes. Go ahead and put a little bit of this down. Move this around like this. This is so that, you know, nothing sticks, right? Now let's go ahead and get this out. Nice. Now we're going to do a little kneading and then you want to come up with something like this, right? Super simple, right? So now let me go ahead and get myself just a little bit more flour. Cause you know what? We getting ready to roll this out, folks. This is where it get fun. You got any little ones, you know what I mean? You want to have them in the kitchen. You know what I mean? This is where everybody start playing with the flour, getting it on their apron, all over their nose and all of that. Grab my rolling pin. And now we just roll it out. Okay, so what you're seeing is, you see how it's kind of like sticking? What I forgot to do was, I like to put a little bit of the flour actually on here, right? So after you roll this a few times, look, you only want to roll it, and this was key. You got to roll it, I guess about a half inch or two, you know? But that's it right there. This is where you want to go ahead and grab your cutter, right? So I'm going to go ahead, I'm going to start over here close to me, you know, so you guys can just see it, right? You just set it down. Go ahead and just, I guess I'm rocking it back and forth just to get a clean cut, right? Then we take it up like this. Oh, you know what? I forgot to do this part. Let me get somewhere to stage them. Hold on. If you notice, look, I got parchment paper. This is going to be key, right? This is going to help us when we put it into the, you know, to the hot oil. So you just want to cut some pieces, you know, big enough, right? So we got that. That's these. Now, this right here is going to be a donut hole. You're going to have to work with this right here. You know what I mean? It's not going to be like this. I don't know. There's something wrong with my donut cutter, you ask me. But we want to keep the shape. We just put them right here. This is going to play a part, right? So before I start doing that, I just want to show you guys that, listen, we want to make as many as we can. You're going to wish you had a bunch of these. So look, down, done. Down, put a little twist on it, done. Then we just keep on going like that until we got the whole thing done. Now I'm not going to bore you guys. This is the part all you people that are out there thinking about, oh, I'm finna work with my family. You know what I mean? Now you got it. So we'll just keep going like this. And then I'll show you what we're going to do next. Okay, so look, now you guys can see I got them all lined out right here, right? But look, I want to focus on this right here. You guys see these right here? You know, the infamous, you know, what are we going to call them, donut holes? You know what I mean? This is it. Look at this. That's perfect. Now we're going to let this rise. Look, this is key. You've probably seen it right now on the screen. 45 minutes. You know what? Because we want them to rise up. Next time you guys see them, I want you to look at them real close right now. You know what I mean? So if you come in, you can look. You can look at this. They're still about a half inch. They're starting to rise on their own. You know what I mean? But they're going to be like a little bit higher. After that, then you want to go ahead and hit them in the hot grease. Now I'm going to go ahead and start preparing my pan. It's up to you guys what you want to do. You can use a Dutch oven, whatever. But I got a deep frying pan by Hexclad. That's what I'm going to be using today. Okay, so look, what you guys are seeing right now is, listen, I already poured this. I like it to be, think about this. We want to put it in there. We want this to be a thickness from the bottom. You want your donuts to kind of like float, right? So you got to look at your pan or your pot and figure out what that distance is. You know what I mean? Kind of like be accurate. That way you're not wasting none of your vegetable oil. I'm using vegetable oil. You guys can use any kind of oil you would like. Now, if you look right here, what I did was I just got a cooler rack, paper lined pan underneath on the bottom. This is so when they come out. Then if you guys can, if you have one of these, these right here make it easy to take them out, right? Or you can go ahead and get yourself one of these slotted spatulas. Now, here we go. I just checked this already and I know I'm up to 375 degrees. So look, I'm going to put this in here like that and we just let them go. Just like that, folks. Real simple, right? Boom. These only take about, I'm going to say about 45 seconds, maybe a minute. You know, while I'm talking, you guys can take a look at them. You can see, look