KRISPY KREMES HOUSE

KRISPY KREMES HOUSE

INGREDIENTS:

° three tablespoons of milk

°3 cc of boiling water

°1 tsp dry yeast

° eight ounces of flour (just under 2 cups, I suggest measuring and weighing.

°1 1/2 oz of sugar

°1 egg

°1 oz butter, cool to room temperature

°1 pinch of salt

°oil

° Glaze

°1/3 cup of butter

°2c icing sugar

°1 1/2 teaspoon of vanilla

°4 cc lukewarm water

PREPARATION:

Mix milk and boiling water in a measuring cup. Add a teaspoon of sugar and yeast. Mix it gently and

then leave it in a hot place until the yeast (also called foam) takes effect. Mix the flour, the remaining

sugar and salt in a bowl. Using your palms or a cake mixer, cut the spread until it resembles

crumbs.Add the eggs (and whisk quickly) and yeast mixture to the flour mixture and stir until smooth.

Typically, mixing takes about five minutes. Place the dough on a lightly floured work surface and roll

out for five to ten minutes. Below the surface you should find a cloud and small pockets of air. Place it

in the bowl, cover it with a cloth or plastic wrap, and let it rest until it is the same size, about an hour.

Once the dough is ready, place it on the work surface and cut it into four pieces.Attach each piece in

turn with an elongated string about 1 to 1 inch (2.5 to 2.5 cm) wide and 1/2 inch wide. Cut strips

about 1 inch long, lift the ball with your hands and place on a baking sheet or wire rack to rest. Cover

the openings with material that will push up as the oil heats to 375 degrees F. Place the buns in the oil

and toast for 2 minutes, until golden brown and shiny on each side.Make sure you fry one piece at a

time so they don’t clump and stick together. Place a paper towel or thread holder on the fabric before

draping. Make sure you reheat them or they may not get the tasty fixing!

Have fun!

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