Crispy and Creamy Doughnuts

These were absolutely delicious! Not Krispy Kreme in texture, but I think they are as close as you can get at home and the taste was RIGHT ON THE MONEY! *I saw where someone said they would scald their milk, I highly reccomend you NOT do that as it will kill your yeast. Anyone who knows yeast will automatically know that. You can't have your yeast mixed with anything warmer than lukewarm. *If you don't have enough glaze, just thin it a little with some more water. I would not change a thing, including adding more sugar as some have recommended. If you have a really sweet tooth, okay, but the glaze makes them sweet enough for me and my family. *I also saw where someone said they could get greasy if not eaten right away. To avoid your doughnuts absorbing the grease, simply make sure your grease is hot enough. I alway heat my oil for at least five minutes or so on medium high to ensure this and then turn it down to medium before cooking with it. NOTE: Use cooking oil with a high smoke point to avoid fires! I will definitely make these again. Perhaps with cake flour next time and see if the texture is close to Krispy Kreme, but they are THE BEST homemade doughnut I have had to date.

I really liked this recipe, the donuts tasted very good. However, I omitted the half cup of warm water and sprinkled the yeast directly into the milk. Reducing the liquid allowed the dough to develope much better with less flour. To keep the donuts from "deflating" after they have risen, place them on a square of waxed paper that has been sprayed with Pam or cooking oil. When transferring to pan for frying, pick up waxed paper carefully by the edges and gently let the donut slide into the hot oil. Any attempt to move the donuts with a spatula resulted in the donut "falling" and having a heavy texture when cooked. Cook only light brown and turn, as any more cooking results in a dry donut. These were fun to make but a little labor intensive. The recipe makes GREAT bread rolls! JIMBO

Glaze doesn't have to be anything more than 10x sugar and a little milk and perhaps a splash of vanilla .. heat the mixture in the microwave til it crystallizes and it will stand the test of a day... for chocolate add the cocoa to the sugar first, mix then add milk til it reaches a nice soupy paste heat and use! I bake for a local bakery and make doughnuts every weekend for the farmers' markets trust me the glaze doesn't need to be complicated. BTW I dip the glazed doughnuts while wet into coconut and they are a big hit!!

I live in England and I was looking for a recipe similiar to a Krispy Kreme from the US or Tim Hortons in Canada, and this recipe is it. They are so good that they are to die for and they were gone as soon as I glazed them. One note fry them at about 325 at 350 I burned some of them.

I have never visited the doughnut shops these doughnuts are named after and now I'll never have to when I can produce such fabulous product right in my own home! I saved some time by placing ALL ingredients at once in my mixer and let the dough hook do the kneading. First rising takes slightly less than an hour. Glazing: I threaded the doughnuts onto chopsticks to drain, than placed on rack to cool.

This recipe delivered *exactly* what it said it would. The doughnuts tasted really (ahem) crispy and creamy but were slightly heavier than the store-bought ones (which is, I think, more the fault of the flour than the recipe). If you follow the directions carefully the doughnuts will turn out delicious. For perfect dough rising: heat your oven to 200 degrees F for one minute, let the door stand open for a few seconds then place the covered dough inside. Remember to keep an eye on it so it doesn't over-rise and collapse! For this recipe the dough should be doubled in 30-40 mins (but remember, this all depends on how warm you keep your oven).

I was amazed - my first time making these I came darned close to those glazed donuts we all love (and can't yet get where I live)! I am looking forward to my next batch. :-) I tried both large and small sized donut cutters and the small made a better donut. I also made donut holes and they were fabulous. It is important to keep the glaze relatively thin or you will get too much on the donuts and they will get heavy and too sweet. A little goes a long way!

I have made over 300 donut using this recipe and here is what I have learned- This is suppose to be a sticky dough, do not expect it to be like a bread dough. Be careful not to add more flour than called for, this seems wrong, but trust the recipe. Adding more flour will only result in a denser, tougher donut. For this reason you should not hand knead, use your kitchenaid to do the kneading. You will know the dough is done kneading when it pulls away from the sides. On speed 4 and this would take 5-10 minutes. The dough will still be sticky, but not nearly as sticky as pre-kneading. Let it rise in a greased bowl. I also rolled it out with cooking stray instead of flour. The result was the most delicate and crispy donut, light and sweet!

This RECIPE IS greatttttttt!The best doughnuts ever home made im all for that maybe not like kkdoughnuts but great home made d-nuts here is your recipe for the best home made doughnuts. thanks kelly your the best!

