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.
Darren says
Hi, is this recipe using dry yeast or instant yeast?
ImmaculateBites says
Instant yeast . However, dry yeast works as well.
Nneka says
If you are using active dry yeast. How long do you have to wait for it to rise? And can I bake instead?
ImmaculateBites says
Hi Nneka. If using active dry yeast combine the yeast and water until completely dissolved. Let the mixture stand until yeast begins to foam vigorously (5 – 10 minutes) and then proceed as normal with the rest of the ingredients.
Here is a link to the baked version of these doughnuts: africanbites.com/baked-krispy-kreme-donut/
Lin says
I was making these following step by step and I had no idea instant yeast didn’t need to be bloomed or tested so I just kept wasting my yeast and milk and trying it over again lol. I did everything and after two hours, I noticed that my dough didn’t rise at all. I made sure to pour in the yeast when my milk was a little warmer than lukewarm. My attempt at saving the dough was adding more milk and yeast and flour. Currently, I’m waiting for it to rise again. Any suggestions on what I should do it what I did wrong?
ImmaculateBites says
Sorry to hear about this . Yes instant yeast does not need to proof . There are a plethora of reasons why it didn’t work out . Here are some tips when using yeast . Hope it helps out .
-If you are having trouble with your dough , don’t automatically assume expiration date is the culprit. If yeast is not stored properly it can stale out pretty fast or just become inactive . Test your yeast when in doubt. Place yeast in ½ half cup warm water or milk , add a teaspoon of sugar. Let it stand for about 10 minutes – if it foams at the top , then do a happy dance – cause it’s good. After testing subtract proceed with the instructions minus the amount of liquid used .
-Use a large bowl-but not extra large . it needs to have something to push it up when rising.- if not it would just level and flatten off.
-Dough should be left to rise in a warm area – if it sits too long in a cold room, the yeast will eventually die, resulting in a flat dough. A good trick is to turn your oven to warm for about 3-5 minutes . Turn it off and place your dough inside- this would be helpful especially during winter when places are cold.
– Adding too much flour results in a tough dough making it harder to rise.
Tammy says
Do you cook the holes ? Like Tim Bits ?
Just wondering, when we make donuts we always cook the holes !
Well make little balls out of the leftover dough.
ImmaculateBites says
Yes I do. My son loves them.
Maria St Jean says
Made these doughnuts today, we’re on lockdown and didn’t have enough plain flour so had to mix with sr flour really surprised at the outcome, made jam filled and ring ones.
Great recipe everyone loved them
ImmaculateBites says
Awesome!!! I am so glad it worked out for you. The jam-filled ones sound delicious :). Thanks for sharing, Maria!!
Janelle Braig says
Can I use regular milk instead of evaporated milk for the glaze?
ImmaculateBites says
Hi Janelle! If you do not have evaporated milk, make your glaze with 1/4 cup of milk and 2 cups of powdered sugar only. Do not add the butter. Hope this helps.
Kris says
I left my dough to rise overnight and it collapsed. I tried to cook a few pieces and it tasted Sour… Can I still rescue the dough?
ImmaculateBites says
Hi Kris. So sorry to hear about your mishap. Your dough collapsed because it had been left to rise for too long. This is also the cause of the sour taste, as the yeast had changed all the sugar in the dough into alcohol. Sorry dear, the sour taste cannot be remedied.
Sol says
Maybe make the dough the night before, let it rise, shape them, store them in the fridge then take them out the next morning to let them do the second rise on top of the stove with the oven on 200° or so for warmth.
Sari Gutierrez says
We are now on lockdown. I do not have yeadt. Is it ok to use baking powder?
ImmaculateBites says
Hi Sari. You could use 1 and 1/4 teaspoon of baking powder for every cup of flour. Since this recipe calls for 5 cups of flour, you would have to use a total of 6 and 1/4 teaspoons of baking powder. Hope this helps. Happy Baking :)!
Robin Williams says
I don’t have a donut cutter. Can I just fry them as balls?
ImmaculateBites says
Hi Robin. Of course, you can. Or, you could use the rim of a big glass or mug and then a smaller object or even a knife to cut out the middle. :). Hope this helps!
Tanisha says
I have made this recipe a couple times. I have made a vegan version and made a dressed up extra bougie version. Great recipe!
ImmaculateBites says
Awesome!! Thanks for sharing, Tanisha!
Gret says
Tried making this yesterday and was amazed by the outcome on the first try. Made a bit too much so had to freeze the remaining dough lol. And they were a bit yellowish cause i used margarine instead of butter. But nonetheless, turned out fine. Thank you for sharing this easy recipe 🙂
ImmaculateBites says
Hi Gret. I have never tried this recipe with margarine. So glad to hear it turned out alright! Thank you for sharing!
Nicca says
Can I use bread flour instead of all purpose flour?
Thanks.
ImmaculateBites says
Yes, you can, Nicca.
Louise Ryan says
Amazing reciepe i dont bake much i was suprised how well they turned out 1st time we all enjoyed them so much making another batch
ImmaculateBites says
High five on nailing it the first time!! I am so glad you enjoyed it. Thank you for the feedback!
Khetha says
Hi. Tried this recipe and it turned out really tasty, my only problem is that some doughnuts had really large air pockets which caused holes in my doughnuts. What am I doing wrong?
ImmaculateBites says
Hi Khetha,
It happens sometimes if you let it rise for too long . Also make sure you measure your yeast correctly.
Caleb says
Can you use something apart from an upstanding mixer?
ImmaculateBites says
Hi Caleb. You can use a hand mixer with the dough hook if you have one, and then you would have to knead the dough for 8- 10 minutes.
Maura Birenbaum says
I only have a hand mixer and no dough so should I wait until I can get that to try these? Also, does the milk need to be whole or can it be 1 or 2%? Thank you!
ImmaculateBites says
A hand mixer wouldn’t do the job. Wait until you have a stand mixer. Any milk works just fine.
Gianna says
Hello my dough seems to he not rising. It’s almost 2 hrs and it only risen a bit. What should i do? Can i put another batch of yeast?
ImmaculateBites says
Hi Gianna. So sorry you are still having trouble with your dough. At this point, in order to have great Krispy Kreme Doughnuts, you would have to start from scratch. Sorry, dear .
Don’t forget the salt :).
You could still bake what you have. It will be dense but still tasty.
Gen says
Will be trying this recipe out later! Can i use instant dry yeast for this recipe? Thank you in advance!
ImmaculateBites says
Yes you can Gen.