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.
hi, how about my dough was too tough, hard and dry? whats wrong with my mixtures? 🙁 can you send me email about mixtures
Hi Kc. I am sorry to hear you are having trouble with your dough. It will be hard for me to say what went wrong exactly. Please, if you can, could you try making it again with the exact measurements? Do let me know how it works out this time around.
Hi, can you please tell me whether milk will work in the glaze instead of evaporated milk? Thanks
Hi Anna. If you cannot get a hold of evaporated milk, use regular milk.
Can this donut be baked?
Yes it can. However, it would not have the same taste and texture.
Amazing Recipe! Next time, I wanna try baking it . Can you recommend at what temp and duration i should bake these for? Thanks!
Bake at 375 F for about 8 to 10 minutes or until the bottom of the doughnuts are golden brown.
Is there a way i could make them with self rising flour?
Hi Mark. Self-rising flour will work just fine.
I followed this recipe to the exact measurements and it was very runny. I had to add an additional 1 and a half cups flour to get a dough consistency . Hope I didn’t waste my time and ingredients
Hi Fanz. I am so sorry to hear you had trouble with your dough! Normally that shouldn’t happen. Do let me know how it turned out after you added the extra 1 and a half cups of flour.
I followed the recipe exactly my dough is very sticky 🙁 I added even more flour and same thing… what did I do wrong
Hi Melissa. I am so sorry you had trouble with your dough. Given that you followed the recipe exactly, it will be hard for me to say what exactly went wrong. If this happens to you again next time, try kneading the dough a little longer. You can pop it into the refrigerator or freezer for a few minutes so that it hardens up and then continue. I hope you get to try it again. Let me know how it goes.
Can margarine be used instead of butter?
Hi David. Margarine will work just fine!
I made doughnut holes instead of regular doughnuts. I was feeling lazy. They turned out perfect and tasted wonderful!
Hahahah. That happens to me too :)! Glad it turned out great for you, Victoria.
Hi So I just tried this recipe but my mixture looks more like puff puff. It’s runny like puff puff. I also do not have the mixer and used my hands instead. Could that be the reason?
Hello! I am so sorry you had trouble with your dough. Even when mixing by hand, it shouldn’t be that soft. I hope you get to try this recipe again. When you do, please double check your measurements, just to make sure. If it is still too soft, add a little more flour. Do let me know how it works out.
Hiiii so i tried the recipe today and the doughnuts turned out perfectly. I think with the first recipe i mistakenly added baking soda! I still used my hands to mix the dough, it seemed sticky but i let it sit to rise and punched out the air threw it into the fridge for about 30mins. Noticed it increased in size again but it was not overly sticky and could work with it. I didn’t even get to glaze them, it was eaten as it was coming out of the oil. Thanks a lot!
Can you use GF all purpose flour? I have the King Arthur brand.
Hi Sarah! I have never tried Gluten-Free flour before with this recipe so I am not sure how that will work. It would probably have a good taste but it will be heavy and dense since GF flour does not rise. Do let me know how it works out for you.
GF flour does rise if you are using yeast in your recipe. I make GF yeast bread and donuts and other baked goodies. After mixing all ingredients, I place in a warm, dry place for 2 hours and it doubles and triples in size. I then refrigerate over night and make my goodies the next day.
Thanks for sharing this with us.
Hi…..
Thanks for the recipe….
Please can I use salted butter??
Yes you can.
How long are you supposed to mix the dough after putting the 3cups
Hi Dorothy! Mix for about 5 minutes or until well combined.
Hi I tried to leave it out but it is still sofft
Let it rest it rest in the fridge for it to firm up , before cutting it out.
Hello! Really exited to try this today!! I don’t have evaporated milk, is it very important for the glaze or is there a substitute I can use?
it’s not that important . Milk or water would do just fine.
Hi,
I need only 10-12 donuts.
Can the recipe be halved in proportion.?
Hello there,
Yes it sure can.
Hi, nice recipe. Thank you for sharing. Will give it a try soonest and give you a feedback
Do you have a chocolate glaze recipe
Hi Barbara! For an easy chocolate glaze you will need;
½ cup butter melted
2 cups powdered sugar
2 teaspoon vanilla
3 tablespoons evaporated milk
4 tablespoons of unsweetened cocoa powder.
The procedure is the same as the regular glaze. Enjoy!
Viewing the ingredients in metric, there butter says 95g or 75g of butter. Which is it?
Hi Casey! It is 75g of butter.
So good and so easy!! I was so shocked how simple this was. Will definitely make these again!
Fantastic!! I am so glad this was a hit with you, Jaime!
hello! planning to follow this, glaze half with your recipe, and the other half w/ strawberry icing (i’m obsessed with kk’s strawberry iced doughnuts) but not sure what recipe to follow. i have a fresh batch of strawberries and was really hoping to use them. dyou maybe have a recipe for that? thanks in advance!
Hi Mons! For a simple strawberPuree about 7 strawberries, then add 5 tablespoons of melted butter and 1 1/2 cups of powdered sugar. Whisk them together and you are good to go :).
Can u please tell me the cup measurement? Is it 200ml cup or 240ml cup?
Hi Sameera! It is a 240 ml cup.
Do you ice while the donut is warm Or completely cooled to room temperature?
Hi Kerin. Glaze the donut while it is still warm.