This recipe is awesome! Even though I did do some tweaking. When I told my husband I was going to try this recipe, he asked if I could make Boston Cream Doughnuts instead of just glazed. I used this recipe for the dough, but made the dough in my bread maker: all wet ingredients go in first (made sure the shortening was in small pieces though), then the dry, then last make a small well in the dry ingredients and add the yeast (4 1/2 tsp equals 2 envelopes, I buy my yeast in bulk.) By using the bread maker it skips steps 1 & 2 and you don't need to let the doughnuts rise again after cutting them out. I cut the doughnuts using a biscuit cutter instead. My doughnuts rose to the surface while frying, I just flipped when they looked golden brown, less than 1 min. per side with the deep fryer set to 356 degrees (closet temp it had to 350). I dunked the donuts in the glaze when the excess oil dripped off but were still warm. Oh, but to the glaze I added 1/4 cup of cocoa when I added the sugar and kept it warm on the stove for better dunking. For the filling, I took that from the "Cream Puffs" recipe on this site. 2 boxes pudding mix, (I actually preferred the cook & serve over instant) 2 cups heavy cream and 1 cup milk. Make the same as would the pudding. Nice and creamy. I injected it into the cooled, glazed, donuts with a cookie press that has a funnel tip. AMAZING!!! Just like the doughnut shop! Thanks for the recipe, this site is awesome!

This is a great recipe. It's very easy with a Bread Machine. DIRECTIONS FOR BREAD MACHINE 1. Sprinkle 4 1/2 tsp bread machine yeast over the warm water, and let stand for 5 minutes, or until foamy. 2. In Bread Machine bowl, pour in the yeast mixture, then remaining ingredients in the order given above. Set bread machine for dough only cycle. Dough is ready when doubled in size and if you touch it the indention remains. 3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit on parchment paper or waxed paper that has been sprayed with Pam and rise again until double. Cover loosely with a cloth. 4. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Add some cocoa powder if you prefer chocolate icing. Set aside. As icing thickens, add a little more warm water to soften. 5. Heat oil in a deep-fryer or large heavy skillet to 325-345 degrees F. Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray with paper towels on it under racks for easier clean up.

I didn't like these at all they did not taste like donuts and they were not fluffy. I will not make these ever again

THIS WAS MY FIRST TIME MAKING DOUGHNUTS AND MY HUSBAND DIDN'T KNOW I MADE THEM AND HE EAT 4 BUT WHEN HE HAD THE FIRST ONE HE SAID I DIDN'T KNOW THAT THEY HAD A KK DOUGHNUT SHOP HERE IN TX I SAID THEY DON'T I MADE THEM, I WAS SO HAPPY BUT I DID PUT 1 CUP OF SUGAR, 1 TEASPOON OF VANILLA EXTRACT, 1/2 TEASPOON OF BUTTER EXTRACT ,1/4 TEASPOON OF GROUND NUTMEG AND 1/3 TEASPOON OF CINNAMON AND I ALSO USED 1/2 BREAD FLOUR AND ALSO ABOUT MAYBE 1 MORE CUP OF FLOUR BECAUSE MY DOUGH WAS KNID OF STICKY. SO IF YOUR DOUGH IS TOO STICKY YOU CAN ADD MORE FLOUR BUT MAKE SURE NOT TO ADD TO MUCH AND LAST TO MAKE YOUR DOUGH RISE FAST COVER DOUGH ,TURN YOUR OVEN ON TO WARM FOR MAYBE ABOUT 2 MIN AND THEN TURN OVEN OFF AND THEN PUT COVERED DOUGH IN OVEN FOR ABOUT 30 MIN'S. THIS SHOULD HELP YOUR DOUGH RISE. I HOPE THIS HELP'S SOMEONE!! THINK SO MUCH I WILL BE MAKING THEM EVERY SUNDAY AND ALSO I WOULD GIVE THEM MORE STARS IF ALLRECIPES.COM WOULD HAVE LET ME YOU ALL HAVE TO TRY THIS RECIPE AND PLEASE ALSO KEEP IN MIND THAT WHEN TRYING SOMEONE RECIPE YOU MAY NEED TO ADD OR EVEN TAKE AWAY FROM A RECIPE TO GIVE IT YOUR OWN TASTE,,,THANKS SO MUCH TERRY137

10 stars!! Not like kk or tim hortons, but excellent homemade style bakery doughnuts! Made as written. I found instructions to be vague in some areas so here are my tips: mine needed only 4 1/2 cups flour, as soon as it was a ball i took it out of the bowl and added flour (as instructed) until it wasn't sticking to my fingers. Let it rise for 1 hour. Didn't have doughnut cutter (think i'll invest) used large glass and lid from hot sauce bottle. Made about 2 dozen donuts. Let these rise for an hour again. The glaze I was really unsure about but it made enough to thoroughly coat all donuts. They cooked fast even at 325 in fact i thought they would be raw. About 30 seconds per side at 325 was perfect. I also used my huge salad tongs and this worked fine to flip/transfer/frost. Threw all the 'timbits' aka holes into freezer bag with powdered sugar until well coated. My only teeny tiny complaint was that they could have been a little sweeter, just a personal preference, but still definitely a fabulous recipe:D

These doughnuts are ABSOLUTELY AMAZING. I could eat my weight in them!!! (Which is going to increase unfortunately now that I have discovered this recipe!!!!!) These are not too hard to make, I put all of the dough ingredients in my KitchenAid mixer like someone else had suggested and it worked really well. I did need to add a little more than 5 cups of flour, not that this was a problem, just in case anyone else runs into this. These are just fabulous, enjoy! Your family will love you for making these.

