Krispy Kreme Original Glazed Doughnuts by Todd Wilbur

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“From Posting for safe keeping. (Prep time includes allowing dough to rise twice.)”
2hrs 30mins
10 doughnuts

Ingredients Nutrition


  1. Dissolve yeast and sugar in warm water.
  2. Let solution stand for 5 minutes or until it becomes foamy on top. (Make sure water isn't too hot, or you may kill the yeast).
  3. Combine flour and salt in large bowl with an electric mixer.
  4. Add yeast solution, egg yolk, milk, and vanilla extract and mix well w/ electric mixer for 30 seconds, or just until all ingredients are combined.
  5. Form dough into a ball, then let it sit in a bowl, covered, in a warm place for approximately one hour, or until dough doubles in size.
  6. Gently roll out dough until it's about 1/2-inch thick on a floured surface. Use a well-floured 3-inch biscuit cutter (or doughnut cutter) to cut out circles of dough. Then, use a well-floured lid from a plastic soda bottle (about 1-1/8 inch diameter) to cut the hole.
  7. Arrange doughnuts on lightly floured cookie sheets, cover w/ plastic wrap, and let sit for one hour in a warm place, until doubled in size.
  8. While doughnuts rest, make the glaze by combining powdered sugar, boiling water, and salt. Whisk glaze until smooth, then cover w/ plastic wrap until you are ready to use it.
  9. As doughnuts rise, heat vegetable shortening in a fryer to 375°F.
  10. When doughnuts have doubled in size, transfer 2-3 at a time to the shortening. (Lift doughnuts gently when transfering) so they do not collapse. Fry doughnuts for 1-1/2- 2 minutes per side, then remove them to a cooling rack.
  11. After a minute or so on cooling rack, spoon glaze generously over the top of each doughnut. Entire surface should be coated with glaze.

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