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Crispy and Creamy Doughnuts

Rated as 4.63 out of 5 Stars

"I have tried so many versions of glazed doughnuts, and this one finally came out perfect! Just like the ones at my favorite doughnut shop."
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2 h 40 m servings 330
Original recipe yields 18 servings (18 doughnuts)


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  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and 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 out to 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. Set aside.
  5. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). 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 under racks for easier clean up.


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
  • Partner Tip
  • Reynolds® parchment can be used for easier cleanup/removal from the pan.

Nutrition Facts

Per Serving: 330 calories; 13.4 47.3 5.3 31 171 Full nutrition

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Most helpful positive review

This is a great recipe. I have followed it more than a dozen times and I have tried variations. Most of the failures reported here are yeast-bread related. This, of course, means that you must t...

Most helpful critical review

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

Most helpful
Most positive
Least positive

This is a great recipe. I have followed it more than a dozen times and I have tried variations. Most of the failures reported here are yeast-bread related. This, of course, means that you must t...

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...

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 ...

These are a little time consuming but are worth the effort!! First of all, the recipe made almost double the amount stated, but that may have been due to my using a glass instead of a regular do...

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 d...

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 ...

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 AL...

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 fau...

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 lar...