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.
Hi I wanted to ask what kind of yeast? Does it matter?
It really doesn’t . I have use instant and rapid and they both work just fine.
Hi! I just wanted to ask that in what type of bowl should i but the dough to rise? glass or plastic? thnxx
I’ve had success with glass and stainless steel bowl.
I just tried this and it came out so airy and light. I’ve fiddle with different recipes and this one is the best, thank you..
Thanks Shirley!
Thank you so much for this recipe. Will try it soon. I do have a question, more towards the community. Has anyone tried baking this instead of frying? How about using butter instead of shortening? I would really appreciate some feedback. Does it still come out soft with a tender crumb?
I don’t mind that it won’t be exactly like KK’s. I am on a low fat diet for health reasons but love KK glazed donut! This will be a true treasure if it works well in the oven. Thank you!!
Hello! We are Krispy Kreme’s big fans, the thing is that we live in Venezuela so we just eat Krispy Kreme when we go to USA, and they taste like heaven… I am very excited to make this recipe, but I just want to know if I can substitute the evaporate milk for regular milk, as you may know in Venezuela is very dificult to find some things.
Absolutely! Regular milk works as well . Do let me know how it works out for you. Thanks!
Hi, Imma. I want to make these, but my son can’t consume anything with cow milk (or animal milk). Can I use water or almond milk instead?
Hi! Yes you can. Go with almond milk.
Thank you so much. I appreciate your recipes. One last question, I am trying to make all sorts of recipes from my favourite recipe creators, like you, and posting them on my blog for others to see that an amateur like me can also do it. Could I use your recipes, and link back to your website?
Hey! Well I tried this recipe today and the dough was very sticky but I continued on.i let the dough rest for 2 hours and rolled it .5 cm thick and cut it out with a cookie cutter. Then i cur out holes with a bottle cap and out them in the fryer but they came out very dark and brown not burnt tho and the inside of the doughnut seemed a bit doughy
Sorry to hear this Armani, you have to reduce the temperature of the oil. It’s too high. It must be the culprit
Hello Emma, thank you for posting this great recipe. May I substitute the yeast with instant dry yeast?
Hi Dellareece ! You sure can.
SIMPLY AWESOME, IT WAS GREAT OF U TO SHARE THE RECIPE……..THANKS MUCH
Thanks for giving it a try!
Just found this recipe looks great! And read baking tastes great to! Will surprise my husband with these when he gets home from work today! He has been begging me for months to make him Krispy Kreme doughnuts ☺️ Thanks
Hi Shannon! Hubby would be super happy, everyone is..when they take a bite at Krispy Kreme doughnuts. Thanks for taking the time to share your thoughts with us.
Best donut recipe hands down, I find shortening makes it m0ist and light. A+.
Thanks Joanne!
hey i tried sooo hard to find a dounut recipe for 5 years but none were just right until i found this one and it was just right thank yuu sooo much it was amazing!!!!!!!!!!!!!!!!!!!!!
Aww thank you Kewther-Glad you found this!
I tried this recipe and it was WOW! Thanks so much
Glad you enjoyed it Maryam!
Hi! Was wondering if I could use homemade buttermilk instead of regular milk to make this even more moist. Not sure if the vinegar will affect the yeast… I will be baking them. Thanks!
Hi Stacy! I have previously used buttermilk and yeast before and it did not affect the yeast. Would be curious to know if it makes it even more moist. Do tell will you please . Thanks.
Thanks for all ur wonderful posts + pictures. U inspire me everyday to try sumthing new and different with food and my family adores it.
Aww thanks! So glad to hear this. Do let me know which ones you try thanks.
Aww, thank you so much shalle! Glad you to hear you really enjoy making my recipes
Hi Immaculate, although I’ve really been going through your recipes, I must confess this is going to be the first am going to follow cause I and colleagues love doughnuts. Quick one please: is your cup measurement the standard 250ml?
Thanks so much for the amazing work. Remin blessed
Hi Floxy! Glad you are going to try this. Yes, it is standard measuring cups. Do let let me know how it works out for you. Thanks!