Friday, May 29, 2009

Krispy Kreme Doughnut Recipe - 2 Videos

What a fun month of menus featuring a few favorite breakfast dishes it has been. The 99 Cent Chef ends his early morning tasting menu with a video featuring a trip to his local 24 hour drive-thru Krispy Kreme Doughnuts shop, and a step-by-step recipe so you can create your own glazed wonders.

What is it about a Krispy Kreme original glazed doughnut? Crusted with sugar, Krispy Kreme doughnuts are so soft, slight and featherweight you are left wanting more -- all for 89 cents apiece. When I first had them, I was reminded of powdered beignets from Cafe Du Monde in the French Quarter of New Orleans. Both are made with a yeast-risen dough; and, in fact, the original recipe for Krispy Kreme was purchased from a New Orleans French pastry chef over 70 years ago.


The ingredients for this East Coast confection are simple and inexpensive: yeast, flour, sugar, milk, one egg and vanilla flavoring. Krispy Kreme's recipe is secreted away, so I am approximating. You can experiment with doughnut dough flavors, using different flours (wheat) and spices like cinnamon and nutmeg, or chocolate powder (or chocolate syrup), and fruit juice (or pureed fruit) instead of water. Watch the video -- it's easy to make a baker's dozen.

Krispy Kreme Donut - VIDEO

Play it here. The video runs 7 minutes, 5 seconds.

 And if you liked this video, be sure to check out my Judging the Donut Summit 2, video below.  It is chock full of crullers, dunkers, bear claws, chocolate glazes, and lemon filling. I recorded the outdoor park event while selecting best of show donuts, including: Best Vegan, Filling, Chocolate, Raised (Yeast), Fritter, Uncoventional, and Visually Appealing. It was fun judging such a prestigious event. Highlights included an awards ceremony, Donut Croquet, and a Donut Poetry Slam -- be sure to listen to the hilarious limeric, "The Babysitter." To see photos and read more about it, click here.
Judging the Donut Summit 2 - Video


Doughnut Ingredients (Baker's dozen - about 13)
  • 1/2 package yeast (video shows 1 package) - about 1 tablespoon of dried yeast.
  • 1/4 cup lukewarm water (100 degrees)
  • 2 cups flour - cheap, white all purpose. Okay to try out different types for extra flavor and texture.
  • 3/4 cup of warm milk (100 degrees)
  • 2 tablespoons of sugar
  • 1 egg
  • 1/4 stick (28 grams) of butter or shortening - softened to room temperature.
Wide skillet or pot with vegetable oil 1/2 inch deep -- the doughnuts will float (in the video I used 3 cups; oil is reusable).


Sugar Glaze Ingredients and Directions

  • 1/4 stick butter (28 grams) 
  • 1 cup powdered sugar
  • 1/2 tsp. vanilla
  • 2 tbsp. water (clear glaze) or milk (white glaze)
Melt butter and add to powdered sugar, vanilla and water. Mix well for a couple of minutes. Pour into shallow dish for dipping/coating warm doughnuts. For harder glaze leave out butter.

*Here is a great website that converts my ingredients into grams (for all my international cook visitors), just click here.



Directions for Doughnuts
In a large mixing bowl, dissolve yeast in 1/4 cup of warm water, then add warm milk, egg, sugar, butter and flour. Mix well for a few minutes (electric mixer for 2, or 5 minutes by hand). Cover dough for at least a hour, or overnight for breakfast doughnuts.  

On a lightly floured surface, roll out doughnut dough with a rolling pin about 1/2 an inch thick. 

Dough is much softer and sticker than typical bread dough. To make it easier to work with sprinkle on flour as needed -- or just plop the dough on a floured board and pad it down out with your hands.

Cut doughnuts with a cutter (I used a coffee cup), then a smaller cutter (bottle top) for the centers. You can set aside the doughnut holes with the doughnuts or re-roll them for another doughnut or two. Let cut doughnuts set another half an hour to rise one last time before frying.



When doughnuts have risen, heat oil in a wide shallow pan to about 350 degrees (medium heat). Test one of the doughnut holes in the oil - it should bubble and quickly brown the doughnut hole. 

