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Krispy Kreme Doughnut Recipe (Copycat)

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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.

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Krispy Kreme Doughnut Recipe

Light and fluffy donuts topped with a rich glaze on top that will melt in your mouth. Tastes as good as the store-bought Krispy Kremes!
4.71 from 81 votes
Prep: 2 hrs
Cook: 30 mins
Total: 2 hrs 30 mins
American
Servings 24 pieces

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
US Customary - Metric

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:

Calories: 228kcal (11%)| Carbohydrates: 35g (12%)| Protein: 3g (6%)| Fat: 8g (12%)| Saturated Fat: 3g (19%)| Cholesterol: 26mg (9%)| Sodium: 146mg (6%)| Potassium: 62mg (2%)| Sugar: 15g (17%)| Vitamin A: 170IU (3%)| Vitamin C: 0.1mg| Calcium: 32mg (3%)| Iron: 1.3mg (7%)
Author: Immaculate Bites
Course: Snacks
Cuisine: American
Keyword: donuts, krispy kreme
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Nutrition Facts
Krispy Kreme Doughnut Recipe
Amount Per Serving
Calories 228 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 3g19%
Cholesterol 26mg9%
Sodium 146mg6%
Potassium 62mg2%
Carbohydrates 35g12%
Sugar 15g17%
Protein 3g6%
Vitamin A 170IU3%
Vitamin C 0.1mg0%
Calcium 32mg3%
Iron 1.3mg7%
* Percent Daily Values are based on a 2000 calorie diet.

 

TIPS AND NOTES

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. When doughnuts are fried, place on a cookie rack so they can drain for a few minutes before placing on paper towel.
  6. 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
  7. 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

Krispy Kreme Copycat.1In 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.

Krispy Kreme Copycat.2Add, 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.

Krispy Kreme Copycat.3Place 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.

Krispy Kreme Copycat.4Cut 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.

Krispy Kreme Doughnut.5In 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.

Krispy Kreme Doughnuts

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.

Krispy Kreme Copycat Donuts
Krispy Kreme Copycat Donuts
Krispy Kreme Doughnut Copycat

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Comments & Reviews

  2. 'Alohi says

    Wow- i couldn’t believe how easy these were! I made two changes, one out of necessity and one just because. I didnt have enough AP flour so used bread flour instead with about 25 grams of diastatic malt powder sifted into it. Other than that, did exactly what your recipe instructed and the donuts came out amazing! Thank you for your tips at the end of the blog- I caught myself about to start frying before they were fully proofed. I put them back in my turned off oven for the full rise time and really saw how much that added to the donuts light texture. Thank you! I’m definitely making these again.

    Reply

  4. Freya Young says

    This looked amazing and I’m not sure if I’ve done something wrong but when I put the dough in the bowl to rise…it’s more like cake mixture? Maybe afterwards it will be fine!

    Reply

  5. David Ishmael says

    I made these for my family for Christmas morning and they were amazing!

    I made the dough the evening before and placed in fridge overnight and the rest was a snap!

    Fantastic detail on the instructions!

    Reply

  9. Sarah Bishop says

    These are really GREAT!!! Made exactly how the recipe is written, to be honest I wanted to add more flour, but I didn’t and just kept going, the family absolutely loves them and I’ll be adding this recipe to box. Thank you so much!

    Reply

      • Stacy Wilson says

        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?

        Reply

        • Immaculate Bites says

          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 🙂

          Reply

  14. Mirjam says

    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?

    Reply

    • ImmaculateBites says

      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

      Reply

      • Mirjam says

        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.

        Reply

        • Tina says

          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

          Reply

  15. Susan says

    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

    Reply

    • ImmaculateBites says

      So sorry to hear about this Susan. This recipe really do work. I make it all the time – please double check your measurements.

      Reply

    • ImmaculateBites says

      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 .

      Reply

    • ImmaculateBites says

      Hi Shanon, can’t really give you a definite answer on this one .Haven’t tried it with baking soda

      Reply

  19. Mymoona says

    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

    Reply

  20. Rachel Fuller says

    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!

    Reply

    • Evelyn Solis says

      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!

      Reply

  23. Izzy says

    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

    Reply

  24. Melanie says

    These turned out perfectly! A huge hit! Will definitely make these again. Thanks for sharing recipe.

    Reply

  25. David says

    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.

    Reply

    • ImmaculateBites says

      I do it all the time prepare the day before serving and fry or bake in the morning . Enjoy.

      Reply

      • Carmy says

        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?

        Reply

  26. cruz joseph says

    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

    Reply

  27. Kay says

    How long should I wait to cool the milk? Should it be warm or completely cooled down to room temperature?

    Reply

  29. Zarah says

    I have always been successful with this recipe. My family and friends loved my donuts.

    Thank you so much!

    Reply

  30. Arin says

    My doughnuts tasted yeasty when I finished them, do you have any idea why and how I can fix this? 🙁

    Reply

    • ImmaculateBites says

      Your dough must have over proofed . Next time punch down the dough as soon as it almost doubles it size.

      Reply

  31. Kc says

    hi, how about my dough was too tough, hard and dry? whats wrong with my mixtures? 🙁 can you send me email about mixtures

    Reply

    • ImmaculateBites says

      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.

      Reply

      • Sha says

        Amazing Recipe! Next time, I wanna try baking it . Can you recommend at what temp and duration i should bake these for? Thanks!

        Reply

        • ImmaculateBites says

          Bake at 375 F for about 8 to 10 minutes or until the bottom of the doughnuts are golden brown.

          Reply

  35. Fanz says

    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

    Reply

    • ImmaculateBites says

      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.

      Reply

  36. Melissa Marone says

    I followed the recipe exactly my dough is very sticky 🙁 I added even more flour and same thing… what did I do wrong

    Reply

    • ImmaculateBites says

      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.

      Reply

  37. Victoria says

    I made doughnut holes instead of regular doughnuts. I was feeling lazy. They turned out perfect and tasted wonderful!

    Reply

  38. Ij says

    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?

    Reply

    • ImmaculateBites says

      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.

      Reply

      • Ij says

        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!

        Reply

    • ImmaculateBites says

      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.

      Reply

      • Nancy says

        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.

        Reply

    • ImmaculateBites says

      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!

      Reply

  48. mons says

    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!

    Reply

    • ImmaculateBites says

      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 :).

      Reply