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
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!
- 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 , 75 grams
- 5 cups all-purpose flour
- Canola oil for frying
- ½ cup butter melted
- 2 cups powdered sugar
- 2 teaspoon vanilla
- 5-7 tablespoons evaporated milk
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In a standing mixer, combine lukewarm water and yeast. Let it sit until dissolve for about 5 minutes.
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Meanwhile in a microwave safe medium bowl, heat milk for about 2 minutes. Remove and let it cool.
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Add, milk, sugar, salt, eggs, shortening or butter and 2 cups of flour to bowl of yeast.
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Mix for 2 minutes at medium speed. Add the remaining 3 cups of flour and continue mixing dough. Scraping down sides.
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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.
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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.
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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.
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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.
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In a microwave safe bowl melt the butter.
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Remove and stir in powdered sugar and vanilla extract until everything comes together
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Then evaporated milk (or sub water) until you have reached desired consistency
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Dip doughnuts in glaze and let it drip on the rack.
TIPS AND NOTES
- 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
- 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 .
- 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.
- 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.
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
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?
Just made this and it looks like I’ll be having donuts for days . Hey! What a great donut shop name. Ok ok I digress. BUT! The dough was super perfect. I whipped up the ingredients and used my “bread maker” HUGE mistake. It was WAY too much dough and it even lifted the lid off the maker by the end. So, I really need to cut these ingredients in half, next go round.
I’m still playing with the icing too. I used too much butter I’m thinking and the PET milk was some no-name brand (actually, its called “no name”) hahaha… i kill myself. I need to find a good donut puncher too. I made them too small but they were delish! Thanks so much and PS, I had 2 lingering Krispy Kreme donuts to test these out side-by-side. Other than icing you REALLY couldnt tell the difference.
Oh, and I forgot to add that I cooked them up in my fryer. I still have dough to use in my fridge and will be frying them up tomorrow morning. Now, if only I can wake up 2 hours earlier to proof them. So much love to you and all.
Hi Immaculate. Is there a specific type of butter to used to get good results?
Not really. I have tried it with several and it works just fine. Only use un-salted butter.
Hi Imma! First, I’d like to thank you for sharing this recipe, I’m super excited to try it out! Where I live I cant find shortening and have read mixed reviews about substituting it for butter. One site claims that butter can splatter while frying. Have you or anyone tried the recipe with butter? What did you think and how was the taste? What about using coconut oil? Anyone try this?
Hopefully I hear some advice soon, cant wait to try! 🙂
It works jus fine with butter- I use it all the time. Hope this helps.
Hi. I want to make these for a party, can I make dough the day before and if so at what step do I do it until the day before and how do I refrigerate (closed container etc) thanks
Hi Danielle,
There are two ways of making these ;
After dough has doubled in size, punch down , place the dough in the fridge cover and in the morning remove and proceed with rolling , cutting and frying the dough .
The other way is to follow all the steps , cut it out, place in a single layer on a cookie sheet or baking pan. Set aside in the fridge so they are ready to fry . The next day remove from the fridge , bring to room temperature- it may take about 30-45 minutes -then proceed with frying.
Hope this helps.
can we use cream instead of milk for the batter?
Yes you can. Use half cream (3/4 cup) and half water (3/4 cup) .
May I ask what kind of yeast you used in yours? Thinking about making these for my family and that would be my only question. Thanks for sharing recipe.
Hi April,
I used instant yeast.
Happy Cooking.
I’m English and not sure if all purpose flour is plain or self raising flour?
Hi Tanya,
All purpose flour is plain flour.
Hi! My niece love it! Thank you so much!❤️
How can makes these without a dough hook or mixer
It’s a very stick dough. You could make it work with your hands.
Live love love this recipe….. I have made doughnuts through out the year’s this is the best…. thanks for sharing!
Do I have to put that much yeast?
Yes.
Hoi, people.
Omg!!! The perfect light and fluffy donuts recipe… Tried for the first time and came out perfect… Big fan of Kirspy Kreme and don’t get it in my country. Really loved making these and sharing with friends. Thank you. Stay blessed.
Omg!!! The perfect light and fluffy donuts recipe… Tried for the first time and came out perfect… Big fan of Kirspy Kreme and don’t get it in my country. Really loved making these and sharing with friends. Thank you. Stay blessed.
Wondering if I can just put all the dough ingredients in my bread maker and use the dough setting. Will have to try it out.
Hi Kathryn, Sorry, I can’t say for sure haven’t tried it in a bread maker. If you do let me know how it works out .
Hey … just wondering, can these be made as donut holes? Also, how long before frying can the mixture be made?
Thanks
Yes they can. You can refrigerate dough right before shaping or after shaping , overnight until ready to cook.
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.
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!!