History
Vernon Rudolph opened the first Krispy Kreme in Winston-Salem, NC in 1937 with a French chef's secret yeast-doughnut recipe. The Hot Now sign and the glazed-on-the-rack ritual cemented the chain as a North Carolina institution, with a Charlotte store on Independence Boulevard among the oldest in the state.
Common allergens: Gluten, Dairy, Eggs
Make it at home
Ingredients
- 350g bread flour
- 60g granulated sugar
- 1 packet (7g) active dry yeast
- Half teaspoon salt
- 120ml whole milk, warmed to 38 degrees Celsius
- 60ml warm water
- 60g unsalted butter, softened
- 1 large egg
- Oil for frying
- Glaze: 300g icing sugar, 4 tablespoons whole milk, 1 teaspoon vanilla
Method
- Combine flour, sugar, yeast and salt in a stand mixer bowl. Pour in the warm milk, warm water, butter and egg.
- Knead 8 to 10 minutes until smooth and elastic. Cover and rise in a warm spot 1 hour until doubled.
- Roll the dough to 1cm thickness on a floured surface. Cut with a 7cm doughnut cutter.
- Rest the cut doughnuts on a floured tray 30 minutes.
- Heat the frying oil to 175 degrees Celsius (350 Fahrenheit). Fry doughnuts 60 to 90 seconds per side until golden.
- Whisk the glaze. Dip the warm doughnuts in the glaze and set on a wire rack to drain.
Tip from the editors. The dough should be soft and slightly sticky. Add no extra flour during kneading; that gives the airy yeast-doughnut crumb.
Where to eat krispy kreme glazed doughnut
Krispy Kreme glazed doughnut in Charlotte
Featured by TableJourney as a signature dish of Charlotte. See the Charlotte signature dishes guide for the canonical version.
More cities are in research. Want krispy kreme glazed doughnut covered somewhere specific? Tell us where you want to eat.