Introduction: 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!

p.p.s. I recently updated this recipe to include suggestions from the community :D

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!

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 cup (530ml) milk, scalded and 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

3 cups (375g) powdered sugar
2 1/4 teaspoons vanilla
6 -9 tablespoons (90-135ml) water


Special Tools

Mixer - I love my Kitchenaid stand mixer, but a hand mixer will work as well
Donut Cutter
Candy/Deep Fry Thermometer
Cooling rack


From time to time, I'll provide Amazon affiliate links to help me continue to contribute awesome Instructables.

Step 2: Time to Make the Donuts!

Picture of Time to Make the Donuts!

Proof your yeast by adding it to the warm water. Mix it up and let it rest.

Scald the milk in your microwave or on top of your stove, and let cool. I learned from a baker that the reason you scald the milk is because regular milk has an enzyme in it that will kill the yeast. If you don't scald it first to kill the enzyme, your donuts won't rise.

Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.

Beat on low for 30 seconds, scraping bowl constantly. I used a Kitchenaid stand mixer, but a handheld mixer will work too.

Beat on medium speed for 2 minutes, scraping bowl occasionally.

Carefully (not like me), stir in remaining flour until smooth.

Cover and let rise until double, 30-60 minutes, depending on the yeast you used. I went the full 60, and you can see in step 4 what happened! (I would do it again, they were great!)

Step 3: Shaping the Donuts

Picture of Shaping the Donuts

After the dough has risen, 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. Separate donuts and holes, as they take different frying times (but are equally delicious). Save your scraps - they are both great to test your fry time and to snack on while you're making the rest!

Cover and let rise until double, 30-40 minutes.

**If you want to make these donuts for breakfast, let the donuts rise in the refrigerator overnight!***

Step 4: Make the Glaze

Picture of Make the Glaze

I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped.

Melt the butter and stir in powdered sugar and vanilla until smooth.  

Add milk (or water) until desired consistency is reached.  


*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***

Step 5: Fry Time

Picture of Fry Time

Use a deep pan to heat the oil.   I used a shallow one to be able to take better pictures, but this provides a real fire hazard.  So be safe!

Heat your oil to 350F (180C).  A thermometer makes this part fool-proof, and you can monitor the heat to make sure it stays in this prime frying range.

I like to use a scrap of donut first to test different frying times.

Even after you take the donut out of the oil, the remaining oil on it is hot enough to continue cooking it!

Carefully place the donuts in the oil.  Cook on each side for about one minute.  Use chopsticks to flip the donuts and remove them from the oil.

Place donuts on a rack or paper bags or paper towels to drain.

Step 6: That Sweet Sweet Glaze

Picture of That Sweet Sweet Glaze

Now is the time to take your donuts into a magical dimension.   Dip them in the glaze and set them on a rack to dry.  I dipped both sides of my donuts in the glaze (obviously!), but you can just do one if you would like.

These donuts are simply amazing.  Once you try them, you're going to want to make them again and again.  In fact, I woke up the next morning craving them, and I can assure you, they're still good the second day.

Comments

swampstomper (author)2012-01-29

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!

snowf7 (author)swampstomper2017-12-13

Have you done this before? Are you going to fry the dough or bake the doughnuts? What oven temperature do you recommend. This is something new to me. I love anything that makes life easier. For example: I buy bacon when it is on sale (usually 3 pounds at a time) and cook it in the oven on trays. When it is nearly done, I freeze it in packs of about 6-8 strips and when I need it, it is quick and easy to finish cooking it for a meal. I hear that bacon goes well with doughnuts.

scoochmaroo (author)swampstomper2012-02-15

Awesome, awesome tip!

Flying909s (author)2012-08-11

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)Flying909s2012-08-11

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

Angyee (author)scoochmaroo2013-07-16

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.

snowf7 (author)Angyee2017-12-13

I don't have a doughnut cutter and have always used a large and a small biscuit cutter. It takes a little more time, but it works and I already had the biscuit cutters. I can't wait to try this recipe. I have always made "cake" doughnuts that don't require yeast.

readicculus (author)2013-12-19

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!

