Copycat Krispy Kreme Doughnuts


Glazed doughnuts are my weakness, especially when they’re Krispy Kreme glazed doughnuts. Aren’t they everyones weakness?

Krispy Kreme Doughnut Copycat Recipe | Cooking Classy

It took several attempts to get a homemade version that is like a Krispy Kreme. As the saying goes, third times the charm. I tried three different types of flour, bread flour first then blend of cake and all purpose flour and I ended up settling on just all purpose. It’s hard to get the exact same texture as theirs because according to the ingredients they have listed online they use emulsifiers, gluten, thickener, firming agents and other additives, which I’m guessing is what gives their doughnuts such a delicate texture. For us home cooks, are we ever going to try and track down all that stuff? With that said these doughnuts are very close, just not identical. Also, my version isn’t as pretty :). The dough is somewhat delicate to work with after the second rise so they didn’t keep their shape perfectly well once I lifted them to transfer to the oil. If only I had one of those conveyer belts like they have at Krispy Kreme. My family and I did a side by side comparison with my version and theirs and both flavor and texture were so close.

If you like a thick coating of glaze, you can make more glaze and double dip them. This recipe could easily be doubled for feeding a crowd. When you eat one of these warm, that perfectly golden, glaze covered edge and fluffy interior just melt away in your mouth. Enjoy!

Krispy Kreme Doughnut Copycat Recipe | Cooking Classy

Krispy Kreme Doughnut Copycat Recipe | Cooking Classy


Copycat Krispy Kreme Glazed Doughnuts

5 from 1 vote


  • Doughnuts
  • 2 1/4 tsp active dry yeast
  • 1/2 cup warm water , 110 degrees
  • 1/4 cup granulated sugar , divided
  • 1/4 cup evaporated milk , warmed to 110 degrees
  • 1/2 tsp salt
  • 1/4 cup vegetable shortening , at room temperature
  • 1 large egg
  • 1 egg yolk
  • 1/2 tsp vanilla extract
  • 2 1/2 cups all-purpose flour , then more as needed
  • 3 - 4 cups vegetable shortening , for frying


  • 2 Tbsp unsalted butter , melted
  • 1 1/3 cups powdered sugar
  • 1 pinch salt
  • 2 tsp evaporated milk
  • 1/2 tsp vanilla extract
  • 3 - 4 tsp hot water


  1. In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 tsp of the sugar. Let rest 5 - 10 minutes. Add in evaporated milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, 1/4 cup shortening, egg, egg yolk and vanilla. Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed (I only added about 2 Tbsp more. You shouldn't need a lot more, you want dough to be slightly sticky and tacky but shouldn't stick to a clean fingertip). Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.
  2. Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round circle cutters (on large and one small for holes). Cover and let rise until doubled, about 30 - 40 minutes.
  3. Heat shortening in a cast iron dutch oven to 360 degrees (don't walk away from oil while preheating and don't let it get above 375 degrees, remove from heat and reduce heat as needed). Meanwhile, prepare glaze by mixing together all of the glaze ingredients in a shallow dish (don't add too much water, you'll be dipping warm doughnuts in glaze so you don't want it to be runny, fairly thick is good). Carefully transfer doughnuts to oil (I could fry 3 at a time) and fry until golden on bottom, then using a wooden chopstick, flip to opposite side and fry opposite side until golden brown. Transfer to a wire rack and allow to cool 1 - 2 minutes then dip top half in glaze while still warm and return to wire rack and allow glaze to set at room temperature. Best served warm. Once cool reheat in microwave 5 - 10 seconds if desired.
  4. Recipe Source: Cooking Classy


  • Jenny: These look so great! Hard to resist a homemade donut :) January 25, 2014 at 4:37pm Reply

    • brenda: I have been trying to find the old 1960’s krispy kreme ingredient label. I think they have changed the recipe. Does anyone know. I know past years they used lard which make them taste better, but the ingredient label is no longer on the box. Had to find it on web for new doughnut. Will contact KK to see if the ingredients have changed since they were in business. March 10, 2016 at 10:36am Reply

  • alana: These look mouthwatering!!!! Thanks Jaclyn, its on my need to do now to do list ! lol:) January 25, 2014 at 4:43pm Reply

  • Stacy | Wicked Good Kitchen: Your doughnuts look incredibly scrumptious! I enjoyed reading how you tested the dough with different flours. :) Thanks for sharing, Jaclyn! January 25, 2014 at 5:35pm Reply

