I’m about to share how you can super-easily make Krispy Kreme donuts AT HOME. Say goodbye to your diet, because once you try this great and easy recipe, you’ll be addicted to these donuts.
So if you’re a lover of Krispy Kreme donuts (like me), but they’re not being sold near you (as in my case), or you just want a fun project to do, you’re going to love this recipe.
This was my first time making doughnuts, and they came out great!
This recipe makes 3 dozen (or 39 donuts total!). You can modify it to make less, or more, according to your taste.
- 3 packets of yeast (0.75 oz / 21 g total) – I used quick rise yeast, but you can make the regular kind, but be aware that it will affect the rising time
- 0.5 cup (120 ml) water (105-115F / 40-46C)
- 2.25 cups (530 ml) milk, scalded, then cooled
- 0.75 cup (169g) sugar
- 1.5 teaspoons (1.5 tsp) salt
- 3 eggs
- 0.5 cup (113g) butter
- 7.5 cups (940g) flour
- canola oil for frying
- 1/2 cup (113g) butter
- 3 cups (375g) powdered sugar
- 2.25 teaspoons (2.25 tsp) vanilla
- 6 to 9 tablespoons (90-135ml) evaporated milk (may be substituted with regular milk or water for a milder flavor)
Prepare the yeast by adding it to the warm water. Mix a little and let it sit.
Scald the milk in the microwave or on the stove, and let it cool. I learned from a baker that the milk must be scalded because it has an enzyme that destroys the yeast. If it is not scalded first to kill this enzyme, the doughnuts will not rise.
Combine the yeast, milk, sugar, salt, eggs, butter, and 3 cups (375 g) flour.
Beat on low speed for 30 seconds, wiping the sides of the bowl constantly.
Beat on medium speed for 2 minutes, wiping the sides of the bowl occasionally.
Carefully add the remaining flour, stirring the batter until smooth.
Cover and let rise until doubled in size, 30-60 minutes, depending on the yeast used. My dough took 60, and you can see in the following what happened. (I would make them again, they were great!)
After the dough has risen, put the dough on a floured surface; and roll the dough lightly through the flour to flour it.
Roll out the dough with a rolling pin to a 0.5″ thickness.
Cut with a floured donut cutter. Separate the doughnuts from the centers, as they require different frying times (but are equally tasty). Save the leftovers – both for experimenting with cooking times and eating while you work.
Cover the doughnuts and let them rise until doubled, 30 to 40 minutes.
** If you want to make these doughnuts for breakfast, chill them in the refrigerator overnight! **
I like to make the glaze at this time because it can sit at room temperature until the doughnuts are fried and ready to have the glaze.
Melt the butter and add the powdered sugar and vanilla, stirring until the mixture is smooth.
Add the milk (or water) until the desired consistency is achieved.
*** To make a chocolate frosting, melt 6 oz of chocolate together with the butter! ***
Use a deep skillet to heat the oil. I used a shallow pan so I could take better pictures, but this creates a fire hazard – be careful and be safe!
Heat the oil to 350°F (180°C). A thermometer makes no mistakes, and you can monitor the heat to make sure you stay within the ideal temperature range.
I like to use a few pieces of leftover batter to test various frying times.
Even after you remove the doughnuts from the oil, they’re still covered in oil that’s hot enough to burn you!
Carefully place the doughnuts in the oil. Fry them on each side for 1 minute. Use chopsticks to turn the doughnuts over and remove them from the oil.
Place the doughnuts on a rack or on paper towels to drain.
Now it’s time to take your doughnuts to a magical dimension. Dip them in the glaze and place them on a rack to dry. I coated both sides of mine with glaze (obviously!), but you can pass on doing both sides if you want.
These doughnuts are simply amazing. Once you try them, you’re going to want to make them again and again. I woke up the next morning, found myself craving more doughnuts, and I can assure you they are just as good the second day.