If you’ve ever dreamed of having warm, glazed Krispy Kreme donuts right in your own kitchen, this recipe is for you. These homemade Krispy Kreme donuts are soft, pillowy, and coated in that iconic sweet vanilla glaze. My DIY Krispy Kreme donuts come together with fewer than 10 simple ingredients, and every bite is pure nostalgia. I love prepping the dough the night before so we can enjoy hot, fresh donuts with minimal effort the next morning.
Copycat Krispy Kreme Glazed Donuts
When I was younger, I always eagerly awaited the one day a year my mom would bring home hot, fresh Krispy Kreme donuts. There’s nothing quite like a fresh, hot glazed donut! But now I can get them even fresher by making them at home. It’s easier than I ever thought possible–just a simple yeasted dough that’s deep-fried and dunked in plenty of yummy vanilla glaze. I was honestly so amazed at how much these taste like the ones from my memories.
My Krispy Kreme copycat recipe starts with a simple yeasted dough enriched with eggs and butter for that signature light texture. A gentle proofing and a quick fry give you fluffy donuts that taste like they came straight from the store, but fresher. These donuts taste like the ones I remember from childhood road trips, but the best part? No waiting in line under the “Hot Now” sign.
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Chill Your Dough for Cleaner Frying and Fluffier Donuts
After you cut out your donuts and let them proof, try chilling the shaped dough in the refrigerator for 15-20 minutes before frying. Slightly cooler dough is easier to handle, holds its shape better when transferred to the oil, and is less likely to develop ragged edges that fry unevenly. This also helps prevent the donuts from absorbing excess oil, so they come out light, fluffy, and perfectly glazed, just like the ones at Krispy Kreme.
Copycat Krispy Kreme Donuts Recipe
Equipment
- Kitchen Scale (optional)
- Stand Mixer (optional)
- Donut Cutter
- Dutch Oven
- Deep Frying Thermometer
- Spider Strainer
Ingredients
For the Donuts:
- ¾ cup water lukewarm (110°F)
- ⅓ cup granulated sugar divided
- 2¼ teaspoons active dry yeast (1 envelope)*
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 1 teaspoon pure vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- ¼ cup unsalted butter room temperature and cubed (½ stick)**
For the Glaze:
- 2 cups powdered sugar
- ¼ cup water
- ½ teaspoon pure vanilla extract
Instructions
Make the Donuts:
- Combine the warm water, 1 tablespoon sugar, and yeast in a bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.¾ cup water, ⅓ cup granulated sugar, 2¼ teaspoons active dry yeast
- Add the remaining sugar, egg, egg yolk, and vanilla.1 large egg, 1 large egg yolk, 1 teaspoon pure vanilla extract
- Add the flour, baking powder, and salt. Knead until smooth using the attachment on your mixer or by hand.3 cups all-purpose flour, ½ teaspoon baking powder, ½ teaspoon kosher salt
- Slowly incorporate the butter cubes and knead well. The dough has to be glossy and smooth.¼ cup unsalted butter
- Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size, about 1 hour.
- Cut out 10 squares of parchment paper. Punch the dough down. On a floured work surface, roll the dough out to a ½-inch thickness.
- Using a doughnut cutter, cut out the doughnuts and place on the prepared squares of parchment paper. Cover lightly with plastic wrap and leave to proof for about 40 minutes, or until about doubled in size.
- While the donuts proof, line a baking sheet with paper towels. Set aside.
Fry the Donuts:
- Heat 2 inches of oil in a Dutch oven to 330-350°F. To fry donuts, drop 2-3 at a time (with the parchment) and allow to become golden before turning to the other side, about 1-2 minutes per side. The parchment will release naturally, and you can remove it with tongs. Remove donuts from the oil with a spider tool and place on the prepared baking sheet.
Glaze the Donuts:
- For the glaze, mix all the glaze ingredients until smooth. Working one at a time, dip each doughnut into the glaze. Allow the glaze to set.¼ cup water, ½ teaspoon pure vanilla extract, 2 cups powdered sugar
Notes
- Use a kneading attachment to make the process of kneading your dough a lot easier for you.