Not that this needs another great review, but I have to share! These are fantastic! My dough used almost 6cups flour before it didn't stick to the bowl, but it turned out fine! I used the satiny chocolate glaze for the chocolate ones and rolled some of the doughnut holes in cinn/sugar mix. I will not be going to Krispy Creme anymore!!! This is a little time consuming, but well worth the effort!!! Thank you for the wonderful recipe!!! P.S. I do not have a deep fryer so I used my iron skillet with about 2" of oil in it. Preheat the oil in it on med/high heat about 5 min. Then when you start cooking drop down to med. Watch these carefully they will brown quickly. (I got a few overbrowned)

Perfectly delicious! I don't have a bread machine, but I just let my yeast proof and then knead it for 5 minutes or so. I followed the recipe exactly and it worked out great. Make sure to add the flour slowly, otherwise you might end up with a dry dough that is hard to fix. Turn the oven on to 150 degrees and then turn it off once it is preheated. Then put the covered dough in their to rise. It works every time! We shook some in a bag with cinnamon and sugar, made some with the glaze listed, and also made a chocolate glaze! Soooo good.

Oh my goodness! Excellent!! This was my first time making doughnuts, I just never thought they would turn out correctly. After reading the reviews on this one, I decided to try it and they are perfect! They look and taste like real doughnuts!! I'm so proud!! This is a must try.

I decided to try baking these. Willing to settle for a less KK taste & a slightly heavier donut while knowing that the glaze adds so much to these, I: #1 halved the recipe #2 used 100% whole wheat flour + 2 tsps. cinnamon #3 did first rise in bread machine #4 did second rise in oven at lowest possible temp #5 After 35 minutes on 2nd rise, I turned oven up to 375° & let bake for 14-17 minutes. #6 I glazed immediately. The donuts themselves were not very sweet but the glaze took care of that. Unlike the fried donuts, they keep better in the fridge and don't have to be warm to taste great. We had tried them the original way first and they were fantastic that way too! But we wanted something we could easily refrigerate and that was a little less oily than regular donuts, so we baked instead of fried. This is an excellent recipe, thank you so much for putting it out there for us.

OMG... So GOOD! After reading many of the reviews, I had very high hopes that these would taste just like the ones at my local bakery... they were BETTER! My 10 yr old son said I should become a doughnut maker :) I followed the recipe exact and they were light and fluffy doughnuts with a tasty sweet glaze on the outside. We ate some when they were warm and they melted in your mouth. The only tip I would give is after you make your doughnut shape, place them on wax paper or parchment paper that's been dusted with flour... that way after they're done rising they'll just slide off the paper into the oil and they won't deflate! I'm definately going to keep this recipe in my file... but I'll have to be careful how often I make them! The recipe says it makes 18, but I used a 3 1/2 inch circle cutter and I got about 28... A day later, my family has eaten ALL of them:) Enjoy!

Absolutely amazing. You can do much more with the dough too - add chopped apple and pecans with cinnamon for a fritter.

Man oh man! This recipe is fabulous. I made it today and took them to the other moms waiting at the bus stop. Before I could tell them the name they said "These are just like Krispy Kremes!" I was very pleased!

So good, not at all like the cake kind you have at the market, they taste like elephant ear dough. Fun and surprisingly easy to make!

The recipe isn't "new". It's actually the same donut recipe I have in my 1950's cookbook. But it is a good one. I think the problem some people had with the recipe might be easily fixed if they were given some "hints." 1. The dough will not "rise" in a cold room, set the heat at 75, put on a light-t-shirt and wait. Also, do not place in a warmed oven, often this kills the yeast. Better slow and steady. The dough does need time to rise ( sometimes hours) so I wouldn't attempt to make this if you are in a hurry. 2.The dough is a sticky,soft and somewhat wet dough. I use my kitchenaid with a dough hook. To "know" when there is enough or the right about of flour the dough will cleanly pull off the sides of the mixing bowl yet have a small "stem" of dough attached on the center bottom of the bowl. You can slowly add one tablespoon of flour at a time if the sides continue to stick. Allow it to "knead" in the mixer for atleast 5 minutes do not add too much flour, this is not a dry bread dough. 3.For people who seemed to think the glaze was "bland" or lacking flavor, I followed the recipe with half the vanilla and added a little orange zest and instead of hot water, added hot orange juice ( I also doubled the recipe and glad I did). I did wish I would have added a little more yeast to make them rise a little higher and more fluffy. I might try 2 packages, plus 2 tsps next time. They are tasty. Would have given it 5 stars, but it's not new or original. :)

These were so good! I used my bread machine to make the dough. I took the advice of a few others and added 1 tsp. nutmeg and vanilla extract to the dough. I used the microwave to make the glaze. Will make these again for sure!

oh. my. god.

