Krispy Kreme Glazed Donuts Recipe
User Reviews
4.7
Krispy Kreme Glazed Donuts Recipe
Description
The dough starts with proofing active dry yeast in warm water with some sugar, then mixing in eggs, vanilla, flour, baking powder, and salt. After kneading in cubes of softened butter, the dough develops a smooth, shiny surface. It rests covered to rise nearly doubled over about an hour, then is rolled out to half-inch thickness. Donuts are cut with a doughnut cutter, rested again to rise suitably, and then fried in hot oil between 330°F and 350°F until puffy and golden brown on both sides. Immediately after frying, they are dipped in a vanilla-flavored glaze made simply from powdered sugar and water, which sets into a thin, sweet coating.
These glazed donuts are delightful for breakfast or snacks. They can be made in batches and stored in airtight containers for a couple of days at room temperature, longer in the fridge, or frozen for months. Add sprinkles to the glaze if you want extra decoration.
Using a stand mixer with a dough hook can ease kneading, and careful temperature control for frying gives an even texture and color.
Ingredients
For the Donuts
- ¾ cup water lukewarm (110°F)
- ⅓ cup granulated sugar divided
- 2¼ teaspoons active dry yeast (1 envelope)
- 1 egg room temperature, large
- 1 egg room temperature, large, yolk
- 1 teaspoon vanilla extract pure
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ cup butter room temperature and cubed (½ stick, unsalted
For the Glaze
- 2 cups powdered sugar
- ¼ cup water
- ½ teaspoon vanilla extract pure
Instructions
- Combine the warm water, 1 tablespoon sugar, and yeast in a bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.
- Add the remaining sugar, egg, egg yolk, and vanilla.
- Add the flour, baking powder, and salt. Knead until smooth using the attachment on your mixer or by hand.
- Slowly incorporate the butter cubes and knead well. The dough has to be glossy and smooth.
- Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about 1 hour.
- Cut out 10 squares of parchment paper. Punch the dough down. On a floured work surface, roll the dough out to a ½-inch thickness.
- Using a doughnut cutter, cut out the doughnuts and place on the prepared squares of parchment paper. Cover lightly with plastic wrap and leave to proof for about 40 minutes, or until about doubled in size.
- While the donuts proof, line a baking sheet with paper towels. Set aside.
- Heat 2 inches of oil in a Dutch oven to 330-350°F. To fry donuts, drop 2-3 at a time and allow to become golden before turning to the other side, about 1-2 minutes per side. Remove donuts from the oil with a spider tool and place on the prepared baking sheet.
- For the glaze, mix all the glaze ingredients until smooth. Working one at a time, dip each doughnut into the glaze. Allow the glaze to set.
Notes
- Store donuts airtight at room temperature up to 2 days, refrigerate up to 1 week, or freeze for 2 months.
- Use a dough hook attachment to make kneading easier and more thorough.
- Allow the dough enough time to rise before cutting to ensure soft donuts.
- Add sprinkles after glazing for decorative toppings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10donuts
Amount Per Serving
Calories 319 kcal
% Daily Value*
| Serving | 1donut | |
| Calories | 319kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 6g | 12% |
| Fat | 6g | 9% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 48mg | 16% |
| Sodium | 149mg | 6% |
| Potassium | 77mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 30g | 60% |
| Vitamin A | 192IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 25mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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