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.
Can I use bread flour instead of all purpose flour?
Thanks.
Yes, you can, Nicca.
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
High five on nailing it the first time!! I am so glad you enjoyed it. Thank you for the feedback!
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?
Hi Khetha,
It happens sometimes if you let it rise for too long . Also make sure you measure your yeast correctly.
Can you use something apart from an upstanding mixer?
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.
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!
A hand mixer wouldn’t do the job. Wait until you have a stand mixer. Any milk works just fine.
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?
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.
Will be trying this recipe out later! Can i use instant dry yeast for this recipe? Thank you in advance!
Yes you can Gen.
Not quite sure what I messed up… they don’t quite taste right, did everything to the T… (other than using Vegetable oil instead of canola, perhaps because I left the dough in the fridge for a few days?) the doughnuts don’t really have a taste…Kinda bland? and my glaze had a yellow hue to it… any suggestions on what I messed up?
Hi David, You left the dough in the fridge for too long. It’s best to make it within 24 hours .
Made the recipe last night. Good recipe. Suggest: double the salt to 2 tsp. Kinda bland. Also I rolled dough to 1/4” thick, donuts came out not as thick as I would want. Next time I will roll to 1/2” thick
Can I make these chocolate? And if so, how much cocoa would I use? Can I use black cocoa?
Hi Carmen. Sorry, I haven’t tried the chocolate version of this yet.
Well, just out of experiment purposes, how much cocoa powder would you use? 😉 I don’t want to guess and over or under. I’m a beginner baker and still trying to figure this out. Would cocoa change the consistency or texture you think?
Can i divide,shape and then leave to proof? Instead of cutting out the shape after
It’s best to let it proof before rolling. I have not tried it any other way.
Hi! I was wondering if using an alternative milk like almond milk would work?
Hi Emily,
Yes it would work.
Could I use margarine instead of butter
Yes you can.
Can I put the dough in the refrigerator to rise over night and then make the doughnuts in the morning ?
Yes you can.
Do you use salted or unsalted butter for this recipe? Looking forward to giving this a go with the wife later!
I use un-salted butter.
I forgot to put salt after setting aside the dough 🙁 can i still add the salt while i knead the dought before baking?
Oops! Happens to the best of us. If you have really fine salt, you could knead it into the dough. Do let me know how it turns out!
I made these yesterday and they were delicious . My husband kept complementing on how good they were lol My kids asked for seconds. I submerged them in sugar instead of adding the glaze. Thank you for the recipe.
Nice! Am so happy it’s a hit in your household. Thanks for letting me know.
Ok. Just made the donuts and they are very good! Light airy! But the glaze is too wet. What am I doing wrong?
Sorry to hear that, Teresa. I’d suggest you add the milk gradually and stirring it until smooth. If it’s still runny, you may add more powdered sugar (about 1 tbsp at a time) while whisking with each addition.
Add a little more of powdered sugar.
These looks really yummy…I intend giving it a go tomorrow but am confused with the Milk measurements.
Is it one cup plus half or just half cup of milk?
Thank you
It can be confusing sometimes, but it is 1 and 1/2 cup of milk, and then a half cup of sugar. Please come back and let me know how it turned out.
Hi which sugar goes in the dough granulated or powdered
Hello, you use granulated sugar in the dough.
How much yeast shoul I put? 4 tbsp and 1/2 tsp?
Waiting for your reply before I’ll make this
Hi, Sai. That’s 4 1/2 teaspoons or 2 packets of yeast.
Is there any alternative for the powdered sugar?
Hi Tiny. You can check this homemade powdered sugar here >>> https://www.thespruceeats.com/sugar-free-powdered-sugar-replacement-521019. Alternately, you can roll the donuts simply with sugar. Please see the post for the notes.
Can I freeze half the dough for another day?
Yes you can freeze dough. Cut and shape and freeze in a single layer, until solid. Then place in sealable bags . Make sure you leave it out to fully defrost before frying .
This recipe taste nothing like doughnuts
Tell me how you made the recipe. i have had a lot of success. Could you perhaps have taken some liberties? Please share. Would love to know how we can tweak it so that you get the ahmazing experience we and others have had.
Do you let them rise before freezing?
Yes you do.
Hi, just wondering what size eggs the recipe calls for, medium or large?
Hello, It’s large eggs