Here's a little tip on getting your glaze to look glass like without that cloudiness..... pop them puppies while they are still warm and freshly glazed into a 350* degree oven for a minute, minute n a half. Let cool and dry and no more cloudy glaze...
Or... Glaze them thirty seconds after you let excess oil drip from them. To make more authentic Krispy Kremes, add potato or instant potato like the original recipe.
These donuts are the TRUTH! I had no idea they would be THIS good and taste JUST like Krispy Kreme donuts...and on my first try at ever making donuts too... AMAZING!
Sigh. Although I happen to agree with Page by Page Inside-Out Reviews & K-Sin (nice joke, by the way, lol), the recipe is right... there. Right there. Right behind the bowl. Come on now. I don't mean to be rude or snobbish, but are most of you blind? There are three things you have to do: 1. Pause the video (In fact, I'll make it easier for you --- 0:09) 2. Write down the recipe or screenshot it. 3. Make. The. Recipe. By the way, I would suggest fermenting the dough for 1 to 2 hours, then after cutting out the circles, ferment the dough again for 10 minutes on each side.
It drove me crazy to read these comments too. I'm like, "wow!" And people wonder why the TH-camr just stopped responding. Get a clue. If you can't figure out that the recipe is right there, what medium high heat is, and how to make a glaze when your literally online watching a video then u have no business trying to bake. Stop killing the art of baking people.
richasa69, technically, biologically & chemically speaking, fermentation is what yeast is doing. Baking is chemistry... yeast is biological... fermentation is the process.
Hello guys, for all of you ranting about the glaze here is a simple recipe for glaze that I know :) I put about a half a cup of milk a teaspoon of vanilla and a cup of powder sugar (you can also add more water or powder sugar depending on what texture u want!) hope this helped y'all God Bless💜
I need to know a) dough knead roll count, b) house temperature and dough rise time, c) oil (type), oil (temp) and cook times per side of donut (doughnut, I'm Canadian). I also notice you only glaze one side, versus the Krispy Kreme full glaze on both sides. The glaze is the main reason the doughnuts remain soft for at least 2 days, versus Tim Horton's (Canadian) doughnuts not lasting past 6-8 hours. When I cook french fries, I have it down to a science: 10 - 6 - 2 ... Use: Cavendish Crispy Coated Frozen French Fries. Use Canola oil, 185 C, 365 F ... 10 Min to heat the oil, 6 minutes to cook from Frozen (Frozen, in this instance not being a specific temperature as being what your grocers freezer and your home freezer might be set to for acceptable food, that being -10 F to 5 F), after 6 minutes, lift fry basket out of oil, use knife, fork, spoon whatever tool you want to break apart the fries cooking into clumps, don't hesitate excessively (no bathroom break at this moment), re-dip into oil for 2 more minutes. Dump into aluminum cake pan, salt lightly, shake somewhat carefully (you just want to settle/scatter the salt you put on, not discipline a child from 1940), salt lightly again. Season with pepper, ketchup, mayonnaise, vinegar, whatever your heart desires. Golden brown every time. Your recipe shows how to make dough, but not how to master it. 3/4 cup lukewarm milk scalded, then cooled ... Temperature before scalding ?, heat needed to reach scalding ?, time on heat ?, do I cool it in the fridge ? time to cool ? Maybe in the freezer ? Time in freezer ? I know there is art, I know there is science. You've shown me your recipe, the basic science, but you haven't tried to apply science to the art. At least not enough for my needs.
They look delish! When I make donuts, I like to add different flavors to the glaze so instead of vanilla, I add lemon or strawberry . Also, back in the early 2000's, there was a celeb chef on the Food Network who used to work at Krispy Kreme when she was younger and she said their secret ingredient is potato flakes.
He has the glaze written on the board at the start of the video: 2 1/2 cups Powdered sugar, 1/4 cup of milk, and 1/4 cup light corn syrup. For anyone following this recipe, expect it go wrong, the recipe says 5 cups of flour he uses 4 (as far as I can see). The yeast amount is not clear, a quarter ounce?? He doesn’t seem to add the salt, so I put this in before the eggs, and remember that the sugar and and shortening are half a cup, i got carried away and added a cup. This is why grams and ml are best recipe guides. Mine did turn out but the dough was quite wet and needed a lot of flour adding to it. Proofing time took about 2 1/2 hours all together.