TaylorDIY (author)readicculus2015-08-10

fat fat fat! that sounds about right...for all of it!

KenH139 (author)TaylorDIY2017-11-24

Wrong. Carbs, carbs, carbs!

Buttered toast would have a higher fat/carb ratio then this treat by quite a large percentage.

JenniferA122 (author)TaylorDIY2016-06-02

If you're worried about fat, why would you be interested in donuts?

itsmescotty (author)readicculus2017-07-04

Ya gotta love the experts, 'the I know, I was there, the ones that know the secret recipe. . . '.

This commenter probly worked the counter and never ev saw the flour.

This is going in/on my bucket list for a quick resolution

ed-romes (author)itsmescotty2017-11-23

As I made a type of bread dough that was used to make French bread and Italian bread and another dough to make hotdog buns I can tell you there's only on ingredient difference between the two its called sugar !! So if someone tells you a bread product is to heavy you left out an ingredient !! And they take turns working the front counter !!

9irongiant6 (author)readicculus2017-11-23

Actually, the Krispy Kreme franchise sells the dough to franchises, it’s mixed up at a facility and distributed nationwide. If you worked a Krispy Kreme, it’s next to impossible you would know the recipe, as only three people do. The original recipie was bought along with another franchise. It’s suspected the recipie has something to do with mashed potatoes, oddly enough. But gg to you if you do know the recipie:)

CraigH23 (author)readicculus2017-07-20

I know from making bread dough, different types and different brands of flour respond differently. Some absorb more liquid than others. With any recipe, don't put all the liquid ingredients in, go by the texture of the dough adding the last liquids bit by bit.

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

right!

Are all the measurements correct just change milk to water

scoochmaroo (author)readicculus2013-12-20

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.

doc_animo (author)scoochmaroo2014-05-23

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

Budette (author)scoochmaroo2014-02-11

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!!!

sconner1 (author)2011-11-30

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

KaaCee (author)sconner12016-05-30

It pasterizes the milk

julls04 (author)sconner12013-09-25

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.

dpdexter (author)2016-01-24

This recipe is great, but I wouldn't compare them to Krispy Kreme - I think they are way better. I tried making donuts for the 1st time ever using this recipe. I cut the recipe to 1/3 so as not to waste materials if it didn't work. No need for that. They are really, really good. I did have a very gooey dough after mixing the ingredients, but decided to let it rise anyway. It was way too sticky, so I simply kneaded in more flour until I could just work with it. The donuts turned out fine. I will be making this recipe again, and I think I will try freezing the extras after cutting them out. No way two people need 3 dozen donuts lying around! Thanks for the recipe.

Jakdupcoach (author)2013-02-01

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.

JasonH52 (author)Jakdupcoach2015-09-02

Those do not look cooked long enough. Very doughy looking.

scoochmaroo (author)Jakdupcoach2013-02-03

Fantastic!

Jakdupcoach (author)Jakdupcoach2013-02-01

30 secs per side.

Jakdupcoach (author)2013-02-02

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

peetle (author)2011-11-20

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...

snowf7 (author)2017-12-13

The ingredients for the glaze include:

3 cups of powdered sugar

2 1/4 teaspoons of vanilla and

6-9 Tablespoons of water,

yet when the directions are given we are told to melt some butter, and use some condensed milk. How much butter and milk do I need? From all the comments, these are amazing doughnuts and I can't wait to try making them.

SilasS5 (author)2016-03-07

Please someone answer

snowf7 (author)SilasS52017-12-13

Hello Silas S5. I am fairly new here and saw your request from 2 years ago. Merry Christmas.