Fry one doughnut at a time until you get the hang of it - I burned a couple. Watch carefully, as doughnuts will begin to brown along the edge in a few seconds. Flip doughnut over to brown the other side. It may take a few tries - a light to medium brown doughnut is done enough. Set cooked doughnuts on a rack or on paper towels to drain. Dip one side of doughnut in a shallow bowl of sugar glaze -- then enjoy! 


99 thanks to the Baldwin Hills Krispy Kreme Doughnuts store, their employees and customers for allowing The Chef to shoot.
Location: 4034 Crenshaw Blvd.
L0s Angeles, CA. 90008
Phone: 323) 291-4133
Drive-thru open 24 hours

And 99 thanks to Amy for her camerawork!
Click here
to embed or view video at youtube.

110 comments:

ben wideman said...

Looks pretty spectacular! I'm going to have to try that.

Judy said...

Love your blog by the way. I live in Winston Salem, NC-home of Krispy Kreme doughnuts. Definitely will try the recipe! Wish we had a 99 Cent store here. Keep up the good work! Thanks.

pwk said...

this looks fab, although there seems to be a misprint in the recipe -- shouldn't the first (or second?) sentence include the flour?

Billy Vasquez said...

Thanks pwk, I added it!

Shelley said...

The doughnuts look yummy.

As an interesting side note, several years back we had a Krispy Kreme come to town; at first it was a mad house but eventually the hype died down and the store actually closed. I'm interested in trying some home made doughnuts sincethe store bought ones were ok, but nothing stellar. And in case you were worried you can still pick up the day old KK's at our local Walmart. But Tim Horton's seems to rule the day around here.... must be the 18% cream in the double-doubles

whatnow@gmail.com said...

What type of flour should be used? Will Cake Flour produce a lighter and airy doughnut?

Zacrie-Leta Hanz said...

normally to produce a light donut, you shall use a high protein flour

Zacrie-Leta Hanz said...

basically for donuts ... a type of flour suits for making a donut is high ratio flour

Billy Vasquez said...

Hi whatnow, I'm not sure about cake flour vs regular flour, but the yeast makes the doughnut light and airy.

Shelley said...

In Canada, our flour is pretty much the same between Cake, bread and all purpose. From what I understand/infer in the USA cake and bread flour is ground much finer than your all purpose and will produce a much nicer finished product. High Ratio flour has less gluten so that may have a detrimental effect since you are making a yeast dough. I'd be interested in someone trying it and how it turns out.

geotrick said...

Thanks! Those were great!
On the glaze I accidently put in twice as much butter and also added a 1/4 tsp of cinnamon.
Thanks again!
unbleached flour and no salt added butter.

Joanna Heppner said...

Thanks soo very much!! This recipe is awesome!! We don't live around a Krispy Kreme donuts place. And these are soooooo good..exactly like KK's..

Claudia de Paula said...

Hello !

I've been looking for a great doughnut recipe and I think I found it ! Thank you !
I would like to ask your permission to translate it to Portuguese and post it on my blog (totally non- profit. I'm a Brazilian who loves to cook american dishes and share them with my Brazilian friends. Would you mind ? The pictures are great too. Of curse, all credit goes to you and your site with a link to it. If you like to checkout my blog it is : claudiaskingdom.blogspot.com
I must warn you though, it is all written in Portuguese :)
Could you let me know (by leaving me a message here)if I can do
that ? I will not publish it without your permission.
Thank you !

Claudia

Billy Vasquez said...

Hi Claudia, use any photos, text or video you want too!

Claudia de Paula said...

Thank You !

A said...

Hi, this recipe worked out well, thanks to the author.

And I would like to recommend taking a look at my website. I have a couple recipes you would like and please feel free to use them in your blog if you like. If you do, any link or recognition would be great.

Thanks again for this recipe,

Adam
www.freedoughnutrecipes.com

Retro Recycled Jewelry said...

Great recipe, Chef! I have tried it twice and my family and I LOVE the doughnuts!

robboi2009 said...

hey there! this recipe was GREAT! I made 2 substitutions though....I used 1 C All purpose flour, 1 C self rising flour and I added 2 tablespoons of vinegar to the milk to give it more of a buttermilk texture. This made incredibly silky light donuts!

Billy Vasquez said...

