I made that!

Homemade Doughnuts! Krispy Kreme style!

Posted in All Sugar All The Time, Playing With Yeast by brandi on April 4, 2011

Now I’ve really gone and done it. I knew it was a slippery slope, but how could one resist? I’ve made doughnuts before, with mixed success. I’ve probably been the most happy with my apple fritters, but apple fritters are basically in their own category. And ricotta zeppoli, I think I’ve nailed that one. But a perfectly executed, simple glazed doughnut, now that’s a challenge. It seems to me that there are two camps of thought on the topic of glazed doughnuts (we’re talking “raised” doughnuts here), and they revolve around Krispy Kreme: you’re either with them or against them. I know this is a controversial opinion, but having grown up in the South where Krispy Kreme reigns, where staring bug-eyed at those little discs moving along their little frying oil river after church on Sunday mornings was a pinnacle experience, I am a devoted fan. Since moving to the west coast, they are much less ubiquitous, and not having a car for 14 years kept me from seeking them out, which surely kept my waistline in check. All that changes today, because now I can make them myself. Very, very dangerous indeed. I suspect I’ll be renewing my gym membership this week.

For those nervous about doughnuts, let me assure you, they are worth it. While there is a lot of waiting time, the amount of time you’re actually making effort is quite minimal. So while they’re probably not a weeknight dessert (unless your workday ends quite early), they are perfect for a day when you have other things going on in the house. You can check in on them periodically, and once you get the system down, they practically make themselves! OK, not that easy, but you know what I mean.

I started with a very wet and sticky dough.

I let it rise until it doubled in size.

Then I rolled it out and stamped pretty little shapes in it.

I let those pretty rings rise again, until perfectly puffed.

And then I fried them and glazed them. I am very excited about the vanilla glaze. Oh yes. My chocolate glaze, well, it needs some work. And since I need to take a breather from having doughnuts around ALL THE TIME, I will get back to that another day. For now, the glazed doughnut, use it wisely.


(Makes 10 – 12 doughnuts)

2 tsp active dry yeast

1 cup whole milk

12oz bread flour, divided

3 egg yolks

2 TBSP superfine sugar

1/2 tsp salt

1/2 vanilla bean

1/4 tsp vanilla extract

2 oz butter

vegetable oil

– Heat the milk to 100 degrees. I just pop it in the microwave for about 20 seconds. Stir in the yeast until it is dissolved. Transfer to a medium bowl and add 5 1/2 oz of the bread flour. Stir until it forms a smooth paste. Cover the bowl in plastic to prevent drying out and place in a warm spot to rise. The inside of a gas oven is a great place, oven turned off of course.

– When the paste has doubled in size (about an hour, depending on the temperature of your house, it will now look more like a sponge), add it to a kitchenaid mixer fitted with a paddle attachment. Add the egg yolks, superfine sugar and salt and mix on low speed until smooth.

– Split and scrape the seeds from the vanilla bean and add to a small pot with the butter and vanilla extract. Heat just until melted. Add to the dough in the kitchenaid mixer and mix on low speed until smooth. With the mixer running, slowly add the rest of the flour, sprinkling in at the side. Keep mixing until it just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one “lump” of dough. If not, add a bit more flour, one TBSP at a time.

– Brush a large bowl lightly with vegetable oil. Place the dough in the bowl and cover with plastic wrap. Place in a warm spot to rise.

– Once the dough has doubled in size, pop it in the fridge for 15 minutes. This will make it easier to roll out.

– On a well-floured surface, gently roll out the dough to about 3/8” to 1/2” thickness. Use a cutter to stamp out whatever shapes you like. Place the stamped dough on a parchment lined sheet pan, cover with plastic and allow to rise again in a warm spot.

– Once the doughnuts are almost doubled in size, begin heating 1 1/2 to 2 inches of vegetable oil in a large pot. When the the oil reaches 360º start frying the doughnuts in batches. Fry them until golden brown on each side, the total frying time will be under 2 minutes. Use tongs to flip and retrieve them.

