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
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 packs 1/4 ounce packages instant yeast or( 4 ½ teaspoons )yeast
- 1/3 cup warm water 105-115F / 40-46C
- 1 1/2 cup milk ( whole milk or low fat milk )
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 Large eggs
- 1/3 cup (75 grams) butter or shortening , soften
- 5 cups all-purpose flour
- Canola oil for frying
Doughnut Glaze
- ½ cup butter melted
- 2 cups powdered sugar
- 2 teaspoon vanilla
- 5-7 tablespoons 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.
Rachel says
This was a decent recipe. Made nice fluffy donuts. The only thing I changed was adding vanilla to the donut dough as well. Also, I had to put A LOT of flour on my workstation, as where I live is very humid and I needed a bit more flour to be able to do anything. I’ll make it again
ImmaculateBites says
Great! Thanks for the feedback.
Christy says
These were incredible!!!!!! I dipped some of the donuts in fruity pebbles after glazing them for an extra wow factor. Thank you so much for this recipe. These are light and airy and just delicious! Everyone loved them!
Immaculate Bites says
Happy you loved the doughnuts, Christy!
Jim says
I’d like to try making these. I was also wondering if you could cook these in an air fryer instead of frying them in oil.
Immaculate Bites says
Hi Jim! I haven’t tried this in an air fryer yet.
Carla Stokes says
This recipe came out PERFECT! My first attempt at doughnuts and I’m so happy! I got 24 doughnuts out of the recipe and 26 wonderful doughnut holes☺️☺️☺️
Immaculate Bites says
Sweet! Thank you, Carla! 🙂
Ludwina says
I love the recipe it works my families love them so much.
Immaculate Bites says
Awesome! Thank you, Ludwina! I’m happy your family love it 🙂
Brooklyn Winchester says
This is by far the worst donut I’ve ever made. This is a cake donut. Nothing close to krispy Kreme. Someone please point me in the right direction.
Immaculate Bites says
I’m sorry you didn’t enjoy this, Brooklyn. Thank you for giving it a try.
April says
Can I use fresh milk?
Immaculate Bites says
Yes, fresh milk is okay, too, April 🙂 Enjoy!
Livia says
This recipe is the perfect. Amazing donuts and easy to make. Thank you for sharing! They are perfect to freeze after they get cold and glazed them before consuming! Taste exactly like the fresh ones!
Immaculate Bites says
Thanks so much, Livia! Glad you enjoyed these! 🙂
Jameela James says
I MADE IT. TURNED OUT LOVELY.
Gemmi says
Going to try them
Me says
Good
Rashieda George says
Excellent recipe. Loved it
CTP says
Amazing recipe!! Actually loved it and so as my family! Legit one
Odette says
Thank you so much for sharing this recipe. It’s my first time making donut ever and it’s a success.These are very fluffy and absolutely delicious My family loved it! Will definitely be making them more often now.
Lucrecia says
Can the glaze be used on a baked donut recipe – where you use the donut pans?
ImmaculateBites says
You will have to add more powdered sugar to make it thicker.
'Alohi says
Wow- i couldn’t believe how easy these were! I made two changes, one out of necessity and one just because. I didnt have enough AP flour so used bread flour instead with about 25 grams of diastatic malt powder sifted into it. Other than that, did exactly what your recipe instructed and the donuts came out amazing! Thank you for your tips at the end of the blog- I caught myself about to start frying before they were fully proofed. I put them back in my turned off oven for the full rise time and really saw how much that added to the donuts light texture. Thank you! I’m definitely making these again.
Jennifer Huffman says
can this be done either baked or in a donut maker instead of fried?
ImmaculateBites says
Yes it can.
Samarah says
Hi! how long do u cook them in the oven?
ImmaculateBites says
Bake at 375 degrees F, for about 8 to 10 minutes or until the bottom of the doughnuts are golden brown.
Freya Young says
This looked amazing and I’m not sure if I’ve done something wrong but when I put the dough in the bowl to rise…it’s more like cake mixture? Maybe afterwards it will be fine!
David Ishmael says
I made these for my family for Christmas morning and they were amazing!
I made the dough the evening before and placed in fridge overnight and the rest was a snap!
Fantastic detail on the instructions!
ImmaculateBites says
Glad it worked well! Thanks so much!!
Yummy says
Can I use instant yeast? If so how much and will it turn out the same?
ImmaculateBites says
Yes you can-same amount.
Lee-Ann says
Tried several recipes and this is by far the best, fluffiest doughnut recipe. Absolutely divine with a simple brown sugar and cinnamon coat! Thank you Imma
ImmaculateBites says
So happy it worked out well.
Jelena says
Can I fill these doughnuts with jam?
ImmaculateBites says
Yes you sure can.
Barbara Veronneau says
Can you tell how long can you keep these donut fresh after you make them
ImmaculateBites says
It is best eaten fresh. However, you can keep for a couple of hours. Enjoy!
Sarah Bishop says
These are really GREAT!!! Made exactly how the recipe is written, to be honest I wanted to add more flour, but I didn’t and just kept going, the family absolutely loves them and I’ll be adding this recipe to box. Thank you so much!
Rica Fernanadez says
I like this recipe very much! Can I ask how many donuts can be make out of this recipe?
ImmaculateBites says
About 20 doughnuts or more .
Isha says
Awesome recipe. It turned out very well. Thanks for sharing
ImmaculateBites says
Glad to hear it worked out well.
Wendy says
dough hook when mixing or pad?
ImmaculateBites says
Paddle hook.
Travis says
Your recipe turned out perfect. I made it just as you said and they are delicious.
ImmaculateBites says
Thanks . Glad you enjoyed it