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.
Just stumbled on to these as I was looking at cabbage patch hats. Your ears will be ringing later as my Husband declares you as the Inspirational Doughnut goddess! Thank you!
Dee, I can’t wait!
Making these today! Questions: If I don’t have a standing mixer do you recommend mixing by hand or with a handheld mixer? Also, should butter be room temp or does It not matter? Thanks!
Jade, butter should be at room temperature. Hand mixer or hand works fine- try not to over-mix. Let me know how it works for you.
I’m so thankful for this recipe.
I’m a German girl and I lived in North Carolina for an exchange year. I used to love these Krispy Kreme doughnuts so much! 🙂
They turned out great!
Actually I already found it but I’d like to share if that’s okay. If you just put 1 1/2 cups of granulated sugar with 1 teaspoon of corn starch in a blender you can make substitute powdered sugar.
What can you use as a substitute when you don’t have powdered sugar? I live in China and can’t find it anywhere and I know regular granulated sugar won’t work because it would be like hard candy when melted and cooled.
Try a ganache. Melt some chocolate chips in heavy cream and dip the tops of the doughnuts in it and let cool.
Use a spice grinder to powder granulated sugar
Thanks for sharing Mariam
Blend the sugar in a blender until fine.
Thanks for the tip kathleen
I remember when they first came out in Denver. I had my first bite and I was hooked. I can’t wait to try these. Thanks so much for the recipe.
Bev, let me know how you like it. Thanks for stopping by!
Bev, let me know how these compare to the original.Thanks for stopping.
Just made these and they are delicious – cannot stop eating it !
Definatly wont help my weightloss attempts. I wanted to eat the whole plate. Yum
Cori, I know what you mean. It is an occasional treat for me! Thanks for the feedback.
Are they ok the next day? Also can you freeze them?
You can make dough freeze , then when ready to eat. Bring to room temperature,let it rise before frying. They are ok, not great! They definitely lose their crisp texture the next day.
Fantastic! I used to work right next to a Krispy Kreme and loved the smell when I left at night. This is a wonderful recipe!
The smell always gets me – every time! Thanks for stopping by!
On #3 of your instructions, it says to add the “shortening” . I don’t see shortening listed in your ingredients. Have I missed something? The recipe looks awesome!
No you have not, you can either use butter or shortening . I have updated recipe. Thanks .
I want to thank you for sharing this recipe. We are big Krispy Kreme Doughnut fans in this house, but live a ways from their nearest store – about 30 miles or so. We usually stop off at a place near my in-laws 200 miles south of here when we visit them but that’s not often. They have a shop about a mile from their house and we always arrive with a big box of doughnuts for breakfast. We are very popular 🙂
Denise, bringing krispy kreme Donuts anywhere , will definitely make you popular . Thanks for leaving a comment and let me know how you like this recipe.
Thanks for the recipe I have been looking for doughnut recipe for a long time
Awesome! Do let me know how it works out for you.
Just made these doughnut (half fried and the other baked) . They both taste great. Will bake them from now on. Just so I can eat more. Thanks
Thanks for the feedback Sandra. You rock!
Compared to the fried, what would you say is the difference in texture and taste? Did it turn out just as soft?
It’s not as soft as the fried version. It tastes just as good.
What awesome doughnuts. Just stumbled across your blog and its lovely.
Thanks Jocelyn.
Can you bake these?
If so how long and what temp.
Looks yum
You sure can.They do taste pretty good baked.Brush with butter or oil, then bake at 375 degrees for about 8-12 minutes, until lightly brown.