Krispy Kreme Doughnuts? Nope even better. These are made with love!

Since the kids were out of school today, I jumped on the excuse to make some doughnuts.

You know...for them.

Here's how I did it:

Ingredients for your doughnuts:

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1 1/2 teaspoons of active dry yeast

2 oz warm water

A pinch of sugar

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1/4 cup Domino sugar

2 1/2 cups Gold Medal all purpose flour

1/2 teaspoon salt

1/4 cup Crisco

1 egg

3/4 cup milk

Cooking oil to fill Fry Daddy (I used peanut oil)

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Ingredients for your glaze icing:

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1/2 cup Land O Lakes Butter (picture only shows half)

6 tablespoons milk

3 cups Domino powdered sugar

2 teaspoons of McCormick niller extract

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Directions:

Place yeast in a bowl and add a pinch of sugar.

Add warm water and give it a stir.

The sugar will help the yeast activate quicker.

Let this mixture sit for 8-10 minutes.

 Next, you need to scald your milk.

Pour milk into a pot and turn your burner on to high.

When the milk starts to bubble and climb up the pot, it's ready!

Add scalded milk into the bowl of yeast.

(I transferred it to my mixing bowl.)

Next, add your sugar, egg, and Crisco.

Mix salt into flour then pour it into the bowl.

Start your mixer at the lowest speed at first to keep the flour from going everywhere!

After a minute turn up to medium speed and mix for apx. 2 more minutes. 

Your yeast needs to rise so cover it with a towel and leave it alone for an hour or so.

Coat your hands and working area with flour.

Then put your dough on top. 

Roll your dough around, covering it with flour. 

Roll out your dough to about 3/4 inch thick.

To cut out our doughnuts I used a round Rubbermaid container and a melon ball spoon!

I assume you could use a doughnut cutter for yours! 

Your doughnuts need to plump up some more so leave them alone for 45 minutes.

Once time has past, turn your Fry Daddy on and heat up that oil.

Pour the milk reserved for the icing into a pot.

Turn the burner on low.

Melt your butter. 30 seconds in the microwave should do the trick. 

Stir the powdered sugar into the melted butter.

Then stir in the niller extract.

Scrap this mixture into the warm pot of milk.

Stir the glaze icing mixture until smooth.

Though you are about to start frying the doughnuts, you will still need to occasionally stir the icing.

Place your doughnuts, a few at a time, into your Fry Daddy.

They will cook very quickly so don't run off!

As soon as they rise to the top, turn them.

After about apx. 30-45 seconds, pull them out and let them drain on a paper towel. 

Pour your glaze icing over top and enjoy!

(Note that the doughnuts below was made with a half batch of icing since I was short on butter.)