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
[adthrive-in-post-video-player video-id=”LTUy4guR” upload-date=”2019-10-17T12:55:10.000Z” name=”Krispy Kreme Doughnut Recipe (Copycat)” description=”Krispy Kreme Doughnut Recipe (Copycat) — Light and fluffy donuts topped with a rich glaze that will melt in your mouth. Tastes as good as the store-bought Krispy Kremes!”]
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.
Hi! Can I use cake flour instead of regular flour?
Yes, you can. Just add in ten (10) extra tablespoons of cake flour and that should do it. Do let me know how it works out for you.
I thought it wouldn’t be possible to get anything close to a Krispy Kreme, but these were amazing! My husband thinks they’re better than K K. I actually called Krispy Kreme to find out what oil they fry their doughnuts in. They said it’s a mix of soybean and palm oils. I used peanut oil and was very happy with them.
I have been doing a lot of baking during the COVID 19 lock down, but this recipe will go to the top of my list! Thanks Imma!
Wow! Amazing! I had no idea they used soybean and palm oils. I am glad you love this recipe! Thank you so much for the feedback, Sue ! 🙂
Hello
Can I use bread flour instead of ap flour?
Yes, you can!
can i use baking powder instead of yeast
You can . However, it wouldn’t have the same taste or texture .
Can the dough be made in a bread maker? if so can the yeast be put in dry?
Sorry Robin, I can’t say for sure .
Hi!
I do not have a stand mixer, can I make this recipe by hand?
Hi Ruth! It would be quite the workout to do this recipe by hand :). It would be very sticky and you may be tempted to add more flour when you really mustn’t :)! If you decide to go ahead do let me know how it works out for you!
This doughnuts are exquisite and easy to make! We love them!!! Thanks for sharing! 🙂
Hi Susana! I am so glad you loved them 🙂 !
Can I make this dough the night before and store it on the fridge after it rises?
Hi Jasleen! You get the best results when you prepare your dough and fry the same day. And when you eat them immediately too 🙂 ! But if you must do this the night before, I suggest that after it rises the first time and you have cut out the shapes, wrap each doughnut individually in plastic film and fast freeze. When you are ready to fry, take them out, let them thaw and rise for about an hour before you fry and glaze. Hope this helps. Do let me know how this turns out for you 🙂 .
Hello.
I wanted to know if for this recipe I can use saf-instant yeast? And how much of t?
Hi Emily. Yes ,you can use saf-instant yeast and the same quantity indicated in the ingredient list. Let me know how this turns out for you!
Hi! I have a bunch of questions.
I Started too late in the evening and want to finish frying tomorrow.
Just for knowledge sake:At what point is it best to refrigerate overnite?
Before rising, or after…or after rising &cutting?
& then, what do I do to get it ready to fry?
Its just finishing rising, so,
Should I form and cut and refrigerate? Or is it okay to leave it in the bowl , refrigerate and let it come to temp& then form tomorrow?
The dough looks perfect,.btw.Stretchy and soft w a great smell:)
Thanks!!
Hi Gina. After the first rise and after you have cut the dough, wrap them up individually in lightly oiled cling film, then freeze immediately. When you are ready to fry, take them out, remove the cling film and let them thaw and rise a second time in a warm area for about an hour. Hope this helps. Do let me know how it works out for you.
hi! since dry yeast is so hard to find, i only have cake yeast at my house. would i be able to use that?
Hi Faith! I have never made these doughnuts with cake yeast before. Substitute the dry yeast with 1 plus 1/3 ounces of cake yeast. Do let me know how it works out for you!
Okay, thank you! I’m making them now 🙂
Great! Waiting for your feedback 🙂 !
Hello! I am currently making the donuts now, I just finished adding the flour in the stand mixture. It is now rising in a greased bowl. I feel like my dough isn’t as firm as yours. For example in your video, you put your dough in the bowl with your hands. If I had done that, my hands would be a mess from all of the dough that would be sticking on my fingers. Is it okay for that to happen? Should I add more flour? Let me know!
Hi, I also wanted to add that I am using gluten free flour (because I am gluten free). Maybe it could be that? Just let me know! Thanks!
Hi Ava! Gluten-free flour does tend to act this way. Also, your dough will not rise as much as dough from regular flour. You may need to add a little more flour when you are rolling it out before cutting the dough. It will not be as fluffy and will be on the dense side, but it will still taste good :)!. Do let me know how it turns out for you.
Hi! I’m currently making the doughnuts and I didn’t notice you had said in the comments to mix the dough after adding the rest of the flour for 3-5 minutes. I mixed for 1 minute or maybe more and thought it looked mixed enough. They’re currently sitting to rise. Do you think they’ll still turn out? Or should I put it back in the mixing bowl to mix some more?
Thanks!
Hi Jeff! I am so excited you are trying out this recipe. Do not worry, as long as it was mixed enough it will be okay. No need to mix again. Do let me know how it turns out!
I’ll prepare it today and will cook it tomorrow….
Great! Let me know how this worked out for you.
its great…. we love it…. i add 2 tbsp of powdered chocolate on the glazing and its delicious…. thanks for sharing
Awesome! Thanks for the feedback Annaliza :)!
Do the finished glazed doughnuts need to be refrigerated. I used the same amount of tablespoons of milk except I used lactose free milk instead of evaporated milk.
Hi Rita. You do not need to refrigerate them. They are ready to eat as soon as you glaze them 🙂
This recipe doesn’t say how long to mix it after all the flour is added.
Mix until it is well combined, about 3-5 minutes.
Hi we made these yesterday … lovely recipe thanks for sharing was a success with the whole family ,,,I diluted some Nutella cream with hot milk and glazed half of them the other half I sprinkled with sugar …. yummmmmy definitely a keeper . We are also stuck at home and it is Ramadan so we are fasting … a perfect time to make these …
That sounds yummy!! I think I am going to make another batch right now just to have it with your Nutella glaze. So glad to know this was a hit with your family. Happy Ramadan :)!
Can the scraps be re shaped and re rolled and used again
Yes, they can 🙂 .
Hi! What would be the right measurement if i will be using active dry yeast instead of instant yeast? Thanks!
Hi Beverly. The same measurement will work.
Hi I made the dough today it rose beautifully but it was so sticky I put it in the freezer for 20 mins and it was still really sticky. I’ve put it in the fridge for the night now. Any thing I can do to savage this?
Hello,
Sorry to hear about this . Heavily flour your board, add the dough , roll it out with as little flour as possible , until you can shape the dough.
I had to add a lot of flour on the board and once I cut the shapes out dusted each one with flour so they don’t stick. I live in Pakistan and it’s extremely hot and humid , 42 degrees Celsius and over 60% humidity.
Anyway after how heart broken I was last night I thought it was time to throw the dough out! My sister in law convinced me to keep it over night. We made them today and they were beyond AMAZING!! So light and fresh! My 3.8 year old ate 4 donuts in one sitting and he is still asking for more. Thank you for your help!! Will tag you on Instagram!