IF THERE is one thing the Irish have developed a new affinity with in recent years, it’s Krispy Kreme doughnuts.
When the first ever Krispy Kreme store opened in Blanchardstown a few years back, there was nothing short of pandemonium.
And things got ever crazier when the shop introduced a 24-hour drive-thru service.
It proved so popular with Blanchardstown locals and others far and wide that traffic was witnessed queuing around the block.
Ultimately, Krispy Kreme was forced to curtailed the 24-hour service, but the love affair has continued ever since.
Not only are Irish people smitten with Krispy Kreme doughnuts, it would appear that the feeling is mutual.
Earlier this year, Krispy Kreme unveiled plans for a St Patrick’s Day themed doughnut that was just as bonkers and calorific as you could imagine.
So you can understand why the decision to close Krispy Kreme stores across Ireland might have hit pastry-lovers in the region pretty hard.
Thankfully, a recipe shared by Dublin Live and originally put together Australian chef Rob Nixon is here to help.
It’s a super easy, 20-minute guide on how to make your very own batch of Krispy Kreme’s classic glazed doughnut.
It’s simple to follow, uses only a handful of basic ingredients and, best of all, tastes almost as good as the real thing.
Here’s everything you need to know.
What you’ll need:
Self raising flour
How to make it:
- Start by pouring 2 cups of milk, 1 teaspoon of salt and half a cup of softened butter into a jug and microwave for 1 minute
- Then added half a cup of sugar, half a teaspoon of nutmeg and 4 beaten eggs into the mixture and whisk well
- Pour the mixture into a large mixing bowl and add 2 teaspoons of dried yeast and a quarter cup of sugar and whisk again
- Add 5 cups of self-raising flour, 1 cup at a time, and mix until you get a sticky dough
- Leave that sticky dough to rest for 1 hour
- Flour a board and knead the dough for a minute or two then roll it out and cut out your doughnuts with a cookie or cupcake cutter
- Shallow fry the doughnuts for 2 minutes on each side or until they become golden brown and puffy then leave to drain on a paper towel