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
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 packs 1/4 ounce packages instant yeast or( 4 ½ teaspoons )yeast
- 1/3 cup warm water 105-115F / 40-46C
- 1 1/2 cup milk ( whole milk or low fat milk )
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 Large eggs
- 1/3 cup (75 grams) butter or shortening , soften
- 5 cups all-purpose flour
- Canola oil for frying
Doughnut Glaze
- ½ cup butter melted
- 2 cups powdered sugar
- 2 teaspoon vanilla
- 5-7 tablespoons 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.
Josie Belanger says
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.
Rita says
Hi Immaculate. Is there a specific type of butter to used to get good results?
ImmaculateBites says
Not really. I have tried it with several and it works just fine. Only use un-salted butter.
Mel says
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! 🙂
ImmaculateBites says
It works jus fine with butter- I use it all the time. Hope this helps.
Danielle says
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
ImmaculateBites says
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.
matia says
can we use cream instead of milk for the batter?
ImmaculateBites says
Yes you can. Use half cream (3/4 cup) and half water (3/4 cup) .
April says
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.
ImmaculateBites says
Hi April,
I used instant yeast.
Happy Cooking.
Tanya says
I’m English and not sure if all purpose flour is plain or self raising flour?
ImmaculateBites says
Hi Tanya,
All purpose flour is plain flour.
Martin Ellis Jr says
Here there is Plain Flour and All-Purpose Flour (already mixed with yeast).
imma africanbites says
Thank you. I’ve done some reading online and it says all-purpose flour in the UK is the plain flour. I guess you could start from there so you won’t have to -re-adjust the amount of yeast compared to using a UK all-purpose flour with mixed yeast.
Martin Ellis Jr says
I meant All-purpose and Self-Rising(with yeast). Maybe that’s what he meant.
Paula Navarro says
Hi! My niece love it! Thank you so much!❤️
Janet says
How can makes these without a dough hook or mixer
ImmaculateBites says
It’s a very stick dough. You could make it work with your hands.
Julie Shipley says
Live love love this recipe….. I have made doughnuts through out the year’s this is the best…. thanks for sharing!
Minna says
Do I have to put that much yeast?
Heather says
Yes.
Sarah Bandy says
Hoi, people.
Mehreen P. says
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.
Mehreen Pasha says
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.
Kathryn says
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.
ImmaculateBites says
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 .
Charmaine says
Hey … just wondering, can these be made as donut holes? Also, how long before frying can the mixture be made?
Thanks
ImmaculateBites says
Yes they can. You can refrigerate dough right before shaping or after shaping , overnight until ready to cook.