These were amazing! We ecspecially loved the doughnut holes. I had to add extra flour. Also I reccomend making double the glaze. I've made this twice and both times I had to stop and make extra glaze. My first doughnut attempt and a complete success!

These doughnuts were incredibly soft and chewy yet still crispy on the outside, and they even stayed fresh like that the next day. They were better than ANY doughnut that I have ever purchased at any of the leading doughnut shops. I stuffed some of them with a blueberry filling I made and they were awesome too!

These are seriously better than the real thing. They turned out perfect. My family loved them, and they keep asking me to make them again.

I made these because my husband loves Krispy Kreme doughnut, and though I would kill for doughnut overall (can you say carb junkie??), I've never cared for the aftertaste that they leave me. My husband had no idea what these were called, or anything about the recipe except that I'd made them, took one bite and said 'these taste like Krispy Kreme', so they were obviously a hit with him! What I didn't expect though, was that the taste was actually BETTER, in that they were fresher having just been made, and NO nasty aftertaste! This recipe makes a LOT of donuts. My new fav, thank you! *The dough is very fragile upon final rise when you try to pick it up and place in oil. I found the doughnut 'holes' much easier in that they require less handling and are easier to place. I'm going to try twists next time...might hold together better than the traditional doughnut shape.

Great recipe... definitely a keeper, thanks for sharing.

Absolutely the BEST yeast doughnut recipe we've tried and the only one we'll use. From past experience with heavy doughs we used 1/2 Cake Flour and 1/2 all purpose flour which made for a really puffy light dough. The best secret of all is the butter in the icing...it just melts into the doughnut(just like a Krispy Kreme). Thanks Kelly!

I've made this a few times now, and since i use a glass, it makes a lot more than 18 donuts!! this dough also makes great dinner buns and cinnamon rolls! yumm! thanks kelly. =)

Ugh sooo good. I had been doing cake doughnuts for so long that I almost forgot how yummy a "real" doughnut taste!! The only thing I would add is that you make sure you do the yeast correct or you will have to start the whole thing over again...

Stupendous doughnuts! Came out so light and fluffy. Totally put those boxed doughnuts to shame. Made only half the batch and ended up with 16 using a 2.5 inch cutter. I used my Kitchen Aid and a dough hook to do all the mixing and kneading. Had to add 1/2 cup of flour, in 1/4 cup batches to the dough before it cleanly came away from the mixing bowl. Allowed the dough to rise 2 hours the first time, and then for 45 minutes. Used a deep fryer, double checking the 350 degree temp. with a candy thermometer. Frying is very, very quick. Watch the middle of the doughnut for browness, then turn them quickly. Drain on paper towels. We did not do the glaze, we only wanted sugar on top. Took a long time to make, but they are so worth it! Will make these again and again!

Oh my gosh. The best donuts I have ever eaten!! I will NEVER buy donuts from a store or donut shop again...I will make them from this recipe. My family was in AWE..... (WAY better than CrispyKreme's)... :)

I was suprised how much they taste like Krispy Kreme. It made about 28 doughnuts. The family loved them.

Fantastic recipe. First time I've ever made yeast doughnuts and they turned out great. Highly recommended. They take a bit of time to make, and the recipe makes a lot of doughnuts. I even brought a bunch to my neighbors, they also loved them.

thay say go light on the glaze also make good jelly donuts and chocolate frosting is great on them also canned can be used. They say as good as krispe kreams a must.

These doughnuts do not taste like any doughnut I have ever eaten. I am very disappointed that after all the work, I ended up with these. I could have gone to the store and bought refrigerator dough for less work and more taste. The overall taste of the dough was...off. I can't really put my finger on it, but they were off. Will continue my search for a doughnut recipe that beats the refrigerator dough.

My son said these doughnuts are so good they should get 10 stars. We were sooo impressed. The glaze was great. I just dipped the whole donut in and flipped it over to cover the whole donut. I fried half of them and baked the other half. They were great both ways but seemed more like donuts fried. I agree with another review they would make great dinner rolls. I just think they would need a little more salt in the dough. Thanks so much for the recipe.

These were delicious! I made the dough in my bread machine and then rolled them out and let them rise. My husband thought there was too much vanilla in the glaze, but I thought they were perfect. I am definitely making these again!

Just like grandma used to make!

This was my first time making doughnuts, and I was amazed at how good they came out!! Even when I was running out of time to get the kids....they came out perfect!! What a wonderful treat!!!!

Excellent.... but next time I'd make a couple changes: The milk should be scalded - this would lead to enough evaporation so the flour is just the right amount *Make sure it cools down to luke warm before adding to yeast to prevent killing it!*; 1 1/2c sugar; vanilla (1-2 tsp) - my fiancé said that the bread flavor was lacking; 1 1/2x the glaze (I only coated once). Other than that, good stuff!

