Instructables

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!

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.
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)  Jakdupcoach1 year ago
Fantastic!
30 secs per side.
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)  swampstomper2 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...

Came out great! We added some sugar and cinnamon on the warm donuts and it tastes incredible!

Sounds like an amazing recipe, but how did you get the recipe? Trial and error? Did you used to work there?
Basmaty29 days ago

I am going to try this recipe out and share the pics :)
STAY TUNED :D

Yum. My husband said, "Krispy Kreme ain't got nothing on my Krispy Queen."... Whatever that means, lol.
AzharM2 months ago

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

S.S1 AzharM1 month ago

Fried items get soggy/greasy when the oil is too cool. Try turning it up a few degrees.

JackieW1 month ago

Holy moley...this recipe is AWESOME!! I have been making doughnuts for years and these are the best!!

AvaJ1 month ago

Thanks for the recipe! going off my diet this weekend! www.greendietpills.com

Can I use this recipe in the Donut Robot?

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Scalding the milk is to kill the enzyme to let your dough rise.

yes

cakelady20002 months ago

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

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

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.

amanda.garibay.3 made it!2 months ago

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!!! :)

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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.

AzharM2 months ago

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

babycatcher4u2 months ago

Followed the directions and they turned out perfect. Heaven.

larryw22 months ago

thanks much larry from texas trying my first batch tomorrow plan on opening donut shop

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