– Allow to drain on a wire rack over a sheet tray. While still warm, drizzle with glaze. If making chocolate doughnuts, wait until they have cooled and then dip half in the chocolate glaze.


1 1/2 cups powdered sugar

1/2 tsp vanilla extract

1/8 tsp salt

1/4 cup milk

– Combine all ingredients in a small bowl and stir until smooth. If it is lumpy, pour it through a fine mesh strainer.


36 Responses

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  1. Ashley said, on April 4, 2011 at 11:54 am

    um. Not cool. Now I need donuts. These look so perfect. Better go start heating the oil.

  2. Felicia said, on April 4, 2011 at 12:03 pm

    ahhh so dangerous!

  3. Janae said, on April 4, 2011 at 12:07 pm

    These look so wonderful and you made the process very simple, which I appreciate. Donuts always seemed so messy or complicated to make so I avoided them, but these I might just try 🙂

  4. Michelle said, on April 4, 2011 at 12:22 pm

    yeah perfect. these are a good tool to have in the box. use abundantly when necessary.

  5. Brenda said, on April 4, 2011 at 1:08 pm

    Ahh man these look dangerous!!

  6. Dana said, on April 4, 2011 at 7:27 pm

    As said before, they do look dangerous, but so dangerously good that it would be hard to say no… 😛 Care to share?

  7. Jan said, on April 5, 2011 at 4:42 am

    The only problem I see is the recipe only makes enough for one person.

    • Stefanos said, on May 1, 2011 at 10:03 am

      😀 That’s so funny! As there could ever be a donought recipe for two! ; )

  8. Sasha (Global Table Adventure) said, on April 5, 2011 at 11:04 am

    It just doesn’t seem fair that donuts are not something we are allowed to eat every day… at least, not without consequences. Also, laughing at Jan’s comment – good point, Jan 🙂

  9. stephanie said, on April 5, 2011 at 6:22 pm

    i love donuts. no i really do. I need to make these. pronto! thank you for posting this, donuts have been on my mind for the past couple months but donuts are hard to find in Canada’s Capital City… i’m about to change that!

  10. Kartik @ Bakeology 101 said, on April 6, 2011 at 1:23 pm

    These donuts look absolutely amazing. I think your chocolate glaze looks great. I love the idea of mixing up different flavors in the glazes – maybe a lemon glaze or a grapefruit glaze?

  11. tara said, on April 8, 2011 at 11:20 am

    I’ve always considered myself the cake-doughnut type, with a particular affection for the cinnamon-sugar ones at the fair. But my gosh, woman, I’m trying these. I like that yours look a bit thinner – an ideal ratio of glaze to interior.

  12. elizabeth said, on April 12, 2011 at 9:36 am

    Very yummy looking and inspiring!

  13. carol gourley said, on April 17, 2011 at 12:19 am

    These look dangerously delicious!! Can’t wait to try them.

  14. Dan said, on April 17, 2011 at 6:02 pm

    I just found your blog, and can’t stop perusing. Makes me want to move to Seattle just so I can hang out with folks who make their own chicharon and doughnuts. Was feeling proud of myself for cutting up a whole chicken tonight and making some fresh yoghurt, but clearly have my work cut out for me. Keep up the good work!

  15. Raven said, on April 25, 2011 at 7:28 am

    Do you think I can make these donuts as well without a kitchen aid paddle mixer? Could I use a wooden spoon instead?

    • brandi said, on April 25, 2011 at 7:40 am

      I don’t see why not. Give it a try and let me know if it works!

      • Simone said, on February 16, 2013 at 1:45 pm

        Doughnuts were a special treat on “Baking Day” in the 1800’s — long before mixer’s were around.

  16. Lael Hazan @educatedpalate said, on April 28, 2011 at 4:31 am

    I’m gaining weight just looking at your photos and reading your recipe, what would happen if I made them? I guess it is time to find out. Congratulations on being a finalist for Saveur’s best blogs of 2011.