  • Jenn@eatcakefordinner: These sure look fabulous. I’ll take one any day of the week! January 25, 2014 at 7:00pm Reply

  • Stephanie @ Eat. Drink. Love.: Heck, these look better than the real thing! January 25, 2014 at 10:10pm Reply

  • Laura (Tutti Dolci): Gorgeous doughnuts, that glaze looks heavenly! January 25, 2014 at 10:35pm Reply

  • Alyssa @ My Sequined Life: You know, I’ve only made baked homemade donuts, but these are tempting me to try the more traditional fried ones. They look great (sans emulsifiers, thickeners, firming agents, etc.)! January 26, 2014 at 12:44am Reply

  • Kristy: If we don’t have a Dutch oven, what can we substitute for it??? Would a regular pot work or no? January 26, 2014 at 7:26am Reply

    • Jaclyn: Anything you normally use for frying should work fine. January 26, 2014 at 10:50pm Reply

  • Becca @ Crumbs: I’m pretty much drooling…! January 26, 2014 at 9:13am Reply

  • sally @ sallys baking addiction: I have to make these donuts Jaclyn. No question about it! They look incredible. Covered in glaze, fluffy interior, my mouth is watering! January 26, 2014 at 10:53am Reply

  • Kayle (The Cooking Actress): I dunno, I think these beauties look BETTER!! January 26, 2014 at 2:46pm Reply

  • Liz @ Virtually Homemade: They look just as good as Krispy Kremes! January 26, 2014 at 3:20pm Reply

  • Dalila G.: OMGOODNESS!!
    Talk about yumminess gone wild, these donuts look great!!! Thanks for the recipe! January 26, 2014 at 4:40pm Reply

  • Lisa: These look so freakin good, my mouth is watering! January 26, 2014 at 5:20pm Reply

  • Michelle @ Brown Eyed Baker: I’ve only had Krispy Kreme doughnuts once or twice, but these look better than I remember them! Gorgeous doughnuts! January 26, 2014 at 5:23pm Reply

  • Helen @ Scrummy Lane: Wow, I am so impressed that you managed to do this! They look exactly like Crispy Kreme doughnuts! January 27, 2014 at 12:22am Reply

  • Crystal S.: Those do look just like the real thing! I think doughnuts are definitely my naughty indulgence of choice. A fresh doughnut and a hot cup of black coffee = heaven! January 27, 2014 at 11:08pm Reply

  • Renee: Im confused about the sugar content. Is it in cups or tsp? January 28, 2014 at 6:33pm Reply

    • Jaclyn: It’s cups but the amount is divided just because 1/2 tsp is used to proof the yeast. January 28, 2014 at 7:40pm Reply

  • Becky P.: These look so yummy! My whole family made 6 batches of doughnuts yesterday from a very old family recipe. It’s quite similar to yours. I may try this version next time!! January 29, 2014 at 10:31am Reply

  • Sabeena: I love Krispy Kreme doughnuts n these look exactly like it. Just a doubt, can I fry them in normal oil instead of veg shortening… ?will it taste different? January 30, 2014 at 11:22am Reply

    • Jaclyn: You could use vegetable oil or another frying oil and that would be fine. I just used it because according to what I was researching it looks as though that’s what Krispy Kreme uses, and I think it’s so the doughnuts don’t soak up as much oil maybe. February 4, 2014 at 10:00pm Reply

  • Althea: They look so good, I have to try them. YUM, YUM!!! February 1, 2014 at 2:39pm Reply

  • SusanK: I dont have evaporated milk on hand and am currently iced/snowed in. Can I use regular milk or what other substitute? February 12, 2014 at 11:51am Reply

    • Jaclyn: Sorry for the late response – I’d only use evaporated milk with this recipe. February 18, 2014 at 10:52pm Reply

  • Elizabeth: I baked these up the other night and they were scrumptious! I was searching for the right recipe and I tell you I looked for a while until I came across your website. so thank you so much! February 23, 2014 at 8:24pm Reply

    • Jaclyn: You’re very welcome Elizabeth! I’m so glad you liked them :)! February 24, 2014 at 5:23pm Reply

    • marwa ghaly: did, baked them ? for how long? what temperature? did it turn ok bec in the recipe she fried them. Thanksss May 26, 2014 at 6:37am Reply

    • Maryam: What temperature and for how long did you bake it May 30, 2014 at 10:22am Reply

