Krispy Kreme Doughnut Recipe (Copy Cat)

Krispy Kreme Doughnut Recipe (Copy Cat) — Light and fluffy donuts topped with a rich glaze on top that 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 have made a u turn when the green light, lights up for- hot now! I raised my hands to both questions. 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

What ever it is, nothing tempts me more like a Krispy Kreme doughnut. That is why; I  came across this doughnut  and decided to give it a try .

I know you are saying, 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 are not that difficult to make. You can even make it without a mixer.

ENJOY!!!!

This recipe has been updated with new photos and tips . Originally posted November 2013

4.66 from 20 votes

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Krispy Kreme Doughnut Recipe

Prep Time

2 hrs

Cook Time

30 mins

Total Time

2 hrs 30 mins

 

Light and fluffy donuts topped with a rich glaze on top that will melt in your mouth. Tastes as good as the store-bought Krispy Kremes!

Course: Breakfast

Cuisine: American

Servings: 24 pieces

Calories: 228 kcal

Author: Immaculate Bites

Ingredients

Doughnut Batter

• 2 packs 1/4 ounce packages yeast or 4-½ teaspoon yeast
• 1/3 cup water 105-115F / 40-46C
• 1 1/2 cup milk
• 1/2 cup sugar
• 1 teaspoon salt
• 2 eggs
• 1/3 cup butter or shortening 95 grams or 3.5 ounce
• 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

US Customary - Metric

Instructions

1. In a standing mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.

2. Meanwhile in a microwave safe medium bowl, heat milk for about 2 minutes. Remove and let it cool.
3. Add, milk, sugar, salt, eggs, shortening or butter and 2 cups of flour to bowl of yeast.
4. Mix for 2 minutes at medium speed. Add the remaining 3 cups of flour and continue mixing dough. Scraping down sides.
5. 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.
6. 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.

7. 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.

8. 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

1. In a microwave safe bowl melt the butter.
2. Remove and stir in powdered sugar and vanilla extract until everything comes together
3. Then evaporated milk (or sub water) until you have reached desired consistency
4. Dip doughnuts in glaze and let it drip on the rack.

TIPS AND NOTES

1. In order for your these doughnuts to be airly they have to  double in size. So be patient with it . It might take more than the recommended hours . It all depends on the weather
2. If the dough is too difficult to handle or  place in the fridge for about 30 minutes before cutting them out . DO NOT add more flour .
3. Key factor here is the oil temperature, too low and is 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.
4. 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.
5. When Doughnuts are  fried place on a cookie  rack so they can drain for a few minutes before placing on paper towel .
6. 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
7. 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.