Hi robboi2009, the addition of vinegar-into-milk for a "buttermilk" flavor is genius -- it's cheap and I will use that sometime!

aramexx said...

Hi Billy! any luck on finder the real recipe? I'm actually looking into starting a good doughnut shop, I haven't tried making your recipe yet but plan on it tonight! I'll let you know what I think, it sound delicious!

Rebecca said...

These doughnuts do not taste like Krispy Kreme in any way whatsoever.

jamesvalex said...

Next time I will double the sugar in the dough. The texture was perfect, but they came out more like a dinner roll than a doughnut. The glaze helps, but I'm going also omit the vanilla, or only add a drop.

Barry said...

The rumor around Winston-Salem used to be that one of the secret ingredients for KK donuts was instant potatoes.

Dan Byers said...

Excellent!!! Thank you so much for sharing your recipe, I tried this and WOwed the family with warm fresh donuts and coffe for breakfast! I also rolloed out 1"inch wide strips about a foot long and sprinkled a little sugar and heaps of cinnamon,then rolled them up and made awesome home made cinnamon buns glazed just like you do with the donuts, they were fantastic!!

pamela said...

you forgot a pinch of nutmeg

Billy Vasquez said...

I don't know the exact recipe - so experiment, add ingredients and have fun!

Ahkeem said...

Well, I tried it and they really didn't come out like krispy kreme's. The dough was fine, I'm assuming when I fried them, the stove was turned up too high. Also, I used confectioner's sugar in my dough, so yeah that was stupid. But I'm gonna watch the video and next time I'm positive they'll turn out fabulous! Thanks..

Jackie said...

What I heard is... you should use half flour and half yellow cake mix and then it would be more like krispy kreme donuts. Think of it this way, krispy kreme donuts do not taste like they were made with regular flour alone. Krispy kreme donuts do have a hint of cake like flavor.

GF Girl said...

This looks great.
I have a question for the chef. I have celiac disease, I can't eat gluten example wheat, spelt, barley malt, ect ect. I am looking at trying to make this recipe with rice flour which is what I normally bake with. I don't know if you would know this but do you think that the recipe would still work well with any other flour than wheat? Thanks for the recipe, I am definitly going to make this work despite my allergies.

Billy Vasquez said...

Hi GF Girl, Try it with rice flour and let us know how it works...I bet it is the lightest doughnut :-P

GF Girl said...

I will thanks! I am planning on making them on wednesday, I will tell you guys how they went. I have a good feeling about them.

john said...

Read your recipe, watched the video, read the reader's comments, and now I'm excited about trying this out. I will let you know how it goes.

John Steinke

lil.soldier said...

I dont mean to be rude but your glaze was too thick it needs to be more runny and lighter.

Billy Vasquez said...

Hi lil.soldier, My glaze is the weak link, let me know your recipe :-) or anyone who knows a closer Krispy Kreme glaze match?

momof3 said...

This was the best doughnut recipe I
have ever tried, they do taste just
like Krispy Kremes . Thank You !

Piggy said...

Billy, thanks for the great recipe! I made a few adjustments for it to fit my needs for my family(Took out the dairy) and it tastes great!

shivang said...

isnt d constency 2 thin should it b like this only?

felipe said...

I tried this recipe today and it is great. The The doughnuts were very "light".
The only problem was the Sugar Glaze, I didn't have powdered sugar so I used regular sugar and that made a glaze too "thick", so I made sugar and cinnamon doughnuts.
Thanks for the recipe!

Brooke said...

Do you recommend All Purpose Flour or Bread Flour ? Thanks

Billy Vasquez said...

Hi Brook, it's more about the yeast, so don't worry about flour types :-)

GF Girl said...