The last time, and I do mean the LAST time, I bought a couple of Krispy Kreme donuts they ended up in the bin. They were so grease laden they were uneatable. This looks like a good recipe. I may just try and make my own.
FIRST ONE I’ve seen to use Light Karo Syrup in the Icing!!! I bet that’s the missing ingredient cause it certainly doesn’t taste like Krispy Kreme with all the other TH-cam vids!! Gonna try it and see! Thanks
I worked at a donut shop and let me tell you that glazing both sides of a donut was not allowed. I got screamed at for thinking that all donut shops glazed both sides....
Guys one day I got an order for cinnamon rolls and I realize I didn't have any caster sugar and I had mix icing sol, I went straight ahead and put it on the stove melt it and dress my cinnamon rolls and they were perfect.i never ever make glaze the normal way again.
@Koehnia, I agree with the “breadiness” appearance. Used whole eggs (whites tend to toughen recipes) but more importantly.... maybe too much added flour? The dough, after initial kneading looked dense instead of fluffy. I know, because that is my problem and the reason for watching TH-cam for technique... knowing the point as to when to stop adding flour. Krispy Kreme donuts are fluffy. These did not look fluffy.
Thanks for sharing this! I know it takes a lot of effort to make videos especially cooking videos. 👍 Thanks again and I will be trying these soon. God bless
Sure can tell the non cooks in the comments. Great vid! Thanks will try it in the morning. My wife is getting tired of me trying all these new recipes. but she still eats em! Lets see if she will eat this one. She says she has to go on a diet. maybe this will help....
The thing is that I don’t live in The USA so I don’t know how this originally tastes like so I’m so excited to try this out because I’ve been wanting to taste them🤩🤩🤩 just hope they come out as delicious as those 😋😋
Heyyy sorry for replying late i just saw this .... yes theyr r sooo goood and the most identical recipe to krispy kreme so far its been a year now and i make this all the time!
Ok, the music... drove me a wee bit crazy. Then to get no recipe, no one even saying whats being used no walking me through, k8nda made me feel like I wasted my time watching....bummed!
Linda G the white powder is plain flour _, The egg like things that look like eggs are called eggs in English the two things he used to mix the dough called hands granulated white stuff is called sugar do you want me to go on
Cassiano Fróes Shortening (name brand such as Crisco) is any type of fat that is solid at room temperature. It's used to prevent the formation of a gluten matrix in baked goods, allowing for the creation of non-elastic pastries like cakes. Lard, hydrogenated solidified oils, and even butter can be used as shortening. Lard got a bad reputation back in the 60s and 70s which brought rise to shortening (Crisco).
I used to work for Krispy Kream and Except for the color, this is the most identical recipe i've seen in youtube.
Galvanny glad to know that.. I have tried many recipes...let see.if this is the good one 😊
So he nailed it cool
Alicia Sanchez did u try the recipe was it like Krispy Kreme?
Does it work?
Krispy Kreme? Or Kream? If you worked at Krispy Kreme please!!! Share the way they make it! We won’t tell🤪
Here's a little tip on getting your glaze to look glass like without that cloudiness..... pop them puppies while they are still warm and freshly glazed into a 350* degree oven for a minute, minute n a half. Let cool and dry and no more cloudy glaze...
Coooool
Or... Glaze them thirty seconds after you let excess oil drip from them. To make more authentic Krispy Kremes, add potato or instant potato like the original recipe.
These donuts are the TRUTH! I had no idea they would be THIS good and taste JUST like Krispy Kreme donuts...and on my first try at ever making donuts too... AMAZING!
Sigh. Although I happen to agree with Page by Page Inside-Out Reviews & K-Sin (nice joke, by the way, lol), the recipe is right... there. Right there. Right behind the bowl. Come on now. I don't mean to be rude or snobbish, but are most of you blind? There are three things you have to do:
1. Pause the video (In fact, I'll make it easier for you --- 0:09)
2. Write down the recipe or screenshot it.
3. Make. The. Recipe.
By the way, I would suggest fermenting the dough for 1 to 2 hours, then after cutting out the circles, ferment the dough again for 10 minutes on each side.
Asami Doi I think you meant to say "let the dough rise" not "ferment." Thank you for the timestamp for the recipe though. It's very helpful!
It drove me crazy to read these comments too. I'm like, "wow!" And people wonder why the TH-camr just stopped responding. Get a clue. If you can't figure out that the recipe is right there, what medium high heat is, and how to make a glaze when your literally online watching a video then u have no business trying to bake. Stop killing the art of baking people.
richasa69, technically, biologically & chemically speaking, fermentation is what yeast is doing. Baking is chemistry... yeast is biological... fermentation is the process.
