Krispy Dream Donuts
These are one of the most amazing desserts I have ever made. I don’t mean to toot my own horn – well – maybe I do…just this once. The first time I made these, my family and I ate them all before I could take a picture. I knew the next time I made these I had to take some pictures quickly before they were gobbled up. These are so close to the real thing! Even my non-vegan parents thought so!
I know my way around a Krispy Kream doughnut. When my family and I went on a family vacation to Las Vegas when I was 15 there was a Krispy Kream restaurant right in our hotel! What do you think I had every morning for breakfast? Also – I remember when Krispy Kreams were first sold in my small hometown in Wisconsin! It was such a huge deal when one of the local gas stations started carrying fresh Krispy Kreams! Every Sunday morning my Mom or Dad would drive to the gas station to get us all donuts for breakfast! So much fun!
While they are delicious, I must say you probably shouldn’t be eating these every day. Fried dough covered in sugar and sprinkles is only acceptable to eat once and a while. There – now that I’ve said that I’m going to make some more. I wish I could send a batch to every one of you!
*Makes about 24 doughnuts*
- 1 1/2 tbsp dry yeast
- 1/4 cup water
- 1 1/2 cups warm non-dairy milk (I used So Delicious Unsweetened Coconut Milk)
- 1/2 cup sugar
- 1 tsp salt
- 1/2 cup applesauce
- 1/3 cup vegetable shortening
- 5 cups all purpose flour
- vegetable oil (for frying)
In a large bowl, dissolve the yeast in the 1/4 cup water.
Add the milk, sugar, salt, applesauce, shortening, and 2 cups of flour. Beat on low for 30 seconds – scraping the sides of the bowl as you go. Increase the speed to medium and beat for another 2 minutes.
Stir in the remaining 3 cups of flour and combine thoroughly. Cover the bowl with a towel and allow the dough to rise for 45 minutes to an hour. When the dough has increased in size and when poked – the indentation remains – it’s ready!
Dump the dough out onto a lightly floured surface and lightly coat with flour. Gently roll the dough to 1/2 inch thickness.
Cut the dough into strips and form them into the classic doughnut shape. Sometimes the strips will have to be cut in half so the doughnuts aren’t too big!
Once you’re done forming all the doughnuts – cover them and allow them to rise until they’ve doubled in size. It will usually take 30-40 minutes.
Heat the vegetable oil in a deep pot until it reaches 350 degrees F.
Carefully slide the doughnuts into the oil one at a time. Don’t over crowd them! Fry on each side until golden brown – about 1 minute on each side.
Place the doughnuts on a cooling rack lined with paper towels to allow them to drain and cool.
- 1/3 cup shortening
- 2 cups powdered sugar
- 1 1/2 tsp vanilla
- 6 tbsp hot water
Place all the ingredients in a bowl and mix until everything is well combined.
After the donuts have cooled – dip them in the glaze or brush the glaze on with a pastry brush. Set the doughnuts back on the cooling rack and allow the glaze to set.
Sprinkle with sprinkles and enjoy!