      • Jaclyn: I wouldn’t recommend baking these. May 30, 2014 at 5:50pm Reply

  • Sabrina: I loved these. I made 2 batches of them and my kids snatched every one up in the matter of not even a week! you must of worked hard to make these because they are healthier than the original but just as tasty, maybe even better! February 23, 2014 at 8:29pm Reply

    • Jaclyn: I’m so happy to hear your family enjoyed these doughnuts Sabrina! Thanks for leaving a comment! February 24, 2014 at 5:23pm Reply

  • Kate@Diethood: Holy mother of Krispy!!! Excuse me… I can’t stop the drools. My jaw is on the floor. Krispy Kreme’s ain’t got nothin’ on you! March 9, 2014 at 2:40pm Reply

  • David: The real Krispy Kreme glaze is powdered sugar and water. Nothing else. I dated a Krispy Kreme donut boy and I actually asked him what was in the glaze. April 26, 2014 at 12:12am Reply

  • Krispy Kreme Copycat Donuts/Doughnuts | Eats Meets […] ended up looking at 4 recipes (1, 2, 3, and 4) side-by-side and used them as guides to make one master recipe. See the ‘recipe’ […] May 4, 2014 at 7:31am Reply

  • Natasha of I have a weakness for krispy kreme’s; especially the original ones. I could eat half a box all by myself. This is brilliant and maybe unfortunate for me ;), but brilliant! lol. May 24, 2014 at 10:55pm Reply

  • Maryam: How long does the glaze take to harden? These look absolutely divine,! Can’t wait to try them. Please reply :) thanks! May 30, 2014 at 10:18am Reply

    • Jaclyn: Not too long, it will vary based on the environment you’re in but I think mine took maybe 5 – 10 minutes. May 30, 2014 at 5:50pm Reply

  • SH: Can anyone tell me if in the US all-purpose flour means bread flour in the UK? As I tried making these with plain flour, and they came out solid…tasty, but solid…so I was thinking maybe I should have used bread flour?? Thanks!! June 19, 2014 at 2:59am Reply

  • Ziela of Teddy’s Kitchen Ph: Weakness!!! I’ll be trying this soon and will be posting this on the blog. Thanks for sharing. I Hope it will turn out well for me.

    xoxo June 30, 2014 at 1:06am Reply

  • Smita: I loved these. Made them today and came out so well.. This is a fool proof recipe of krispy kreme original glazed doughnut. Thanks for sharing the recipe ☺ July 6, 2014 at 6:19am Reply

    • Jaclyn: Thanks for your review Smita! I’m so glad you liked them! July 22, 2014 at 11:04pm Reply

  • Ray: I’m making these in the UK.
    What can I use instead of all purpose flour?
    And also what can I use instead of shortening? (Both to put in the doughnuts and for frying?)
    Thanks :) July 19, 2014 at 11:35am Reply

    • Jaclyn: You could use just regular flour, not sure what it would be called in the UK, maybe white flour? Then for frying vegetable oil and butter in the doughnuts, you’ll just end with a slightly different result. August 13, 2014 at 9:03pm Reply

  • Linda: Hi, this is actually my first time ever commenting on a blog but i just had to come on and say that these donuts are the most amazing donuts ive ever made! im a huge krispy kreme addict :) this is my 3rd krispy kreme copycat recipe ive tried and definitely my last. They were absolutely delicious! the flavor was just perfect and texturally well there are no words. Thanks so much for this recipe :) August 28, 2014 at 12:53pm Reply

    • Jaclyn: Thanks for the great review Linda! I’m so glad you loved the recipe!! August 28, 2014 at 4:35pm Reply

  • Destiny: I don’t have a stand mixer, would using a hand mixer be an issue? September 11, 2014 at 4:03pm Reply

    • Jaclyn: That should be fine, but once it starts to sound heavy I’d mix in the rest of the dry ingredients by hand. October 15, 2014 at 10:29pm Reply

  • Steph: I love this recipe thank you so much! I’ve made these twice now and they’re really popular with everyone. My only problem is my dough is really pliable and I can’t get it to keep the round shape cause they have to be handled to get into the fryer. I hand to make them round by clamping them with tongs. Help please! September 20, 2014 at 11:12am Reply

    • Jaclyn: They are a little tricky but you may want just a little more flour, and if possible something you could gently and carefully slid them off of into the fryer? October 21, 2014 at 7:15pm Reply

  • Heidi: I made it today. It’s really good! :) September 21, 2014 at 7:30pm Reply

