“Krispy Kreme Doughnuts Recipe with Step by Step Pictures. These pillow like doughnuts have a secret ingredient in them which creates the iconic texture. Super easy to make and taste amazing with a cup of coffee.”
I tried krispy kreme doughnuts few years back when we were on a vacation. I really loved the texture of the doughnuts, they were so pillowy and has a chewy light airy texture to it. Ever since i tasted those i always wondered how they would make the dough.
I have made quite a few version of donuts on my channel. But none of it got the texture right. Few days back i tried mochi doughnuts recipe and instantly got a idea of adding glutinous rice flour in it to get the krispy kreme like texture. I know that i have to play with ingredient measurements to get the perfect texture.
Check out more recipes
- Glutinous Rice Flour Doughnuts
- Yeast free doughnuts
- Eggless chocolate doughnuts
- Churros
- Jelly Doughnuts
- All purpose flour
- Glutinous Rice Flour
- Yeast
- Eggs
- Milk
- Butter
HOW TO MAKE KRISPY KREME DOUGHNUTS AT HOME
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Take milk, sugar, yeast in a bowl. Leave it aside for 5 mins.
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Take flour, glutinous rice flour, baking powder, salt in a bowl and mix well.
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Once yeast is activated. Add in egg and butter into the milk and mix well.
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Now pour this into the dry mixture and mix it well. The dough will be little sticky.
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Now cover the bowl with a cloth and set aside somewhere warm till doubled in size.
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Now take the dough out of the bowl in a well floured surface. Knead it once.
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Now roll it 2 to 3 inch thick. Use a cookie cutter, cut out shape like doughnuts. I used a round cookie cutter and a nozzle.
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Now place the cut out doughnuts in a tray and set aside somewhere warm for 30 mins or so till it fluffs up again.
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Heat oil for deep frying. Don’t let it heat too much. The oil should be in medium heat.
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Now drop doughnuts one by one and fry for one minute on each side. Flip over and cook.
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Drain the doughnuts onto a paper towel or wire rack.
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Now make glaze. mix together icing sugar, milk and vanilla together to a thick glaze.
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Dip each doughnuts into the glaze into the glaze and let the excess drip off.
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Set aside the doughnuts in a wire rack till the glaze sets.
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Serve.
TIPS & TRICKS FOR BEST DOUGHNUTS
- You can skip adding egg if you don’t want. You can add extra milk instead of egg.
- Instead of making vanilla glaze, you can mix little cocoa powder into the icing sugar to create chocolate glaze.
- You can pipe any jam or jellies into the doughnuts.
- Vanilla custard can be filled into the doughnuts.
- The addition of glutinous rice flour is important to create the iconic chewy pillowy texture.
SERVING SUGGESTIONS
Doughnuts are best served on the day it is made. But you can store in an air tight container at room temp for upto 1 to 2 days. But it will lose its freshness as it sits.
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Ingredients
- 1 cup All Purpose Flour / Maida
- 1/2 cup Glutinous Rice Flour
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1/4 cup Warm Milk plus more
- 1 small Egg
- 1 tsp Dry Yeast
- 1 tbsp Soft Unsalted Butter
FOR VANILLA GLAZE
- 1 cup Confectioners Sugar Icing Sugar
- 2 tbsp Milk
- 1 tsp Vanilla Extract
Instructions
- Take milk, sugar, yeast in a bowl. Leave it aside for 5 mins.
- Take flour, glutinous rice flour, baking powder, salt in a bowl and mix well.
- Once yeast is activated. Add in egg and butter into the milk and mix well.
- Now pour this into the dry mixture and mix it well. The dough will be little sticky.
- Now cover the bowl with a cloth and set aside somewhere warm till doubled in size.
- Now take the dough out of the bowl in a well floured surface. Knead it once.
- Now roll it 2 to 3 inch thick. Use a cookie cutter, cut out shape like doughnuts. I used a round cookie cutter and a nozzle.
- Now place the cut out doughnuts in a tray and set aside somewhere warm for 30 mins or so till it fluffs up again.
- Heat oil for deep frying. Don't let it heat too much. The oil should be in medium heat.
- Now drop doughnuts one by one and fry for one minute on each side. Flip over and cook.
- Drain the doughnuts onto a paper towel or wire rack.
- Now make glaze. mix together icing sugar, milk and vanilla together to a thick glaze.
- Dip each doughnuts into the glaze into the glaze and let the excess drip off.
- Set aside the doughnuts in a wire rack till the glaze sets.
- Serve.
Notes
TIPS & TRICKS FOR BEST DOUGHNUTS
- You can skip adding egg if you don't want. You can add extra milk instead of egg.
- Instead of making vanilla glaze, you can mix little cocoa powder into the icing sugar to create chocolate glaze.
- You can pipe any jam into the doughnuts to make filled doughnuts.
- Vanilla custard can be filled into the doughnuts to create custard doughnuts.
- The addition of glutinous rice flour is important to create the iconic chewy pillowy texture.
SERVING SUGGESTIONS
Doughnuts are best served on the day it is made. But you can store in a air tight container at room temp for upto 1 to 2 days. But it will lose its freshness as it sits.Nutrition
Pictorial:
1)Take warm milk in a bowl. Sprinkle little sugar on it.
2)Add in yeast over it and leave to sit for 5 mins till yeast activates.
3)Take glutinous rice flour in a bowl
4)Add in all purpose flour
5)Add in baking powder
6)Now yeast is activated.
7)Add in one egg.
8)Add in little butter. I used soft butter, you can use melted butter too.
9)Mix well till combined.
11)Add the wet ingredients into the dry.
12)Knead it gently till dough is sticky.
13)Leave the dough to rise for 1 hour.
14)Now remove the dough to a work surface.
15)Roll it gently till it is thick.
16)Cut out doughnut shapes using a cookie cutter.
17)I used a nozzle to cut out the middle.
18)Like this.
19)Arrange it in a baking tray and set aside to rise for 30 mins.
20)Now doughnuts have risen a bit.
21)Drop in oil and fry till light golden on each side.
22)Flip over and cook.
23)Drain and set aside.
24)Mix glaze ingredients. take icing sugar, vanilla and little milk in a jug.
24)The glaze has to be thick.
24)Dip each doughnuts into the glaze.
25)Coat well.
26)Set aside in a wire rack and let the glaze set.
27)Serve
28)Look how fluffy the doughnuts look.
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