Copycat Krispy Kreme Donuts Recipe

Course: Breakfast, Dessert, donuts

Cuisine: American

Prep Time: 30

Cook Time: 10

Proof: 1 40

Total Time: 2 20

Servings: donuts

Calories: 319kcal

Author: Becky Hardin

These homemade Krispy Kreme donuts are impossibly soft, pillowy, and coated in a signature vanilla glaze that tastes just like the original.

Print Recipe

US Customary - Metric

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

Video

Notes

*Instant yeast will also work.

**If using salted butter, omit the kosher salt.

Donut Tips:

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.

Glaze Tips:

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!

Make-Ahead: You can refrigerate the dough after shaping the donuts up to overnight. Just take them out about 1 hour before frying so they have time to proof.

Storage: Store 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.

Nutrition