Hello,
I finally tried these donuts, changing them into my own gluten free donuts and I was pleasantly surprised. The texture of the donuts was light and airy, usually gluten free treats tend to be thick and crumbly. The donuts weren't exactly like the donuts shown, they were still probably thicker than the ones shown in the video, and they didn't rise very much. They also took longer to fry. I can't explain it but they never really had that nice soft brown outside, my donuts were very crispy on the outside but nice on the inside. Anyway they were good, especially dipped in the glaze, although the glaze didn't really work out. It was too thick, (I ended up adding more water) and the butter made the consistancy kinda weird. Although the texture wasn't quite what I was looking for, the taste was amazing, everybody liked it, the donuts probably would not have tasted good without it. Overall I am kinda disappointed, but I don't think that it was the original recipe. Changing recipes to gluten free doesn't always work out, you usually have to play with them quite a bit. Thanks for the recipe, I'm sure it was excellent for those who followed it directly! :)
~GF Girl

sujat kamal said...

sujat kamal from India. My first attempt at donuts ( i ate few when in was in US in UCR many years agobut they use beef tallow ) using your recipe. excellent turnout. Thanks very much .I used industrial fresh yeast. i also mixed dough portion tomake onees with oats and semolina. oast mixed donuts was crispy but did not rise as much.

can you suggest how to fill donuts with various thinhs like jelly,cream etc. thanks once again

sujat kamal india
0091-9971355662

Sas said...

Dear Chef,
I tried out your recipe and it was perfect. Only I have one question, If I need to freeze for future use, would you recomend I freeze the risen dough? Or should I fry then freeze?
Thanks in advance,
Sarah

Billy Vasquez said...

I don't have experience freezing dough, but I bet you could freeze it - just give it time to get warm and rise again before frying.

Suslique said...

just finished cooking! tastes wonderful! the only problem that i had is dough being too runny, but i simply added more flour and problem was fixed :) thank you so much for this recipe!

p.s. to make glaze less thick it is enough to add more water/milk. but i liked the way it was in the recipe

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Jake said...

Ive been making these religiously for a year now. I am a KK donut addict but i rarely ever get them since its so far from us.Myself, My family and the neighbors i share them with thank you much.

Sameeha said...

Can i use baking powder instead of yeast??????????????????????????

Billy Vasquez said...

hi Sameeha, baking powder is good, but donut may not rise as much as a real Krispy Kreme.

fiz0501 said...

ok my questions r:
1) when i fry my doughnuts, dy become quite crispy from outside unlike the soft and smooth ones that are avlble from bakeries or odr doughnut outlets.
2)iv noticed that thinner the batter for doughnuts is, the softer n more fluffy they r...bt sch soft battr is vry difficult to handle also when the mixed flour is rolled onto a tble to cut into shape it kinda suppresses the dough n it doesnt rise as much as it should, i gives a thickr texture....
i couldnt post it at youtube, dont know wt d problm vz:s could you plz reply me at my id so i can b notified vn you reply. thnx its fizzy_drnk@yahoo.com

Bianca said...

how many grams is 1/2 pkg of yeast?

Billy Vasquez said...

The "secret" of KK:
I stumbled on your blog today... the donut recipe... If no one shared the "secret" with you, I will, it's commercial flavoring. You can get it at lots of places like King Arthur, I've provided links:
http://is.gd/hURRJ

The reason why any commercial baked good, from those at KK to the cakes you find in the grocery all taste the same is the liquid flavoring agents they use. You just need to find the one that emulates the product you are looking to turn out.

It's not a secret, not a well kept one anyway, so feel free to share with your readers.

Heather May said...

One package for yeast is one TBSP, so half a package would be 1/2 a Tbsp. Going to try this recipe today! Thanks!

Penelope said...

I just finish making them and I am very pleased with the result, they are fantastic, I just gave my dad some and he said they were lovely and they tasted like ones a the store!

The mixture was a bit runny but I just added more flour.

Thank you for sharing you recipe, IK sure will make them again this time I will also make different toppings :)

Preparation Is My Middle Name...well, it will be one day said...

These are lovely! Actually, I can't stand Krispy Kreme doughnuts, because they leave a waxy film on my tongue, yet I've made these two days in a row. First time I followed the recipe. Second time, I added allspice, cinnamon, an extra Tbsp of sugar and few dashes of salt. They came out absolutely lovely today. I don't think I'll ever buy another doughnut at the store. Thank you, thank you, thank you!

John said...

Just tried the recipe and i have to say the texture is unbelievably the same as krispy kreme very light,next time I'll add nutmeg or some other ingredient, great recipe.

Mike said...

