Engga! *nggrundel sendiri* dan dengan ini saya mengumumkan kegagalan dalam membuat donat. Maaf, judulnya tidak bermaksud mendiskreditkan sebuah brand donat ya.

Sewaktu saya tanya Chef Google, di beberapa situs kuliner yang direkomendasikan si chef, saya menemukan resep donat ala krispy kreme yang banyak dan isinya sama dan katanya enak. Mana? Mana? Hanya beberapa blog yang memberikan tips pembuatannya, sorry lupa simpen referensinya. Tapi tetap aja ngga berhasil buat saya. Hasilnya keras dan ga layak makan setelah dingin. Saya sudah curiga sejak ngaduk adonan sih tapi “ngotot” hehehe.

Bisa saja saya salah ngulenin, hal yang paling melelahkan dalam membuat adonan roti, donat dan pizza namun tetap membuat saya selalu penasaran. Lain kali saya coba Jim Lahey’s No Knead Dough aja ah. Tunggu tanggal mainnya! 😀

Saya copy paste resep ini dari internet.

Donut Ala Krispy Kreme
Sumber: recipeezaar.com

24 Donuts

Doughnuts
2 (14.17g) packages yeast
1/4 cup water (59.14ml)
1 1/2 cups (354.88ml) lukewarm milk (scalded, then cooled)
1/2 cup (118ml) sugar
1 teaspoon salt
2 eggs
1/3 cup (78ml) shortening
4 cups all-purpose flour
1 cup terigu cakra
canola oil

Creamy Glaze
1/3 (78ml) cup butter
2 cups (473ml) powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water

Chocolate frosting
1/3 (78ml) cup butter
2 cups (473) powdered sugar
1 1/2 teaspoons vanilla
4-6 tablespoons hot water
4 ounces (113ml) milk chocolate chips or semi-sweet chocolate chips

Dissolve yeast in warm water in 2 1/2-quart bowl.

Add milk, sugar, salt, eggs, shortening and 2 cups flour.

Beat on low for 30 seconds, scraping bowl constantly.

Beat on medium speed for 2 minutes, scraping bowl occasionally.

Stir in remaining flour until smooth.

Cover and let rise until double, 50-60 minutes.

Dough is ready when indentation remains when touched. Turn dough
onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter.

Cover and let rise until double, 30-40 minutes.

Heat vegetable oil in deep fryer to 350°. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface.
Fry until golden brown, about 1 minute on each side.

Remove carefully from oil (do not prick surface); drain.

Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.

Dip in sprinkles or other toppings after chocolate if desired.

CREAMY GLAZE: Heat butter until melted. Remove from heat.

Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

CHOCOLATE FROSTING: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.

TIPS
Let your doughnuts rise in the oven.  Heat your oven to 200ºF half an hour before you are about to cut out your doughnuts, then turn it off and allow to cool down (anywhere between 100-150ºF). Place a small bowl of water on the bottom rack to add some humidity.  Put your doughnut cutouts on a cookie sheet and allow to rise for 45 minutes on the racks above the bowl.  Extra fluffiness ensues.

When making the glaze, heat it over the stove until all the sugar lumps are removed.  Added at least another full cup of powdered sugar. The glaze should be almost opaque and quite thick.  Double dip those suckers after the first glaze has hardened.