    • Jaclyn: Glad you liked the recipe Heidi!! September 22, 2014 at 10:12pm Reply

  • Melissa: Now I’m torn between making this recipe today and one I found on YouTube (she had tried several as well). I’m looking for a great yeast donut with that classic light colored strip around the middle outside of the donut as in the Krispy Kreme. The only real difference in this one is the use of evaporated milk. Any thoughts of what that added to the texture and taste? September 30, 2014 at 1:27pm Reply

    • Jaclyn: The evaporated milk just adds a nice flavor it probably doesn’t really change the texture much. September 30, 2014 at 6:47pm Reply

  • Jim: If you have trouble w them misshaping as you take them from the prove try cutting out a small doughnut-sized square of baking paper and place the unproved doughnuts on its own piece. Then you can pick up the doughnut easily using the baking paper, and transfer it to the deep fryer. October 18, 2014 at 5:05am Reply

  • elkiddo: Oh my goodness, thank you so much for this recipe, Jaclyn. I just made a batch, and ate 3 by myself, would and could have eaten more if not for imposing on myself an inhuman level of self control lol. They were simply the best doughnuts i have ever tasted. Simply melt in the mouth delicious, light and fluffy and IMHO, far surpasses the Krispy Kreme doughnuts. Thank you again and God bless. You have made a pregnant-and-craving-for -Krispy-Kreme-Doughnuts-woman very happy. October 20, 2014 at 5:42am Reply

  • Lou: Oh can’t wait to make these! How many do these make? :) November 18, 2014 at 5:53am Reply

    • Jaclyn: If I’m remembering correctly is was about 1 dozen. November 18, 2014 at 4:25pm Reply

  • Jessica: can you use vegetable oil instead vegetable shortening to fry them. December 8, 2014 at 6:16am Reply

    • Jaclyn: Yes but if at all possible I recommend the shortening it works best for this recipe. December 8, 2014 at 10:00pm Reply

  • Aileen: Can you prepare the dough, cut out the donuts the night before and just fry them in the morning? Thanks. January 3, 2015 at 9:48am Reply

    • Jaclyn: It may work to do the first rise then let it rest in the fridge then cut and do the last rise in the morning. Hope you love them! January 23, 2015 at 10:00pm Reply

  • Jen Casanova: Made this last week for my kids , let me tell you there wore fighting over them . Delicious an easy . January 10, 2015 at 10:49am Reply

    • Jaclyn: So glad they were enjoyed Jen :)! January 11, 2015 at 12:02am Reply

  • ann: How many donuts does this recipe make?? Would this recipe work if I doubled it? January 10, 2015 at 7:05pm Reply

    • Jaclyn: It makes about 1 dozen and it should be fine to double. January 10, 2015 at 11:55pm Reply

  • anubha: they turned out sooo well!! and this was only my first attempt. thanks a ton!! :) January 24, 2015 at 7:53am Reply

    • Jaclyn: So happy to hear it Anubha :)! January 24, 2015 at 10:54pm Reply

  • Delaine: Tried recipe as I am a lover of Krispy Kreme doughnuts. Unfortunately, these were much more “cake” like than airy, but still a nice yeast rise. The doughnut itself could have used a little more sugar in the recipe and the glaze as directed was WAY to thick. Thin it out with the evaporated milk. Overall, not a bad tecipe but a let down if expecting KK. February 1, 2015 at 3:06pm Reply

  • Kimberly: I miss Krispy Kreme doughnuts and these look delicious! I’m going to try your recipe this weekend! February 10, 2015 at 2:16pm Reply

  • NSatiable Chef: Wonderful recipe! I added a little nutmeg to the dough and as for the icing, I only used powdered sugar, warm water and vanilla flavoring. The key to the perfect icing is the temperature of the icing. Always make sure your icing in hot to very warm before icing your donuts. Just make sure its pourable and golden!If it cools down during the process just put in the microwave for a few seconds! March 10, 2015 at 1:12pm Reply

  • pavi: Hi I cannot find shortening where I live,so can I use butter in the dougnuts dough instead? Or is there any other substitute? Thanks.. March 12, 2015 at 6:01am Reply

    • Jaclyn: That would be a good substitute if you can’t find shortening. I hope you love them! April 6, 2015 at 6:26pm Reply

  • Amy: I have just made these ! Unbeleivable this recipie is soooo good ! Thanks x March 22, 2015 at 3:37pm Reply

  • carly: am i missing it somewhere? how many does this recipe make? March 30, 2015 at 1:44pm Reply

