Raised doughnuts
2 pkgs. regular or rapid rise yeast
note:  If you don’t have the small yeast pkg’s you will use :  4 1/2 teaspoons of yeast.  (Each yeast pkg. contains 2 1/4 teaspoons)
1/4 cup warm water (105−115 degrees)
1 1/2 cups lukewarm milk (scalded then cooled)
1/2 cup sugar
1 tsp. salt
2 eggs
1/3 cup shortening
5 cups all−purpose flour
Vegetable oil
Creamy glaze or chocolate glaze
Dissolve yeast in warm water in 2 1/2−quart bowl. Add milk, salt, eggs, shortening, sugar and 2 cups flour. Beat on low speed scraping bowl constantly, 30 seconds. Beat on medium speed scraping bowl occasionally, 2 minutes. Stir in remaining flour until smooth. Cover and let rise in warm place, until double, 50−60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.Gently roll dough1/2−inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30−40 minutes. Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, about 1 minute on each side. Remove carefully from oil (do not prick surface); drain. Dip the doughnuts into creamy glaze, set on rack, then when slightly cooled spread chocolate glaze on top. Can dip in sprinkles or other toppings after glazed if desired.
Creamy glaze:
1/3 cup butter
2 cups powdered sugar
1 1/2 tsp. vanilla
4−6 tbsp. hot water
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency. (Add melted chocolate for a chocolate glaze is desired)


  • nichole - 06/23/2011 - 9:26 pm

    Hi, I am wondering at what point you add the 1/2 cup of sugar in the doughnut portion of the recipe? I’m making this now, so I’l just add it in with everything else, but just wanted to let you know it wasn’t spoken of in the actual instructions. Thanks for the awesome recipe!ReplyCancel

    • Jonna - 06/24/2011 - 6:24 am

      Thanks Nichole…..I’m sorry I left that out of the instructions. You did it just the right way!ReplyCancel

  • Kevin - 12/08/2011 - 11:22 am

    Hi, is it possible for me to make the dough ahead of time and do the frying at a later time… Say a day later?


  • Erin @ Texanerin Baking - 01/08/2012 - 12:32 pm

    Oh man. I hope I host a breakfast soon so that I can make these. I’d totally eat them all in one day by myself. I make whole grain baked donuts all the time, which are kind of the opposite of these, but I’d love to give these a try!

    I live in Germany and a colleague and I were just talking about Krispy Kreme on Friday and I got to craving them. Then I stumbled upon these. I have to make these! I’ll let you know how they turn out.ReplyCancel

  • Erica - 02/17/2012 - 7:13 pm

    My dough after sitting for the first hour is still really really reallllly sticky.
    Did anyone else experience this?ReplyCancel

  • Patty - 02/20/2012 - 7:35 pm

    How many does this make?ReplyCancel

    • Jonna - 02/21/2012 - 10:18 am

      Hi Patty,

      About two dozen doughnuts, using a normal size cutter.
      They are yummy!

  • Deanna - 03/15/2012 - 3:47 pm

    Wondering if you can use this recipe in the little donut maker machines (like a waffle iron but with donut shapes instead).

    • Jonna - 03/15/2012 - 9:22 pm

      Hi Deanna,
      That I couldn’t tell you!
      I don’t have one of those sweet machines.
      If you try it, let us all know.

  • jana - 03/23/2012 - 9:05 pm

    These are AMAZING! Thank you!ReplyCancel

  • Derin - 04/13/2012 - 11:30 pm

    About how many ounces of yeast are you using? I can’t seem to get mine to rise, but I only used 1/4 of an ounce of yeast.ReplyCancel

    • Jonna - 04/14/2012 - 9:26 am

      Hi Derin,

      This recipe call for 2 pkgs. regular or rapid rise yeast, so I don’t think you’re using quite enough yeast.
      note: If you don’t have the small yeast pkg’s you will use : 4 1/2 teaspoons of yeast. (Each yeast pkg. contains 2 1/4 teaspoons)

      Hope this helps,

  • Steph - 06/05/2012 - 1:26 pm

    Are you using a dough hook when mixing the dough?ReplyCancel

    • Jonna - 06/05/2012 - 2:14 pm

      Hi Steph,

      I just use a paddle for this dough.


  • LaDiva - 06/09/2012 - 1:40 am

    has anyone tried to make the KK donuts in one of those little donut makers? Don’t like frying if i don’t have to.ReplyCancel

  • Kendall Hoover - 06/27/2012 - 8:47 pm

    What a perfect way to celebrate National Doughnut day! My husband and I are obsessed with doughtnuts — wish I’d had this recipe then but I just came across this through pinterest. Keep writing!
    When your blog has attracted to many followers to pretend it’s okay because no one’s going to see it.ReplyCancel

  • Shari - 07/06/2012 - 11:16 am

    Just finished making these this morning, they are wonderful!!ReplyCancel

  • Meghan - 07/15/2012 - 5:17 am

    Where exactly would I find a Creamy glaze? Or am I supposed to make it? Sorry, I’m new to this, lol.ReplyCancel

  • Meghan - 07/15/2012 - 5:18 am

    Oh my gosh, nevermind, I feel like a dumpy now, just read all of the recipe…guess I should know better than to skip to conclusions!! 😀ReplyCancel

    • Jonna - 07/16/2012 - 7:14 pm

      Hi Meghan,

      Perfectly o.k.!

      Thanks for commenting.