Copycat Krispy Kreme Doughnuts
A copycat recipe for Krispy Kreme doughnuts – they’re light, airy and covered in a barely-there glaze.
We are a house divided when it comes to doughnuts… I’ve never, ever gravitated towards them as a breakfast indulgence or a dessert, never quite being able to stomach the taste of fried dough (the same holds true for funnel cakes, as well – what’s wrong with me?!). My husband, however, loves doughnuts and although we really don’t have them often at all, he’ll sometimes say that he’s craving Krispy Kreme. The problem? The Krispy Kreme shop that was near where we live closed years ago and there are none nearby.
A couple of months ago, he saw that it was national doughnut day and the craving hit… he asked if I would be able to make a copycat version of Krispy Kreme doughnuts at home. I never turn down a challenge, so I started doing my research!
As it turns out, there are approximately eleventy billion recipes for copycat Krispy Kreme doughnut recipes on the Internet. Shocking, right?
I sifted through a ton of them, and the majority had roughly the same ingredients with minor changes here and there. Then, I read the comments and reviews. Almost every single one was split 50/50 between “oh my gosh these taste JUST like Krispy Kreme!” and “oh my gosh these taste NOTHING like Krispy Kreme”. The pressure was on.
Not being a connoisseur myself, I read through tips and suggestions and came up with this recipe… of particular note is that I used instant yeast to keep the dough light and ensure a nice rise, and used water instead of milk to keep a lean dough.
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On a Sunday morning when the stars aligned and I woke up early and Joseph slept in, these were gracing our kitchen counter by 8:30am. I waited with bated breath for my husband’s verdict… he loved them! He said they were super, super, super close to Krispy Kreme doughnuts, and was thrilled. Score!
He said that in the past, he would reheat cooled Krispy Kreme doughnuts in the microwave for 8 seconds and it was just perfect, like they were hot from the conveyer belt, and he said the same held true for these. So those are the official reheating instructions :)
If you love doughnuts, this is a must baking project!
Watch How to Make Krispy Kreme Doughnuts:
Copycat Krispy Kreme Doughnuts
Ingredients
For the Doughnuts:
- 2¼ teaspoons (2.25 teaspoons) instant yeast
- ¾ cup (187.5 ml) warm water
- ⅓ cup (66.67 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) salt
- ¼ cup (56.75 g) unsalted butter, at room temperature
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2½ to 3 cups (340 to 425 g) all-purpose flour
- 3 to 4 cups (552 to 736 g) vegetable shortening, for frying
For the Glaze:
- 2 cups (240 g) powdered sugar
- ¼ cup (62.5 ml) water
- 1½ teaspoons (1.5 teaspoons) vanilla extract
Instructions
- Make the Doughnuts: Combine the yeast and water in the bowl of a stand mixer fitted with a dough hook. Let stand for 10 minutes.
- Add the sugar, salt, butter, egg, egg yolk, vanilla extract and 2½ cups of the flour. Knead on low speed until a dough begins to form. If the dough is quite sticky, add more flour a tablespoon at a time until a soft, tacky dough forms. The dough should clear the sides of the bowl, but not the bottom.
- Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap and place in a warm, draft-free spot for 2 hours.
- Gently press to deflate the dough, wrap in plastic wrap and refrigerate for at least 8 hours, or overnight.
- On a floured work surface, roll the dough out to a ½-inch thickness. Using a doughnut cutter (if you don’t have one, use one larger and one smaller round cutters) dipped in flour, cut out the doughnuts and place on a parchment-lined baking sheet. (You can roll any leftover dough scraps into balls for more doughnut holes.) Cover with a clean dish towel and allow to rest for 1 hour.
- Line a large rimmed baking sheet with a double layer of paper towels and place a wire cooling rack on top.
- When ready to fry, heat the vegetable shortening in a large cast iron skillet (or other wide, heavy-bottomed skillet or pot) to a maintained temperature of 360 to 370 degrees. Gently lower the doughnuts into the oil, being careful not to overcrowd the pan (I cooked in three batches). Cook until golden brown, about 1 minute per side. Carefully remove the doughnuts from the oil and place on the cooling rack. Repeat until all of the doughnuts have been fried.
- Make the Glaze: In a medium bowl, whisk together the powdered sugar, water and vanilla extract until smooth. Working one at a time, dip each doughnut into the glaze, flip to coat the other side, and return to the cooling rack. Allow the glaze to set for about 15 minutes, then serve.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
A few weeks ago I saw a cake mix called Krispy Kreme cake. It had the frosting included. It almost had a fried taste to it.
