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The SOFTEST NO-Knead - NO-Mixer GLAZED DONUTS | Yeast Donuts Better than Krispy Kreme | doughnut, Krispy Kreme | The SOFTEST NO-Knead NO-Mixer GLAZED DONUTS | Yeast Donuts Better than Krispy Kreme! 🍩 | By Emma's Goodies | Let's make the most amazing, no need, no mixer, glazed donuts from my new cookbook, Simple Pleasures. Believe it or not, to make these donuts, you'll only need a bowl and a wooden spoon. To the bowl, we're going to add butter. I like to cut it into small pieces as it melts faster and more evenly. Microbe the butter until melted. You want to touch and swirl the bowl. If the bowl is hot, you want to wait 5 minutes. You never want to add yeast to hot liquids. Add the milk, egg, salt of course, and sugar. Normally, you would combine the sugar with the flour. However, since we're non-needing this dough, it's really important to dissolve the sugar thoroughly. Adding the sugar to the liquids allows the sugar to dissolve and to blend seamlessly with the flour, resulting in a smooth and supple dough. Add the yeast and you want to give these ingredients a good mix. Now, with most yeast, you really don't need to bloom the yeast. However, letting it bloom does give you peace of mind knowing the yeast is active. That's especially important for this dough because we will putting it in the fridge later on. Refrigerated dough doesn't grow as much to alleviate any concerns about the dough not rising or doubting if the yeast is still alive. We'll just bloom it. Now let me give you a quick sneak peek of the book. There's so many new recipes in the book but there's also an entire section on foundations and techniques. The book is available now for preorder. I did not know this but preorders are extremely important for the success of the book so it would mean the world to me if you preorder the book. Okay, back to the donuts. After 5, 10 minutes, the mixture should be bubbly and smell kind of funky. If your mixture has more or less bubbles than this, it's great. As long as you get some bubbles, this means your yeast is active and ready for a donut party. Add the flour and you want to make sure you combine it well with the wet ingredients. This means no dry patches of flour. So, take your time with this. If the dough gets a little bit difficult to with, you can absolutely mix this with your hands. Don't forget to get the sides and bottom of the bowl. Once your dough is well hydrated, meaning there's no dry spots of flour. You're going to take a spatula and push down the dough that's stuck to the side of the bowl. Cover the bowl with plastic wrap and set this to the side on your counter for two hours. After 2 hours, the dough should have risen. You're going to take it out of the bowl and give it somewhat of a shape. Shaping the dough into a bowl will make a mud easier to get beautifully shaped donuts without the bumps and lumps of you know the shaggy dough. I do recommend you wash out the bulb or just swap it for a new one. We don't want any crusty bits of flour and dry dough to latch onto our beautiful supple soft dough. Grease the bulb before you put the dough back into the bulb and this dough does need to go in the fridge overnight. Normally you would need the dough to develop the gluten network. However since we skip the entire kneading process the gluten network will develop on a zone while the dough is in the fridge overnight. You're essentially swapping out kneading for time. I recommend you add a double layer of plastic wrap. The last thing you want is for the dough to dry out in the fridge that's happened to me before. It it's not fun. Imagine waiting till the next day to only find a dried out dough. Pop this in the fridge overnight. Now, I do have a dough that I made the day before. Let me show you how this is going to look the day after. It should have risen slightly but this will really depend on what time of the year you're watching this video and making your dough. It's normal in winter for this to grow slower so have less of a rounded fluffy shape and it's normal in summertime for this dough to have more of a bump and a fluffier and rounder shape. The reason I say it is is because I don't want you to panic or think you've done something wrong if your dough isn't as big as mine. This is why we bloom the yeast. That way regardless of its size, you know the dough is alive. This should plow right out of the bowl. Just place it onto your floured work surface and roll this out. Now, if you've never worked with cold dough, it's amazing especially in summertime. I love working with refrigerated dough. It's easier to maneuver to flip. It keeps its shape really well and it does not stick to your board. I feel you also get a really precise cut. Look, look how beautiful this doughnut looks. It almost looks like sugar cookie dough. With this recipe, you should be able to get a about a dozen donuts but you will have to reroll the dough. A lot of people have a hard time rerolling the dough and that's because it's stressed and needs to relax. Even dough is need of occasion. If you try rolling the dough right now, it it will just fight back. So, cover it well for about 20 to 30 minutes. Let her relax and you'll find it will be a lot easier to roll out and make more donuts. I like to place my donuts on squares of parchment paper that I cut out. It's just easier to maneuver them into the oil. You're going to cover and allow these to rise for about 45 minutes. The dough was cold from the fridge so they will need more time for the second rise compared to regular donuts. In the meantime, you can reroll the dough and make more donuts. After 45 minutes, your donuts should have risen again. They'll look chubby and delicious. If you gently press a finger into the doughnut and the dough bounces back, it's perfectly proofed. You want to preheat the oil to about 360 degrees Fahrenheit or 1 hundred and 80 ° Celsius. Carefully place the donuts into the oil. This is why I love using parchment paper. The donuts will keep their shape beautifully. Please be careful when frying and do not overcrowd the pan. I know I did but it it's just because I needed some pretty bee roll, okay? I need some incisive bee roll for the video. Now, you don't want these to become dark. I feel I've seen too many dark donuts in my life. No, no, no, no. That's not a donuts. That's like churro meat sprite chicken. Donuts are supposed to be soft and supple, not crispy. If you like crunchy donuts, well, we have a problem. Cook these until golden, I would say about two minutes on each side. If the donuts are becoming too dark, you can lower the flame. Transfer these to a wire rack and let's make the glaze. Glazed donuts in my opinion are the most amazing donuts. It's something to do with the glaze. As it says, it locks in the moisture making the donuts soft and tender. They just melt a mouth. To make the glaze, combine melted butter, milk, vanilla, and powdered sugar. You want to glaze the donuts while they're still warm so wait about five minutes and coat them completely with the glaze. You can of course also decorate these and fill these with whatever you like. Set these on a wire rack so the glaze can set and then enjoy. These are soft and tender. It's it's almost impossible to stop at just one.

Copy Cat Krispy Kreme Donuts Recipe