- Give your dough enough time to rise before you start to use your cutters to create the perfect donuts. It’s ready when it’s doubled in size. If you gently poke it with your finger, it should spring back very slowly.
- These donuts cannot be baked. You’ll need to prepare them by frying them in a pot of oil.
- If the oil gets too hot, the donuts burn before they cook on the inside. If the oil is too cool, the donuts absorb all the oil and end up greasy. Be sure to monitor the oil temperature closely, and don’t overcrowd the fritters.
- For pale donuts, keep the oil right around 335°F. For a golden look, aim for 350°F.
- Sift the powdered sugar so your glaze doesn’t turn out clumpy.
- Set your glaze bowl over a pot of simmering water (a bain-marie). If the glaze stays warm, it’ll stay thin and even.
- Dip the donuts into the glaze while they are still warm. For a thicker glaze, let the first layer sit for 30 seconds, then dip again.
- Add sprinkles on top of your donuts after dipping them into the glaze if you’d like!
How to Make Krispy Kreme Donuts Step-by-Step
Proof the Yeast: Combine ¾ cup of warm water, 1 tablespoon of sugar, and 2¼ teaspoons (1 envelope) of active dry yeast in a bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy. If, after 10 minutes, the mixture is not foamy, toss it and try again with a fresh batch of yeast. Trust me, you don’t want to go through all the effort of making these donuts just to have them turn out dense and flat because the yeast was dead!
Add the Eggs: Add the remaining (about 4 tablespoons) of granulated sugar, 1 large, room-temperature egg, 1 large, room-temperature egg yolk, and 1 teaspoon of vanilla extract. The extra yolk is crucial to getting a soft, richer, and more flavorful donut, so don’t skip it!
Knead the Dough: Add 3 cups of all-purpose flour, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt. The baking powder helps kickstart the rise so we can proof these donuts for a shorter time but still get a great result. If you’re prepping the dough ahead and fridging it overnight, you can skip the baking powder. Knead the dough until smooth using the attachment on your mixer or by hand. Slowly incorporate ¼ cup of room-temperature unsalted butter cubes and knead well. The dough should be glossy and smooth.
Proof the Dough: Cover the bowl with plastic wrap and let rise in a warm, draft-free place until almost doubled in size and fluffy, about 1 hour.
Cut the Donuts: Cut out 10 squares of parchment paper and set aside. Punch the dough down. On a floured work surface, roll the dough out to a ½-inch thickness. Using a doughnut cutter, cut out the doughnuts and place them on the prepared squares of parchment paper. Cover lightly with plastic wrap and leave to proof for about 40 minutes, or until doubled in size. Alternatively, you can refrigerate the cut donuts overnight, and they will proof more slowly but be ready to go first thing in the morning! I recommend letting them come to room temperature for 20-30 minutes before frying. It should puff up slightly, so you’ll know it’s ready to go. If your kitchen is cold, this may take up to an hour.
Fry the Donuts: While the donuts proof, line a baking sheet with paper towels and set aside. Heat 2 inches of oil in a Dutch oven to 330-350°F. For paler donuts, aim for a consistent temperature of about 335°F. To fry donuts, drop 2-3 at a time (with the parchment still attached) and allow to become golden before turning to the other side, about 1-2 minutes per side. The parchment will naturally separate from the donuts, and you can remove it with tongs. Remove the donuts from the oil with a spider tool and place them on the prepared baking sheet.
Glaze the Donuts: Mix ¼ cup of water, ½ teaspoon of vanilla extract, and 2 cups of sifted powdered sugar until smooth. Working one at a time, dip each doughnut into the glaze. Dip your donuts while still warm so the glaze adheres well. For a thicker glaze, dip once, let sit for about 30 seconds, then dip again. Allow the glaze to set before serving.
How to Store and Freeze
Store leftover Krispy Kreme donuts in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 1 week, or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying.
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