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!

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)

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.
<p>Those do not look cooked long enough. Very doughy looking.</p>
30 secs per side.
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!
<p>fat fat fat! that sounds about right...for all of it!</p>
Are all the measurements correct just change milk to water
<p>do you know what the actual recipe is and the amounts, if so can you tell us</p>
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.
<p>Add a little Karo syrup to the hot water as well to keep the shine. </p>
<p>I should have said to the powdered sugar and water. Silly me. hot water, Karo syrup, powdered sugar.</p>
<p>hi roo... how can I make my donuts more fluffy? </p>
<p>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!</p>
<p>i just found this recipe...they came out even better with water!!! This is my go to recipe!!! </p>
does anyone know the reason (read; the science behind) to scald then cool the milk?<br>why not just use cool milk?
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. <br> <br>- http://www.thekitchn.com/scalding-milk-is-it-really-nec-112360
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.
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. <br>Once I purchased my thermometer and donut cutter I had to give it a try. <br>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. <br>A little more dense than KK but thats probably something I did. <br>Thanks for the 'Ible!
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.
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!
Awesome, awesome tip!
I actually made 2 baker's dozen and it was perfect. The recipe also scales down nicely in increments of 1/3. <br><br>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...
I made them!
Hey i made these this is by far the easiet and best recipe i have tried i just have a question i thought the doughnut was a lil dry and i wanted a butter taste to them what do u think i should do a lil different to get a moist doughnut and a buttery taste and i think kosher salt is better than table salt
<p>Okay, well, I kind of made them, but what I made tastes nothing like Krispy Kreme. but are still very tasty and worth making again. :)<br><br>I tried to halve the size since I don't have lots of people to eat them nor a big kitchen to cook them in. The biggest issue I had while making them is the amount of flour. Scaling to half would require 1 1/2 eggs, which isn't really possible, so I used two. I knew I'd have to add more flour, but it seems like I had to use WAY more than 3 3/4 cups. I don't have a stand mixer, so I started with a whisk, then progressed to a wooden spoon. But well beyond 4 cups of flour, the dough was still very very sticky. Could you give us a better description of what the dough should look and feel like when ready to rise? I only have experience making bread, so that's what I was going for, but then I decided to leave it on the sticky side in case that's what they are supposed to be like.</p><p>Next, the dough wouldn't rise. I don't have access to Rapid Rise where I am. so I used just standard active dry yeast. But even after two hours, there was very little rise. It was late, so I put the bowl into the fridge to stop the yeast. When I woke, it hadn't changed at all. But before I went out for a few hours, I microwaved some water then replaced the cup with my bowl of dough to have a warm damp place to party. And that worked well, ... too well actually. When I got back the dough more than doubled. :(</p><p>I turned it out onto a floured surface (still very sticky), but wasn't sure how much to handle it. Please add some more details to this step. Do you fold the dough and roll it out several times, for example?</p><p>I cut the donuts and placed them on parchment paper (Knowing what size cutter you use would be helpful). They were very soft at this time and remained so until cooking. How do you manage to place the donuts in the oil without them stretching. My dough was very soft and sticky. Some detailed instruction would be helpful here as well.</p><p>I managed to get the less than pretty donuts into the oil to cook. While 350F is the stated temperature, that was very very difficult for me to maintain on an electric stove. Even so, I found the donuts to be crispy on the outside. I worry taking them out sooner would leave the insides raw. What color outside do you aim for when cooking and turning your donuts?</p><p>The glaze I feel has too much vanilla compared to Krispy Kreme. Again, nothing wrong with the glaze, I just feel it doesn't taste like KK. I might try adding more butter and less vanilla next time to get closer to the mark.</p><p>The final product tasted okay, although a little bit yeasty. This was my first attempt at making donuts, and I&quot;m happy I have tried. I think next time I will use the microwave again to raise the dough and handle it a little more while rolling it out to make stiffer donuts.</p>