    • Jaclyn: About 1 dozen April 26, 2015 at 12:12am Reply

  • Karyn: I’m going to deep fry these donuts when i replace my deep fryer, but in the mean time I made this recipe with a few changes b/c of what i had in my pantry. I used coconut oil and regular milk, then baked them at 350 F brushed them liberally with butter and tossed them in a lot of cinnamon and sugar till well coated. I seriously love deep fried donuts but these were good too and quick to make for a crowd of ladies. April 17, 2015 at 11:07am Reply

  • Jemaima: Hi Ms. Jaclyn! Is it okay if I use instant yeast instead of active dry yeast? Please kindly reply. May 13, 2015 at 9:31am Reply

  • Thrifty DIY Diva: I shared your amazing recipe in my National Donut Day Roundup! Thank you so much!! May 20, 2015 at 9:53am Reply

  • Neic banil: Is it necessary to follow the temperature of the warmed milk and water? Thanks, will try this asap! :) August 2, 2015 at 1:56pm Reply

    • Jaclyn: Yes because you don’t want them to be too hot or they could kill the yeast and if they’re too cool the yeast won’t activate and work properly. August 5, 2015 at 10:33pm Reply

  • David: I made your recipe twice. Exactly as described. And each time I got a stiff dough instead of a batter. I wonder how every one else is getting good results because your recipe doesn’t work. August 28, 2015 at 10:52am Reply

  • Angela: I made your recipe and they turned out great. I made the dough in my bread machine and the first rise too, this makes it nice and easy. I made jam ball and cinnamon and Nutella from the same batch, to give some variety for the family. What a winner, especially the frosting. Wish I could post a picture, I received many compliments. August 29, 2015 at 4:49pm Reply

    • Jaclyn: Glad your family liked them Angela! I wish you could share a picture too, I’d like to add something like that in the future. August 30, 2015 at 3:38pm Reply

  • Ana: Greetings from Spain Jaclyn! These donuts look so delicious! I just wanted to know what is exactly “shortening”, can i just use some vegetable oil like sunflower oil? Or is it margarine (I don’t know if I have said it right, I mean that solid vegetable grease)? Kisses! December 3, 2015 at 1:30pm Reply

  • vanessa: Can I use coconut oil instead? December 5, 2015 at 5:12pm Reply

    • David M. Carswell: Yes see my response below to the butter question. January 9, 2016 at 2:31am Reply

  • Nehad: Hi Jacky what s shortening oil?? December 25, 2015 at 3:25pm Reply

  • Marils: Regarding Jaclyn’s comment about the conveyer belt at Krispy Kreme. There is a tool that was created for transferring delicate shaped dough and pizzas to pizza stones (but would also work for transferring to fryers). It is called the EXO Super Peel Pro. I first saw it shown on America’s Test Kitchen, where they were picking up fully decorated pizzas, and transferring them to a hot pizza stone while the pizza retained it’s perfect shape. It should work for donuts too. January 1, 2016 at 6:38pm Reply

  • Midori: Is the shortening necessary in the dough and if you use butter will it change the texture and what texture will it turn out to be. Also why evaporated milk instead of regular milk. Just curious cause some people say the dough is to stiff or the doughnuts are are rock hard or they turned out cakey so are they supposed to be a chewy style doughnut or a cakey style doughnut. Only asking cause I’m going to try making theze tomorrow and I want a chewy style doughnut like the krispy kreme doughnuts. Please let me know it would be so helpful to know thankyou so very much for the help. It’s much appreciated. Hope you had a good Christmas and new year. January 4, 2016 at 8:37am Reply

    • David M. Carswell: I use coconut oil. It’s solid at room temperature and melts similarly to shortening. It is also much healthier and believe it or not you won’t taste coconut. Butter will work but makes them way too buttery and Krispy Kremes are not buttery.

