Krispy Kreme Donut Recipe

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Super easy and delicious recipes!

1

 

Donuts:
3 (1/4 ounce / 7g) packages yeast (3/4 oz / 21g total)
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)

 

Instructions:

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!)

After the dough has risen, turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick with floured rolling pin.

Cut with floured doughnut cutter.  Separate donuts and holes, as they take different frying times (but are equally delicious).  Save your scraps – they are both great to test your fry time and to snack on while you’re making the rest!

Cover and let rise until double, 30-40 minutes.

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.

 



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