Krispy Kreme Donut (Doughnut) Recipe

Picture of 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!
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Step 1: Ingredients

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

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

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)

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readicculus9 months ago
this is a good recipe but speaking from experience (5 years working at krispy kreme baking) I can tell you that the dough is too heavy, it definitely has the right flavor but milk might be the issue, there was no milk in the recipe for the shop. Does anyone know if changing the mill measurements to water would work? That I think might lighten the dough up. Also the glaze recipe is wrong and basically fat fat fat! The actual glaze recipe is much simpler just powdered sugar vanilla and water, no need for butter or milk of any kind. other than that you got super close to the original just need a little tweaking!

i just found this recipe...they came out even better with water!!! This is my go to recipe!!!

scoochmaroo (author)  readicculus9 months ago
AMAZING! I'm so glad you commented here! I am going to try this out with your recommendations. Swapping water for milk is no problem. And powdered sugar + water is the glaze my mom always uses for everything, so I thought it was too simple! Thank you for weighing in with this.

hi roo... how can I make my donuts more fluffy?

Did you ever try this using the water in place of the milk? I know this sounds random but I've been trying to get a good dough recipe that's light and fluffy for not only doughnuts but cinnamon rolls as well. Thinking if it works well with water in place of milk this might just be what I'm looking for. Thanks!

sconner12 years ago
does anyone know the reason (read; the science behind) to scald then cool the milk?
why not just use cool milk?
julls04 sconner111 months ago
The whey protein in milk can weaken gluten and prevent the dough from rising properly. Scalding the milk deactivates the protein so this doesn't happen.

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.
Flying909s2 years ago
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 (author)  Flying909s2 years ago
Holy shizzle, those look amazing. As I mentioned, I let mine rise way longer than I should have. But maybe that's the secret!
I think so too, based on this comment, I let mine rise wayyyyyy longer and it turned out well. Agreed, these look amazing, I should get me a donut cutter and thermometer for perfect results.
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.
scoochmaroo (author)  Jakdupcoach1 year ago
30 secs per side.
I... can't... stop...
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 (author)  swampstomper2 years ago
Awesome, awesome tip!
peetle2 years ago
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...

Scalding the milk is to kill the enzyme to let your dough rise.

nicole.simpson.1481 made it!25 days ago

This recipe was awesome and delicious! My husband said it tastes just like Krispy Kreme. I made 1/3 of the recipe and it made exactly 13 donuts.

shah937 months ago

Dear i need some help.

I am going to open a donuts shop in France and I want to know, for what we use yeast raised donuts and baked donuts?

I want to buy the robot donuts, but I cant put inside the yeast raised donuts! So I have to use a proofer etc. But what will be the difference between these two methods?

About the robot, where I can find good recipies?


Bonjour Shah,

was reading your comment with interest, thinking of doing the same in the pays bas.

I have found adresses for the robots if you're interested. Have you started your shop yet?

frankota made it!2 months ago

I can verify these are delicious, and they will all be eaten within 24 hours.

Chef Nev2 months ago
I have been a Pastry Chef for the last 8 years and this recipe is ONE of THE BEST!
billjoh2 months ago

Chef Willard

Answer to Readicculs you say you worked at Krispy Kreme at all the franchised bakery's they use powdered ingredients then you use water to mix them up. They do use powdered milk. The reason they do this is to keep recipes the same and ease of shipping. Yes you do get lighter dough with milk not water, think about pie dough that you use just cold water that makes the dough tighter than say a cake or doughnut recipe.

Also you can try just a little baking powder to make them lighter. I do like the way every one does experiment with recipes on this page that's wonderful.

In answer to you glaze recipe I have been making glaze for over 53 yeas (I'm 73) and I just use powdered sugar small amount of butter not to much makes your glaze yellow if to much can use shortening ins-ted of butter, small amount of cold water then ad just a little evaporated milk and vanilla.

But remember there is no measuring ingredients to making glaze Start with powdered sugar then ad very small amounts as you mix and mash just as it gets to the point where its like cake frosting then ad just small amount of evaporated milk keep adding small amounts tell you get the right glaze constancy to give it body.

taralynp226952 months ago

About to make these in the morning. Can I use butter instead of shortening? I will post how they come out. :)

Chef Tim3 months ago

Hey guys and gals, This is a great recipe. to address the issue of being heavy or doughy, yes allowing them to rise higher is part of a solution. And milk actually makes dough lighter not heavier. But, one of the best things you can do to make the lightest, fluffiest and crispiest donut is to substitute 1/3 of the all purpose flour with cake flour. :)

brandonl143 months ago
What is shortening in Australia ?
And is all purpose flour just plain flour
And what is the name brand of the yeast u used?

Shortening is fat derived from vegetable oils. The brand is called Criso in the US.

I've heard of a similar product in AU called Copha. That might do the trick.

As for all-purpose flour, it's just plain flour. Nothing special, just ground wheat.

Hey Schoochmaroo

to start off i love your recipes they are all so cool
it just so happens i put up a recipe for homemade doughnuts just yesterday, they don't look as fancy as yours though!
You're Aussie what did u use instead of shortening and is all purpose flour just plain flour?
You're Aussie what did u use instead of shortening and is all purpose flour just plain flour?
Ocean2054 months ago

YUM . For every one looking for the 1/3 portion ingredient of this exact recipe . watch this step by step video

donottrack4 months ago

was great

mrr36875 months ago

I am doing it now. Hope everything goes well.

mrr36875 months ago
jtan386 months ago
hello! is it alright if i could share this recipe on my blog? :) i will give the link back to this page!
tweetybird37 months ago


Hockrockit277 months ago
Just made these! They were amazing! The dough was a little too dense for me to roll out (too small of a kitchen, to roll anything out!) so I made donut "holes"! They were great! I didn't have vanilla, so I put a few dashes of cinnamon in the glaze, and it was amazing! I definitely recommend everyone to try them!
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x2percentmilk made it!7 months ago

Having never fried anything before or worked with a yeast/dough, I was a little nervous attempting this. Cut this recipe down by thirds last night and made it for the first time - nervous that I was messing up each step - but they came out wonderful! Thank you for sharing this. I used a different glaze (1/4 milk + 2 cups confectioners sugar + 1 teaspoon vanilla) but followed your dough. The doughnuts were incredible warm, and held up perfectly well wrapped up overnight for breakfast.

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