Krispy Kreme Donut (Doughnut) Recipe

I am about to reveal how you can easily make Krispy Kreme donuts (doughnuts?) AT HOME (and make you the most popular person in the neighborhood).  Kiss your diet goodbye, because once you try this super easy recipe, you're going to be hooked.   It's the time you put in to the double rise, and the added ingredient of evaporated milk to the glaze that really make this recipe sing!  

So if you're addicted to Krispy Kreme donuts (like me), but don't have one near you (like me) or just want a fun project to do (like me!), you're going to love this Krispy Kreme Donut Recipe.  

p.s This was my first time making donuts, and it was a huge success!

Step 1: Ingredients

This recipe makes 3 baker's dozen donuts (that's 39!).  You can scale it down - or up - as you need!

Donuts
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total) - I used "Rapid Rise" but traditional is fine too - it just affects the rising times
1/2 cup (120ml) water  (105-115F / 40-46C)
2 1/4 cups (530ml) milk, scalded, then cooled
3/4 cup (169g) sugar
1 1/2 teaspoons salt
3 eggs
1/2 cup (113g) shortening
7 1/2 cups (940g) all-purpose flour
canola oil for frying

Glaze
1/2 cup (113g) butter
3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) evaporated milk (can substitute regular milk or water for milder flavor)

Comments

[peetle]

I actually made 2 baker's dozen and it was perfect. The recipe also scales down nicely in increments of 1/3.

I can heartily confirm their deliciousness, but somehow I feel like I might have been better off not knowing how they're made, if you catch my drift...

[sconner1]

does anyone know the reason (read; the science behind) to scald then cool the milk?
why not just use cool milk?

[swampstomper]

Made my 2nd batch this weekend, did a few things different this time. Mainly just kneaded the dough in the mixer until it made a nice ball that cleaned the sides of the bowl, then transfered the dough to another bowl and allowed to rise until double size, turned out onto the floured surface and cut the doughnuts and laid them on a sheet pan covered with parchment. Then I put the cut doughnuts and holes IN THE FREEZER! Now I can pull the FROZEN DOUGHNUT SEEDS however many I'd like to make, out of the freezer, put them in my oven to thaw and proof for about and hour and VIOLA! fresh HOT Doughnuts whenever I like! Oh yeah, the extra glaze freezes too!

[scoochmaroo]

Awesome, awesome tip!

[Ich bin ein Berliner]

Wild yeasts, those not in the little packet, can alter the texture and flavor of dough. Since pasteurization does not kill all bacteria, scalded and cooled milk is used in many yeast dough recipes.

[Flying909s]

So I stumbled onto your recipe about a week ago and I was almost compelled to make them. Couldn't get them out of my head.
Once I purchased my thermometer and donut cutter I had to give it a try.
It all came together quickly, which is unique for me since I'm not much of a baker. Fried them up and boy did they turn out good!!!! Warm and gooey.
A little more dense than KK but thats probably something I did.
Thanks for the 'Ible!

[scoochmaroo]

Holy shizzle, those look amazing. As I mentioned, I let mine rise way longer than I should have. But maybe that's the secret!

[Jakdupcoach]

OMG!! I totally just made these and let me tell you... this is definately the perfect recipe. Right down to the perfect amazing glaze and that soft Krispy Kreme, melt in your mouth, I can eat 6 in a minute donut that we all know and LOVE. The only thing I did differently is to let the dough rise longer and only fried for 30 seconds.

[Jakdupcoach]

30 secs per side.

[Jakdupcoach]

I... can't... stop...

[scoochmaroo]

Fantastic!

[kerrys love]

Directions:

1
Dissolve yeast in warm water in 2 1/2-quart bowl.
2
Add milk, sugar, salt, eggs, shortening and 2 cups flour.
3
Beat on low for 30 seconds, scraping bowl constantly.
4
Beat on medium speed for 2 minutes, scraping bowl occasionally.
5
Stir in remaining flour until smooth.
6
Cover and let rise until double, 50-60 minutes.
7
(Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.
8
Gently roll dough 1/2-inch thick with floured rolling pin.
9
Cut with floured doughnut cutter.
10
Cover and let rise until double, 30-40 minutes.
11
Heat vegetable oil in deep fryer to 350°.
12
Slide doughnuts into hot oil with wide spatula.
13
Turn doughnuts as they rise to the surface.
14
Fry until golden brown, about 1 minute on each side.
15
Remove carefully from oil (do not prick surface); drain.
16
Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.
17
Dip in sprinkles or other toppings after chocolate if desired.
18
Creamy Glaze: Heat butter until melted.
19
Remove from heat.
20
Stir in powdered sugar and vanilla until smooth.
21
Stir in water, 1 tablespoon at a time, until desired consistency.
22
Chocolate Frosting: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.
23
Stir in powdered sugar and vanilla until smooth.
24
Stir in water 1 tablespoon at a time, until desired consistency.

[FrenchCanadianFoodie]

I mean PDF version when I say printed version.

[FrenchCanadianFoodie]

Hi Scoochmaroo,
I really liked those donuts. However, on the first try, I started the recipe following the metric measures with my scale as I always do when doing pastry. I printed the recipe and I did not notice that metric measurements are not the same in the print version and in the online version. Metrics in the printed version are not accurate. Example : 1/2 cup of butter is not 227gr but 115gr (big difference). After noticing that, I switch to the cups measurements that are correct but I put too much shortening in the dough (printed version say 227gr instead of 115gr). I think that there is a problem with this site with recipe versions management (printed vs online).

