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Krispy Kreme Donut (Doughnut) Recipe

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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
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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)

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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!
Are all the measurements correct just change milk to water

do you know what the actual recipe is and the amounts, if so can you tell us

scoochmaroo (author)  readicculus1 year 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.

Add a little Karo syrup to the hot water as well to keep the shine.

I should have said to the powdered sugar and water. Silly me. hot water, Karo syrup, powdered sugar.

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!

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

sconner13 years ago
does anyone know the reason (read; the science behind) to scald then cool the milk?
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.

- 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.
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!
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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.
Jakdupcoach2 years ago
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.
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scoochmaroo (author)  Jakdupcoach2 years ago
Fantastic!
30 secs per side.
Jakdupcoach2 years ago
I... can't... stop...
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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)  swampstomper3 years ago
Awesome, awesome tip!
peetle3 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...
khall98 days ago

made doughnuts, but didn't have everything for glaze. So we used powdered sugar and also made cinnamon sugar...yum!

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khall98 days ago
ltomburke13 days ago
Sound great ill.have to try them
LeoneB24 days ago

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... :(

LiveCrafts27 days ago

Cool!!

ChrisS381 month ago
jeralyne1 month ago

hello can someone tell me or knows the ingredients of donuts glazed? the paste that was use for the topping "?

razou1 month ago
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

I'm so trying this. How long can I store them in the fridge after making them? or will freezing them work to?

Elle Elle2 months ago
Can I substitute the shortening for oil?
WhitneyF12 months ago

Maybe somebody already mentioned this, but I read the first 40 comments and didn't see it. I made a batch of these, and because I'm allergic to eggs I did a third of it with egg replacer. They're quite a bit lighter than the other ones. So I think not only the milk but also the egg is creating the heaviness of the dough. I just used Ener-G Egg Replacer, which is basically corn starch. They are amazing.

char.boysen2 months ago
My kids have never had a Krispy Kream donut, ever!!!! They love this recipe they said these are the best donuts they have ever had!!! My oldest is 14 and loves them.
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angie.hawker2 months ago

I made the dough with water and thinner than the recipe. Dough was too soft to cut but donuts turned out just as soft as KK

Nicole Tan 3 months ago
What if we dont have a mixer?

Can i know what kind of milk do u use for the donuts? Fresh milk?

KhuLett1 year ago
Hi i love krispy kreme donuts but i can only eat 2pcs (even if i wanted some more) since its kinda sweet.
Seeing this recipe of yours make me wanna try making my own donuts and make it a not too sweet donuts. Specially the glaze. Now i just want to ask if it is possible to lessen the amount of powdered sugar in making the glaze without affecting the texture. Hope to hear from you soon thanks a lot :D

I made some thing like that a few days ago....just melt some butter until it's slightly brown, stir in a little (very little) sugar and mix until smooth then stir in sweetened condensed milk and some vanilla extract.....I didn't measure anything but I guess it was about 1 stick butter, 2-3tbsp white sugar, 1 can condensed milk, and 1tsp vanilla extract....hope this helps

Do you have to use shortening? And is that what they use in the KK recipe
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