I love Krispy Kreme. I really do. Unfortunately, there’s still only one outlet in India and it’s not in Mumbai. But they’re absolutely the best donuts on the planet. Agreed?
I won’t lie and say I recreated them. Not by a long shot. But turns out, one of the reasons Krispy Kreme tastes so good, is that it’s all fried. And that it uses regular flour. I didn’t want to do either of those things.
I baked these using barley flour. Soft, moist and glazed. Chocolate and vanilla in the same batch. Until the next time I get to a Krispy Kreme, these will more than do 🙂
If you follow my Facebook page, you’ll know that I finally got hold of a donut pan after much hunting. It makes 6 donuts, somewhere between large and mini-sized. I hunted around for a recipe and found this one, for chocolate cake donuts. It basically means that you end up with little cakes with holes in them. But it seemed a good recipe to start off with and I’m going to be working on getting that authentic Krispy Kreme-like recipe the next time.
So here’s what I did. Took the basic ingredients of the recipe, substituted yoghurt for sour cream, split the batter into two, baked one half as 6 vanilla donuts, added 2 teaspoons of cocoa powder to the other half, and then baked those in the second batch. Topped with a sugary glaze and voila.
If using barley flour, and my method, here’s what you watch out for:
1. Working with two batches of donuts means you’ll have to get the first one out pretty quick to avoid the remaining batter sitting out too long. Barley flour turns out fragile and soft goods, so this step has to be done CAREFULLY. Use a flexible spatula to loosen the edges of the donuts and then gently turn them out. One fell apart completely, but the others pretty much held their shape. If you’re making only one batch, you have the luxury of letting them cool completely but you still need to handle them with care.
2. The glaze doesn’t actually need vanilla essence. I reduced the amount of sugar and milk because instinct told me the original recipe would have made way more glaze than I wanted. At the same time, I forgot to reduce the vanilla essence. Whoops. But after tasting, I realised the glaze is perfect without it. I recommend omitting the vanilla essence completely.
I wanted to roll a couple of the vanilla ones in cinnamon-sugar, but thought of that after they’d cooled down. Doing this the next time!
The photographs you’re seeing here were taken a day after I baked the donuts. That’s because I misplaced the camera’ memory card and realised that after taking them out of the oven, and after sharing a sneak peek! Into an airtight tin they went, till I got another card and then shot them.The glaze is naturally more visible when it’s fresh, as it soaks in pretty quick.
I’m still waiting to have a largely incident-free baking session 🙂
Because they are oil based, the donuts are insanely moist, just the way they should be. The barley helps them stay soft and fluffy. They are a terrific and easy way to make donuts at home. Not Krispy Kreme, but pretty darn good 🙂
What you’ll need:
For the donuts
1 cup barley flour
1/2 cup caster sugar
1 tsp baking soda
2 tsps cocoa powder
1/2 tsp vanilla essence (increase this to 1 tsp if you have strong eggs, like I did, which I realised only later!)
6 tbsps plain yoghurt
1/4 cup milk
1/4 cup oil
For the glaze
1 cup powdered sugar
4 tbsps milk
What to do:
1. Mix the flour, baking soda and sugar in a bowl. Set aside and preheat the oven to 180 C.
2. In another bowl, beat together the egg, milk, vanilla, oil and yoghurt.
3. Stir the wet ingredients into the dry ingredients until no more streaks of flour are visible, but do not over-mix.
4. Spoon enough batter into 6 donut moulds, to fill them 2/3rds of the way. Bake for 8 to 10 minutes until the donuts spring back when poked.
5. In the remaining batter, stir in the cocoa powder until well-blended. Allow the first batch of donuts to cool for about 5 minutes, gently turn out, and then fill with the chocolate batter. Bake for 8 to 10 minutes until the donuts spring back when poked.
6. When the donuts have cooled completely, make the glaze by stirring the sugar and milk together on low heat until combined.
7. Dip the donuts carefully in halfway, or spoon glaze over the top. You will need too coats to really get them glossy. I wouldn’t advise dunking them in to coat entirely. They might get too sweet and you will end up with scalded fingers!
8. Allow to set for about 15 minutes on a wire rack, with a tray underneath to catch drips, and then dig in 🙂