I have never tasted a Krispy Kreme donut so can’t comment on how close the taste was to the donut. But I can tell you it was not a taste I want in a cake. Maybe it is ok in a donut. But I won’t be trying that again. Live and learn.
I’m in progress and underway here… I’m on this step:
“Gently press to deflate the dough, wrap in plastic wrap and refrigerate for at least 8 hours, or overnight.”
After I’ve deflated the dough do I keep in the same bowl and just cover in plastic, or actually wrap the ball of dough up in plastic wrap, and set it in the fridge?
First time baking donuts, or dough for that matter.
Hi Jared, Either way would work (it doesn’t rise too much in the refrigerator). Enjoy the doughnuts!
My doughnuts are in progress and would be ready by tommrow. hope they would be great. All my Fingers crossed in anticipation. Wish me luck.
Did the recipe but mine didn’t look anything like yours. I think I cooked them a little too much. The inside was not airy nor fluffy. It tasted more like a sour pound cake to me 😂😂😂 it had a little sour after taste to it. My patience was truly tested but I will try this again.
the first thing i do upon arrival in the US is buy a dozen Krispy Kremes. i have saved this recipe to make when i can get my hands on some flour. it is in short supply here in Venezuela. the donuts available here are pretty darn good, but just not quite Krispy Kreme level. thanks for the recipe.
I noticed that some recipes for Krispy Cremes use powdered sugar. I know I can put granulated sugar in my osterizer and get powdered sugar but what is the difference?What is better? Why?
Hi Paula, Neither is better, really, each have their own purpose. Powdered sugar is a much finer granule, so it dissolves more easily.
Made these today and these are so soft! It is so close to the krispe kreme donuts I just love them and definitely will be making more! Thanks for sharing this recipe!!
These were AMAZING! They tasted just like Krispy Kremes!
Sister, you totally NAILED it with this recipe!! That subtle chewy, the tender inside, the almost crispy glaze that shatters like glass when pushed!!
OMG, I was floored, they literally DO taste, look, smell, feel like KK donuts and actually you nailed what they used to taste like they did back in the 70’s before they went so commercial. I’m from the south and these were an every Sunday after church staple. Over the years, the texture and flavor changed a bit (too sweet – too much of a cotton candyish flavor) but this recipe brings it right back to what it used to be.
I only made one change, I fried them in Grapeseed Oil instead of shortening or veg oil. I did that because I recalled an article about the guy who made the Cronut and he said he used grapeseed oil because it was lighter and the food didn’t soak up the oil as much – he is correct, it didn’t.
Anyone making this, you can shortcut the chilling time a bit, but I believe that is what helps the flavors to marry so you don’t get that overwhelming yeastly flavor some baked goods can have. Also, try to use a mixer not your hands for kneading because you will be tempted to add a ton of flour so that the dough isn’t so sticky and hard to work with. Just accept the dough will be VERY sticky and loose and that the chill will allow you to “work it” later during the rolling and cutting phase. Parchment paper is your friend, esp the no-stick kind – so use that for turning the dough out.
Once again, GREAT job on this recipe!!! I am your newly devoted fan :).
Hi Ginny, Thanks so much for sharing your feedback, I’m so glad you loved these!
Can I use this recipe to make crullers?
Hi Mary, I’m not sure, as I’ve never made crullers.
Hi, I was wondering, If I wanted to make this recipe in 3 1 hour sessions all one week apart would that be achieveable? and how would I store everything in between?
Hi Mikayla, I don’t think that would work, unfortunately.
Really looking forward to trying this recipe but just one question. After the yeast, do you just combine all ingredients, one at a time or should you stick with the old fashion way and mix dry ingredients and then combine with wet? I was even debating if I should go the cookie route and cream butter sugar and egg then proceed..
Hi Darius, Oh you just dump all those into the mixer bowl and start kneading. No need to add them one at a time (and actually you shouldn’t!). Enjoy!
Is refrigerating the dough an important step? Can i skip it?
Hi Sameera, It is an important step and should not be skipped, as it helps to develop the dough.
So I made this recipe twice on one day: 1st time- divine! So close to the real thing and so yummy that I had to make a second batch to appease the family. 2nd attempt- nothing like the first. The dough didn’t rise, the doughnuts didn’t puff up and the end result was somewhat chewy. So I’ve been going over the recipe to see which critical step I may have missed. Which step do you recommend to be the most important? I’ll be giving it another shot owing to the popularity of the first batch. Any advise?
Thanks!
Hi Vered, I’m so glad you enjoyed these! So strange that they turned out differently the second time. Since you said the dough didn’t rise, that’s likely the crux of the rest of the issues. I assume you used the same yeast as the first attempt? If not, then the yeast could certainly be the culprit. If not, then be sure that you’re allowing the dough to rise in a warm, draft-free area.
