Krispy Kreme Doughnut Recipe (Copycat)
Krispy Kreme Doughnut Recipe (Copycat) — Light and fluffy donuts topped with a rich glaze will melt in your mouth. Tastes as good as the store-bought Krispy Kremes!
Raise your hand if you have ever waited in line for a Krispy Kreme doughnut. Now, raise two hands if you’ve passed Krispy Kreme and had to make a U-Turn when you see the green neon sign say “HOT NOW”! I have to admit I’ve done both. Don’t feel guilty about it and I even got in trouble for it.
Yes, I was late for work that day, but guess what? My boss didn’t seem upset after I handed him some Krispy Kreme doughnuts.
I had to bribe him.
But wait, can you believe I still got dinged for it! Even after he gobbled down almost half a dozen. Bummer!
There is nothing quite like biting into a warm Krispy Kreme donuts- It melts in your mouth, leaves you wanting more and more. I have to muster every will power in me to stop at two. But to date, it has been an impossible task.
I don’t know what is it about these doughnuts.
Is it the definite crackle from the doughnut?
or the melt in the mouth sensation you get
or just maybe the fact that it is deep-fried.
Your guess is just as good as mine
Whatever it is, nothing tempts me more like a Krispy Kreme doughnut. That is why when I came across this doughnut, I decided to give it a try.
I know what you’re thinking, what is the point of making these at home when the store bought version is cheap and good. I find these curiously satisfying to make at home.
This is going on the menu for Father’s Day Weekend. I know hubby and mini hubby would be thrilled!
Although they may look unprofessional and uneven, they do have an edge compared to the store-bought version.
If you can make a cake you can make these. They’re not that difficult to make. You can even make it without a mixer.
ENJOY!!!!
Watch How To Make It
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This recipe was originally posted in November 2013 and has been updated with new photos and, recently, with a video.
Krispy Kreme Doughnut Recipe
Ingredients
Doughnut Batter
- 2 ¼-ounce packages instant yeast (or 4½ teaspoons)
- ⅓ cup (80ml) warm water (105-115℉/40-46℃)
- 1½ cups (355ml) milk (whole or low fat milk)
- ½ cup (100g) granulated sugar
- 1 teaspoon (7g) salt
- 2 large eggs
- ⅓ cup (76g) butter, (or shortening) softened
- 5 cups (600g) all-purpose flour
- Canola oil for frying
Donut Glaze
- ½ cup (113g) butter melted
- 2 cups (240g) powdered sugar
- 2 teaspoon (10ml) vanilla
- 5-7 tablespoons (75-103ml) evaporated milk
Instructions
- In a standing mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
- Meanwhile in a microwave safe medium bowl, heat milk for about 2 minutes. Remove and let it cool.
- Add, milk, sugar, salt, eggs, shortening or butter and 2 cups of flour to bowl of yeast.
- Mix for 2 minutes at medium speed. Add the remaining 3 cups of flour and continue mixing dough. Scraping down sides.
- Place dough in a large greased bowl. Cover loosely with a clean clothe and let rise in a warm, draft-free place for about 1 to 2 hours or until doubled.
- Roll dough out on a floured surface to about 1/4 inch thickness. Cut into doughnuts using a donut cutter or cookie cutter about one 1-inch and one 3 or 4-inch .Let stand for about 10 minutes.
- In a large sauce pan, pour vegetable oil until it is at least 3 inches (or about 5 centimeters) high and place on medium heat until oil is 375 degrees.
- Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.
Doughnut Glaze
- In a microwave safe bowl melt the butter.
- Remove and stir in powdered sugar and vanilla extract until everything comes together
- Then evaporated milk (or sub water) until you have reached desired consistency
- Dip doughnuts in glaze and let it drip on the rack.
Nutrition Information:
TIPS AND NOTES
- In order for your these doughnuts to be airy, they have to double in size by rising. So be patient with it. It might take more than the recommended hours. It all depends on the temperature inside your kitchen.
- If the dough is too difficult to handle, place in the fridge for about 30 minutes before cutting them out. DO NOT add more flour.
- Key factor here is the oil temperature, too low and they’re going to soak up a tons of oil, so make sure it is warm enough, about 360 degrees. It’s better to add doughnuts to slightly warmer-than-desired oil, the dough usually brings down the oil temperature a few degrees, than to cool oil.
- For best results get a reliable candy/deep-fry thermometer, equipped with a clip – helps stick to a pot. It’s readily available at most grocery stores and chain retailers for around $10.
- When doughnuts are fried, place on a cookie rack so they can drain for a few minutes before placing on paper towel.
- For the glaze, add small amounts of water or milk as you mix until you get the right consistency. This helps prevent lumps and/ or runny glaze
- You can alternatively roll in sugar. Do so immediately after removing from the fryer If you are going to sugar your doughnuts, be sure to roll them in sugar quickly after they’re fryer to ensure the sugar sticks to the doughnuts.
