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.
Kerry says
How do I make a chocolate glaze for the top? Add cacao powder?
Imma says
Hi Kerry. For a chocolate glaze, try adding 1/2 cup melted semi-sweet chocolate chips. Do let me know how it turns out for you.
Elinda Enright Steury says
Excellent doughnuts! Not sure they were a KK copycat but that really doesn’t matter as they were SO good! Made as stated. Placed half the dough in the fridge for next day and it fried up perfectly both days! I would suggest glazing them twice.
So very good! Thank you!
Imma says
So glad you loved it, Elinda!
JOM says
yes
Renee Hill says
Can this recipe be used for jelly filled donuts?
Imma says
Hi Renee, yes you can!
Tiffany says
This looks so delicious and I really wanna make this,but I don’t have a stand mixer. I do have a hand mixer with the dough utensil attachment,would that work?
Imma says
Yes. A hand mixer works fine, and so does hand kneading. Please let me know how it goes!
William Young says
I was wondering if you could refrigerate
or freeze the dough overnight and create the donuts the next morning.
ImmaculateBites says
Yes you can.
Rose F says
If I refrigerate the dough overnight does the dough need to come to room temperature before frying the next morning.
Imma says
Hi Rose. Yes, you do, if not the cold dough will cool down the oil leading to soggy doughnuts!
Levi says
Hi! I did everything this recipe said to a T, but my batter came out runny, is there anything I could have done wrong? I seriously followed your recipe perfectly, but I’m very confused.
Thank you!
ImmaculateBites says
Hi Levi,
If your batter for the Krispy Kreme doughnut copycat recipe turned out runny despite following the recipe closely, there are a few potential reasons to consider:
Measurement Accuracy: Double-check that the flour and liquid ingredients were measured accurately. Using too little flour or too much liquid can result in a runny batter.
Flour Type: Ensure you’re using the correct type of flour as specified in the recipe. Different flours have varying levels of protein which affects absorption of liquid.
Environmental Factors: Humidity and temperature can affect dough consistency. If it’s particularly humid, flour can absorb moisture from the air.
Mixing Method: Overmixing can develop gluten and change the texture, but under-mixing might not allow the ingredients to combine properly.
To salvage the runny batter, you can try adding a bit more flour, a tablespoon at a time, until you reach the desired consistency. Be careful not to add too much flour, as it can make the doughnuts heavy. Always mix gently to avoid overworking the batter. Hope this helps
Idonna m Coultrup says
After cutting into donuts, you say wait 10 minutes before cooking. So you don’t let them rise before frying
ImmaculateBites says
Hi Donna
You really don’t have to . This short resting period helps the doughnuts to puff up a bit, which contributes to their light and airy texture once fried.
Remember, yeast doughs can be quite forgiving, so feel free to adjust the rise times to suit your schedule and desired doughnut texture. Happy doughnut making!
Will Garrett says
You leave out the amount of time you should knead the dough for. In step 4 it only states to mix the dough for 2 minutes, add more flour and the continue mixing. How long do you continue mixing for?
ImmaculateBites says
Hi Will. Continue mixing the doughnuts for about 4-5 minutes . These donuts are very forgiving so you can adjust mixing times .
Chef Alice says
Krispie kreme kneads theirs for 14 minutes. Just watched a video.
Anita Scott says
I use this recipe for my hannakah doughnuts. This year I have a lot left over. Can you freeze these?
ImmaculateBites says
Hi Anita,
Yes, you can freeze these doughnuts, although they are best enjoyed fresh. If you have leftovers, freezing is a good way to preserve them. Here’s how to do it:
Cool Completely: Ensure the doughnuts are completely cool before freezing.
Wrap Individually: Wrap each doughnut individually in plastic wrap or aluminum foil. This helps to prevent freezer burn and maintain their quality.
Freeze: Place the wrapped doughnuts in a freezer-safe bag or container. Remove as much air as possible from the bag to prevent ice crystals from forming.
Label and Freeze: Label the bag or container with the date, and place it in the freezer. Doughnuts can be frozen for up to two months.
Thawing: To thaw, leave them at room temperature for a few hours or overnight. You can also gently reheat them in the oven or microwave if you prefer them warm.
Reheating: If reheating in the oven, place them in a preheated oven at a low temperature (around 300°F or 150°C) for a few minutes. If using a microwave, heat them in short intervals to avoid drying them out.
Remember, the texture of the doughnuts might change slightly after freezing and thawing, but they should still be quite enjoyable.
Lauren says
Hi! Can I make this recipe with a dairy free substitute for milk like almond milk and margarine for butter? Thanks !
ImmaculateBites says
Absolutely, you can make the Krispy Kreme doughnut recipe with dairy-free substitutes. Almond milk is a great alternative to regular milk, and margarine can be used in place of butter. Here are a few tips to ensure your doughnuts turn out great:
Use unsweetened almond milk to avoid adding extra sugar to the dough. The consistency and behavior in baking are similar to that of cow’s milk.
Choose a good-quality margarine that’s suitable for baking. Some margarines have higher water content, which can affect the texture of the dough. Look for one that’s specifically labeled for baking.
Keep in mind that these substitutions might slightly alter the texture and flavor of the doughnuts. They should still be delicious, but the taste might be a bit different from the original recipe.
Tzabary says
hey! thank you for your recipe, but I’m in France and here instant yeast is not very common, can I replace with fresh yeast? and if so, what quantity? THANKS
ImmaculateBites says
Hi Tzabary!
Absolutely, you can substitute fresh yeast for instant yeast in your doughnut recipe. In general, the conversion ratio is about 1:3 when replacing instant yeast with fresh yeast. This means you’ll need about three times the amount of fresh yeast compared to instant yeast.
If your doughnut recipe calls for one 2.25-ounce package of instant yeast, that’s equivalent to about 7 grams of instant yeast. To convert this to fresh yeast, you would use approximately 42 grams of fresh yeast (since 7 grams x 6 = 42 grams).
Here’s how you can use the fresh yeast in your recipe:
Crumble the fresh yeast into a small portion of the liquid used in the recipe (like warm milk or water).
Stir until the yeast is dissolved.
Add this mixture to your dough at the stage where you would normally add the instant yeast.
Remember, fresh yeast might require a slightly longer rising time, so allow your dough to rise until it’s doubled in size, which is a good indicator that it’s ready. Enjoy your doughnut making in France!
Gloria says
Love your recipes. Question is can I do the first rise overnight in the refrigerator? If so how long do I do the second rise? Thank you
Imma says
Yes, you can do the first rise in the refrigerator. How long the second rise takes will depend on how hot or cold your kitchen is. Since the dough will be cold, it may take an hour or two.
Ashley says
Do I use canola or vegetable oil?
ImmaculateBites says
Whatever neutral-flavored oil you have that can take high heat. Hope that helps:)
G Hogan says
Hi, I got this recipe from a friend who made them wonderfully. I have one question, how far in advance can you make and glaze the donuts? I have people coming on Saturday and was thinking of making them the day before
Imma says
Hi there. One day should be fine. I would store them in an airtight container in a single layer so they don’t stick to each other. I love the containers that you can push down on the middle of the lid as you’re sealing it to squeeze out extra air. Food seems to stay fresher longer. Please let me know how it goes:)