Rhenish (author)2016-03-18

Making this weekend. My first attempt at doughnuts ever, I don't care if they taste like KK or not as long as they better than the gawd awful ones at Wally-World. I even ordered a doughnut cutter off of Amazon. No thermometer or rolling pin. Will have to go old school and use a wood spoon to test oil, or drop a couple of sacrificial lambs in, and a wine bottle to roll them out. Y'all cross your fingers. I'm desperate for doughnuts as there are none near us, save the aforementioned blah ones.

snowf7 (author)Rhenish2017-12-13

I hope your doughnuts turned out for you. I just found this recipe and can't wait for the snow storms to end so I can get supplies to make some. All we have here in our little Canadian town, is "Tim Horton's" and they quit making them on site a few years ago. They come into the store in a frozen state and I am not sure how they are cooked. Compared to when they were made from scratch, they are disgusting. They taste of preservatives and leave an aftertaste that is not pleasant. Please, tell me, how you use a wooden spoon to test the temperature of the oil. I have never heard of this technique.

lang715 (author)2016-07-07

My first time making doughnuts, they turned out really good! Only problem I have is they seem to be "grease soaked"! I used Wesson vegetable oil. Maybe the oil wasn't hot enough? If I could get that "greasey" taste gone, they would be delicious! Please Help!!

snowf7 (author)lang7152017-12-13

Food will often absorb oil if it is not hot enough. By the time the item is cooked, the oil has time to soak in. Some other posts are saying to use lard instead of oil. It is best to use a thermometer to make sure the temperature stays constant. If you put too many doughnuts in at a time the temperature will drop and that could make them absorb more oil.

DJCLIPVIDZ (author)2016-07-09

how do you shape them into donuts? I've seen a machine for consumer use that molds them the correct way, but this is my first time making donuts. What do I need to do?

snowf7 (author)DJCLIPVIDZ2017-12-13

I have always used a large biscuit cutter and a small one for making the hole in the middle. If you don't have a doughnut cutter or a set of biscuit cutters, you could use two different sized cans with both ends removed. For the small can, I would recommend a small tomato paste can. Good luck.

DavidM132 (author)2017-02-20

I know this is an old post, so not sure if I'll get a reply. I'm not a donut making expert, but I'm trying to learn. I've made other recipes with some success, but I'm having problems with this one. I've made it twice now, and each time, the dough is way too runny. It rose, but I couldn't do anything with it. The second time I added a lot more flour than what the recipe called for, and it was better, but I still couldn't roll it out without making a mess.

Would appreciate any help. Thanks!

snowf7 (author)DavidM1322017-12-13

Some of the posts are saying that the recipe calls for too much water. Try cutting back on the water and hopefully it will turn out better. Good luck.

DeannaN5 made it! (author)2017-11-26

I just finished making these. I'm a grandma with over 40 years of baking experience, but I have never made donuts before! Well I can't say that anymore. My husband requested the glaze, but I'm a sugar/cinnamon girl myself. So we did a half and half batch, with powdered sugar on the last 6.

I did some modification of the batter. I boiled some water and created a half and half mixture with my milk before adding the yeast. I learned this when I was in 4-H many, many years ago. This brings the milk up to the ideal temperature for the yeast to proof in. I also made sure my eggs were at room temperature before adding them to the batter.

Then, other than having some "help" from my 3 grand-kids ( 7 yrs, 4 yrs, and almost 2) I patted/rolled them out and cut them as per the recipe.

Everyone loves them. Although they are a bit labor intensive, they are fabulous. A perfect holiday special time with the kids!

BrandonE48 (author)2017-03-13

Is the
"2 3/4 cup (120ml) water (105-115F / 40-46C)" ingredient correct?

I don't think 2 3/4 cups of water is 120 mL.

ANDRELAS (author)BrandonE482017-11-23

just Google 2 3/4 cups = ml, for example.

StanB20 (author)2017-11-23

I did it and I liked it, along with the people in my shop. Some even said it tasted like Krispy Kreame. Maybe it wasn't exactly like it but it didn't matter because I don't go through life saying "I did this just like so and so". Strive to be someone that others look up to, not the other was around. If it tastes good then it's good...

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