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
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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.
Bêtise Otoise says
Something wonky with these measurements. The dough mixture is the consistency of batter.
Imma says
That is odd. The only thing I can think of is the flour may have been too fluffed. A kitchen scale really helps get the right measurement when bread making (including donuts). That way, no matter how packed or fluffed your flour is, you get the right amount. Hope that helps.
Hanna B. says
Hi! Can I use this recipe on a donut maker?
Imma says
I’ve never tried, but I don’t see why it wouldn’t work. Please let me know how they turn out if you decide to go for it.
Fatima Cariem says
Your doughnuts are amazing. Loved every bite
Imma says
I’m glad that you love this as much as I do. Thanks for taking the time to comment.
Clair says
Finally a doughnut recipe that works! These were incredibly delicious!! It’s winter in Australia so I warmed up the oven, turned it off and proved the dough in there. It worked well! I also used whole milk instead of evaporated milk and it worked beautifully.
Imma says
Amazing!!!!! That looks absolutely delicious!! Glad you loved it. Looking forward to you trying more of my recipes.
LN says
How do you store them to keep them a little crunch and a more flaky icing?
Imma says
Experts say it’s not complicated, Just wrap them in a napkin or paper towel and stick them in a paper bag. Sounds easy, right?
Stephanie M says
The dough did not rise as much as I’d hoped it would after 2-3 hours, but these turned out exceptionally well and puffed up beautifully while frying! They were fun and easy to make with my kiddos, and they were eaten quite quickly. This recipe makes a TON. I will cut back to one-third next time. This is a keeper. Thanks!
Imma says
Thank you so much for love and efforts, Glad you liked the recipe 🙂 Dough rise depends upon the how you make the composition like water temprature and environment temparture. Once you try next time hope it will worked 🙂
Emily says
Hi, I have a question, instead of cutting out the hole in the center could I fry these without the hole and fill them?
Imma says
You sure can. However, the hole in the middle means they cook through without burning the edges. So they will take a little longer to cook through without a hole. Please let me know how it goes.
Kelly says
These were heavenly! Hubby and kids said best donut they’ve ever had and I agree! I modified by using just one packet of yeast.
Imma says
Aww much love for kids, I really mis their impressions. Thank you so much! for you feedback, stay tuned for more amazing recipes.
Jen says
Your metric measurements are wrong dough is too wet
Imma says
Yeah, there was an issue with the conversion tool. But all is fine now 🙂 Stay tuned for more amazing recipes!
Jen says
You metric conversion is wrong milk is most not grams etc. It won’t work properly. Also please how many grams yeast as teaspoon in America is different to us. A teaspoon is 5gm for us. Please help
Imma says
The problem with automatic converters is that sometimes there are glitches. And milk is measured in milliliters, not grams because it’s a liquid. I’ve turned off the automatic converter and manually added the metric measurements. Since there are slight differences, I’ve rounded to the closest whole number. Hope that helps.
Carrie Smith says
I used this recipe and they taste yeasty to me. Is this normal or did I do something wrong? I bake to sell, I know I like things some don’t and some people like things I don’t… so idk
Imma says
You’re right. Some people love the yeasty flavor and some don’t. You can use one packet instead of two. It may take longer to rise, but the flavor shouldn’t be as strong.
Ri says
My dough was the consistency of cake batter, way too wet.
I had to add more flour. Something is off with the measurements.
Imma says
Sorry that happened. How you measure the flour, the altitude, and humidity level can really affect any bread recipe. But you did the right thing, add more flour until the texture is right.
Sal Nunez says
Should the donuts go straight into the glaze after getting out the fryer or do I wait before throwing them in the glaze, thank you -a beginner
Imma says
Welcome:) You can let them cool enough to handle without burning your hands, but still warm enough that the glaze sticks. Hope that helps.
Jason Asano says
How long do you let it go for after you add the 3 cups of flour
Imma says
Hello. You can lightly cover it and let it rise for 1-2 hours or until it’s doubled in size. Please let me know how it goes for you.
Zaytoon Hanief says
I saved this recipe and wrote it down about a year ago, but it looked very complicated at the time. Fast forward to now and me having more confidence to give it a try. It was so worth it! Soft, airy, sweet, just amazing! Thank you for this wonderful gift, hehe…
Imma says
You are more than welcome. And if there’s a recipe you’d love to see, please let me know. Thanks:)
Yolanda says
Can the donuts be frozen before cooking if the entire batch is more than needed? if not what is the storing recommendations?
Imma says
Yes, you can freeze uncooked donuts. However, please learn from my mistake and let them rise before freezing them. :woman-facepalming::skin-tone-6:
Just line them up on a parchment-lined baking sheet, let them rise, then put them in the freezer. As soon as their solid, you can put them in a freezer bag and store until ready to fry. Let them thaw overnight in the fridge spread out on a baking sheet so they don’t stick together, and fry away. Please let me know how it goes if you decide to try it.
Jill Miranda says
I made half a batch because there are only two in the home now. Not sure if that is why it was a failure. I had tough donuts and inconsistent texture; some were hollow and others dense. Any ideas as to why? Was it trying to make less? My oil was at 360, they cooked nicely. Not a super experienced baker but I’ve mastered sourdough with a homemade starter and other breads. What happened?
Imma says
I’m so sorry that happened, I don’t think it’s because you made half the recipe. And your oil was the perfect temperature. The only other thing I can think of is not having long enough to raise, I know I’ve gotten impatient and ended up with not so fluffy bread, especially in the winter.
Jill Miranda says
I am trying again today. Maybe I will let it rise longer.
Imma says
Awesome!!! Can’t wait to know how it turns out for you.
Amy says
I tried your recipe today for the first time & it tastes great! I did make a mistake by cutting them out & leaving them on wrapping paper/parchment paper without flouring the surface & they stuck, so when I tried picking them up they went out of shape…
Imma says
So sorry that happened. Been there, done that.