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!)

<p>This recipe is great, but I wouldn't compare them to Krispy Kreme - I think they are way better. I tried making donuts for the 1st time ever using this recipe. I cut the recipe to 1/3 so as not to waste materials if it didn't work. No need for that. They are really, really good. I did have a very gooey dough after mixing the ingredients, but decided to let it rise anyway. It was way too sticky, so I simply kneaded in more flour until I could just work with it. The donuts turned out fine. I will be making this recipe again, and I think I will try freezing the extras after cutting them out. No way two people need 3 dozen donuts lying around! Thanks for the recipe.</p>
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.
<p>Those do not look cooked long enough. Very doughy looking.</p>
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!
<p>fat fat fat! that sounds about right...for all of it!</p>
Are all the measurements correct just change milk to water
<p>do you know what the actual recipe is and the amounts, if so can you tell us</p>
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.
<p>Add a little Karo syrup to the hot water as well to keep the shine. </p>
<p>I should have said to the powdered sugar and water. Silly me. hot water, Karo syrup, powdered sugar.</p>
<p>hi roo... how can I make my donuts more fluffy? </p>
<p>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!</p>
<p>i just found this recipe...they came out even better with water!!! This is my go to recipe!!! </p>
does anyone know the reason (read; the science behind) to scald then cool the milk?<br>why not just use cool milk?
<p>It gets rid of extra water in the milk ... ''IT'S EVAPORATED MILK'' but some people like this author are novice bakers. </p>
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. <br> <br>- 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.
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. <br>Once I purchased my thermometer and donut cutter I had to give it a try. <br>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. <br>A little more dense than KK but thats probably something I did. <br>Thanks for the 'Ible!
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.
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!
Awesome, awesome tip!
I actually made 2 baker's dozen and it was perfect. The recipe also scales down nicely in increments of 1/3. <br><br>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...
<p>what are the steps to making scalded milk?</p>
Like <a href="http://amzn.to/22yFxT3" rel="nofollow">Dream Whip?</a> I'd never heard that, but sounds like a good bet!
<p>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? </p>
<p>I think her recipe is just a little off. The donuts I made with her recipe are nothing like Krispy Kreme's donuts. They aren't bad, but the texture is tougher and bread-like. I bake a lot, and I have tried to make Krispy Kreme style donuts myself, without a recipe (just guesstimating on how much of each thing to put), and they weren't bad either, but not as soft and fluffy as Krispy Kreme donuts. Yet, they were closer than this recipe.</p><p>Personally, I think mine were a little lighter and fluffier than this recipe because I used water instead of milk, and I used liquid vegetable oil instead of Crisco. I used a couple of cups less of flour too. My dough was really sticky at first, but it got much better after kneading it, even though I barely added any flour during the kneading process. But, I'm not going to lie and claim mine were just like Krispy Kreme's donuts. Mine were not as light and fluffy; that's why I tried this recipe. But, whiles this recipe isn't awful, it's not great. </p><p>After making this recipe, I've seen many other Krispy Kreme knockoff recipes, and everyone claims their recipe is exactly like Krispy Kreme's. Most have good comments, but I saw quite a few recipes that claimed to be exact knockoffs of Krispy Kreme that had many people commenting on the tough texture of those donuts too. I guess it is just really hard to get the texture just right.</p>
Interesting. I've never had trouble with creating really airy doughnuts with this recipe. I wonder if it has to do with altitude, or climate, or whether the flour is being weighed or just scooped? Best of luck.
<p>did you use milk or just water? Many have said that using milk makes the doughnuts more cake-ish</p>
Yum. My husband said, &quot;Krispy Kreme ain't got nothing on my Krispy Queen.&quot;... Whatever that means, lol.
<p>LMBO :)</p>
<p>To add a little pizzazz add some orange flavoring to the icing. Mm-good! </p>
<p>Ooo...I love that kind of icing. :)</p>
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
<p>Oh, that sounds great! I've never even heard of whipped cream powder before. Can you get it at Walmart or another regular supermarket?</p>
<p>where do you buy whipped cream powder? I have never heard of it. I have heard of dream whip:)</p>
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 ^_^
<p>Wow, thank you for the tip! I was wondering about just that. I sometimes make potato rolls and they are really fluffy, so I thought about adding some left over mashed potatoes I had to the recipe. But, I figured I should try the recipe exactly as it was written before trying to adjust it. Next time I try to make these style donuts I'll add potatoes. Thanks again for the advice.</p>
<p>Well, I tried this recipe last night. I followed the instructions exactly. These weren't bad; but they definitely are not as light and fluffy as Krispy Kreme donuts. I bake a lot, and I am relatively good at it. I've tried to make donuts myself, without a recipe, and they came out tasting almost exactly like the ones I made with your recipe. They aren't bad, but they aren't great either.</p><p>I'm wondering if they would be lighter and fluffier if I used vegetable oil instead of shortening, and instead of regular milk used half water and half evaporated milk. </p><p>Glazed donuts are just harder to get the right texture. That's why I usually just make cake donuts; they're so much easier to perfect. :)</p>
I found this recipie a yr ago and make them often. I misread the recipe the first time and doubled the butter by accident. Tried them the regular way but double butter makes them lighter softer and soooooo good. Not recommended for those who are watching their fat intake.
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Hi, I'm just about to make this. I need to serve it up the next day cos of a time constraint. Will glazing the donuts today make them soggy by tomorrow? If yes, can I glaze them after warming up them slightly in a microwave?
Questions <br>What is shortening in Australia ?<br>And is all purpose flour just plain flour <br>And what is the name brand of the yeast u used?
<p>Hi, </p><p>You can get crisco from USA foods here in Melbourne, I just bought some to try, but in the past I have used Frymasta (from coles in the butter fridge) and I use 100g of this with 15g of vege oil. Copha will likely add a bit of a coconut flavour to them and is a bit too hard on its own .</p>
<p>Shortening is fat derived from vegetable oils. The brand is called Criso in the US.</p><p>I've heard of a similar product in AU called Copha. That might do the trick.</p><p>As for all-purpose flour, it's just plain flour. Nothing special, just ground wheat.</p>
<p>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 </p>
<p>Yep, that'll do the trick</p>

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Bio: Former Living & Food editor here at Instructables, now running Sousvidely.com! Follow me @sousvidely
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