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!

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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readicculus10 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!

i just found this recipe...they came out even better with water!!! This is my go to recipe!!!

scoochmaroo (author)  readicculus10 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.

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!

sconner12 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!
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...

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

yes

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 days 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.

AzharM9 days 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

AzharM9 days 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

Followed the directions and they turned out perfect. Heaven.

larryw218 days ago

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

Chef Tim4 months ago

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. :)

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Hi Chef Tim this maybe a stupid question but what is cake flour is it self raising flour ?

Its ok i just found the answer ...for anyone in Australia here is Nigella Lawson's answer to cake flour

WHAT IS CAKE FLOUR?

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?

Posted by groovynanny. Answered on 18th Sep 2012 at 12.00

FROM THE NIGELLA TEAM:

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.

Most cake flour does not contain raising agents so is not self-raising, though one or two brands are "self-rising" which can cause confusion. Usually you can tell from the recipe - if the recipe states just "cake flour" and it includes raising agents such as baking powder and/or bicarbonate of soda (baking soda) then flour will be the "plain" (or "all-purpose") type.

The US edition of Nigella's book How To Be A Domestic Goddess does include "self-rising cake flour" in some recipes and in these particular recipes you can use regular UK or Australian self-raising flour.

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.

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 "sponge flour" which is self-raising so should not normally be used as a substitute for American cake flour.

brandonl144 months ago
Questions
What is shortening in Australia ?
And is all purpose flour just plain flour
And what is the name brand of the yeast u used?

Shortening is fat derived from vegetable oils. The brand is called Criso in the US.

I've heard of a similar product in AU called Copha. That might do the trick.

As for all-purpose flour, it's just plain flour. Nothing special, just ground wheat.

CorinaR quader41 month ago

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

quader4 CorinaR1 month ago

Yep, that'll do the trick

thanks quader4

nicole.simpson.1481 made it!1 month ago

This recipe was awesome and delicious! My husband said it tastes just like Krispy Kreme. I made 1/3 of the recipe and it made exactly 13 donuts.

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shah938 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!

Bonjour Shah,

was reading your comment with interest, thinking of doing the same in the pays bas.

I have found adresses for the robots if you're interested. Have you started your shop yet?

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