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.
Can I make the dough and put in fridge after rise step?
Roll and cut in the morning?
Yes, you can :).
Hi, I’ve not got a mixer, could you please recommend any other way?? Thank you x
Hi Christine. Yes, you could do this by hand. But it will require a bit of a workout because you will have to properly knead the dough. Do not be tempted to add any more flour if it is sticky. Just put it in the fridge for a while and then get back to it. Hope this helps :).
Hi, I just saw this, I accidentally added more flour to the dough by default because it was too sticky. What will this do to my donuts? They just finished rising.
Too much dough would make it dense. Not as light as doughnuts should be.
How many doughnuts does this recipe make
About 24 doughnuts :).
Can i use a handheld mixer?
Hi Sue! Yes, you can :).
Hello! Planning to do this. 🙂 can I use sterilized milk?
Hi Chari. Yes, you can.
Could these be baked ?
Yes they could. However, there will be a difference in texture.
Good Day! Can I use Sterilized milk? Thank you in advance!
Amazing recipe
Thank you, Kera!
Thank you: these were delicious!!!
Fantastic! Glad you loved it :).
My dough is really sticky. Right now it is rising. Any suggestions if it’s still sticky after it rises?
Let it rest in the fridge for it to firm up.
Can you put this mixture into a doughnut maker? Is there a difference in the type of mixture you’d deep fry and one you’d put in a doughnut maker?
Hi Stephanie! I haven’t tried making these doughnuts in a doughnut maker but I do not see why it won’t work out. Do let me know how it turns out for you.
Do you use the hook attachment on the mixer? I dont have a dough hook but I have the paddle attachment.Will this work? Thank you.
Hi Jolee! You could start the mixing process with the paddle and then take out the dough and knead it for about 5 minutes.
Is it better to fry with Canola oil or vegetable? You say Canola in ingredients list but say vegetable in directions.
Hi Andrew! You can use either one of them, they both work fine 🙂 .
Salted butter or unsalted butter? For this recipe
Unsalted butter 🙂
Can I use 2% milk for this recipe?
Hi Sarah. Yes, you can.
I have a question – how do you store these? I am making them today and want to be sure I store them to keep them fresh.
Hi Kristie! Wrap them up individually in plastic wrap, put in an air-tight container and freeze :).
At what temperature more or less should the milk be at before adding it to the yeast.
Hi Zahrah! Your milk should be lukewarm. I would say about 98º – 105 ºF OR 36.5 to 40.5 ºC. It feels warmer than your body temperature, but not hot.
Tried this recipe today. However, it had a yeast after taste. Any tips on how to do fix this?
Hello Jackie. Try mixing it a few minutes longer next time. Also, do not overproof the dough. Hope this helps!
Hi. I want to make this recipe today. And as I was reading through the comments someone asked if they could use cake flour. What’s the difference and would it make the final result different than if I use ap flour
Hi Zahrah. Using cake flour will result in a slightly denser doughnut and it will be less chewy compared to doughnuts make with all purpose flour. It will still taste delicious though :).
Hi I’ve tried this recipe and I find it hard to manage my dough. Its so sticky and can’t even roll it. I followed every step and ingredients listed on it. What did mistake I did?
Hi Cherry! So sorry you had trouble with your dough. Sometimes you just have to be patient with it and it will come together. Since we really do not want to add any more flour, next time you could put it in the fridge for about 20 minutes and then try rolling again. Hope this helps 🙂
Is that I didn’t mix it properly? I’m using a hand mixer. I think I’ve mix it enough time but it doesn’t end like your dough like on your video and picture. Hope you’d gave me idea how to mix it properly. Thanks
Hi Cherry. It would be hard for me to say exactly what could have gone wrong. Did it rise properly both times?
Hello are these good?
They are quite good if I may say so myself 😉 . Can’t wait for you to try it and tell me how it works out for you.
Can I halve the recipe? And also, can i make the dough completely by hand?
Yes, you can halve the recipe. You can also do make the dough by hand, but it will be quite a workout. Also, it will be quite sticky, but do not be tempted to add any more flour. Do let me know how it works out for you 🙂