Hello guys, for all of you ranting about the glaze here is a simple recipe for glaze that I know :)
I put about a half a cup of milk
a teaspoon of vanilla
and a cup of powder sugar (you can also add more water or powder sugar depending on what texture u want!) hope this helped y'all God Bless💜
PeachBe
Thanks
That helped a lot
Thanks.
What kind of milk did you use?
I liked it but wish u talked and told us step by step
Joshua & Crystal DaVault good feedback
Joshua & Crystal DaVault. I agree!!
I need to know a) dough knead roll count, b) house temperature and dough rise time, c) oil (type), oil (temp) and cook times per side of donut (doughnut, I'm Canadian). I also notice you only glaze one side, versus the Krispy Kreme full glaze on both sides. The glaze is the main reason the doughnuts remain soft for at least 2 days, versus Tim Horton's (Canadian) doughnuts not lasting past 6-8 hours.
When I cook french fries, I have it down to a science: 10 - 6 - 2 ... Use: Cavendish Crispy Coated Frozen French Fries. Use Canola oil, 185 C, 365 F ... 10 Min to heat the oil, 6 minutes to cook from Frozen (Frozen, in this instance not being a specific temperature as being what your grocers freezer and your home freezer might be set to for acceptable food, that being -10 F to 5 F), after 6 minutes, lift fry basket out of oil, use knife, fork, spoon whatever tool you want to break apart the fries cooking into clumps, don't hesitate excessively (no bathroom break at this moment), re-dip into oil for 2 more minutes. Dump into aluminum cake pan, salt lightly, shake somewhat carefully (you just want to settle/scatter the salt you put on, not discipline a child from 1940), salt lightly again. Season with pepper, ketchup, mayonnaise, vinegar, whatever your heart desires.
Golden brown every time.
Your recipe shows how to make dough, but not how to master it. 3/4 cup lukewarm milk scalded, then cooled ... Temperature before scalding ?, heat needed to reach scalding ?, time on heat ?, do I cool it in the fridge ? time to cool ? Maybe in the freezer ? Time in freezer ?
I know there is art, I know there is science. You've shown me your recipe, the basic science, but you haven't tried to apply science to the art. At least not enough for my needs.
@@CautelousOne totally agree with you
@@CautelousOne, well u can find another recipe that is enough for your needs anytime.
They look delish! When I make donuts, I like to add different flavors to the glaze so instead of vanilla, I add lemon or strawberry . Also, back in the early 2000's, there was a celeb chef on the Food Network who used to work at Krispy Kreme when she was younger and she said their secret ingredient is potato flakes.
He has the glaze written on the board at the start of the video: 2 1/2 cups Powdered sugar, 1/4 cup of milk, and 1/4 cup light corn syrup. For anyone following this recipe, expect it go wrong, the recipe says 5 cups of flour he uses 4 (as far as I can see). The yeast amount is not clear, a quarter ounce?? He doesn’t seem to add the salt, so I put this in before the eggs, and remember that the sugar and and shortening are half a cup, i got carried away and added a cup. This is why grams and ml are best recipe guides. Mine did turn out but the dough was quite wet and needed a lot of flour adding to it. Proofing time took about 2 1/2 hours all together.
How long was the yeast covered
Can this dough be baked instead of fried?
I TRY TO EAT HEALTHY ,BUT DAMN...
You could bake it instead 😁
I always bake donuts as it comes out just as good and it's healthier
I ate my computer.
Awsome Planes How were you able to type this?
me too
SlickEmir Gaming maybe on phone
How was the taste
FFS 🤣🤣🤣🤣
If you make sure the dough is 85 degrees Fahrenheit it might come out a bit better too i work at Krispy Kream lol
charles miller well then gve us the recipe lol
hola, podrias compartirnos tu receta en español.?
These donuts don't taste like Krispy Kremes but they're amazing! I highly recommend them :)
Hello, what will happen if I use cake flour instead of APF in this recipe? Thank you!
The last time, and I do mean the LAST time, I bought a couple of Krispy Kreme donuts they ended up in the bin. They were so grease laden they were uneatable. This looks like a good recipe. I may just try and make my own.