This was the second doughnut recipe I've tried and will be the last! These turned out perfect and yes just like the submitter says, just like your favorite doughnut shops. I turned out 24 of these. I had thought about making a double batch but since I'd never made these before I decided not to. Glad I didn't. So I left some out and am freezing the rest. Thanks for sharing Kelly!

This recipe gives professional results! I first tried it in my breadmaker but could only fit 1/2 batch so the next time I made it in my kitchenaide mixer, both times with fantastic results! I am so pleased. I have tried other recipes that just didn't work. I got some good hints from other comments that really helped. One was to use a lot of flour on the back of cookie sheets before placing the cut out doughnuts to rise. Then they don't stick when you use a spatula to move them to the fryer. Next, only fry a couple at a time to prevent the oil from cooling down and causing the oil to seep into the dough as it cooks. The other thing was that some people had a problem with their glaze becoming hard before they put the cooked doughnuts in it. Make sure that the doughnuts are still fairly hot when you put them in and make the glaze just before you will need it. Then add enough hot water to make it quite thin. If there is not enough water in it, or if it gets cold it will crystalize faster. The last thing is to use real vanilla for the glaze. It tastes fantastic!! I love this recipe! Thanks for sharing it Kelly! This one goes in my all time favorites!

I cook a LOT and never received more rave reviews for anything than these doughnuts. I made two batches within two days and my Sunday School class thanks you and my father-in-law's birthday party attendees thank you. In the process, I did have to use a good deal more flour to keep the dough from being too sticky to handle at all, first in the inital mixing and kneading and then in the rolling out and cutting. I heavily floured the dough board and top of the dough. I fried the doughnuts at 325 degrees as suggested and they turned out lighly browned and crispy on the outside. At first I found that sliding the doughnuts off the sheet and into the oil was problematic as suggested, but then, by accident, I learned a little trick. If you dip your metal turner into the hot oil and then slide it immediately under the doughnut, you can pick it up and place it in the cooker, no problem. I made twice as much glaze and glazed both sides of the doughnuts. I had people asking if they could take some home to share with others and wanting to know when they could expect the next batch.

It's a 5 star & will make again. My husband made these & agreed he had to add more flour.

Well recipe is great but donuts were oily even though oil was hot enough :s

I'm very sorry for the low review, but this doughnut was just ok at best. I wouldn't want anyone else to waste their time and ingredients. I followed the recipe exactly and I know I did everything right, and they were just very ordinary. I will keep searching for a good doughnut recipe.

These were great! They actually do taste like those famous doughnuts. I found them to be easy to make and the glaze was delicious. I used a little more flour than the recipe called for because my dough was very sticky at first. I also used a smaller doughtnut cutter and ended up with tons of doughtnuts!

Five stars for taste! I fried them at medium low heat, because at a higher temperature they burned on the outside and were doughy on the inside. The dough was extremely sticky and could not be removed from the wax paper I put them on to rise. I ended up having to reshape the doughnuts after peeling them off. I recommend using lots of flour! Doughnut holes were easier to make and cooked better. The doughnuts were very flat and crispy on the outside. *UPDATE* I added at least 1 cup of flour and the dough wasn't sticky! I put each donut on a separate peice of greased wax paper on a jelly roll pan and covered them loosely with greased plastic wrap. I slipped them in the fridge overnight, but they didn't rise much so I put them in a warm oven in the morning. Half were excellent, but one tray stuck to the wax paper and deflated when I peeled them off. Still, this time was much more successful! Also, for the icing add an extra cup of powdered sugar and a bit more water. It wasn't sweet enough for my family. NOTE: I omitted the water, used butter instead of shortening, and made the dough using a bread machine. Half the recipe made 10 donuts plus donut holes.

It was my first time making donuts and I was hoping for good results. It got a little messy in the kitchen...but we were so excited with the results!! The donuts were light..fluffy and tasted amazing after being dipped in the glaze. Eating them while they are still warm/hot made a difference. My sister and boyfriend couldn't believe how amazing they tasted...pretty close to the real thing!! Tip: I turned the oven on low heat and put the bowl of dough in there with the door open to help it rise...worked great!! Also...We had to add extra water to the glaze recipe...it was perfect. Make these donuts...you won't regret it!!!

Kelly, thank you so much for this recipe. My elderly mother wanted fresh home-made donuts, and I had never made them. These came out perfect. She said they were the best donuts she had ever eaten. As suggested by another reviewer, I place the donuts on squares of oiled parchment for their final rise. Then I turned the parchment upside down over the oil to allow the donuts to gently enter the oil. The result was remarkably light donuts. I did notice that any trauma to the donuts (like using a spatula to get them in the oil) causes them to fall and be heavier. Really fantastic recipe as written.