      PS The best way to measure the coconut oil (it clumps more than shortening) is to melt it, measure it, and then let it cool. Trust me it makes perfect donuts. I then fry mine in peanut oil. Also a healthy oil. January 9, 2016 at 2:29am Reply

  • Anaisa: Hi Jaclyn!!, how many donuts come out of this recipe? :) i’m dying to try it out! January 7, 2016 at 7:42pm Reply

  • Gloria: Thank you for posting/pinning this great recipe, I have been looking for a copy cat one that everyone loves, and from all the comments this is the one I must try. But, what do you think about a different flour, one that I use and you didn’t list. It’s the Italian Tipo 00 flour and it works great in my fried dough recipe. I would like to test this flour in your recipe and also use the Bakers Dry Milk instead of evaporated milk (simply hate evaporated) but will use it if I have to. Please let me know what you think as I’ll be making these next week. Thanks for posting, I know I am going for be hooked on these. Gloria January 27, 2016 at 12:16pm Reply

  • Josephine: Thank you so much for sharing this recipe…the 1st time I made this was a success and was really impressed by how very close it taste compared to the original krispy kreme donuts..and my fiancé and kids devoured the whole batch..ever since that, I lost count already on how many times I made this recipe of yours…thank you again 😉 January 31, 2016 at 7:14pm Reply

  • Judi: Never left a message before but I absolutely had to for this one!! OMGOODNESS!!
    These turned out beautifully! After cutting out the doughnuts I add diced apples tossed in cinnamon and sugar to the scraps, kneaded fairly gently, let rise, and deep fried to make apple fritters. These too were to die for.
    THANK YOU so much for the recipe! It’s definitely a keeper in this house!! February 21, 2016 at 6:22am Reply

    • Jaclyn: Thanks Judi! So glad you loved them! February 22, 2016 at 7:19pm Reply

  • Lance: My friend danbo danbis boardman, will love these ! Dam good ! March 27, 2016 at 1:23pm Reply

  • Yaritza: thank you,Thank you the best one ever,I follow the recipe to the dot and it was awesome. I ran out of flour and I use whole wheat flour they came out really good. This one is going to stay with me for ever.. again thank you March 31, 2016 at 3:19pm Reply

    • Jaclyn: I’m so glad you liked them Yaritza! April 1, 2016 at 10:12am Reply

  • Robert: Your doughnuts where Excellent, and you saved my day. God bless You. June 26, 2016 at 3:14am Reply

    • Jaclyn: So glad you liked them – Thanks Robert! June 29, 2016 at 11:24am Reply

  • Ameera: Hi. Please can i sub veg shortening with butter? Thanks July 12, 2016 at 10:44pm Reply

  • Linda @thedutchbaker: The best donuts ive ever eaten!

    Ive shared them on my blog with a link to your blog so you get credit for such an amazing recipe! xx July 23, 2016 at 8:07am Reply

  • Florence Campos: Can I use an airfryer instead of a deep fryer? October 9, 2016 at 1:02am Reply

  • Terry: it taste amazing November 15, 2016 at 5:03pm Reply

  • Pauline: Love this recipe! My daughter wants donuts for her birthday breakfast. Do you think I could make them at night and then let them raise in the fridge over night? I don’t want to get u 3am to make these :/ December 23, 2016 at 7:52am Reply

  • Kara: Wow! These were AMAZING! My son and husbnd are ] HUGE Krispy Kreme fans, and they gave these a 10 out of 10. Thank you for another fantastic recipe. :) :) January 4, 2017 at 1:40pm Reply

    • Jaclyn: I’m so glad they were enjoyed Kara! January 13, 2017 at 3:25pm Reply

  • Leona Cottman: What about using self rising flour?? February 12, 2017 at 9:24am Reply

  • Eureka: Original KK doughnuts have egg yolk only, not whole eggs. February 19, 2017 at 7:40am Reply

  • Erin Holloway: How big should the dough get before you punch it down? My did not double in size. Thanks for letting me know! May 3, 2017 at 1:01am Reply

  • Karen: This is an amazing recipe. Made them many times and they are just great. But I was wondering if it could be possible to make the dough ahead of time and then freeze it…say for maybe a week?
    Would like to know your option.
    Thanks for making this recipe available and your hard work in putting it together. July 18, 2017 at 7:24pm Reply

  • Emily: Those are looking really delicious. But I have one question. Someone told me that i can use instant yeast instead of active dry yeast. Does that make any difference? October 19, 2017 at 10:31am Reply

  • Shanti Arbeit: oh my god, these are incredible. Best recipe ever. I made 6 donuts and 6 munchkins. December 10, 2017 at 5:26pm Reply

  • Suzi: just use pilsbuy biscuts and deep fry after making the hole. they put the glaze on. super easy. I do this every christmas but use powdered surgar. January 8, 2018 at 5:42pm Reply

  • Ashley Jordan: They look delicious!! I tried this and obviously messed it up ugh!!!!! I had no shortening so I used butter instead, bad idea. They were so heavy and did not rise at all. I will have to try them again. January 10, 2018 at 8:46am Reply

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