Krispy Kreme Donuts

4.84 from 6 votes

Krispy Kreme Donuts are a classic for a reason. Whether you're able to pick them up from the store yourself or dream about the days they make an appearance in your city, Jo is here to put those cravings to rest.

Prep Time30

Cook Time20

Rising time2

Total Time2 50

Course: Breakfast, Brunch, Dessert

Cuisine: American

Servings:

Calories: 398kcal

Author: Joanna Cismaru

Equipment

6 Quart Dutch Oven

Ingredients

Donuts

1/2 ounce active dry yeast 2 (1/4 oz) packets
1/4 cup water warm, 105-115 degrees
1 1/2 cups milk lukewarm
1/2 cup sugar
1 teaspoon salt
2 large eggs
1/3 cup shortening
5 cups all-purpose flour
1 quart vegetable oil for frying

Glaze

1/2 cup light corn syrup unsalted
4 cups icing sugar
4 teaspoon vanilla extract
1/2 cup milk more if needed

US Customary - Metric

Instructions

Prep the yeast: Add the yeast and warm water to the bowl of your mixer and lightly stir. Let it sit for 5 to 10 minutes until foamy. If your yeast doesn't get foamy it means your donuts won't rise.
Combine the dough: Add in the milk, sugar, salt, eggs, shortening and 2 cups of the flour. With the mixer on low, use the dough hook attachment and mix for a couple minutes. Beat in remaining flour 1/2 cup at a time until the dough comes clean from the sides of the bowl. Should take about 5 minutes. The dough should be smooth and elastic.
Allow to rise: Place the dough into a large greased bowl and let it rise until doubled in size in a warm, draft free environment.
Assemble the donuts: Working with half the dough at a time, roll it to 1/2 inch thick on a floured surface. Dip your donuts cutter in flour and cut out a dozen donuts with each half of the dough. Reroll the leftover dough and cut out more donuts. Let the donuts rise until doubled in size.
Make the glaze: Add the corn syrup, the icing sugar and vanilla to a saucepan over medium-low heat and whisk until smooth. Remove from heat and whisk in the milk. The glaze should be thin but not watery.
Fry the donuts: In a large Dutch oven or deep saucepan, heat the vegetable oil to 375 degrees. Fry the donuts for about 90 seconds on each side. Drain on a cooling rack until they're all finished cooling.
Finish the donuts: Dip donuts into the glaze while still hot.

Notes

You can refrigerate uncooked dough for up to 2 days if stored in an airtight container. Just be sure to take it out of the fridge and allow to come back up to temperature before frying, You never want to add cold dough to a fryer.
Form the donuts and line them up raw on a baking sheet, place this in the freezer and once frozen through move them to an airtight container or freezer bag. Keep this in the freezer for up to 1 month. Allow it to defrost fully on the counter before frying up!

Nutrition