Has anyone tried this recipe?? Wanted to know if it’s as good as the actual Krispy kreme donuts
Is it's meant to be 1 and 1/2 cups of sugar? The written recipe says 1/2 but in the video looks like you added 1 and 1/2, please advise, thank you!
I’m watching this while eating Krispy Kreme doughnuts.... the dozen box, I think I have a problem 😂
Me too..lol I thought I was the only one lmao , sagittarius here 😂🤣😂😎
@@orlandob9674 ayyyyyye ♐️ shouts out to my Sagittarius homies. Click fast and prosper🤞🏾
2 (1/4 ounce) packages yeast
1 cup water (105-115)
3/4 cups lukewarm milk (scalded, then cooled)
1⁄2 cup sugar
1 teaspoon salt
3 eggs
1⁄2 cup shortening
5 cups all-purpose flour
About the shortening, which type could I use? Vegetable shortening?
Yes
Or butter, fotme it's better it taste more milky
The best donuts i have ever tried u need to try this❤️❤️❤️
FIRST ONE I’ve seen to use Light Karo Syrup in the Icing!!! I bet that’s the missing ingredient cause it certainly doesn’t taste like Krispy Kreme with all the other TH-cam vids!! Gonna try it and see! Thanks
Lemons2 Lemonade, I was thinking the same thing... corn syrup is missing in many of the glaze recipes and I think it should add to the smoothness.
Can you use butter instead
I'm literally eating krispy kreme dounuts rite now...lol I lovem
I bet your kitchen smells terrific.
What can i subsutuite shortening with
Id try to stick with shortening.
SweetGamer 05 butter can be used as a substitute
Alaa Almajrabi thankyou😉
4:43 what do you call that wall equipment that can be place with a hook?
What if i will use oil instead of shortening. What is the measurement?
I'm wondering the same thing, are there any substitutions for the shorting because where I live in the world I cant find it 😊
Wow good my favorite niece donuts
I really love the way this video was filmed and the music, great job.
What’s the rationale behind the milk being scalded?
Back when we was in school and working part time at KK we always glazed both sides of the doughnuts...
I worked at a donut shop and let me tell you that glazing both sides of a donut was not allowed. I got screamed at for thinking that all donut shops glazed both sides....
no they dont
They move down the conveyor belt and it totally only glazes one side...
why you lying
why you lying
Krispy Kreme donuts are good as heck
can you use almond milk?
Thank you for sharing the great recipe, definitely will try.
Can you change the shortening to other things?
How do you make it so the dough is tall mine is so thin it breaks when I fry it.
FPSNitron patience while letting it rise, solid two hours I’d say
Please tell me what's it 3:35 it's milk?
Guys one day I got an order for cinnamon rolls and I realize I didn't have any caster sugar and I had mix icing sol, I went straight ahead and put it on the stove melt it and dress my cinnamon rolls and they were perfect.i never ever make glaze the normal way again.
yummy!!! cant wait to try! thanks for making such a quick video!
What is the song make I don't have sound cloud
That’s awesome
whats an ounce??
It looks bready to me. Krispy kreme feels more like croissant, light and not bready.
@Koehnia, I agree with the “breadiness” appearance. Used whole eggs (whites tend to toughen recipes) but more importantly.... maybe too much added flour? The dough, after initial kneading looked dense instead of fluffy. I know, because that is my problem and the reason for watching TH-cam for technique... knowing the point as to when to stop adding flour. Krispy Kreme donuts are fluffy. These did not look fluffy.
John L SlavicCookingCom have you had any luck with this? I’ve tried making donuts a couple times now and every time they’re too dense.
@@squeelia97 look up bon appetit Krispy Kreme. I found a lot of success with her recipe
hey guys, try this one: th-cam.com/video/w6TxH8ha8XU/w-d-xo.html it's an amazing recipe.
nowzeca I made that recipe and it was terrible to be honest. I think her measurements were off. It made a very bready donut.
What is shortening,,please
Instead of egg what else can we use like for vegetarians ?
😂😂😂😂😂😂😂😂
How many come out from this recipe? I would like to make at least 4 dozen to share with a friend.
this video is give me peace of my mind
Thanks for sharing this! I know it takes a lot of effort to make videos especially cooking videos. 👍 Thanks again and I will be trying these soon. God bless
Could you please post the receipe
It’s in the description
Can we use baking soda? Instead of yeast?