  17. My Little Expat Kitchen said, on April 29, 2011 at 12:19 am

    I have never eaten Krispy Kreme doughnuts, but I know they’re supposed to be pretty amazing. So if these are similar, I have to try them. I’ve never made American-style doughnuts and I have a feeling I should start with these.

    I loved your previous recipe for the pork buns.

    • Gregory Lyons said, on May 11, 2011 at 12:37 pm

      Krispy Kreme doughnuts are disgusting. Nothing whatsoever like these!

  18. Amy said, on April 30, 2011 at 5:42 am

    It wasn’t a co-incidence that I find myself following this blog and Orangette but is it a co-incidence that you and Molly keep posting at the same time? Nevertheless- keep them coming! I’m always inspired to do something more than I would imagine I could do when I read your blog- you do make it all sound so…doable, really.

    Many thanks,
    A hidden reader (well, not so hidden anymore).

  19. HRH Sarah said, on May 3, 2011 at 5:34 am

    OH. MY. GOSH. I did not expect to be smacked between the eyes with those doughnuts. Those are the kind of doughnuts my great grandmother made. I will have to try them the next time I have a free day.

  20. Tiff said, on June 4, 2011 at 6:35 pm

    Mmmm… I could inhale about a dozen of these donuts right about now.
    Great post!

  21. Tiam said, on June 22, 2011 at 7:01 pm

    You can never get enough of these mushy circles

  22. […] deep fryer, and had the craving for a krispy kreme style donut.  so i made some 🙂   i found a very informative recipe, there’s little else i could add, other than i feared the glaze would be too sweet and cut […]

  23. Terese @ www.thecountrybasket.com said, on March 21, 2012 at 6:29 am

    Very interesting! If these doughnuts are as good as they look, then I know I’m in for a treat! Thanks for posting this!

  24. cupcakeproject (@cupcakeproject) said, on March 21, 2012 at 11:08 am

    Thanks for sharing this fantastic recipe! I made it, loved it, and talked about on my blog: http://www.cupcakeproject.com/2012/03/how-to-make-krispy-kreme-doughnuts.html.

  25. […] I noted above, I got the recipe  for Krispy Kreme doughnuts from I Made That!  I am reprinting it below with my notes  and very minor changes.  The recipe requires three […]

  26. […] recipe source: lookimadethat.com […]

  27. […] Doughnuts From I Made That! Makes 6 large  Heat: 1/2 cup whole milk Add: 1 tsp yeast 2.75 oz bread flour Form a paste Sit […]

  28. Homeade donuts | Firstcoastfin said, on August 30, 2012 at 8:33 am

    […] Homemade Doughnuts! Krispy Kreme style! « I made that!Apr 4, 2011 … Donuts always seemed so messy or complicated to make so I avoided them, …. comfort food: homemade donuts « la vie en aubergine said, on … […]

  29. Nita said, on September 2, 2012 at 9:09 pm

    Has anyone ever tried making donuts / doughnuts with gluten-free flour? We now have Krispy Kreme ‘downunder’ in Melbourne, Australia and I have had to be content with placing the donut bag over my nose and mouth and inhaling, lol! My 10yo lurrrrvs them! Who wouldn’t?!

  30. […] So, I figured that I should make my own.  I learned how to make Krispy Kreme doughnuts from I Made That!  My homemade Krispy Kreme doughnuts are not quite as sweet as the real ones and not quite as […]

  31. mariannapiranha said, on January 25, 2014 at 9:54 pm

    Hey Ok, sooooo I tried the recipe and found that the bread flour makes it a bit too thick to eat with just the vanilla glaze on top. Instead I made a maple filling (that I had originally intended to inject into the doughnut holes)…and rolled the doughnuts in that…and then sprinkled a cinnamon/sugar topping over that. I KNOW it sounds like a lot, and it is…but it masks the heavy bread flavor and makes for a great treat.

  32. Venus said, on April 25, 2014 at 8:36 pm

    Is the butter salted or unsalted butter? Can we use low-fat milk to do it?

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