Krispy Kreme Donut (Doughnut) Recipe

Picture of Krispy Kreme Donut (Doughnut) Recipe
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
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)

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Jakdupcoach2 years ago
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.

Those do not look cooked long enough. Very doughy looking.

scoochmaroo (author)  Jakdupcoach2 years ago
30 secs per side.
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!

fat fat fat! that sounds about right...for all of it!

Are all the measurements correct just change milk to water

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.
Flying909s3 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!
scoochmaroo (author)  Flying909s3 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.
Jakdupcoach2 years ago
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!
scoochmaroo (author)  swampstomper3 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...
rpb made it!6 days ago

Before and after!

rpb6 days ago

I made these tonight and they were great, thanks for the recipe.

I made a one-third size recipe and ended up with 12 doughnuts and about 25 holes (I used the leftover dough to make holes rather than to eat raw or test the oil temp ;-)

The dough was very (very) wet, however (maybe my eggs were larger than yours?) so I ended up adding 55g more flour (about 15% more than a 1/3 recipe). I also found I had to fry them for more than one minute each side to get them cooked right - I probably ended up with two minutes a side in the end, at 170–180C (using a thermometer).

Delicious though!

PaulH4714 days ago
MohamedS6216 days ago
Hi, since everyones talking about a fluffy donut, heres a tip. I found a couple of years ago a recipe that includes baked potatoes. Gives super awesome fluffiness. However i lost it and havent been able to find it. But im going to try this recipe, and i'll definitely add two baked potatoes, dont think milks the problem...i'm talking about airy cloud fluffiness, that recipe was awesome, ofcourse i did make adjustments.. That was the problem. I lost the one i made. Back to the drawing board, but only after tasting this recipe with potatoes. Thanks for the post ^_^
iphy21 days ago
Am loving this,a must try for me,thanks for sharing.
RafaelB1322 days ago

Hello my question is are these donuts suppose to become tough if not eaten? I leave it for a little bit when I finish cooking and they become tough when served only soft when it's out of the deep fryer. Thanks hope you could help

RafaelB1322 days ago
ShuhuiA made it!26 days ago

I let the donut rise the full one hour and another 45 mins during the 2nd rise and the donut is super light. Luv them :D

I added 1tbsp green tea powder to the sugar glaze for a different taste. Will definitely be doing this again!

razou3 months ago
ive tried this nd it was fine but if u want to have that fluffy empty donuts u always dream of just add 2 large spoons of whipped cream powder to ur dough! u know the one we use for cake...u wont believe the result
evone razou1 month ago

where do you buy whipped cream powder? I have never heard of it. I have heard of dream whip:)

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


Do you add the yeast to the milk as your scalding it?

evone LorettaP11 month ago

No the milk would be way to hot and kill the yeast.

evone1 month ago
LeoneB2 months ago

well, I have tried this recipe twice now, and twice it has failed. I cant get the dough to rise AT ALL.. I even purchased fresher yeast for the 2nd time thinking that might be the problem... :(

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