Sunday, 24 July 2011

Krispy Kreme Doughnuts Recipe

I think we can all agree it's been a pretty horrific weekend news wise, being half Norwegian myself I find myself really glued to the news and in shock at what the world has come to. While I'm not saying doughnuts make the world a happier place...but it's a nice bit of escapism for a couple of hours and for a little while you can concentrate on something happy.

I found this American recipe that uses cup measures...usually I try to convert them, but I have some nice heart shaped cup measures so I thought I would stick with it. It makes quite a big batch so you might want to halve it if you want to just try it out.

  • 2 cups scalded full fat milk (I shamefully didn't know what this meant, but has since found out it is when you heat it until boiling...scalding hot...
  • 1/2 cup butter
  • 2/3 cup caster sugar
  • 1 tablespoon salt
  • 2 tablespoons yeast (use fresh if you can, just double the weight of it as it does rise better, I would have used it but I tried to freeze mine but when I defrosted it, it turned to sludge in the fridge - not very nom)
  • 4 free range eggs, beaten
  • 1/4 teaspoon nutmeg
  • 7 cups sifted plain flour
  • oil - I used vegetable
  • 3 cups icing sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon vanilla sugar/extract
  • 1/2 cup cold water
  1. Melt butter in the hot milk, add 1 teaspoon of the sugar and then the salt. Leave to cool.
  2. Beat in yeast, nutmeg, eggs sugar and 3 cups of the sifted flour.
  3. Add the rest of the flour the dough should be sticky, I found I had to add a little extra flour but be careful and only add a bit at a time to avoid it going dry.
  4. Knead the dough for five minutes and leave to proof somewhere warm for 1 - 1 1/2 hours.
  5. Roll out the dough and cut into shapes, leave to rise again for about 45 minutes.
  6. Using a sugar thermometer if you don't have a deep fat fryer like me, heat the oil to 350 degrees Fahrenheit, maybe just under, they say it should be hotter but for me they came out very dark so I turned it down.
  7. I then cut holes in the doughnuts as the middle can go a bit doughy. I then cooked then for 1 - 2 minutes or until brown and flip and the same on the other side.
  8. Scoop out and leave to cool.
  9. Mix the glaze ingredients together, you can always add extra flavours to these if you want, I went for the original one to begin with maybe next time I'll be more experimental.
  10. Dip the doughnuts in the glaze so the whole thing is covered, it will look very white to begin with but it does drip down to a glazed look.
  11. Leave for a minute to set then eat. Nom!
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  1. I agree with you - it's been traumatic even listening to the news...I can't imagine what it's like for the poor people who have been living it.

    Your doughnuts look amazing (if you pardon my forwardness!!!) - love the sugary glaze

  2. Greetings. This is my first time on your blog, but you have a terrific one. I am always on the look out for new blogs, new ideas. I especially appreciate all the details you do, so many photos makes it seem like anyone can replicate the recipe!

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  3. I just found your blog today. Love it!
    I think it's a hoot that that you made these! Krispy Kreme Donuts is a nationwide donut maker in the United States. I think they started in the southern US. You can buy their donuts hot and fresh and they are nommy! :)Fortunately there isn't one in my town. They're kind of addictive.

  4. I love them!I haven't got their light texture down yet but I'll keep trying. Some of our bigger towns have the stores so I can't resist when I see one :D xx


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