BBD #12 Small Breads

Krispy Kreme © donuts are not common in Australia...yet. Their franchise has obviously hit the major capitol cities, but not the small rural communities, and hopefully it will be a long time before they do, if these copycat donuts are any indication as to why people are raving about them. Who needs another fast food franchise in their town? Not me. Bread Baking Day #12 is travelling to India this month, where Aparna, from My Diverse Kitchen has chosen small breads as the theme. This is a monthly event created by Zorra from Kopchtopf, and I was just in the right mood to make donuts this last weekend. And as I'd just whipped up a batch of delicious lemon curd, I thought I would incorporate the tangy flavour with the sweet bread, and fill the donut "holes" with it. Personally, I think the holes are the best part!

Copycat Krispy Kreme© Donuts

DONUTS:
2 cups scalded milk
1/2 cup butter
2/3 cup sugar, divided
1 teaspoon salt
2 tablespoons yeast
4 eggs, beaten
1/4 teaspoon nutmeg
7 cups sifted flour

GLAZE:
3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup cold water

Melt butter in hot milk. Add 1 teaspoon sugar and salt. Allow to cool to lukewarm.

Beat in yeast, nutmeg, eggs and 3 cups flour.

Add rest of flour (dough will be sticky). Knead for 5 minutes then allow to rise for 1 to 1 1/2 hours.

Roll out dough, cut into shapes. Do not re-roll dough. Allow to rise for 30-45 minutes.

Mix together ingredients for glaze; set aside.

Heat oil to 365F.

Fry donuts 2 minutes on each side or until brown.

Dip in warm glaze.

Makes 48 donuts

This makes a lot of donuts, so be prepared to be chained to the deep fryer for a fair amount of time. Also be prepared for the plate of donuts to disappear before the next batch has finished cooking. Make sure at least one is saved for the cook!