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.
Josie fulgar says
Hi, i dont have a mixer, but how long do i have to knead it before its ready to cut, thanks
Immaculate Bites says
Hi Josie! Punch the dough to release the air build up and knead for 2 minutes then flatten it out to 1/4 inch thick using a rolling pin. Cut the dough and proceed with the rest of the instruction. Enjoy! 🙂
Lyvia says
I made this and it turned out so well. It was soft just like the Krispy Kreme’s. Thank you for sharing such amazing recipe. Might do another batch soon. Cheers 🙂
Immaculate Bites says
Thank you, Lyvia! 🙂
Morgan says
The recipe was not that easy to fallow and the donuts really shrunk after you cut then. But besides that they where great.Would definitely make them again.
Immaculate Bites says
Thank you, Morgan! 🙂
Becca says
Hi can I ask how long does the hot milk have to cool down for its scorching hot
ImmaculateBites says
That depends on the weather. If it’s cold, then it will cool faster. If it’s hot in the kitchen, it will take a little longer. You can speed it up by sticking it in the fridge for a few minutes. 🙂
Kelly Baker says
This was a great recipe! I’ve failed with donuts in the past. Followed these directions to the tee and it was perfect! Thank you!
Immaculate Bites says
Woohoo! Thank you, Kelly! 🙂
April says
I have been making this recipe for the 5th time now and it never fails me thanks for this!
Immaculate Bites says
Thank you so much, April! 🙂
Jenny says
Glad I tried the recipe but the donuts are super cakey so definitely not comparable to Krispy Kreme donuts. The dough cooked much faster than what I expected (approx 30 seconds). Thanks for sharing.
Immaculate Bites says
Sorry it wasn’t as expected, Jenny! But thanks so much for trying and sharing 🙂
Rachel says
This was a decent recipe. Made nice fluffy donuts. The only thing I changed was adding vanilla to the donut dough as well. Also, I had to put A LOT of flour on my workstation, as where I live is very humid and I needed a bit more flour to be able to do anything. I’ll make it again
ImmaculateBites says
Great! Thanks for the feedback.
Mia Smith says
I made this recipe a couple times and it’s so wonderful! I was wondering if I could let the dough sit overnight? And fry the next day
Immaculate Bites says
Hi Mia, yes you can 🙂
Christy says
These were incredible!!!!!! I dipped some of the donuts in fruity pebbles after glazing them for an extra wow factor. Thank you so much for this recipe. These are light and airy and just delicious! Everyone loved them!
Immaculate Bites says
Happy you loved the doughnuts, Christy!
Steph says
Can I make in bread machine?
Immaculate Bites says
Hi Steph! I can’t really say because I haven’t tried making this in a bread machine.
Jim says
I’d like to try making these. I was also wondering if you could cook these in an air fryer instead of frying them in oil.
Immaculate Bites says
Hi Jim! I haven’t tried this in an air fryer yet.
Carla Stokes says
This recipe came out PERFECT! My first attempt at doughnuts and I’m so happy! I got 24 doughnuts out of the recipe and 26 wonderful doughnut holes☺️☺️☺️
Immaculate Bites says
Sweet! Thank you, Carla! 🙂
Ludwina says
I love the recipe it works my families love them so much.
Immaculate Bites says
Awesome! Thank you, Ludwina! I’m happy your family love it 🙂
Brooklyn Winchester says
This is by far the worst donut I’ve ever made. This is a cake donut. Nothing close to krispy Kreme. Someone please point me in the right direction.
Immaculate Bites says
I’m sorry you didn’t enjoy this, Brooklyn. Thank you for giving it a try.
April says
Can I use fresh milk?
Immaculate Bites says
Yes, fresh milk is okay, too, April 🙂 Enjoy!
Livia says
This recipe is the perfect. Amazing donuts and easy to make. Thank you for sharing! They are perfect to freeze after they get cold and glazed them before consuming! Taste exactly like the fresh ones!
Immaculate Bites says
Thanks so much, Livia! Glad you enjoyed these! 🙂
Jameela James says
I MADE IT. TURNED OUT LOVELY.