Copycat Krispy Kreme Doughnuts

01.25.2014

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!

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Krispy Kreme Doughnut Copycat Recipe | Cooking Classy

Krispy Kreme Doughnut Copycat Recipe | Cooking Classy

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Copycat Krispy Kreme Glazed Doughnuts

5 from 3 votes

Ingredients

  • 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

Glaze

  • 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

Instructions

  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

126 comments

  • Lumpoun Tello: Best copycat recipe ever! I honestly believe they are better than the real thing! Plus the directions were easy to follow. Huge hit in my home and it’s my go to recipe anytime I’m craving krispy kreme donuts! September 29, 2018 at 7:57am Reply

  • Patti: These came out delicious! In addition to the white glaze, I made a chocolate glaze and OMG! They were gone in seconds! I will be making these again. Thank you!! August 5, 2018 at 8:06pm Reply

    • Jaclyn: So glad you enjoyed it! Thanks for the feedback! August 7, 2018 at 2:45pm Reply

  • Patti: These came out delicious! In addition to the regular white glaze, I made a chocolate glaze and they were so good! Will make again. August 5, 2018 at 8:04pm 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

  • 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

  • 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

  • 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

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