Recipe adapted here
In a standing mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes. Meanwhile in a microwave safe medium bowl, heat milk for about 2 minutes. Remove and let it cool.
Add, milk, sugar, salt, eggs, shortening or butter and 2 cups of flour to bowl of yeast. Mix for 2 minutes at medium speed. Add the remaining 3 cups of flour and continue mixing dough. Scraping down sides.
Place dough in a large greased bowl. Cover loosely with a clean clothe and let rise in a warm, draft-free place for about 1 to 2 hours or until doubled. Roll dough out on a floured surface to about 1/4 inch thickness.
Cut into doughnuts using a donut cutter or cookie cutter about one 1-inch and one 3 or 4-inch. Let stand for about 10 minutes.
In a large, sauce pan pour vegetable oil, until it is at least 3 inches (or about 5 centimeters) high and place on medium heat until oil is 375 degrees. Carefully drop doughnuts into hot oil, only a few at a time. Fry, turning once, for about 3 minutes or until golden brown. Drain on prepared paper towels.
Donut Glaze: In a microwave safe bowl, melt the butter. Remove and stir in powdered sugar and vanilla extract until everything comes together. Then evaporated milk (or sub water) until you have reached desired consistency. Dip doughnuts in glaze and let it drip on the rack.
I assume that the granulated sugar should be mixed with the water and yeast but I don’t see that in the directions. Maybe I am overlooking that?
You’re right to check! The granulated sugar should be added after dissolving the yeast in lukewarm water, along with the milk, salt, eggs, and other ingredients. The recipe includes this step, but I appreciate you double-checking! Let me know if you have any other questions.
Ok my daughter started talking to me when I was doing the flour. I was 100% sure I put 5 cups but now I’m thinking I may not have. The dough is the consistent of dough but super super super sticky. I’m worried I only out 4 cups of flour. Can anyone tell me if their dough was this way or if I should add the cup slowly until it’s a good consistent?? Help I suck so bad at baking. Great cook, crappy baker 🙁
No worries! Your dough should be soft and slightly sticky, but if it’s too sticky, you likely added only 4 cups of flour.
Fix it: Add flour gradually (a few tablespoons at a time) until the dough is manageable but still soft. Avoid over-flouring to keep the doughnuts light! Let it rest for 10–20 mins, and if needed, oil your hands instead of adding too much flour. You got this!
Definitely the tastiest donut. Not good day 2, but hot and fresh this can’t be beat.
Yay! Thanks for your kind words .
I love these doughnuts, best recipe ever! These tasted just like Krispy Kreme doughnuts. What we also did is cooking the inside parts of the doughnut that you cut out as tester to see if the oil is hot enough, and how long to cook it for.
Hi Jennifer!
So glad you loved the doughnuts! Great idea using the cutouts as testers—smart and delicious!
Dough is great! The glaze however is very wrong with butter it tastes nothing like copycat. Followed another recipe which was 1 cup icing sugar and 3-5tbsp milk and it is much closer
Hi Bernadette. Glad the dough turned out great! Thanks for sharing your experience with the glaze—Icing sugar and milk definitely give it that classic Krispy Kreme vibe. Your tip will be super helpful for others trying the recipe!
Ok. I will preface this by saying that I never post reviews on online recipes. These are THAT good that I had to! I made these on the weekend and they were gone within 4 minutes. There were arguments over who got how many, that it was equal. I think there were even some scratching between my nephews. My extended family all asked if I could make them for their Christmas presents!
Woohoo! I love hearing stories :). I am so glad these doughnuts were a hit with your family! Thank you for the feedback, Amanda.
the donuts were so great
i loved the cream
Awesome! Glad you loved it, Nethum!
Trying to see if I can let it rest in the fridge over night. I see a few others asking the same.
good recipe but i always seem to have to add cup of flour maybe more maybe ita aomething im doing but i am using wooden spook then finishing knead by hand..
Krispy Kreme donuts are made with potato flour (not all-purpose flour) to make them crispy and cream (not milk), hence the name Krispy Kreme. Your recipe is similar to all yeast donuts. Krispy Kreme donuts are different in taste and texture from every other yeast donuts.
We also use wheat in our doughnuts, including bran, germ, gluten, starch and flour. To get further information about our products, contact us here.
Had to look this up from the Krispy Kreme site along with never a mention of cream in the doughnut recipe and list of ingredients.
It was mentioned in one story about using mash potatoes in the original recipe years and years ago.
Amazing! Thanks for sharing, Jeannie :)!
Can i keep the dough in the fridge over night? 🙂
hi, can i let the dough rest in the fridge over night?
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Thank you for the feedback :)!