I made both a full recipe, and one scaled down by half, and followed the recipe carefully for everything including frying. The recipe worked just as well scaled down as it did when making the full amount. The results were wonderful, the donuts were lightly crispy tender and golden on the outside and tender and fluffy on the inside. We didn't like the glaze, but I do have other glaze recipes that I like better. Cinnamon sugar, or honey coating was nice on these donuts to. The donuts are slightly sweet without any glaze or sugar coatings and I actually like them best without anything on them at all. I've made the donut dough ahead of time and shaped and frozen the raw donuts so we could have hot fresh morning donuts in less time. Once they're frozen all thats left to do is remove them from the freezer, then thaw and allow them to rise before frying. Removing soft, raw Donuts from the rising tray can be tricky, so I lined the tray with lightly greased waxed paper and cut it after the donuts finished rising, so that each donut had its own waxed paper square to make it easier to turn the donuts into my hand or into the hot oil, avoiding the danger of donuts sticking to the tray and being deflated or misshapen during removal. I covered the dough with plastic wrap rather than cloth during the final rising. My biggest problem with this recipe is that the donuts start to vanish from the cooling rack before I can finish frying and glazing them all. Thanks for sharing this one Kelly

These came out awesome. This was my first experience making dough at an extreme altitude. I had to half the yeast and add a little extra milk and they came out perfect.

Great doughnuts! They are very close to the originals! Think next time I make them I will use half cake flour to lighten them a little more. Thank you for the awesome recipe. I will definitely be making these many more times!

This is the best donut recipe I have found ! My family really loved them. Recipe is easy enough to follow....all I changed was the frying temperature from 350 to 325 to avoid burning the donuts. We'll definitely make these many times over !!! Thank you so much for sharing your recipe with all of us :-)

This is more like a 10 star recipe. They are even better than the doughnut shops!!

Loved these, they were excellent. I used SAF instant yeast because I use it for everything. I also needed a bit more flour than the recipe indicated, probably between 1/2 and 3/4 cup. otherwise totally perfect, absolutely delicious. I made a chocolate glaze, maple glaze, simple white glaze, the butter vanilla glaze in the recipe, and also cinnamon sugar and powdered sugar. YUM!

I've made these twice. They were a crowd pleaser each time. Time consuming, but since I don't eat alot of donuts, this is a keeper.

While these were pretty good, I just didn't think that the taste was worth the time investment! Maybe I was hoping for too much. I tried to not hold it against the recipe, and still gave 4 stars. If you're really trying to compare them to Krispie Kremes, the donuts themselves are too dense, but the glaze is spot on (as long as you make it thin enough...I added a bit more water.) My main complaint was that I made a half batch of donuts and a full batch of glaze, and STILL ran out of glaze! I did dip both sides of the donuts in the glaze, but I don't think they were that great without it, so I'd definitely double dip again! If you'd like to add sprinkles, do so quickly after glazing or you'll miss your window of opportunity. Lastly, I found that the best donuts were the ones that were the least cooked -- almost just a pale tan color.

This recipe was amazing! My daughter and my husband loved them! (So did I and I'm not sure that is such a good thing!) It IS time consuming, but any kind of yeast dough is, and it is SO worth it and an easy dough to work with! I even submitted a pic! A+++

I just finished making these doughnuts, and "OH MY" this is the recipe that I have been looking for, for years. they are terrrific and easy. I hesitate to pay the high price for my favorite doughnuts, so I just buy on occasion, but after making these I no longer have to wait..... I do agree with one reviewer who said they could be a little sweeter but I think the glaze does just fine... They sure don't help the waisteline but they are worth every last calorie. Just a note to those who buy yeast in bulk[ as I do] 4 1/2 teaspoons is the exact amount of yeast to use, and also I sifted my flour [as I always do], and that added to the light texture. I think i'll go have another doughnut now .....Tah Tah.

These doughnuts are absolutely the bomb! They have great texture and that full yeast flavor of a proper bread dough. When I use this recipe my friends tell me I should open my own doughnut shop

I was amazed how much these taste like Krispy Kreme donuts! So delicious. The only bad thing was we ran out of glaze. Next time I will either 1/2 the dough or double the glaze. We got about 30 donuts and only had enough glaze to cover about 16.

Great recipe. Simple to follow, and taste oh soo yummy.

Took quite some time, but cranked out two and a half dozen donuts from the original recipe. I used vegetable oil and it came out tasting a little like corn (which actually wasn't too bad...). I have been told by a baker that I should try canola oil. I'll be making these again.

Wow! I followed the recipe to a "t" - no changes - and they came out perfect, first time. I was very pleased with this recipe. Good match to doughnut-shop doughnuts.

These doughnuts turned out great! I played around with different glazes and things to put on it. I ended up making regular glazed, coconut coated, maple glazed, plain and powdered. I took this recipe and veganized it. I replaced the milk and used soymilk and replaced the eggs with a 1/2 cup of plain soy yogurt. I didn't have any shortening left, but Earth Balance margarine worked just fine. My only complaint is...it makes WAY more than 18 doughnuts! Serious, I have doughnuts coming out of my ears. Next time I'm going to half or even 1/3 the recipe I think. I may go around handing out doughnuts to all the neighbors if it comes down to it. I don't think we can eat them all, as good as they are! So beware the quantity. But enjoy all the yummy goodness and fun things you can do with the recipe!

