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!

Paso 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)

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
<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.
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.
Fantastic!
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!
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...
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>I'm so trying this. How long can I store them in the fridge after making them? or will freezing them work to?</p>
Can I substitute the shortening for oil?
<p>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. </p>
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.
<p>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</p>
What if we dont have a mixer?
<p>Can i know what kind of milk do u use for the donuts? Fresh milk?</p>
Hi i love krispy kreme donuts but i can only eat 2pcs (even if i wanted some more) since its kinda sweet. <br>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
<p>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</p>
Do you have to use shortening? And is that what they use in the KK recipe
<p>To add a little pizzazz add some orange flavoring to the icing. Mm-good! </p>
<p>That makes me hungry. </p>
<p>Thank you so much for sharing this!!!</p><p>So I copied and pasted and then made some changes according to the suggestions in the comments. Here is what I came up with. Tell me what ya'll think!</p><p><strong>Krispy Kreme Donuts Copycat Recipe</strong></p><p>This recipe makes 3 baker's dozen donuts (that's 39!). <br> You can scale it down - or up - as you need!</p><p><strong>Donuts</strong></p><ul> <br><li>3 (1/4 ounce) packages yeast (3/4 oz or 1.5 Tablespoons)<li>1/2 cup water (105-115 F&deg;)<li>2 1/4 cups water<li>3/4 cup sugar<li>1 1/2 teaspoons salt<li>3 eggs<li>1/2 cup shortening<li>7 1/2 cups all-purpose flour<li>Canola oil for frying</ul><p><strong>Glaze</strong></p><p>Hot water</p><p>Powdered sugar</p><p>Vanilla</p><p>*Karo syrup</p><p><strong>Directions</strong></p><p>Proof your yeast by adding it to the 1/2 cup warm water. <br> Mix it up and let it rest.</p><p>Combine yeast, 2 1/4 cups water, sugar, salt, eggs, <br>shortening and 3 cups flour. Beat on low for 30 seconds, scraping bowl <br>constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally.</p><p>Carefully stir in remaining flour until smooth.</p><p>Cover and <br>let rise until doubled in size, at least 30-60 minutes, depending on the yeast <br>you used (rapid rise or regular).</p><p>Once risen, turn dough onto floured surface; roll around <br>lightly to coat with flour.</p><p>Gently roll dough 1/2-inch thick with floured rolling pin.</p><p>Cut with floured doughnut cutter. Separate donuts <br>and holes, as they take different frying times (but are equally delicious). Save <br>your scraps - they are both great to test your fry time and to snack on while <br>you're making the rest!</p><p>Cover and let rise until double, at least 30-40 <br>minutes. (The longer you let them rise, the fluffier/lighter they will <br>be!)</p><p>**If you <br>want to make these donuts for breakfast, let the donuts rise in the <br>refrigerator overnight!***</p><p><strong>For the Glaze</strong></p><p>Whisk the <br>powdered sugar into the hot water. Add the vanilla. Add a bit of karo syrup for <br>that Krispy-Kremey shine.</p><p></p><p><strong>Use a deep pan to heat the oil.</strong></p><p>Heat your oil to 350 F&deg;. A thermometer makes this part <br>fool-proof, and you can monitor the heat to make sure it stays in this prime <br>frying range. I like to use a scrap of donut first to test different frying <br>times.</p><p>Carefully place the donuts in the oil. Cook on each <br>side for about one minute. Use a slotted spoon to flip the donuts and <br>remove them from the oil.</p><p><strong>Even after you take the donut out of the oil, the <br>remaining oil on it is hot enough to continue cooking it!</strong></p><p>Place donuts <br>on a rack, paper bags, or paper towels to drain.</p>
<p>Use a bread enhancer if you want to make it softer.</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>
well since everyone is decided to share the simple twist I figured I would share mine when it comes to the glaze I take three cups of bakers sugar a quarter cup of butter and 5 ounces of water and bring it all to a nice hefty rolling boil fully dissolved the sugar get it completely melted down stirring it regularly over medium heat and just one I feel its right about there ice training one can of sweetened condensed milk and vanilla flavouring to tastealso her she's naturally unsweetened cocoa for bakingstores in quite nicely to make a chocolate glaze adjust amount for your flavor
<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>Came out great! We added some sugar and cinnamon on the warm donuts and it tastes incredible!</p>
Sounds like an amazing recipe, but how did you get the recipe? Trial and error? Did you used to work there?
<p>I am going to try this recipe out and share the pics :)<br>STAY TUNED :D</p>
Yum. My husband said, &quot;Krispy Kreme ain't got nothing on my Krispy Queen.&quot;... Whatever that means, lol.
<p>Hi Wanted to know after a few hours after frying donuts why does it become soggy is there something to add so it does not become soggy</p>
<p>Fried items get soggy/greasy when the oil is too cool. Try turning it up a few degrees.</p>
<p>Holy moley...this recipe is AWESOME!! I have been making doughnuts for years and these are the best!!</p>
<p>Thanks for the recipe! going off my diet this weekend! <a href="http://www.greendietpills.com" rel="nofollow"> www.greendietpills.com</a></p>
<p>Can I use this recipe in the Donut Robot?</p>
<p>Scalding the milk is to kill the enzyme to let your dough rise. </p>

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Nov 12, 2011

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