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.
Lee Vining says
You left out the Tapioca Starch. It adds to the fluffy-lite ness without absorbing oil.
David Fisher says
These are incredible! I’ve been making them for almost 2 years and I can’t stop eating them! I usually go through about a dozen or two a week. I have been using a turkey baster to inject real cream cheese into the center. I tried to put blueberries in the cream cheese to try to healthy but the turkey baster clogs up.
Fantastic recipe! Make a triple batch for the family.
BUTTERCLAIRE says
My son loves this so much. Thank you for share this recipe.
Mharj wanderer says
I tried it today and i am disappointed with my dough coz it never raised. I hope i can get the double size dough soon and fry it.
imma africanbites says
I’m sorry to hear about that, Mharj. The only thing I could think of why your dough didn’t rise is probably the temperature of the room. Try leaving it in a warmer area of your house.
Stefanie says
Thanks so much for sharing this recipe. I left the dough overnight to rise (summer temperatures) and made them the following day in the air fryer. Dunked them in a bit of melted butter and dusted with cinnamon sugar. Absolutely delicious!
Mark E Fultz says
These where very delicious, I used a lemon glaze icing, absolutely delicious
ImmaculateBites says
Thanks Mark! 🙂
Nicole says
Thanks a lot for sharing, because in Germany is no possibility to get Krispy Kreme Donuts. Dunkin Donuts are okay, but Krispy Kreme is much better. One question, please. Is your cup the american cup to know how much milk or flour I have to take? If yes, I can calculate it for myself. Thank you! 🙂
Hugs, Nicole
whatchamacallit says
Hi there, I bet she uses American cups. So 1 cup of milk = 8 fl. oz. I have a scale at home that lets you switch between metric and American.
Christina says
Can I make and cut donuts then fry the next day? Can I freeze uncooked donuts?
imma africanbites says
Hi, Christina. After the first rise and after you have cut the dough, wrap them up individually in lightly oiled cling film, then freeze immediately. When you are ready to fry, take them out, remove the cling film and let them thaw, and rise a second time in a warm area for about an hour. Hope this helps.
Guillermo Tell says
It’s awesome the recipe’s description. Very precise in its details.
I love this recipe.
Better, I love doughnuts.
This site is very well organized, and has facilities between details, photos and access to print.
Highly recommended to foodies.
Sarah Shepherd says
I use this recipe when making Lunch Bars (rectangles) and Boston Creme donuts as well. Solid recipe that I keep coming back to. I use a deep fryer instead of a pan with hot oil since I have one available.
Delicious donuts all around.
Imma Adamu says
Really.. now i didn’t think of that. So deep fryer instead of a hot pan and i bet it comes out nice and even all round. I have to try it.. Thank you for the tidbit. Hope you come back for more.
Audrey says
Oh my! These donuts are really good. Soft & fluffy. I will definitely make these again. Thanks for sharing the recipe.
Immaculate Bites says
Yay! Thanks for giving this a try, Audrey. Have you also tried my Beignets (New Orleans)? 🙂
Anonymous says
Hi there, I’m planning to make this for my brother’s birthday and i was wondering, could you top the same donut with different glazes? I don’t really want to make 2 different doughs for the donuts since I’m a slow baker Also, could these be stacked to form something like a cake?
Immaculate Bites says
Hi! Yes, you can use other glaze of your choice for this recipe. And you can also stack them up but maybe just 3 layers? Just make sure to also use an icing that won’t easily melt to keep the stack from falling. Enjoy!
BettyLocke says
These were so good. I followed the directions exactly and they turned out great. The husband said he might eat six .
Immaculate Bites says
Thanks so much, Betty! Check out my list of Decadent Coffee and Desserts To Make Your Day, for your next treat 🙂 Enjoy!
Scderek says
Can i baked this donuts? What will happen if i baked it and do the texture of it remains when you it if it is baked? Tnx for the recioe?
Immaculate Bites says
Hi Scderek! Baked donuts are healthier way to cook donuts , though the texture might be a bit different than the fried ones. They can be cakey something like a scone texture. By the way, you can bake it at 375°F for 8-10 minutes or until its brown. You can also check out this Baked Crispy Donuts. Enjoy!
RM says
FYI, I have worked at a Krispy Kreme as a repairman, and they proof their doughnuts for several hours in a humidity controlled room before they fry them. Have no idea what it does, but I do know it happens. Maybe it will help in adjusting recipes.
Immaculate Bites says
Thanks for sharing, RM!