Homemade Krispy Kremes

Homemade Krispy Kremes — Yes, this is the actual recipe!<br />
You'll want to share this one or tag yourself to save it!</p>
<p>Ingredients<br />
3 tablespoons milk<br />
3 tablespoons boiling water<br />
1 teaspoon dry active yeast<br />
8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh. See my note above)<br />
1 1/2 ounces sugar ( about 3 tablespoons)<br />
1 egg<br />
1 ounce butter, cold to room temperature<br />
1 dash salt<br />
oil</p>
<p>Glaze<br />
1/3 cup butter<br />
2 cups confectioners' sugar<br />
1 1/2 teaspoons vanilla<br />
4 tablespoons hot water ( or as needed)</p>
<p>Directions<br />
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).<br />
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.<br />
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.<br />
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.<br />
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.<br />
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.<br />
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.<br />
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!<br />
courtesy food.com and Now Your Cook'in</p>
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Homemade Krispy Kremes — Yes, this is the actual recipe!
You’ll want to share this one or tag yourself to save it!

Ingredients
3 tablespoons milk
3 tablespoons boiling water
1 teaspoon dry active yeast
8 ounces all-purpose flour ( a little under 2 cups, I recommend you measure and weigh. See my note above)
1 1/2 ounces sugar ( about 3 tablespoons)
1 egg
1 ounce butter, cold to room temperature
1 dash salt
oil

Glaze
1/3 cup butter
2 cups confectioners’ sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water ( or as needed)

Directions
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375°F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
courtesy food.com and Now Your Cook’in