inside the hole right there. You can see they're starting to turn golden brown. And then on the edge, they'll do the exact same. Now, I could have put six in here, but I wanted to do it like this, just so you guys can see. This right here is what I'm talking about. Now, we're going to do the flip, right? Remember, look, we're going to look at the bottom of them. Nice. Look at that one right there. That one came out right. Remember, don't take long, folks. Little time went by, I just want to show it to you right there. Look at that right there. That's what you want to have. So now you want to go ahead and get your powdered sugar. Now I'm going to add my milk to it. And remember, I told you guys, everything just a little bit at a time, right? This stuff is just like, kind of like milk. You'll see. Seem like a lot. You don't have to have a blender or a mixer for this. You know what I mean? Just work this in. And then if you need more, you can get yourself more, you know, more milk. And now we're going to put just a splash of salt. Okay, so look, I want you guys to take a look at this consistency right here. Look at that right there. Ah, yeah. You know what that reminds me of? When I was a kid, you remember that? Remember when you got to, you started making the taffy out of the marshmallows? Look at that right there. You saw all of the goodness. Now what I want to do is, look, this part is like a no-brainer. I'm just going to take this and I'm just going to set it right there on top. Look, when you say glaze, that's what I mean, glaze. Then I'll just take it. I'll flip it over this way. Got the whole thing. Oh my goodness. Look at that right there. Right? Kind of like just let some of it run off. But you see that right there? That's glaze, folks. Now I'm going to bring this over here on this side. You know what I mean? So I don't get none on the others. We just bring it over here and we just drop it off just like that. Then you just repeat the process. Talk to me down there in that comment section. Hey, matter of fact, this is going to be a premiere. Let me know what you think. I'm in here with you folks. Talk to me. So what you guys didn't see right now off camera, look, if you don't like the thickness, like if you say it's too thick for you, these are okay. As they start to cool, you can see how it like pools up right there, right? You can always add yourself like a, I'm going to say you can put milk in here. You know, just start adding teaspoons at a time, you know, till you get your desired thickness. Especially if you don't like a thick, you know, icing, right? But now look at it. This is probably the way you would probably want to do it. You know what I mean? For all y'all, but for me and my sweet tooth, I like it like real thick. Now let's just go ahead, drop another one here, right? Take it. We flip it over, take it, let it drain. I'm letting it drain. When I bring it close to me, I let it drain off with a spoon, let it run off with the donut. And guess what? Boom. And all you do is repeat the process. Okay, so look, you've seen it. All of that icing, raining, you know, what is that? Like a waterfall of just like ooey gooey goodness, right? Hey, with that being said, listen, I'm finna chow down. Here you go. You can see it. Let me just go ahead and get me some. You know what? Only thing that's missing right now is that tall ice cold glass of milk. Cheers, folks. If you're looking for activity that'll bring everybody into the kitchen, and you know, you're talking about the outcome. It's not a whole lot of work. You know what I mean? Not a whole lot of ingredients. I give this like a five stars for anybody that wanted to do something. Hey, you know what? I give it five stars for anybody that wanted to do something sweet for themselves. These right here are fire. You know what I mean? I'm not the biggest coffee drinker, but listen, these go great with coffee. For me, my tool of choice would be two things. I love milk, as you guys know. I like it ice cold. And I gotta have the ice in my milk also. And then I like to have hot chocolate. Hey, hot chocolate might be a lot for these because just check this out one more time, folks. Ah, yeah. So listen, I'm not gonna over talk it. Look, I got a lot more of these to make. You don't know that, but I got about four more dozen to make, you know, and give these out, right? So listen, if you're new to my channel, let me just take this time to say, hey, thank you for watching this video. Don't forget to like, smash that subscribe button, and tell everybody out there, listen, there's a channel out here that's simplifying these recipes and taking the mystery out of cooking. And with that being said, hey, from the bottom of my heart, thank you for being in this premiere, and I'm out. Peace.