Wooooow nice! You have inspired me:) now I’m off to the nearest Krispy Kreme to get my dozen😎
Sherep nmana nyan!!! Love it
Sure can tell the non cooks in the comments. Great vid! Thanks will try it in the morning. My wife is getting tired of me trying all these new recipes. but she still eats em! Lets see if she will eat this one. She says she has to go on a diet. maybe this will help....
I don't understand. what did u mix in the yeast
The thing is that I don’t live in The USA so I don’t know how this originally tastes like so I’m so excited to try this out because I’ve been wanting to taste them🤩🤩🤩 just hope they come out as delicious as those 😋😋
So yimmy 😋👍💞
Can I use real butter instead of shortening? Too lazy to go back to the grocery store, been there once already.
Thank you
The best donuts i ever made ! Thanks💖
Just a Girl how did they come out?? Did They taste like KK?
Heyyy sorry for replying late i just saw this .... yes theyr r sooo goood and the most identical recipe to krispy kreme so far its been a year now and i make this all the time!
What is shortening
this is the best cooking teaching style ever !
@gastronomic what is the recipe
👍 The ONLY difference from the factory process is: The proofing is done AFTER cutting them into doughnut rings.
Yeah he missed a lot of steps
They look great
Thank you so much for the recipe i love krispy kreme
I prefer real donuts. Krispy Kreme is just sugar and air. lol
I have made this recipe many times now, really come out well according to taste. Mine just comes a bit my tough.
active or dry yeast?
These look so similar. I really want to try this.
U should pit the description or what kind did u put..
The icing really tastes like the krispy ones ?
Can u add some small cubes of apples and some nutmeg n cinnamon?
I tried it. It is better than krispycream! Thank you for sharing.
Thank u
I tried it & it’s yummy
But It needs more flour ( about 5 cups )
He had said to use 5 cups of flour. Check the description
this recipe taste like krispy kreme?
can i use almond milk instead of milk
Shortening alternative?
Butter?
maha tayyeb Clarified or European butter or low moisture margarine... regular butter has too much liquid.
My sister in law makes glaze donuts exactly like KK. She's never worked there.
What's her recipe? I would be grateful if u share with us (:
Michael Freeman Please share!!!!! Or ask her to do a video !! I’ll subscribe just for that! 👍🏼👍🏼🙏🏼🙏🏼🙏🏼🙏🏼❤️
You tube has several recipes to copy . Ill try to get and post hers. She is a great cook . I think she needs to post recipes .
@@michaelfreeman6651 follow
DAMN,I would go SAVAGE on those donuts!!!!!...My mouth is watering
Hey thanks for sharing your recipe! Do you have an other recipe, so I can do that on a donut maker?
Omg I am so hungry now..wonderful
Wow !!!👌👌
Share this playlist ? #Please&Thanks
Ok, the music... drove me a wee bit crazy. Then to get no recipe, no one even saying whats being used no walking me through, k8nda made me feel like I wasted my time watching....bummed!
He put the recipe in the very first comment.
Linda G the white powder is plain flour _, The egg like things that look like eggs are called eggs in English the two things he used to mix the dough called hands granulated white stuff is called sugar do you want me to go on
@@weaverbirdb9953 Please do, you lost me, maybe you should repeat yourself 4 or 5 times smart ass. Mentality of a 5 year old.
five year olds are very smart
@@inspire734 the adults were talking but you just wanted attention .,
Beautiful!!!
It’s too thick and cakey. KK is very light and chewy.
Thinking same
Any1 kno the track playmig
Wow this recipe is so appetizing and delicious! Hope you could make more donut recipes soon with Different designs, flavored glazes and topings😍
I love this donut
Para saan po ang shortening
I love this video. 🍩🍩🍩🍩
You need to talk to us and what kind of oi, l shirley from ga
K-Kakyoin! Impossible!
why no measurements of ingredients
yeah
Yah..Why bother to do a video and not give the ingredients and measurements
Recipe in the description, under the video.
@@Gastronomic That's not a recipe, it is a list of ingredients. One of your commenters Sugar Rose provided the recipe.
i love your mise en place!!!!
Thx
Thanks for the recipe I made them and they are delicious.
Wow delicious
what is shortening ?
Cassiano Fróes Shortening (name brand such as Crisco) is any type of fat that is solid at room temperature. It's used to prevent the formation of a gluten matrix in baked goods, allowing for the creation of non-elastic pastries like cakes. Lard, hydrogenated solidified oils, and even butter can be used as shortening. Lard got a bad reputation back in the 60s and 70s which brought rise to shortening (Crisco).