Step 4: Make the Glaze

I like to make up the glaze at this point because it can sit at room temp until the donuts are fried and ready to be dipped.

Melt the butter and stir in powdered sugar and vanilla until smooth.  

Add milk (or water) until desired consistency is reached.  

*** to make chocolate glaze, melt 6 ounces of chocolate along with the butter!***
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>do you know what the actual recipe is and the amounts, if so can you tell us</p>
<p>fat fat fat! that sounds about right...for all of it!</p>
<p>If you're worried about fat, why would you be interested in donuts?</p>
Are all the measurements correct just change milk to water
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?
It pasterizes the 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. <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.
<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.
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>Is the <br>&quot;2 3/4 cup (120ml) water (105-115F / 40-46C)&quot; ingredient correct?<br><br>I don't think 2 3/4 cups of water is 120 mL.</p>
<p>I know this is an old post, so not sure if I'll get a reply. I'm not a donut making expert, but I'm trying to learn. I've made other recipes with some success, but I'm having problems with this one. I've made it twice now, and each time, the dough is way too runny. It rose, but I couldn't do anything with it. The second time I added a lot more flour than what the recipe called for, and it was better, but I still couldn't roll it out without making a mess. </p><p>Would appreciate any help. Thanks!</p>
<p>it is a disgrace to see you calling that thing a donut. your glaze is not glaze.if you do not use disodium phosphate,the dough will soak your so called glaze which was obviously the case happened to your fake donuts.Apart from that.You did the yeasting process wrong as well by looking at the shape of your donuts everything is wrong.Please do people a favour DO NOT COOK</p>
<p>how much milk do I use it doesn't say in the recipe </p>
It says to scald milk but milk isnt on the ingredient list. How much milk do i use. Please help
The ingredients section doesn't give the amount of milk needed!
<p>I'm hooked :)</p>
<p>I have made homemade donuts for over 30 years. Five years ago I found this recipe and this is recipe is a keeper. For anyone who commented about how tough the dough is: you are adding too much flour. When you are kneading your dough you only put in enough flour to make it a nice soft dough. Whether you use milk or flour is not going to be making a difference. I bake all the time and a touch dough is too much flour. Also I never scald my milk, I just heat it and it makes no difference at all with your dough rising. Also for the people that say you do not need butter in the glaze: FLASE. Butter makes all the difference in the world. With the butter you get a nice rich flavor and these donuts freshly made will melt in your mouth.</p>
<p>Aha! I know why there are several comments that the doughnuts were wonderful but a bit clunkier than Krispy Kremes - I learned on The Pioneer Woman that when frying doughnuts you have to use shortening instead of vegetable oil, The reason is that shortening will not absorb into the doughnut at all but sit on the outside where vegetable oil will be drunk in. I never know anything, that felt good! LOL I am fixin' to try this recipe its pretty much exactly The Pioneers Woman's recipe. Cant wait!</p>
<p>YUM. We skipped the glaze and covered in chocolate (my favorite). As you can see, I had some issues getting the right shape, but they tasted great even without a donut cutter.</p>
<p>how do you shape them into donuts? I've seen a machine for consumer use that molds them the correct way, but this is my first time making donuts. What do I need to do?</p>
<p>My first time making doughnuts, they turned out really good! Only problem I have is they seem to be &quot;grease soaked&quot;! I used Wesson vegetable oil. Maybe the oil wasn't hot enough? If I could get that &quot;greasey&quot; taste gone, they would be delicious! Please Help!! </p>
<p>thank you for sharing ! Going to make these tonight</p>
I greatly appreciate you providing the mass measurements as well as volumetric measurements. I have long been searching for a doughnut recipe that I can convert to baker's percentage to facilitate yield conversions
<p>Must i use canola oil for frying, i don't have any and im about to make it now, can I use a different oil? will it affect the taste of it? If so is there another oil (that hopefully i have) that is close to it?</p>
<p>I NEVER use canola oil because of GMO's, but I have used organic peanut oil and coconut oil. They tasted great. </p>
<p>Hey there you can use vegatable oil it's close to canola oil. Don't worry about the taste don't use strong flavored oil. (Sorry about the late reply.) I hope it worked out.</p>
<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>
<p>I used water instead of milk, but I didn't have any problems with them being fluffy. I did mix as if I was constructing a cake, wet with wet first, and then slowly add dry. I did sift the dry ingredients first, and when I proofed my yeast I added a tsp of sugar. </p>

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