Krispy Kreme Original Glazed Doughnuts

When people talk about a Krispy Kreme doughnut, they’re usually referring to the signature doughnut – the Original Glazed™. Made from a recipe dating back to the 1930s, the Original Glazed doughnuts are legendary. And if you haven’t had an Original Glazed HOT, you need to try one!

Krispy Kreme Original Glazed Doughnuts
Serves: 10
  • 1 packet (2¼ teaspoons) yeast
  • 1½ teaspoons sugar
  • ¾ cup warm water (40 - 45°C)
  • 1¾ cups all-purpose flour
  • ½ teaspoon salt
  • 1 egg yolk
  • ¾ tablespoon fat-free milk
  • ¼ teaspoon vanilla extract
For glaze
  • 1¾ cups plus 1½ tablespoons icing sugar
  • ¼ cup boiling water
  • 6 to 12 cups vegetable shortening (as required by your fryer)
  1. Dissolve yeast and sugar in warm water. Let solution stand for 5 minutes or until it becomes foamy on top. Make sure the water isn't too hot, or you may kill the yeast.
  2. Combine flour and salt in a large bowl with an electric mixer. Add yeast solution, egg yolk, milk, and vanilla extract and mix well with electric mixer for 30 seconds or just until all ingredients are combined.
  3. Form dough into a ball, then let it sit in a bowl, covered, in a warm place for approximately one hour, or until the dough doubles in size.
  4. Gently roll out the dough until it's about 1cm thick on a floured surface. Use a well-floured lid from a plastic drink bottle (about 3cm diameter) to cut the holes. You can also use a 7cm doughnut cutter if you have one. Arrange the doughnuts on a couple of lightly floured baking sheets, cover them with plastic wrap, and let them sit for one hour in a warm place. After about an hour, the doughnut should have doubled in size.
  5. While the doughnuts rest, make the glaze by combining icing sugar and boiling water. Whisk glaze until smooth, then cover with plastic wrap until you're ready to use it.
  6. As doughnuts rise, heat vegetable shortening in fryer to 190°C.
  7. When doughnuts have doubled in size, carefully transfer 2 to 3 doughnuts at a time to the shortening. You must lift the doughnuts very gently or they will collapse and not turn out as fluffy as the real thing. Fry doughnuts for 1½ to 2 minutes per side, then remove them to a cooling rack.
  8. After a minute or so on the cooling rack, spoon glaze generously over the top of each doughnut. You want the entire surface for each doughnut well-coated with glaze. You can also recycle the glaze that falls through the rack by spooning it back into the bowl and stirring it up. Let the doughnuts cool for a few minutes, and they're ready to eat.
Nutrition Information
Calories: 18082 Fat: 1852g Saturated fat: 463g Unsaturated fat: 1282g Trans fat: 243g Carbohydrates: 399g Sugar: 224g Sodium: 1289mg Fiber: 8g Protein: 29g Cholesterol: 185mg


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