HOW TO MAKE KRISPY KREME DONUTS AT HOME: Learn a wonderful donut recipe like Krispy Kreme!

Professional Pastry Chef Lindsey Farr gives us this airy Krispy Kreme copycat donut, so light and fluffy you’ll reach for a second! You can now make Krispy Kreme donuts from the comfort of your own home with this donut recipe for homemade donuts. These Krispy Kreme donuts are everything you want from a donut, and have a perfect glaze to give you the glazed donuts that you always dream about. This is an easy-to-follow donuts recipe for yeast donuts. Follow along to learn how to make donuts at home! These homemade glazed donuts will make you verrrryyyy popular. ;)
For printable recipes, notes on customizing, and more tips learned in a professional kitchen: cheflindseyfarr.com/krispy-kr...
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Chapters:
00:00 Intro to Krispy Kreme Copycat Donuts
00:18 Melt our butter and add our oil and milk
00:53 Add our vanilla and egg
01:30 Do a temperature check
01:47 Add our yeast, let it sit
02:30 Mix together dry ingredients
02:50 Put in half of our flour mixture
03:28 Incorporate the ingredients with the paddle
03:55 Mix in the rest of the flour
04:42 Put in dough hook on medium high
05:09 See gluten pulling into the center
06:08 Transfer to bowl, bulk proof in fridge
06:43 Roll it out
08:28 Cut out doughnuts
09:46 Let them final proof
10:24 Make glaze and set up fryer
12:25 Fry donuts
13:46 Glaze donuts
14:15 Repeat until done
17:00 Time to try!
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Learn how to make Krispy Kreme Donuts at home with this donut recipe like Krispy Kreme! Because you’ve been needing a donut recipe ala Krispy Kreme all these years. A copycat recipe for those scrumptious Krispy Kreme doughnuts of your childhood. Learn how to make Krispy Kreme donuts with this copycat Krispy Kreme recipe. A wonderful homemade donuts recipe with a tutorial on how to make doughnuts.
Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr

[@tryingtofigurelifeout1852]

Cutting the hole while on the parchment is genius. Thanks! Excited to try this!

[@ChefLindseyFarr]

Glad it was helpful!

[@15hertz205]

You mentioned ratios earlier in the video. What ratio(s) are you talking about and is that something I would need to pay attention to/adjust if say, I wanted to do an apple cider version or chocolate or so on?

[@ChefLindseyFarr]

I'm not sure exactly which part you are referring to, but I am probably talking about the ratio of dry ingredients to wet, which is also known as the hydration level. This dough has a very high hydration percentage and is enriched so it is more difficult to work with. You can experiment with the ratios in the recipe to change the flavor if you would like. A good rule of thumb is substituting 20% of the flour for cocoa powder to make it chocolate. I haven't tried that with this exact recipe.

[@15hertz205]

@@ChefLindseyFarr Thank you very much for the response. That's kinda what I was thinking it was but just wanted to be sure.

[@davemeeks8109]

Sorry but I'm making coconut cream pie today with meringue topping. It's been rated as the best pie on the planet.

[@ChefLindseyFarr]

Sounds great!

[@ronniey8304]

this recipe is no good, please don't use it. Dough does not rise in the fridge.

[@ChefLindseyFarr]

Ronnie, I'm sorry you had difficulties with these donuts. If the dough didn't rise, then you should check the quality of your yeast. Yeast are living organisms and they will die eventually even if stored in the refrigerator or freezer. Gradually over time, instant and dry active yeast lose their potency. You also could have bloomed them in liquid that was too hot and you could have killed them. If you don't see bubbles when blooming in liquid that is heated to 106-110 degrees, then the yeast aren't active anymore.