Just tried this recipe for the second time. This time I used the dough setting on the breadmaker to mix things up - turned out AWESOME & less mess for me. Note: I needed to add a little more flour to get the right dough consistency (extra 1/4 cup). My kids loved watching and helping & it was a real great experience. Thank you for sharing.

Ruby M. Wood said...

Thanks a million. We retired to Belize, Central America. They do not know how to make a good donut here. In fact their bakers stink. LOL Maybe my cook can sell these to other retirees.

happytobetaken09 said...

Do you have to use the stick of butters or can you use the softened butter that comes in a bowl?

Billy Vasquez said...

hi happytobetaken, soft should be fine, it is about the butter flavor and grease (oil).

Shubha said...

Hi, just made the donuts from your recipe. yummy.. they were too good.. though i had to add in about a cup more of flour as the initial dough was too runny...but the end product was too good..I found another recipe for the glaze but havenot yet tried out.. The recipe goes like this:
Ingredients:
Glaze ⅓ cup water pinch salt ¾ cup granulated sugar 6 to 10 cups vegetable shortening (as ½ cup powdered sugar required by your fryer) ¼ teaspoon meringue powder
method:
While the doughnuts rest, make the glaze by combining water and granulated sugar in a small saucepan over medium heat. Bring mixture to a boil and then reduce heat and simmer for 1 minute, or until the solution is clear. Pour hot sugar solution into a medium mixing bowl, add the powdered sugar, meringue powder and a pinch of salt, then use an electric mixture and mix for 2 minutes on high speed. Cover this bowl with plastic wrap until you need it.

I havenot yet tried it as i did not have meringue powder with me.. I would love to share your recipe in my blog if thats okay with you.. plz lemme know

Billy Vasquez said...

hi Shubha, glad the recipe turned out -- go ahead and reuse the recipe.

Hannah Hathaway said...

Best. Recipe. Ever! So yummy.. made it many times & everyone loves it! It's a keeper.

debmohn said...

Very nice doughnuts! I like being able to use as much or as little glaze as I want. The leftovers -if you have any - make wonderful bread pudding. Cut them into chunks, add eggs, milk, cinnamin, maybe a bit of rum, cook like custard. Southern comfort food

Miliardo Chok said...

can i bake them in oven?

Billy Vasquez said...

hi Miliardo, you can bake them, will be different, but still delish.

Happy Mom said...

Looks proper yummy! I could eat Doughnuts all my life Lol Great post and I hope you share more such recipes with us :) Take care!

Regards,
A Happy Mom
Pregnancy Symptoms

myrtle said...

WoW! looks so yummy. . =0

buy rift platinum

tzortzina_mastoras said...

How many grams is a 1/4 stick of butter? We don't have sticks of butter in Denmark:)

Billy Vasquez said...

hi tzortzina, I would say 28 grams of butter (about 2 tablespoons).

tzortzina_mastoras said...

Thank you:)
Made them today and they are soooo yum

meenakshi said...

hello, i am from India , i want to make this but please clear my doubts that the yeast which is used is dry active yeast and secondly , how many grams or teaspoon or tablespoon in 1/2 packet of yeast.
thanks.

conanyah said...

I love love love this recipe!!! I've been making doughnuts every other day because they are soooo yummy and easy!! Thanks for sharing!! I do change it slightly. I add 1/4 tsp 'real salt' and a 1/4 tsp vanilla flavoring and more like 3-4 tbs sugar instead of 2. But I bookmarked this post and shared with friends! Thanks soo much! I have been looking for a great doughnut recipe for some time now, but now I can stop my search because I found a winner :)
Cami :)

TUFFY said...

just stumled upon your blog,Seems like I landed at a good place.This will be my third attempt at the elusive KK Doughnut.I will let yall know how the come out.According to your posters this is the real deal with a couple added tweaks.thanks a bunch

Chef Tuffy
BBQ Expert

Quietwalker said...

Like your approach and explanation. Am going to try your recipe and compare it with another I found that claims to be authentic Krispy Kreme. I've yearned to have a donut business for many years. I'm just getting out of another, tamales, and am seriously considering making and selling donuts. Your video has encouraged me.

randy said...

My daughter and I just made them and they were heavenly!!! My four kids and hubby gobbled them up. My hubby said they were better then KK's. I did add a cup more flour to the batter and a Tbls of water to glaze.
Question.... should I refrigerate dough overnight before I make them for breakfast or just leave it out??
Thank you for the recipe.
Julie

Billy Vasquez said...

