Instructables

Krispy Kreme Donut (Doughnut) Recipe

Featured
Picture of Krispy Kreme Donut (Doughnut) Recipe
donuts6.jpg
krispykreme.jpg
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!
 
Remove these adsRemove these ads by Signing Up

Step 1: Ingredients

Picture of Ingredients
glazeingredients.jpg
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)

1-40 of 221Next »
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!
KKdonuts.jpg
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.
P1100734.JPG
scoochmaroo (author)  Jakdupcoach1 year ago
Fantastic!
30 secs per side.
I... can't... stop...
P1100738.JPG
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...
he-jamz24 days ago

Use a bread enhancer if you want to make it softer.

edehvi27 days ago

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?

gmcec1 month ago
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
Dave Post made it!1 month ago

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. :)

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.

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. :(

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?

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.

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?

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.

The final product tasted okay, although a little bit yeasty. This was my first attempt at making donuts, and I"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.

donuts.jpg
Caroline_0072 months ago

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?
Basmaty2 months 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.
AzharM3 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 AzharM2 months ago

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

JackieW2 months ago

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

AvaJ2 months ago

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

piotrek.sliwa2 months ago

Can I use this recipe in the Donut Robot?

Zrzut ekranu 2014-11-05 o 11.48.30.png

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

yes

cakelady20004 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!3 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!!! :)

image.jpg
1-40 of 221Next »