(Better Than) Krispy Kreme Doughnuts

The title says it all.

They taste just as fabulous as they look – just look at that perfect glaze!!

The fantastic recipe was created by the baking goddess herself, Sally McKenney! I've used a few of Sally's recipes in the past, and this is definitely my favourite one.

The best part about this recipe is that you can use the basic doughnut recipe as a base. Let your imagination run wild with the toppings and different flavours of glaze! I know for a fact my next experimentation with these doughnuts will be to make jam-filled ones... *eyes emoji*.

One of my favourite aspects of this recipe is that Sally encourages you to not waste any of the dough. The little holes that you cut out from the middle of the doughnut can also be fried and made into mini doughnut balls which you can also dip into the glaze at the end.

Bite-sized doughnut balls. Sounds like a dream come true.

Now if you want to make these doughnuts, there are a couple of things that I noticed/did that wasn't stated on the recipe.

FLOUR

The recipe says to use 490g of plain flour. I did use this amount, but when kneading the dough, I found that it was too sticky and wasn't even rolling into a ball. I had to add a good extra amount of flour to my dough (about 10g or a little more) until it became only slightly sticky and easy to roll into a ball.

PROOFING

The recipe says to proof the dough once for about 1.5 - 2 hours. I did this, however, I proofed the dough for a second time for another 1 hour. With experience from making Hot Cross Buns, a double proof leads to a fluffier and lighter interior – as you can see in the photo above! Of course, a second proofing is optional. Just a preference!

Nonetheless, this recipe made some of the most phenomenal doughnuts I've ever tasted.

Thank you Sally x