Have you ever tried baking this recipe instead? I can’t deal with the grease, but love the lightness of Krispy Kreme.
Hi Clary, I have not tried baking these, but it would definitely change the texture of the doughnuts.
What is the easiest and less messy way of measuring shortening?
Hi Britney, I buy the sticks of shortening with the measurements on the side.
I dont have a stand mixer. Livin the poor life. Would hand mixing work as well?
Hi Matt, Yes, absolutely. I wouldn’t use a hand mixer, but you could totally use elbow grease!
This is going to sound really weird but trust me on this one. Before reheating (store bought or homemade) add a slice of american cheese on top. The best and only way to eat a reheated KK.
Couldn’t help thinking of you and your hubby as I was reading an article on tailgating foods. It mentioned GRILLING (yes, grilling) Krispy Kreme glazed donuts, on skewers! They looked delicious
I made these this morning and my children were in raptures. We all ate two each! I sent some over to our neighbor with 4 children where they were greeted enthusiastically and demolished quickly. Fantastic recipe, best homemade donuts I’ve tried making, EVER! Thank you for posting this.
I’m not a huge fan of Krispy Kreme donuts but will eat them if they are the only donut near me – I prefer LaMar’s Donuts – but they are no longer near me either – it’s a tough donut world
God, I love LaMar’s!! Their donuts and cinni-minis are fantastic and since I’ve tried them, no one else can get close. I’ve eaten there all my life and I live a ten minute walk from one. :)
I absolutely love doughnuts but KK’s have never been my favorite because they don’t have the heft and chew of a typical yeast doughnut. However, these look way better. The interior structure is perfection. I need to finally cross doughnuts off my baking bucket list with these!
I would give anything for there to be more places to get Krispy Kreme’s in SoCal. Until then, maybe I should make these because they look wonderful! Thanks for all your hard work going into perfecting these!
Thank you for this recipe!!! I have ALWAYS been a Krispy Kreme Donut lover! So I laughed when I read the amount of time your hubby said to nuke them…8 seconds has always been how long I nuked my KKs! :)
Need to try this recipe out!…..I can taste them now ;)
There is at least one location in Texas who makes donuts much better than Krispy Kreme. Locally owned an so good. Krispy Kreme opened a store and it might have lasted more than a year. Used to buy Apple Fritters there but have learned know there are so many calories and sure not healthy for you.
I’d be afraid to try a donut that was better than KK!
If you don’t mind a little bit of a drive and want a special doughnut treat for your husband sometime, you should check out (or send him!) to Oram’s in Beaver Falls. They have incredible doughnuts, including cinnamon buns the size of my face. Big thumbs up from the doughnut lovers in my house (myself included).
Thanks for the recommendation!! We’ll have to check it out!
I agree, Amanda! Oram’s doughnuts is where it’s at. I haven’t had one in a long time, but hope they still make their cream filled doughnuts. That was my favorite. Their cinnamon buns are really good too. It’s worth the drive to Beaver Falls.
Will be trying these soon. Our family’s vacation favorite . Thank your husband for prompting you to perfect these. Fresh are hard to find. He is so right… One from a box heated in microwave for 8 seconds is heaven and hard to eat just one.
Tell your husband that Kristy Kremer Donuts are sold at Sheetz now. I too don’t care for donuts but did attempt to make them once… What a MESS! Never again. BTW I’m looking for a copycat Heinz Relish recipe.. Also did you find the Candy Onion ice cream recipe?
Hi Lee, I haven’t done relish at home, but I’ll add it to my long list! I haven’t found the candy ice cream recipe yet.
Great looking recipe as usual! FYI, if you’re not in the mood to make donuts some morning, in our area ( east- central Ohio) you can get Krispy Kreme donuts at a lot of convenience stores, where someone actually comes in and services the shelves…and also Walmart has the packaged ones! They are really good, usually have a display of their own like Entemanns….would do in a pinch especially if your husband nukes them?
I was not aware that instant yeast required being dissolves in warm water before using.
Hi Barry, It’s not necessary, but it’s something I do in my favorite white bread recipe and I love the results from that, so I used the same method.
I didn’t know you fried them in shortening, I just assumed you would fry them in oil. What would the difference be?
Hi Talia, That was the one thing that I found in all the research I did about Krispy Kreme doughnuts – fry in shortening!
Hi Michelle, 1 cup equals how many gram? I’m not sure which cup size is this. Many thanks in advance.
128g is a cup
Oil is absorbed more than shortening is. You will have a less greasy doughnut with shortening than oil.