Never made donuts before. Thought it would be to hard and complicated. This recipe is a little time and energy consuming but completely worth it! This is my very first review and I'm doing it because these are so good I wanted to leave a five star from me. Thank You Kelly! Awesome recipe

I combined what other users have said and came up with great results the first time. First I scalded the milk. Then I reduced yeast to 4 tsp and proofed it with a tsp sugar. I used 3/4 cup sugar, 2 tsp salt and used bread flour with maybe 1/2-3/4 cup more so it wasn't quite as sticky. The dough tasted very good and flavorful! For the first rise I put the bowl in a warm oven. I used a glass to cut them out and then used my apple corer to cut the middles. The only thing I wished I'd done is put the cut out donut dough on trays in a warm oven. Instead I put them on the cupboard and they just didn't rise so we ended up cooking them the next morning and they still weren't quite high enough but it didn't pose a problem. 350 degrees was a touch too hot, they browned in seconds, so the more the oil cooled the better they turned out (no "burning"). I made some glazed, sugared and then bismarks. The whole family loves them and they were great!

Takes about two hours for the dough to rise, but both the doughnuts and the glaze are well worth the wait. Couldn't be better. Try orange zest in the dough or almond flavoring instead of vanilla, for a different twist.

I liked it a lot. Much better than the donuts that I find here in Brazil. I made them today and I guarantee you that the dough is great. In the other hand, I found the glaze taste too strong. I would cut a little bit of the vanilla.

These were wonderful!! My husand and I made them for our church one Sunday morning. It took a total of 4 hours to get a double batch done. Word to the Wise if you do a double batch do each batch of dough seperately. It's hard to get that much dough mixed up at one time. While the first is raising you can do the second. We used a glass and an apple corer (center) to cut them. made them perfect size. We have been asked to bring them again next week. I think we'll make them on Sat instead of Sunday morning this time! :) We did add a Tsp of Maple to the glaze instead of vanilla. Wonderful. I think we will try adding a couple T of cocoa next week for some Chocolate ones! Thank you so much!

I'm giving this 5 stars only because there isn't a higher rating. This was the best recipe I have ever found on this site. Thats saying a lot! Thank you, it turned out wonderful!!!

I agree that these aren't Krispy Kreme but they are a pretty good homemade substitute! I even managed to substitute whole wheat flour for 1/2 the flour. They were a little heavier, but if you let them rise long enough, it's not that big of a difference. I did make 1 1/2 batches of the glaze and just barely had enough. The recipe says thin, but not watery. It needs to be pretty close to watery, though or when it "dries" it's so thick and sugary that you can hardly taste the doughnut. This recipe does NOT make 18 doughnuts. I wound up with 3 dozen 4" diameter doughnuts (roughly the same size as store bought) and 6 dozen doughnut holes.

Wow! This is my first time making homemade doughnuts, and I didn't even have a doughnut cutter, so we just had round, mug-sized doughnuts, but they were so heavenly. The glaze only made enough for half the doughnuts, though, so we had to use cinnamon sugar for the rest. Maybe that's because my husband dipped both sides in the glaze. Maybe you're just supposed to dip the top. I really think you should just double the glaze recipe, cause it's really yummy bathed in the glaze!

Excellent recipe. Followed it exactly. I hate reviews where people change this and add that and then review it. It's not the same recipe after they alter it. They shouldn't even bother to review it. This was fine, just the way it was written.

This was not worth the time and effert. It took 4hrs to rise the 1st time and a good 3hrs the 2nd. As far as the flavor it was just not there. I will take the time to make something if its good but these just had no flavor at all!

OH MY GOSH!!! AMAZING. Who would have thought I could have made amazing doughnuts?! I was smart though, as this was my first time doing doughnuts, and I made doughnut holes so I could control the amount of cooking better. Be warned though... this batter had me cussing up a storm because the batter was so sticky... I probably ended up using 6 cups of flour total just to keep the batter from sticking to the ever-loving counter! I also doubled the glaze recipe, as this batter recipe made A LOT of dough. This tasted incredible! FIVE STARS PLUS!

This is indeed a very messy recipe. The doughnuts were not like Krispy Kream. ll try again an use tips from other viewers.

I used my bread machine and let them get really big on the 2nd rise. These were awesome!

I'd never made doughnuts before, so I couldn't believe how easy it was. I made these in a deep fryer and it took about 30 seconds to cook them two at a time. Our favorite was just plain glazed, but we also made chocolate iced and powdered sugar ones. The only reason I didn't give them 5 stars is because they weren't all that great unless you ate them right away.