[fabulous28537]

who throws out there donut scraps anyway??!!!

[rbebamash]

Awesome Recipe! This was my first attempt, & they turned out most excellent.

[thohi]

hi!! :)... can I please know how much I have to put these ingredients to make about 15 donuts. I'm very new to this......hope to get a reply sooon...by the way I really love this site..thank you..:)

[skitchybabe]

If your yeast doesn't want to rise, first make sure the water isn't too hot and second add about a teaspoon of sugar to the water and yeast. Haven't made these yet but certainly going to soon.

[stevehop1]

that recipe is awesome, i have looked everywhere for a good glaze recipe... as for the doughnut part, i've found that you can take pillsbury basic buscuits and either cut them in half or leave them whole, and put them in a fryer at 350 degrees flipping them after about 2 minutes then frying for another 2 on the other side. after they come out you can use the glaze detailed here, or use chocholate gonash, or dredge in sugar or cinnamon and sugar...

[eve19d]

Hi!
What is shortening?
:)

[alara9]

shorting is just like butter but dont eat it plain and its just fat u can find it at ur local store It is also called criso

[alara9]

I am so excited to make this fun recipe

[inertia18]

I have a question, when dipping your donuts in the glaze is it still hot or you cool them off a little bit before dipping them in the glaze. thanks

[PennieV]

Just made your donuts and they are great! So easy ! They are light and fluffy. I added another cup of flour, and the dough was still sticky but I choose to deal with that instead of adding more flour. I made the right choice because the flour gets added when you roll out the dough . I also got 56 donuts and they were nice sized, I love your recipe .

[BOBTHEBAKER]

If you are having trouble with yeast, try using filtered or distilled water. My city water was killing my yeast.

[natan358]

My first attempt wasn't so good. I scaled down the quantity but the doughnuts turned out quite dense. I also needed to add more flour than suggested on the recipe. The bread was very yeasty too. I used active dried yeast and it wasn't expired.

My second attempt was passable but nowhere near as fluffy as I wanted. I used banana extract in the dough to take away the yeasty flavor. The dough took way longer than 2 hours to rise the 1st time and didn't rise so much the second time around. I had to add more flour than suggested this time round too.

I used different packets of yeast each time but both times the dough ended up quite dense. What am I doing wrong?

[sandyr]

Came across this recipe today and they look wonderful! Unfortunately, there is only ingredients and no instructions :-(

[Kapurnicus]

This is my first time baking. I've tried it twice and could not get the yeast to rise either time. I end up making glazed gross bricks. I let the yeast proof for a few minutes and make sure the milk is cooled down so it doesnt kill the yeast. Does anyone have a step by step for this method for someone who didn't know yeast existed two days ago. I seem to be doing something wrong here. It is the same brand rapid rise yeast you use and its brand new (expires 2014).

[Mithnightrider]

QUESTION: when covering the first time should it be air tight? Then how do you cover them after you have the dough cut?

[teddy888]

Awesome recipe! I`d put a little less vanilla extract (that`s just my taste). I`d also suggest to let the eggs reach room temperature before they`re mixed in. For those who say their doughnuts deflate - you must have a gentle but quick touch to move them from the parchment paper to the hot oil - keep them low to the surface before you release to avoid splashing. Also remember to spread them out for the second rise as they will cling to surrounding dough and make it difficult to remove them.

Delishcus!! Thank you for the recipe! With Christmas around the corner these will be a total hit!!

[Cookmeister]

for anyone wondering you can leave your extra dough and use the next day always keeping it fresh:)

[Cookmeister]

I am 14 years old and made these doughnuts 2 days ago everyone in my family fell in love with them , might make them again for a halloween party thanks gr8 doughnuts:)

[fjohnny1]

We had just made these... Very DELICIOUS!!! Thank you for sharing the recipe :)

[lspringer1]

Yum! These donuts are awesome. So fluffy and light. Thanks for the recipe.

[Lilly2768]

Can someone please answer my questio? How to tranfer the donuts to fryer without deflating? I really love this recipe, the taste is delicious but not sucesful when fruing the. I'll appreciate your reply.

[kareninflorida]

I read a comment on a similar recipe on Allrecipes that suggested placing the donuts on a square of waxed paper that has been sprayed with Pam or cooking oil. After the donuts have risen and you're ready to transfer them to the fryer, pick up the waxed paper carefully by the edges and gently let the donut slide into the hot oil. They said their attempts to move the donuts with a spatula resulted in the donut falling and having a heavy texture when cooked,. Hope their tip helps! :-)

[Lilly2768]

Hello! Thank you so much for share this recipe. I made thejm today and the flavor was like kk. My family loved them. However the look was horrible. They deflated when tranfer to fry fhem. What is the trick to fry them so full and round?

[Eddy Dean]

I used a recipe that I learned in Ethiopia for the actual donuts, but I used your glaze recipe. Tastes great, although I did have one problem; the butter was separating within the glaze. To glaze I had to stir while dipping so as to not get much of the separated butter on them.
Overall: delicious!

[bowow0807]

Make an Instructable! I know that a lot of people here would love to try it out!

[Eddy Dean]

i may do that the next time I make donuts