Instructables

Krispy Kreme Donut (Doughnut) Recipe

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Picture of 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)

readicculus4 months ago
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!
scoochmaroo (author)  readicculus3 months 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.

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!

sconner12 years ago
does anyone know the reason (read; the science behind) to scald then cool the milk?
why not just use cool milk?
julls04 sconner16 months ago
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.
Flying909s1 year 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)  Flying909s1 year 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!
peetle2 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...
jtan381 month ago
hello! is it alright if i could share this recipe on my blog? :) i will give the link back to this page!
tweetybird32 months ago

SUPER IMPORTANT QUESTION DO YOU USE SALTED OR UNSALTED BUTTER FOR THIS!!!!!!!!! PLEASE REPLIE AS SOON AS POSSIBLE

Hockrockit272 months ago
Just made these! They were amazing! The dough was a little too dense for me to roll out (too small of a kitchen, to roll anything out!) so I made donut "holes"! They were great! I didn't have vanilla, so I put a few dashes of cinnamon in the glaze, and it was amazing! I definitely recommend everyone to try them!
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shah932 months ago

Dear i need some help.

I am going to open a donuts shop in France and I want to know, for what we use yeast raised donuts and baked donuts?

I want to buy the robot donuts, but I cant put inside the yeast raised donuts! So I have to use a proofer etc. But what will be the difference between these two methods?

About the robot, where I can find good recipies?

Thanks!

x2percentmilk made it!2 months ago

Having never fried anything before or worked with a yeast/dough, I was a little nervous attempting this. Cut this recipe down by thirds last night and made it for the first time - nervous that I was messing up each step - but they came out wonderful! Thank you for sharing this. I used a different glaze (1/4 milk + 2 cups confectioners sugar + 1 teaspoon vanilla) but followed your dough. The doughnuts were incredible warm, and held up perfectly well wrapped up overnight for breakfast.

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I made these today!! :) I did a third of the recipe for starters and although I promised out some to my boyfriend and other people... >_> it's not looking like they'll be getting any! Lol! I am yet to glaze the actual donuts but the heart-shaped holes I dusted with some cinnamon sugar. In a word; DELICIOUS!! I love that the dough itself is not very sweet so that allows me to experiment with slightly sweeter glazes like perhaps an Amaretto spiked glaze. [giddy at the thought of the endless possibilities! :)

scoochmaroo (author)  Baking Enthusiast 262 months ago

Fantastic! Do share your successful glaze experiments!

acebomb28002 months ago
Delish doughnuts
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acebomb28002 months ago

Delish Doughnuts I just made 1 dozen and were amazing. I do need work on the glaze though.

Smushles3 months ago

ummm what did i do? so people where saying to use water instead of scolded then cooled milk, so i did, i used the exact same amount of water instead of milk. Should i have? Also i didn't read the instructions properly and i put in the flour all at once instead of gradually, eek! Is this bad or is it alright?

Smushles Smushles3 months ago

iv left them for an hour an they are still completely liquid!!!! HELP!

SpringRobin3 months ago

Well done! These look fantastic. I think I'm going to trythem with sprinkles and coconut.

Chimayz3 months ago
Hey there @scoochmaroo! Thanks for the recipe! I just wanted to ask you how much glaze you made. After reading the comments, I've decided that I'll make the glaze using just icing sugar, water and vanilla. Obviously this will give me less glaze even if I use the same amount of sugar and water. So I would like to know how much you made so I can adapt my recipe. Thanks in advance.

Btw, if anyone else wants to respond to this question, I'd appreciate the help! :)
robinjade33 months ago
I am making these for the second time. Breakfast Christmas morning and my whole family is excited! This recipe is amazing and thank you so much for sharing!!! Merry Christmas!
GeeBoo7 months ago
What have I done??? I can't get these out of my head! These are worth the effort (which didn't seem so much as I thought it would be).
I only did 1/3 of a batch as there are only 3 adults in our household. I hadn't even finished frying the lot and I look around to find the plate practically empty! I hadn't even tried any and my husband had 5 already....next time I'm making it when no one is around!
I used Ghee as the shortening as that is all I had. They were great!
LoveDIY15 GeeBoo4 months ago
Are u an Indian?
tschoolmaster4 months ago
I can't sleep so I am making these for the herd in the morning. I hope they enjoy them! (Providing I do everything correct!) ;)
Gillidog14 months ago
Have you tried to make a Texas donut?
crateyc7_a5 months ago
Could someone help me with recipe conversions? I want to half this recipe. There is no way I could eat 39 doughnuts.
Bobey5 months ago
Wow
crateyc7_a5 months ago
I need help with conversions!!! I don't want it to come out blah... can someone check my math? By the way the ( ) are what the original recipe calls for


0.375 ounce Rapid rise yeast (3/4 )
1/4 cup boiling water (1/2 cup)
1 cup + 2 tablespoons milk (scaled,then cooled) (2 1/4 cup)
1/4 cup + 2 tablespoons sugar (3/4 cup)
3/4 teaspoon salt (1 1/2 teaspoons)
2 eggs (3 none)
1/4 cup shortening (1/2 cup)
3 3/4 cups all purpose flour (7 1/2 cup)
I want half the recipe..
tcornish15 months ago
Great recipe, in contrast to some other opinions, this is a cracker of a recipe. Could even be FOOLPROOF! lol. Made the dough last night, and as it was getting late, put it in the fridge to finish in the morning. Didnt have time to cook them, so took it out, punched it down and put it back in the fridge, Recommenced about 4.00 pm, the dough didnt seem to have risen much, rolled it out cut out the rings, put them aside to rest, after an hour! they hadnt risen much, but felt soft. popped them in the deep fryer thinking I would be eating hard donuts, but they popped up beautifully!
Oh forgot to mention, I used UHT milk, straight from the box! and forgot at the time that the butter should have been at room temp, mine came stright from the fridge into the mixer, was a bit of a lumpy dough, this recipe isn't foolproof, its bombproof!!!!!
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