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.
Dixi says
The recipe is perfect and so easy to make. The family loved it will definitely be making these more often for birthdays and occasions. Everyone had fun decorating. Thanks for sharing you a star!!
Meyi says
So I started a pastry business recently and really thought my donuts recipe was wow! Till I found your page. Tried it and the result is perfect! Thank you for being so generous with your knowledge. I wish I could share a picture of how my donuts turned out, they were perfect! Thank you
ImmaculateBites says
So happy to be of help. Wishing you all the best with your pastry business!
Chap says
Can u use self raising flour ?
ImmaculateBites says
Yes you can. However, the texture and taste would not be the same as a yeast based doughnuts.
Jess says
Hi! Is it possible to use a bread machine for the mixing and first rising of the dough?
ImmaculateBites says
Am pretty sure it would work out just fine.
Bonnie says
Do I need to make any adjustments for high altitude (6800 ft)? And if I use baking yeast, but not rapid rise, what adjustments are needed?
Maria says
I am not the owner of the recipe but if your yeast inset rising rapidly then move it to a warmer part of your kitchen. If it is not rising it is dead. I’m not sure about the altitude.
Elaina says
I made these in Denver, so not quite as high in altitude. I added a tsp less of yeast and they seemed to work just fine. They might be a little less puffy than at sea level, but they’re still delicious.
ImmaculateBites says
Hi Elaina,
Thanks for taking time out to share this tip with us.
Sarah says
Should the water temp. Be this specific for the recipe to come out nicely
ImmaculateBites says
No it shouldn’t . I have made it with warm or cold water and it works out just fine. The essential thing is that the dough should double in size .
Neal says
Yeast needs some degree, not too much, of heat to activate and feed. Target 100 – 110 degrees for the water. When you mix the yeast and the water, you will see it foaming in about 5 minutes, indicating it is ready to use. This will increase and speed up your dough’s rising.
Imma Adamu says
Great Tip Neal. Awesome.. and you are so right…. Love it!
Juli says
Have you ever tried with air fryer? Just curious
ImmaculateBites says
That’s a good question. No I haven’t – am thinking I should one of these days.
Melita Zammit says
Could I save the dough for another 2 days once I’ve made it? E.g. wrap it up then refrigerate?
ImmaculateBites says
I wouldn’t recommend it . I have tried and it really didn’t taste good.
Dora says
I finally made these doughnut today…. Omg they are so lovely, crispy on the outside and yummy… My kids loves them… Thanks so much
ImmaculateBites says
Awesome! Thanks for the feedback.
Ana Noriega says
I’ve been searching for donut recipes for a long time and so far this looks like the best one. I can’t wait to try it out but I have just one question.
Since I don’t have a stand mixer I’ll have to combine everything by hand. I’d just like to know if there is a certain way I should mix the dough?
Feels like a lot of things could go wrong when making donuts and I’m an amateur, so I’d really appreciate your help!
Imma Adamu says
I too was an amateur and I don’t want to show you the 3 or so times I tried to get it to work!!!. What matters is that you try and keep trying till you get it right. When using your hands it may take a little longer and folks tend to add more flour which may change the texture.. however, it can be done for sure. The trick is to use a rhythmic, gentle motion that stretches and massages the dough. Let me know what happens
Marlyn Rodriguez says
Hello! This recipe looks fantastic and I can’t wait to try to! My question is if I can use the hook attachment instead of the one in your video? I have read that the hook is meant for mixing dough. Does it matter?
ImmaculateBites says
Hello,
In my humble opinion, it really doesn’t matter when it comes to these doughnuts. Make sure all the ingredients have been thoroughly mixed.
Patti says
I Followed the recipe, only thing is that when I was working on it, my dough is rubbery it shrinks as I cut it using cookie cutter. What do you think I did wrong?
Other than that it was tasty and really good
ImmaculateBites says
There are several reasons why this might be happening and really can’t say for sure. A few suggestions are
1. Making sure ingredients are measured accurately
2. Dough is not left out too long to rise.
Rebecca says
Hi, great recipe. Just wondering how long the doughnuts stay in date after being fried. Thanks 🙂
ImmaculateBites says
It’s best the day of. You can refrigerate , without glazing, reheat in the oven then glaze.
Duncan says
Definitely the day of. Mine were noticeably stale by night.
ImmaculateBites says
Hi Duncan,
Thanks for sharing this with us.
Gi says
Hi. Can i use bread flour instead?
ImmaculateBites says
All purpose flour is best. Bread flour would be ok, if you do not have any other alternative.
Maria says
Hi. You don’t say that it has to be melted butter and I put it direct from the cup. My dough is dry and I don’t know if they’ll be ok or it’s damage
Ellen B Wicker says
My opinion is that the butter definitely needs to be soft. Too much flour might have been added. I find that out the hard way. Try and try.. practice makes perfect..
Imma Adamu says
Exactly. You sound like me the first time I made my first Krispy kreme.. I need to send you the pictures!!! 🙂 LOL. Enjoy
Sara Espinoza says
These look so amazing! Question…if I want to cut the recipe in half (because I know if I make that many donuts I will eat them all and I can’t do that to myself LOL), how would I do it? Do I just halve everything in the recipe, even the water and the butter and all of that?
ImmaculateBites says
Hi Sara,
I hear you ! Yes just cut everything in half and follow the instructions
Sla says
I just made these and I never imagined they’d be SO FLUFFY and SO CRISPY on the outside. Outstanding!!! Only thing is the frying time is a bit confusing. It says three minutes, but no matter how low I put the heat, my donuts were done frying after like 30 seconds. This did NOT compromise the flavor, as my digestive system can confirm.
ImmaculateBites says
Awesome! Thanks for taking time out to provide feedback.
Kate says
Hi. I always wanted to make donuts. But I dont have a mixer. Is it possible to donthis by hand??
ImmaculateBites says
Yes it is. Refrain from adding too much flour – you want a soft dough.
Mags says
Hi
If you go to the quantity on the top of the recipe and change “24” to the quantity you want it will automatically recalculate the recipe for you.
Xx
Joshua Sunkapongse says
Yes it will!
Amira says
First. I’d like to say I love your mandazi recipe! I made it so many times! I am craving for soft, pillowy donuts and came across your donut recipe. I followed the recipe but unfortunately it’s too sticky! I have tried adding flour (several heaped tablespoons already) but it’s still very sticky. I am afraid to add more flour as it may harden the donut. What might have gone wrong?
Brandy says
If the milk or water or both is too hot when adding it will turn out more like liquid because it essentially kills the yeast. Have to start over. Found this out the hard way.