Best Krispy Kreme Donuts

4.96 from 21 votes

Best Krispy Kreme Donuts

Light and fluffy donuts topped with a rich glaze that will melt in your mouth. Enjoy Krispy Kreme for a fraction of the cost with this spot on recipe.

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 6

Total Time 26

Servings Donuts

Calories 335kcal

Author Krystle Smith

Ingredients

For the Donuts

2 ¼ Teaspoons Active Dry Yeast
½ Cup Warm Water
¼ Cup White Sugar Divided
¼ Cup Evaporated Milk Warmed
½ Teaspoon Salt
¼ Cup Vegetable Shortening Softened
1 Egg and 1 Egg Yolk
2 Teaspoons Vanilla Extract
2 ½ Cups All Purpose Flour
3 - 4 Cups Vegetable Shortening For Frying

For the Glaze

2 Tablespoons Butter Melted
1 ⅓ Cup Powdered Sugar
Pinch of Salt To Taste
2 Teaspoons Evaporated Milk
1 Teaspoon Vanilla Extract
3 -4 Teaspoons Water

Instructions

In a large bowl whisk yeast, warm water, and ½ teaspoon of sugar. Set aside for 5-10 minutes.
Then stir in remaining sugar, evaporated milk, salt, shortening, egg, egg yolk, and vanilla extract.
Gradually whisk in flour a little at a time until smooth and just combined. Do not over mix.
Knead until dough is smooth and slightly sticky ,but no longer sticking to your fingers.
Spray a large bowl with non stick cooking spray. Transfer dough into bowl and cover with plastic wrap. Rise until doubled in size (around 60-90 minutes).
Punch down dough and roll out onto a floured surface until ~½ inch thick.
Cut into circles using a biscuit or donut cutter. Don't forget to cut out the hole in the center.
Cover and rise again until doubled in size. (~30-45 minutes).
In a large dutch oven heat shortening to 360 degrees.
While oil is heating combine all glaze ingredients in a small bowl.
Fry donuts a few at a time until golden brown on both sides, flipping once.
Cool on a wire rack for 1-2 minutes before dipping into glaze.

Notes

Ingredient Notes and Shopping Tips

Water: Use warm water from your kitchen faucet. It should feel warm on your hands, but not burning hot. Around 105-110 degrees is ideal. If the water is too cold, the yeast may not activate. If water is too warm the yeast could die off. Anything above 120 degrees will kill off the yeast.

Use Shortening: If you don't want to use shortening you can also use canola oil or peanut oil.

Krystle's Tips

Do not over mix: We want our donuts to be light and airy. Overmixing leads to a dense tough pasty.
Don't overcrowd the pan: This can lower the temperature of the oil, and lead to a soggy, greasy doughnut.
Use a deep fry thermometer: You want to oil to stay around 350-360 degrees. If the oil is too hot donuts can burn on the onside before they're cooked through. However, if the oil is too cold donuts will not cook all the way through and could become oily.
Dip in glaze twice for that classic KK thick glaze.
Cool on a wire rack: This allow air to circulate unlike paper towels which can make them soggy.

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