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.
Awesome recipe. It turned out very well. Thanks for sharing
Glad to hear it worked out well.
dough hook when mixing or pad?
Paddle hook.
Your recipe turned out perfect. I made it just as you said and they are delicious.
Thanks . Glad you enjoyed it
Hello! I’m a mom of 6 and don’t have a lot of time. Is there a way I can make dough the night before or is it better if it’s fresh? Thank you for your feedback in advance. Excited to make these. Do you have a sticky bun recipe?
Hi Stacy! You can make the dough the night before, you can keep it in the fridge overnight.
I currently have honey wheat rolls recipes but would definitely note sticky bun 🙂
I tried another recipe yesterday and it came out like a lot of people say here. Runny and too sticky. So kind of worried this is going to happen with your recipe too. Yesterday I added so much extra flour that the donuts were not fluffy and light anymore. So in case this happens with your recipe is it save to add that much extra flour (2 cups) or is there another way to do this?
Hello!
2 cups flour is way too much flour – add about 1/2 cup . Your recipe should NOT be runny – double check your ingredients and measure accurately. If this recipe is too soft to handle let it rest in the fridge until easy to handle .
Hope this helps
I retried and I guess the best way to describe the substance is that it looks like a thick school glue. Obviously other people and I who have the same problem, check their measurements. The recipe is easy too follow (it’s not like we never cooked before) so honestly not sure what is going on.
Hi Hun, try using the hook attachment not the paddle. It might make a difference. I can’t think of anything else that could make it not form the dough consistency
I have been making all kinds of dough for years. Your flour measurements are wrong. No matter how much flour I put in it was sticky.I put in the refrigerator see if it will be manageable.Very disappointed. Let you know how they taste after I fry them
So sorry to hear about this Susan. This recipe really do work. I make it all the time – please double check your measurements.
Should the butter in the batter be salted or unsalted?
It is unsalted butter. I always use unsalted butter , if possible . I can control the the amount of salt that goes into to a recipe .
Can i make it filled doughnuts
Hi, Maryam. Unfortunately, without further recipe testing, I cannot answer with certainty. =(
Yes. I filled mine. I used a 4 inch cutter.
Instead of milk can club soda be used in dough?
Hi Shanon, can’t really give you a definite answer on this one .Haven’t tried it with baking soda
I have made this, but going to try yours. Because it’s so much I froze it and later in week thawed a few put in microwave for a few seconds and iced it. It was as if a just baked it. Can I do it with your donuts
These were SO good! Dough was sticky for me, so I added about 1 1/2 cups more to get the consistency I needed. They were fluffy and fabulous! Thanks for the wonderful recipe. Oh, and glaze was spot on!
I am in the process. And I see the dough too sticky… im not sure if it will be good to be roll…
I should have read your comment to do the same!
hey can i use almond milk instead ?
Yes you sure can.
Can you freeze the dough
Yes you can.Thaw in the fridge over night.
this recipe is so delicious, as long as you follow the directions it should come out perfect! my family loved them and we all agree that they may be better than the actual krispy kreme donuts 🙂 thank you for sharing
Thanks for sharing Izzy
These turned out perfectly! A huge hit! Will definitely make these again. Thanks for sharing recipe.
Planning to make these for company, can I prepare the dough/donuts the night before, then bake them in the morning? Or is it best to do it all in the morning? Thank you.
I do it all the time prepare the day before serving and fry or bake in the morning . Enjoy.
This recipe is amazing! I want to try doing it the night before. Do I put it on the fridge? Do I let it rise before putting it in the fridge?
Yes you let it rise and shape before putting it in the fridge.
donuts came out perfectly but i followed the exact recipe for the glazing and it came out like brown water do you know why this hapened please let me know thank you
Don’t know why for sure . It might be too much liquid?
How long should I wait to cool the milk? Should it be warm or completely cooled down to room temperature?
It should be lukewarm.
Is it possible to put all the ingredients into a bread maker on dough setting?
I can’t say for sure . Haven’t tried this yet in a bread maker.
I have always been successful with this recipe. My family and friends loved my donuts.
Thank you so much!
Yay! Glad to hear they do.
My doughnuts tasted yeasty when I finished them, do you have any idea why and how I can fix this? 🙁
Your dough must have over proofed . Next time punch down the dough as soon as it almost doubles it size.