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.
Is this just your standard biscuit or pizza dough recipe? Can this dough be made in a bread machine?
Hi Susan, this dough is quite different from a standard dough. I have never made this in a bread machine before However, I have it several times without using a mixer- the deal is not to over mix it. Mix it just enough for it to come together. Hope this helps.
Hi, I was wondering is the dough fairly sticky when all mixed up?
Hi Jeanee, yes the dough is fairly sticky . Let it rest in the fridge for about 30 or more minutes to make it manageable. Please let me know how it works for you. Thanks.
When you are mixing everything do you use a dough hook?
Jamie, I use the paddle hook. Just mix enough for the dough to come together. let me know how you like it!
We made these this morning and they taste almost the same as the real thing, actually better if you ask my family. Thanks! We will definitely be saving this recipe.
Oh, and I used almond milk instead of condensed milk.
Hi i will be trying this recipe this weekend my girls cant wait to try these just one question i was reading all the comments befor and notice one was missing where you had changed one ingredient instead of milk replace it with water? I couldnt see it in the comments. Wanted to know to use water instead of milk?
Tarn, yes you could replace milk with water when making the icing, not the actual doughnuts.Let me know how it works for you. I know your girls are going to love it!!!
Ok thanks shall keep you updated 🙂
Well we gave it a go it turn out very good. Nearly the same as krispy kreme . Its so yummy eating straight from the deep fryer dipping it in the glazed icing .even the next day its still good i just put it in microwave for 15seconds and its like you just made it on that day. Definitely keeping this recipe . Thanks for sharing this recipe 🙂
I have made these about 5 times now… my family AND friends are always asking for me to make them… I am going to try to bake some today… hope they taste as good.. or even close to the fried version, thanks so much for sharing this recipe! 🙂
Shanna, I have made the baked ones several times and they do taste great! Always glad to get feedback. Thanks
Yum !!! Can i bake these ? if yes how ? and do i need baking powder?
Yes, brush with butter or oil, then bake at 375 degrees for about 8-12 minutes, until lightly brown.You do not need baking powder.
The donuts featured are the same donuts floating on the oil. Give it a try and see. Thanks for stopping by!
Wow,wow.thnks for sharing the recipe,this is the best I have ever made. God bless you.
Aww, thank you Ella. And may God bless you too!
I haven’t tried this recipe, but the pictured doughnuts don’t have the characteristic light proof line in the middle. That means they are too heavy and did not float on the oil while frying.
ImmaculateBites- I am going to try making these with my kids this afternoon. I can’t wait! But really I wanted to drop a note because in reading the comments I just felt that you must be a very kind person. Crazy I know, but something about your responses compelled me to let you know how I felt.
Aww Josh, that is such a kind thing to say- just by reading the comments. It means a lot to me. Hope you and your kids have fun while making these.Whenever, I make them my son says, I am the best mummy in the whole wide world. Happy New Year.
i just wanted to say May GOD give u a great reward. we moved from missouri to a very small french island last year and they dont sell doughnuts here. im pregnant missing home with fie kids and i reallllllllly needed a pick me up that reminded me of home~even feel like crying now- lol; but this just reminded me, sometimes in someways you have to bring home with you! thanks so much!
I know how you feel pregnant and missing home- I have been there. Glad to know that these doughnuts will cheer you up. Eat as much as you want – you are eating for two. God bless!
Amazing!! Now how do I store them before I finish them all?!
Rose, I know what you mean. It doesn’t taste as good the next day. However, I usually just leave them in the fridge and warm them up in a oven for a few minutes before eating. Do not heat if you have glazed them already.
Thank you!! Will let you know how it turned out!
Hi! Making these now! Do I wait until the donuts are completely cooled before I dip them in icing?
Rose, allow to cool about 1 – 2 minutes then dip top half in glaze while it is still warm.
Icing tastes NOTHING like Krispy Kreme glaze. It tastes like butter-flavored runny powdered sugar. Blech.
Am sorry to hear it wasn’t to your taste. Maybe try a simple glaze next time.