KRISPY KREME CHOCOLATE GLAZED RECIPES

Steps:

• To make the bread pudding, layer doughnut holes in a greased medium baking dish (approximately 8x8 to 8x11). Whisk together the heavy cream, milk, eggs, sugar and vanilla. Pour over the doughnut holes, mashing down a little bit so that all the holes gets saturated. Cover the dish with aluminum foil and allow to chill for one hour (any longer and the doughnuts will get too mushy), tossing occasionally. 
• Preheat the oven to 350 degrees F. 
• Bake the bread pudding, covered, for 40 minutes. Remove aluminum foil and continue to cook for another 20 minutes, until the top is golden brown. 
• Meanwhile, make the chocolate glaze. Melt the chocolate on the stovetop over medium-low to medium heat. Stir in heavy cream until completely combined. Remove from the heat and whisk in the butter. (Reheat if necessary before serving.) 
• Allow the bread pudding to cool for a few minutes before cutting. Drizzle each portion with the chocolate glaze before serving.

Steps:

• Dissolve yeast in warm water in 2 1/2-quart bowl.
• Add milk, sugar, salt, eggs, shortening and 2 cups flour.
• Beat on low for 30 seconds, scraping bowl constantly.
• Beat on medium speed for 2 minutes, scraping bowl occasionally.
• Stir in remaining flour until smooth.
• Cover and let rise until double, 50-60 minutes.
• (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
• Gently roll dough 1/2-inch thick with floured rolling pin.
• Cut with floured doughnut cutter.
• Cover and let rise until double, 30-40 minutes.
• Heat vegetable oil in deep fryer to 350°.
• Slide doughnuts into hot oil with wide spatula.
• Turn doughnuts as they rise to the surface.
• Fry until golden brown, about 1 minute on each side.
• Remove carefully from oil (do not prick surface); drain.
• Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
• Dip in sprinkles or other toppings after chocolate if desired.
• Creamy Glaze: Heat butter until melted.
• Remove from heat.
• Stir in powdered sugar and vanilla until smooth.
• Stir in water, 1 tablespoon at a time, until desired consistency.
• Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
• Stir in powdered sugar and vanilla until smooth.
• Stir in water 1 tablespoon at a time, until desired consistency.