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!

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)

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>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.
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...
<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>
<p>yes </p>
<p>I'm missing something in the very beginning...I thought even if you use Rapid Rise, you still have to use sugar...mine failed two times last night, I refuse to give up! Help me with the amout of water and the yeast issue. Exactly how much water, not using milk and how to proof the yeast</p>
<p>proof the yeast in water half cup of water you are put that water a half cup water that all for 10min sugar is for glaze</p>
<p>Are you letting the yeast and water sit? Yeast needs to be activate, whether you are using Rapid Rise or regular. It takes about 5-10 minutes and foams when it has activated. If you use straight milk, you are basically killing the yeast, hence the need to scald it. Sugar is used to feed yeast if you want to make more yeast aka to grow more yeast.</p>
<p>AWESOME Recipe!! I didn't have any milk at the time so I went on ahead and replaceded the milk with water. I also halved the recipe and still turned out great!!! Dough was EXTREMELY delicate... When rolling them out I placed them on a greased sheet to rise, and they came off easy when frying. My husband took about a dozen with him on a work trip and I still have half the dough for myself!!! :) </p>
<p>I just finished making these donuts. I must say they do taste great. My yeast is past its due, and I used just 2 tsps per third of the recipe. I added 2 cups ++ more flour to this recipe because of my semi dead yeast and added cornstarch to the flour. Because with this recipe my dough wasn't workable at all sticky to say the least and not rising at first but instead of throwing it away, I decided to continue the process and just try to finish it. I added more flour until it can separate from the bowl and placed the whole dough into a clean bowl and let it rise for one hour. Its my first time making a donut and I used a large vienna sausage can to cut donuts and punched a hole in the middle and let these rise for less than an hour. They stick to the wax paper and I destroyed their shape when I picked them up. I don't have a thermometer and I was frying on charcoal stove because I ran out of gas. My donuts expanded some more when I fried them. O my gosh they are huge, think saucer size. I should have used a glass to cut them and I should have rolled them thinner before cutting them. I didn't have any luck with the glaze because powdered sugar is rare and expensive here and I didn't want to open a can of evaporated milk for just a couple of tablespoons. I do not regret trying this recipe. Hopefully I can do it again next time, I think I am addicted.</p>
<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>Followed the directions and they turned out perfect. Heaven.</p>
<p>thanks much larry from texas trying my first batch tomorrow plan on opening donut shop </p>
<p>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. :) </p>
<p>Hi Chef Tim this maybe a stupid question but what is cake flour is it self raising flour ?</p>
<p>Its ok i just found the answer ...for anyone in Australia here is Nigella Lawson's answer to cake flour </p><h3>WHAT IS CAKE FLOUR?</h3><p>I have seen some recipes using cake flour. I can't get this in Australia, should I use self-raising flour or plain flour instead?</p><p>Posted by groovynanny. Answered on 18th Sep 2012 at 12.00</p><h3>FROM THE NIGELLA TEAM:</h3><p>Cake flour is most commonly seen in American recipes. It is a finely milled, very low protien flour (usually 8-10% protien levels) which is used for cakes. It is also bleached, which affects the flour by causing the flour molecules to repel liquid, bind fats more efficiently and stabilize the gas bubbles produced by the raising agents. Theses factors can give a cake which rises more and has a fluffy, tender texture, particularly in cakes that have a high proportion of sugar in the recipe.</p><p>Most cake flour does not contain raising agents so is not self-raising, though one or two brands are &quot;self-rising&quot; which can cause confusion. Usually you can tell from the recipe - if the recipe states just &quot;cake flour&quot; and it includes raising agents such as baking powder and/or bicarbonate of soda (baking soda) then flour will be the &quot;plain&quot; (or &quot;all-purpose&quot;) type.</p><p>The US edition of Nigella's book How To Be A Domestic Goddess does include &quot;self-rising cake flour&quot; in some recipes and in these particular recipes you can use regular UK or Australian self-raising flour.</p><p>Bleached flour is banned in Europe and Australia (we understand this is for health reasons). For most cake recipes using cake flour (non-self raising) you can use plain flour, or some people like to add cornflour (cornstarch) to help reduce the protien content. For 1 cup plain flour remove 2 tablespoons of flour and replace this with 2 tablespoons cornflour - in metric terms use 105g plain flour plus 20g cornflour per 125g flour in the recipe.</p><p>For plain flour you can usually tell the protien content from the nutritional information on the packaging and you could search out lower protien brands for cakes. The UK now has a product called &quot;sponge flour&quot; which is self-raising so should not normally be used as a substitute for American cake flour.</p>
Questions <br>What is shortening in Australia ?<br>And is all purpose flour just plain flour <br>And what is the name brand of the yeast u used?
<p>Shortening is fat derived from vegetable oils. The brand is called Criso in the US.</p><p>I've heard of a similar product in AU called Copha. That might do the trick.</p><p>As for all-purpose flour, it's just plain flour. Nothing special, just ground wheat.</p>
<p>copha says its vegetable shorting on the ingredients it says hardened coconut oil and soya bean lecithin does that sound correct for the crisco shortening </p>

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Nov 12, 2011


Bio: Former Living & Food editor here at Instructables, now running sousvidely.com. Let me know what projects you want to see and I'll make all ... Más »

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