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, these doughnuts look super good …. i was wondering if they can be made with gluten free flour.
Sorry , I’ve only tried this with regular (all purpose)) flour .So I can’t say for sure .
I made them with gluten free flour and they turned out great! I used Bobs Red Mill 1:1 flour.
Same Maria from before (forgot to say) if you are using gluten free flour you don’t have to use the hook attachment because there is no need to knead. You should use a paddle attachment. Every thing else is the same though the dough may be a little harder to work with.
Good do know Maria. Its next on my list to try with this recipe. Glad you loved it.
Please can water be substitutedfor milk?
If you’re dairy free I would recommend using a plant based milk instead so the texture isn’t as dramatically altered. A soy milk or almond should work but I haven’t tried it for myself. If you do try it please let me know how it turns out!
I make this with almond milk all the time and I think they turn out great !
Perfect recipe
Can you use an air fryer???
Hi. I can’t answer for sure since I haven’t tried making these in an air fryer.
Can you use a air fryer.
Hi, Dan. I haven’t tried making this with an air fryer.
Incredible, just incredible!
Such a fool proof recipe!! The doughnuts turned out to be perfect!
Can i use this batter to make the Korean corn chesse dog?
Sorry Dionne, I haven’t tried Korean corn cheese dog. So won’t be able to say for sure.
Great recipe.
I don’t have a dough mixer so if I’m using my hands for how long do I need to knead the dough?
Can I use margarine for this recipe?
Hii really loved it..I’ll try the recipe..
And what proper cup am I supposed to use measuring all that
Hello, Use U.S measuring cup.
Not sure if you still monitor comments…but A. This made the BEST FREAKING DONUTS EVER…so thank you for that… B. Do you think it could be used for cinnamon rolls too? Would it bake ok? Thank you again for the recipe.
Thank you, Cyndi for the feedback. I haven’t tried this for cinnamon rolls so I can’t say for sure. But you can check out my recipe for cinnamon rolls here >>>> https://www.africanbites.com/cinnamon-bread-rolls/
The milk amount is totally wrong it is not 1 & 1/2 cups it is 1/2 cup otherwise this recipe is very good
Perfect recipe, I just substitute the sugar for stevia and unsweetened applesauce for the eggs!!!!
Oooh, that sounds amazing Regina. I’m happy you enjoyed 🙂
Hi!
Do you know how many grams of flour you used? I started with 625 (125g/C), but the dough wouldn’t come together in my mixer. I ended up increasing to 700g of flour, but the dough was still sticky. Since I had it in the mixer for around 30 min, I decided to just take it out and now I’m waiting for it to finish proofing.
Is the dough supposed to remain sticky? Or is it supposed to be smooth and come together in the mixer?
Thanks!
I had the issue, and still waiting for the result to show up.
Hi Sara, It’s suppose to be sticky , add just enough flour to bring it together . Too much flour would make it too hard.
these are a keeper! best donuts ive ever made ❤️ thx for sharing! i halved the batch and made mine with butter and rolled them in sugar mixed with a bit of cinnamon. the best!!!!!
Hello… I have a question about the butter, a cup isnt about 230grams? should it be around 76 grams for 1/3 of a cup?
For how long do I mix of I’m using my hands?