Hi Randy, I would keep batter in the refrigerator, since a raw egg is in the batter.

Billy Vasquez said...

hi Meenakshi, about 1 tablespoon of dried yeast - it's better to add too much than not enough!

SuperDave said...

I'm not saying this is the recipe... but try just a touch of malted milk powder in that recipe! You may find it tastes more like the real McCoy!

Cheers!

David Thomas
Anadarko, OK

Billy Vasquez said...

hi Super Dave, I've heard about malt additive and I think it's a secret ingredient!

Lil ol me said...

Thank you for the recipe, I'm going to try these today. Been thinking about the glaze a lot. It seems to be a glaze that semi sets even when the doughnuts are hot. I'm going to try using royal icing and adding glycerine to prevent it from going too hard see Wiki on Royal Icing. I'm hoping it sets but it will take experimenting with amount of glycerine to royal icing sugar. I'll let you know how it turns out.

Lil ol me said...

Forgot to add, I'm going to add vanilla flavouring to the doughnut mix not the glaze.
There are kits out there for filling doughnuts (for the poster who asked how to fill).
On the site here (UK) they mention using lupin as well as wheat flour which is apparently great in some respects but not others (may cause allergic reaction in persons allergic to peanuts).
Going to use 1/2 lard 1/2 butter for fat content and frying in melted hot beef dripping.
Not afraid of animal fat at all lol.

Moira said...

A Krispy Kreme came to our town as well and it closed down after all the hype or maybe because they stopped making them in the store which was part of the hype....anyway your recipe looks good and will give it a go :)

sara2041 said...

hey
We have tried this recipe twice now, it is very yummy. but we can not seem to get the mixture to rise, we have left the mixture for about 2 and a half hours and there has been no change. if you could please tell us where we could be going wrong or what could be making this happen it would be a great help.

thanks very much

Sara and josie

Billy Vasquez said...

hi sara2041 -- Hmmm, I wonder why your dough did not rise? Maybe you got some bad yeast? If your dough with yeast does not rise, then something is wrong with the yeast.

Probably the most important thing with dry yeast, is to add it to warm (not hot) water, and all the other ingredients should be warm as well - no cold milk or cold butter.

Be sure to read yeast package instructions to double check. Allow yeast/dough to rise in a warm area, and cover the dough.

Let me know how it turns out!

ghionis said...

Do you think if I tinker with this recipe I could come up with 10x dozen. I am opening a shop and commercial mix tastes....like commercial mix.

Billy Vasquez said...

hi jhionis, I don't see why not. You shouldn't need 10x the yeast, maybe 5x's?

Luna Violet said...

I've tried this recipe before, but when we do it in the morning I'm going to add 3 tbsp vanilla pudding mix instead of the granulated sugar. Will let you know how it goes.

Moira said...

Well I got to make these doughnuts and the first go they turned out fantastic, they are pretty darn close to a KK I must say and I've made heaps since then, they always turn out and the glaze is super duper. My family just love this recipe thanks Mr 99cent Chef you are da bomb and these are too!!

Billy Vasquez said...

I'm glad this is a go-to doughnut recipe for your family Moira ;-p

Larryzgirl said...

We made doughnuts tonight and they were good for a first time doughnut maker. I have just one question, was there salt in the recipe. I kinda thought it was missing something.

Other than that, they were great!

Billy Vasquez said...

hi Larrygirl, yeah a pinch of salt would be good ;-P

grammy said...

I have been all over the net looking for a 'down to earth' doughnut recipe and yours fits the bill. I am looking forward to making it tomorrow for Sunday brunch. I have always found a standard glaze...confectioners sugar, a bit of vanilla, and a bit of heavy cream stirred to a glaze consistancy always works great as a drizzling glaze so I'm going to go with that. Thanks for the recipe!

Norelie said...

Best doughnuts recipe ever!!!!! I tried, and it was spectacular..!! Love it!!

DruClassiks said...

