Instructables

Krispy Kreme Donut (Doughnut) Recipe

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Step 2: Time to make the donuts!

Proof your yeast by adding it to the warm water.  Mix it up and let it rest.

Scald the milk in your microwave or on top of your stove, and let cool.  I learned from a baker that the reason you scald the milk is because regular milk has an enzyme in it that will kill the yeast. If you don't scald it first to kill the enzyme, your donuts won't rise.

Combine yeast, milk, sugar, salt, eggs, shortening and 3 cups (375g) flour.

Beat on low for 30 seconds, scraping bowl constantly.

Beat on medium speed for 2 minutes, scraping bowl occasionally.

Carefully (not like me), stir in remaining flour until smooth.

Cover and let rise until double, 30-60 minutes, depending on the yeast you used.  I went the full 60, and you can see in step 4 what happened!  (I would do it again, they were great!)


 
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sconner12 years ago
does anyone know the reason (read; the science behind) to scald then cool the milk?
why not just use cool milk?

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

YOU ARE AWESOME !!!
JR8882 years ago
MILK TIP: Scalding your milk means to heat it up to 180 degrees, or just until it begins to bubble around the edge of the pan or bowl. It is easiest to do on the stove, where you can watch the milk as it heats up, it doesn't take long, so don't go away! If doing it in a microwave, just check it every 20 seconds or so.

I think I can talk my daughter into making these this weekend. Maybe only half a batch though!

Thank you for sharing.
mrsbelcher2 years ago
I skip the proofing if the yeast has not passed the expiration date. Also, make sure the milk is no hotter than 110 degrees or you'll kill the yeast. My dough is rising as I write. Thanks Scooch for another awesome recipe!