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.
Just made this recipe, so pleased with the results. I don’t have a stand mixer so just used my hands to combine the dough.
I think the glaze was a bit thick and as a result only coated half of the batch but I just switched to caster sugar on the second half and I have to say that the sugared donuts are ever nicer!!
Thank you for sharing this recipe, I will DEFINITELY be making it again.
Greetings from Malaysia… Thank you for the recipe. Really love Krispy Kreme and your recipe is just lovely.
I just gave thus a try and it was sooooo good. I was so worried that it might not turn out okay because of the humidity and all.I literally had that eyes closing when I took my first bite. Thank you for such an easy but outstandingly yummy donut recipe!!!
Can you use cake flour instead of all purpose
All purpose flour works best in the recipe.
Hi, dare I ask…can we bake these? Looks delicious!
You bet! It just won’t taste like a Krispy Cream donut.
Hi, I don’t have a microwave is there another way to heat up the milk? And I’m confused, why heat the milk and then let it cool, could I not skip this whole step? *HELP*
Hi Atticus, You can heat it up on the gas stove, then let it cool slightly . The reason why you heat it up is to speed up the rising of the dough. Hopes this help.
You heat the milk (scald it) to kill enzymes that inhibit the growth of the yeast. You cool it to about 80 degrees which is optimal for baker’s yeast growth. Too hot and it will kill the yeast, too!
I made these donuts they are Amazing and very light . I know it say to let dough sit for an hour to two , I had to run arenas in town I let the dough sit for about 5 hrs when I got back the dough tripled in size I tap it and shrinked . I did then follow the rest instructions and was very amazed how good they are . Not hard to make and will be making more in future thank you ..
Can you freeze the dough? And pull out a few to fry? I do this with beignets, and fry them from froZen and it works great.
Hi, did you try this as I was thinking of doing the same. If so did they work?
Can you use 1%milk instead of whole milk
Yes you can.
Can I make dough and let it set refrigerator overnight?
Yes you can.
Turned out better than I expected considering I don’t have a stand mixer and it was very difficult to mix the dough by hand. Canned milk tasted awful for the glaze so I used whole milk. Also, I rolled the dough out thicker than 1/4 inch and let them stand for 45 minutes, not 10 minutes, and this made a big difference to how much they puffed up before going in the oil.
I tried and kind of failed at this recipe. I think I may have added too much milk. Is it 1.5 cups of milk or 1 half cup of milk? My mix was soo wet I had to pipe the mix into the oil making what I now call doughnut worms!
So sorry to hear about this .It’s 1 and 1/2 cup milk . It makes for a soft batter . Sometimes it’s best to chill before shaping .
Pipe through a funnel to form a coil in the oil Anderson deep fry. Sprinkle with powdered sugar and you have the popular “funnel cake” thats sold at fairs and outdoor events. Yummy.
I was wondering how well these keep and how to store them for best freshness? In my past experience making donuts they do not keep very well so have to be eaten almost immediately, unfortunately my family isnt home during the day like i am.
It’s best to store in the fridge (wrap with napkins and store in a paper bag) reheat in the microwave in 15 seconds intervals.
Hello from the home of Krispy Kreme in Winston-Salem, NC! These were awesome and to me taste just like them. Instead of watching donuts on the line in the window like when i was younger, i can watch them in my FryDaddy at home 🙂 Glad i found this and it will be going in my ‘Best Family Recipes’ cookbook, thanks for sharing!!!
Thank you so much, Christy! It’s an honor to be included in your family cookbook. 🙂
The pictures of the donuts are awesome, I’m going to try it but please can you tell me what is the measure of a cup with grams.
Hi, Abdo. In the recipe box, please click on the highlighted word “METRIC”, down below the ingredients list, to view the measurements in grams. Happy cooking!
Greetings,
It’s Noxy all the way from Johannesburg SA.
Just a quick question, can you make these without using a mixer?
I really wanna try them but I don’t have one.
Greetings Noxolo! Yes, you can. You can start mixing with a wooden spoon and finish off with your hands. Be sure to oil your hands to keep the dough from sticking to it .
Hi, also heard whey can be used in domuts receipes. How to incorporate whey in this receipe?
Sorry I can’t say exactly how- not yet tried it.