Hey Billy I tried the recipe out today for the first time and I love it figured out one more of the secret ingredients considering the recipe came from New Orleans like me most chefs or bakers in New Orleans use bakers cream aka pet milk, carnation what ever you want to call it and for everyone that said the dough was runny that is the correct texture dense and sticky too much flour will make them less dense and dryer. Thx B your the man im with you on the secret doughnut voyage. Will Keep In Touch.

Billy Vasquez said...

hi DruClassiks, I think the journey is the most ;-p

DruClassiks said...

Hey chef its me again made more doughnuts again getting closer I added 1 tsp of lemon zest for acidity and instead of water I used apple juice oh my god getting sooooo close I can taste it.

ShannaLea said...

For goodness sake, if you make these add a tsp of salt to the dough!

These were horribly bland!!!

However....the texture was nice and light (I made a really slack dough so that could have had something to do with it) and they turned out well otherwise.

Bottom line, these are nothing like KK but if you add a tsp of salt to the dough they might be edible.

ShannaLea said...

For goodness sake, if you make these add a tsp of salt to the dough!

These were horribly bland!!!

However....the texture was nice and light (I made a really slack dough so that could have had something to do with it) and they turned out well otherwise.

Bottom line, these are nothing like KK but if you add a tsp of salt to the dough they might be edible.

madiha samar said...

i jst saw a recie on secret restaurant recie website he added mashed potatoes instead of egg n it really seems nice!
to GF- they can have gluten free flour in market vch can work jst like original white flour-----
nd can give u same results

Jencl said...

Hi everybody!!
First I want to say that I am from the Czech Republic, so maybe we dont have exactly the same ingredients. But I really miss the american doughnuts. I was there I year ago. I tried to make these, but they turned out differently. The dough was extremely runny and sticky. You can check them here http://www.facebook.com/photo.php?fbid=3433956455557&set=a.2405104574903.2138457.1469816491&type=3&permPage=1. Even the taste was different. Too crispy from outside and inside not even close to what I remember from Wegmans, Giant or Krispy Kreme. Would you happen to know where the mistake could be? Maybe I fried them too long ( about 2 minutes each site I guess). Maybe the yeast was not good. I really miss the taste of a good american doughnut. I even bought cups and spoons set for exact measures. Thanks for Help, Honza.

Billy Vasquez said...

hi Honza, Sticky is okay, but you can sprinkle on some extra flour just before cutting the donuts to make it easier to handle.

Donuts need to rise and double in size from the yeast -- if yeast is bad then dough and donuts remain flat.

Frying time is very short, barely 30 seconds on each side, just enough to lightly brown. Good luck ;-p

Kristina Citi said...

OMG I'm always scouring the net looking for a California donut recipe! Why don't they make em like they do at little asian hole-in-the wall donut shops anywhere else? I used to think that the shops were just for money laundering-- but now I realize they are in business all over CA because they are just FREAKING DELICIOUS and no one else in the country, except maybe New Yorkers, can get it right!

MsMimiF said...

I made these today, with a few modifications - such as I added a pinch of salt and a little nutmeg to the dry ingredients.

I also melted my butter into the warm milk before adding it to the dissolved yeast.

Although they didn't out come quite as light and airy as Krispy Kremes, they were VERY GOOD and surprisingly easy to make!

Thanks for the recipe and video, Chef! This was my first attempt at making donuts, and you made it painless! ;-)

putra said...
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marty torrez said...
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marty torrez said...

The dough came out tough and chewy to eat, I assume i did not put enough yeast in it, and the glaze never hardened it stayed wet, What can I do?

Billy Vasquez said...

hi Marty, only thing I can think of is the yeast did not take. Did dough rise to double size? Yeast makes bubbles in dough, so donuts are airy and light. Gotta give dough time to puff up. And bad yeast will not work.

Billy Vasquez said...

hi Marty, Try yeast again, if dough doesn't double in size (after an hour wait) then yeast did not take. Keep trying until you get a good batch of yeasty dough, nothing more to do than that. As for frosting, half the wet ingredients (butter and water)for a dryer shell.

Em said...

I made these today and they were AMAZING! I live out in the sticks where we can't just drive down the block to get real in-the-pink-box donuts. The only thing I did different was that I used bread flour, just because that's what I had on hand. I think next time I'll make the glaze a little thicker only because of my big-sweet-buck tooth. :)

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