I'll break this review down to where I had trouble. 1) The Yeast: The recipe calls for 2 envelopes of yeast while the video only calls for 1. Well I used 2 and the donuts rose beautifully! I used 2 envelopes from Fleischmann's. When it came to activating the yeast, I simply boiled some water, let it reduce down to between 105-115 then poured it into the bowl of my Kitchenaid Stand Mixer with a dough hook. I then poured the yeast (both packets) on top of the water. The directions say to let the yeast "rise until foamy" but to be honest, you need to stir the yeast. So, I got some more warm water, poured it down the sides while mixing the yeast. I let it sit for about 5-10 minutes and it foamed quite well. 2) Cutting the dough: I can't stress this enough and I suggest paying close attention to this part. Before you are ready to cut the donuts, take a baking sheet (or whatever you plan on putting the cut pieces on) and line it with wax paper. Then, heavily spray the wax paper with non-stick spray! HEAVILY! I didn't heavily spray and the donuts stuck just a bit. Spray the sucker down like there's no tomorrow! 3) Rising: Allow them to rise UNTIL THEY ARE THE SIZE YOU WANT THEM TO BE! I let my first batch rise for about an hour and began frying. The frying took about 30 minutes, then I took out my second batch. To my surprise, my second batch was 4 times larger than the first! 4) Frying: I constantly turned the dough when frying so they won't get overcooked on 1 side.

I cooked the first two doughnuts and we all said "so so".(kind of heavy and not at all like "you know where") I thought...must be something I can do with these besides wasting all that time and dough. So, I sliced them in half, dipped them in a cinnamon egg wash, and they made AMAZING french toast !! Dusted them with powdered sugar and sliced strawberries, and everyone enjoyed it !

My daughter wanted doughnuts for her birthday sleepover. This recipes got rave reviews, so I had high expectations. I was NOT disappointed!! the doughnuts were light and fluffy and the girls devoured them. (Those that made it passed my husband anyway!) I made the recipe as written and made all doughnut holes since I don't have a doughnut cutter. Thanks for the great recipe!

Just made these donuts, came out really well. I don't have a donut cutter, so I used a pizza cutter to cut the dough into squares. The first few I made were too big, and the centers weren't cooked all the way, so I cut them a bit smaller, around 1" squares. Doing this meant I needed much more glaze, so I made a second batch, and this time I made it with half as much vanilla. Much better taste, in my opinion.

These are great! And so much fun to make!

The only bad thing that happened when making these was that I felt the dough was too sticky at first. This of course was fixed by adding more flour, but I also halfed the recipe so maybe that messed something up. Either way, they tasted great and I especially liked the glaze. I think I'll try variations with frosting and maybe sugar doughnuts and what not

The absolute best homemade donuts I have ever had. I used my bread machine's dough cycle to mix everything which took care of first rise, then rolled and cut out donuts. For frying I substituted canola oil for vegetable oil and liked the result. Thank you for sharing this great recipe

Okay, they definately DO NOT taste as good as the chain doughnut shop they are being compared to. They remind me more of the taste of those doughnuts you get in Chinese places. The glaze was very good though. But for all the effort, unless you like bragging rights of saying you made it, save yourself time and energy and just buy the ones from the shop. They taste better and are not very expensive.

I hate giving recipes one star but truthfully I just can't see giving this recipe more than that. The taste of these did not seem right. Any store bought doughnut would taste a hundred times better than these. It just didn't have that doughnut flavor I was looking for. I am very disappointed after all the work I put into these today. I guess my search will have to continue for a better doughnut recipe... sorry! =(

Holy moly! These are amazing! I made these this morning with my 3 kids. It was a little of an effort but it was so worth it! I substituted the milk for buttermilk only because I had some on hand and I like the taste that buttermilk adds. I also put the donut holes straight into a bag with cinnamon and sugar after frying. I let the kids shake it up a bit and voila! I will certainly be making these for our next bake sale. They will probably be able to purchase a new gymnasium with the proceeds!

This was my first time ever making donuts or ever giving a comment, but this was GOOD!!! Just like the ones in the donut shop, light, fluffy. I just need to adjust my oil temp for browning but other than that....this was great!!!

I have been baking and cooking for over 20 years, and they are terrible. They have no flavor, and they tasted too mcuh like yeast. I was very disappointed in the results. Hint: take a package of biscuits, fry them and they are alot cheaper, quicker, and taste way better than this recipe.

These were perfect for "Fastnacht Day", every year I make batches of doughnuts to celebrate "Doughnut Day", as my family calls it. This is the first time I tried this recipe, and although they don't taste like KKs, nobody's complaining here. We love eating our doughnuts fresh out of the fryer so I try to space out the frying. I freeze trays of the doughnuts before they rise, once they're frozen, I store then in zip locs. I take them out of the freezer about 45 minutes before I'm ready to fry them. This works great and everybody gets to experience the "HOT" doughnuts!

Wow, these are SOOOOOO good! I followed the recipe exactly and they turned out wonderfully. Next time I'm going to lightly dust the donuts with flour and set them on parchment before I let them rise the second time to help minimize sticking.