Krispy Kreme glazed doughnut recipe (copycat

tin pepper box, he said, he cut into the middle of a doughnut ‘the first doughnut hole ever seen by mortal eyes.’”

The popularity of the doughnut took off after soldiers returned home from World War I. During their service in France, Salvation Army women volunteers – called Donut Lassies – would deliver doughnuts to the men on the front lines. When they returned to the U.S., they craved the breakfast pastry and more shops started selling the sweet treats.

The Jews surprisingly had quite the influence on American doughnut culture. A Jewish refugee from czarist Russian named Adolph Levitt is responsible for inventing the first automated doughnut machine in 1920. Hungry theater goers would crowd his bakery in New York and pushed him to make a gadget that churned

Left: As the popularity of the doughnut increased, Adolph Levitt opened a donut shop on Times Square, where people would stop and watch his new invention churn out donuts, often stopping traffic.

Who can resist an original glazed doughnut fresh off the conveyor belt at Krispy Kreme? Now you can make them at home with this copycat recipe adapted from a recipe originally shared by Mark Bittman of The New York Times.

INGREDIENTS

For the donuts

1 1/4 cups whole milk 2 1/4 teaspoon instant (quick-rise) yeast (one packet) 2 large eggs 8 tablespoons unsalted butter – melted and cooled 1/4 cup granulated sugar 1 teaspoon salt 4 1/4 cups bread flour (plus more for rolling out the dough) oil (for frying)

For the glaze

4 cups powdered sugar 1/2 cup milk 1 pinch salt

out the tasty rings faster, and he did. The Wonderful Almost Human Automatic Donut Machine churned out doughnuts at an unprecedented pace. Doughnuts starred as the featured food of the Chicago World’s Fair in 1934, where they were touted as a symbol of American progress because they were made using a machine.

Author Gil Marks, in his book, Encyclopedia of Jewish Food, shares a story of a Jewish man that started the largest doughnut shop chain in the world.

“William Rosenberg (1916-2002), the son of immigrant Jewish parents, was operating an industrial catering business in which he sold snacks in converted secondhand trucks near factories around his native Dorchester, MA. He noticed that doughnuts and coffee accounted for 40% of his sales, and in 1948 launched a doughnut shop called the Open Kettle in Quincy, MA, the heart of America’s original doughnut country, aiming for a blue-collar clientele…

“This unassuming store would eventually become, in Rosenberg’s words, ‘the world’s largest coffee and baked goods chain.’ Two years after opening, Rosenberg changed the store’s name to Dunkin’ Donuts and five years after that, he arranged the first franchise in nearby Worcester… By 1963, there were 100 Dunkin’ Donuts shops, and by 1979, there were 1,000.

“By the time of Rosenberg’s death, there were more than 5,000 Dunkin’ Donuts shops, including about 40 outlets under kosher supervision, in nearly 40 countries, and serving nearly 2 million customers per day.”

The Wonderful Almost Human Automatic Donut Machine churned out doughnuts at an unprecedented pace. The machine became a local spectacle in Levitt’s neighborhood in New York City and soon, his business became a city-wide and then a country-wide phenomenon. Doughnuts starred as the featured food of the Chicago World’s Fair in 1934, where they were touted as a symbol of American progress because they were made using a machine.

Whether you are a purist and just like a plain glazed, or go more gourmet with fancy fillings and toppings, the next time you enjoy a doughnut, thank your Jewish ancestors.

INSTRUCTIONS

To make the donuts

In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.

Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined. Add in about half of the flour and mix until combined. Add in the remaining flour and mix until combined. During the mixing process, you may need to stop the mixer and scrape down the sides. If the dough is too wet to handle, add in flour 1 tablespoon at a time. Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour.

When the dough is done rising, pour it onto a well-floured surface and roll it to 1/2-inch thickness. Cut the donuts with a donut cutter, or with 2 different sized round cookie cutters (the large cutter should be about 3-inches in diameter). Save the donut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the donuts.

Place the cut donuts on parchment paper, leaving room to rise between each one. (TIP: Place each donut on an individual piece of parchment paper, so it is easy to transfer into the hot oil for frying.) Cover the donuts with a kitchen towel and let them rise in a warm place until they are puffed up, about 45 minutes.

About 15 minutes before the donuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 375°F. Place cooling racks on top of sheets of paper towels parchment paper, or line plates with paper towels.

When the donuts are ready and the oil is hot, carefully add the donuts to the oil, a few at a time without overcrowding your deep-fryer or pot. (TIP: It’s easier to place the entire parchment paper in the oil with the donuts, so you don’t accidentally “stretch” out the donuts. Once the donuts are in the oil, you can easily remove the parchment paper with tongs.) When the bottom of the donuts are golden, about 45 seconds, flip the donuts over using a spatula. Cook until the other side is also golden. Donut holes will cook quicker. Remove donuts with a tong or slotted spatula, and place on the prepared racks or plates. Repeat with the remaining donuts, making sure to keep the oil at the right temperature.

To make the glaze

In a large bowl, mix together the sugar, milk and salt until smooth. If you prefer a thinner glaze on the donuts, add in more milk one teaspoon at a time.

To serve

Place a cooling rack on top of paper towels or parchment paper for easy clean up.

Dip one side of the fried donuts into the glaze. Flip the donut over using a fork. Carefully transfer the glazed donut to the prepared cooking rack. The glaze will slowly drip off the donuts as it sets. Repeat with remaining donuts.