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Nutrition Facts
Serving Size 1 doughnuts 48g Recipe makes 48 doughnuts)
Calories 137
Calories from Fat 26		(19%)
Amount Per Serving		%DV
	Total Fat 2.9g	4%
	Saturated Fat 1.6g	8%
	Monounsaturated Fat 0.8g
	Polyunsaturated Fat 0.2g
	Trans Fat 0.0g
Cholesterol 24mg		8%
Sodium 97mg		4%
Potassium 51mg		1%
Total Carbohydrate 24.9g		8%
	Dietary Fiber 0.6g	2%
	Sugars 10.2g
Protein 3.0g		5%
how is this calculated?

Krispy Kreme Doughnuts

Recipe #63746 | 3½ hours | 3 hours prep | add private note

⁽³⁰⁾ RATE IT NOW Print Recipe

By: Lorri in Wyoming
Jun 5, 2003

I got this from my child's high school home ec teacher! Yum!

48 doughnuts (change servings and units)

Ingredients

Doughnuts

2 cups scalded milk
1/2 cup butter
2/3 cup sugar, divided
1 teaspoon salt
2 tablespoons yeast
4 eggs (beaten)
1/4 teaspoon nutmeg
7 cups sifted flour

Glaze

3 cups powdered sugar
1/2 teaspoon salt
1/2 teaspoon vanilla
1/2 cup cold water

Directions

1
Mix together ingredients for glaze.
2
Melt butter in hot milk, add 1 tsp sugar and salt. Allow to cool.
3
Beat in yeast, nutmeg, eggs, remaining sugar, and 3 cups flour.
4
Add rest of flour (dough will be sticky).
5
Knead for 5 minutes then allow to rise for 1-1 1/2 hours.
6
Roll out dough, cut into shapes.
7
Do not re-roll dough, then allow to rise for 30-45 minutes.
8
Heat oil to 365° and fry 1 - 2 minutes on each side or until brown. Toss in the doughnut holes first, let those cook, and then proceed to cooking the donuts.
9
Let them cool on a paper towel - helps get the glaze to stick.
10
Dip in warm glaze.

Questions about this recipe?

Featured Reviews for This Recipe

From: cookin'away

On Oct 4, 2009

Yummy...not quite like krispy kreme's, but very, verry Good! Thanks for the recipe!

0 people found this review helpful

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From: FuzzyKiwi

On Jun 19, 2009

To make with one package of yeast, scale recipe down to 18 doughnuts. Can't wait to make and review - no Krispy Kreme shops now that I've left the states, sadly.

1 person found this review helpful

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From: Jen Olomon

On Aug 28, 2004

Wonderful, and very close to the real thing! I noticed that my first batch into the oil turned a dark brown rapidly, but subsequent batches into the same oil took a bit longer. So, my advice would be to maybe toss in the doughnut holes first, let those cook, and then proceed to cooking the actual donuts. Also, I noticed (trial and error, lol) that my first batch, I took them out of the oil and let them cool on parchment paper. The oil doesn't soak into parchment paper, so was still sort of retained on the surface of the donut, and so then when I dunked them in the glaze, it tended to slip right off, lol. So, draining on a paper towel helps get that leftover grease off and helps get the glaze to stick. Wonderful recipe, thank you for posting! Can't wait to experiment with fillings like a previous poster did. My 2 year old is sitting in his highchair now, eating his 3rd! If he likes it, it must be good!

28 people found this review helpful

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From: southern chef in louisiana

On May 6, 2004

yummy,yummy, to my big ole tummy, on on a serious note these were wonderful,me and my 13 year old made these, I would have took a photo,but they didnt last that long.THAT SOULD TELL YOU HOW GOOD THEY WERE. oh i droped some of them rolled up in a ball, they puffed up and i took a turkey baster filled full of jam and i made jelly donuts then i rolled them in powdered sugar,or cinnamon and sugar

24 people found this review helpful

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