<p>Hi I have a llittle experience with donuts since my father had a bakery when I was youg. First of all you have to warm the milk or w&aacute;ter you are using and add the yeast and a Little salt and let it alone for at least 15 minutes, this will put the yeast to work. Then you add all the ingredients on a mixer (kitchen aid or similar) and mix it until the sides of the bowl are clean. If you don&acute;t have a mixer doi it by hand until the dough doesn&acute;t get too sticky. The right amount of liquid would be as a dough that you can work very easily, if irt&acute;s too soft add some flour, remnid that adding more sugar will make it soft too.. Then you leave the dough for 2 hours or until it rises a lot, like doubl&eacute; the size. then you extend the dough and cut the donuts . the secret of bakeries is that they put them on a wire tray with 4 or 6 donuts at a time, this way the put the donuts to rest until they rise and ypu don&acute;t touch them, just put them in the oil with the wire tray, and when done, retire the wire tray and donuts and let it rest in an angle so that the excess oil will runn down to a recipient and you can use it again.</p>
<p>Someone mentioned to try and third the recipe... then you're using 2 1/2 cups +/- of flour and 1 egg. Then use 1/2 cup of water to proof yeast and ABOUT 1/2 cup of water. The rest make adjustments by a third +/- . I'm actually going to do the 1/3rd since I also have only a couple of us here.</p>
<p>so good.....</p>
<p>Can I use this recipe in the Donut Robot?</p>
<p>I'm jealous </p>
<p>Hi, we tried making these donuts. They turned out great in appereance. Howeverr, when it came to the taste, it tasted too much like bread. It also lacked some of the distinct fluffy texture that donuts should have. What could be the reason for this? </p>
<p>did you use milk or just water? Many have said that using milk makes the doughnuts more cake-ish</p>
<p>I'm so trying this. How long can I store them in the fridge after making them? or will freezing them work to?</p>
<p>Refrigerating mostly anything made with flour (bread, donuts, etc) will cause the starches to crystallize giving them a stale texture. I haven't tried this doughnut recipe yet but I am sure if not made with the milk it should be fine at room temp for a day or two. If you make too much, you can freeze them (pre-glazed would be easier). Place them on a cookie sheet in the freezer for an hour, remove and put in a zip type freezer bag and return to the freezer. Thaw at room temperature (microwaving to thaw will toughen them up).</p>
<p>well, I have tried this recipe twice now, and twice it has failed. I cant get the dough to rise AT ALL.. I even purchased fresher yeast for the 2nd time thinking that might be the problem... :(</p>
Maybe the water isn't warm or is too warm. Water should be between 105-115 F. You better use a thermometer because wrong temperature might kill your yeast or won't activate it
<p>I've found out that as long as the water that the yeast is added to is above 80&deg;F but below the 110&deg;F works fine. I barely have a problem with yeast at room temperature. Yes, hot water will kill the yeast but lower will only allow the yeast to do their job slower - not stop. (FYI - yeast will even do their job slowly in the fridge if activated; never freeze even if in a dry state).</p>
<p>Before and after!</p>
<p>I made these tonight and they were great, thanks for the recipe.</p><p>I made a one-third size recipe and ended up with 12 doughnuts and about 25 holes (I used the leftover dough to make holes rather than to eat raw or test the oil temp ;-)</p><p>The dough was very (very) wet, however (maybe my eggs were larger than yours?) so I ended up adding 55g more flour (about 15% more than a 1/3 recipe). I also found I had to fry them for more than one minute each side to get them cooked right - I probably ended up with two minutes a side in the end, at 170&ndash;180C (using a thermometer).</p><p>Delicious though!</p>
Hi, since everyones talking about a fluffy donut, heres a tip. I found a couple of years ago a recipe that includes baked potatoes. Gives super awesome fluffiness. However i lost it and havent been able to find it. But im going to try this recipe, and i'll definitely add two baked potatoes, dont think milks the problem...i'm talking about airy cloud fluffiness, that recipe was awesome, ofcourse i did make adjustments.. That was the problem. I lost the one i made. Back to the drawing board, but only after tasting this recipe with potatoes. Thanks for the post ^_^
Am loving this,a must try for me,thanks for sharing.
<p>Hello my question is are these donuts suppose to become tough if not eaten? I leave it for a little bit when I finish cooking and they become tough when served only soft when it's out of the deep fryer. Thanks hope you could help</p>
<p>I let the donut rise the full one hour and another 45 mins during the 2nd rise and the donut is super light. Luv them :D</p><p>I added 1tbsp green tea powder to the sugar glaze for a different taste. Will definitely be doing this again!</p>
ive tried this nd it was fine but if u want to have that fluffy empty donuts u always dream of just add 2 large spoons of whipped cream powder to ur dough! u know the one we use for cake...u wont believe the result
<p>where do you buy whipped cream powder? I have never heard of it. I have heard of dream whip:)</p>
<p>Scalding the milk is to kill the enzyme to let your dough rise. </p>

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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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