These original glazed donuts are light and chewy and a good way to get anyone out of bed in the morning. Who can resist a Krispy Kreme recipe copycat?
I love living in London, but there are just some things on the other side of the pond that I can't get over here. However, I'm really really lucky that Krispy Kreme exists on both sides! It sounds silly, but a chewy and sweet Krispy Kreme donut really does make coping with homesickness a little easier.
Enjoy a Krispy Kreme donut anywhere and anytime with this copycat recipe
But this post isn't about nostalgia. This post is about putting nostalgia in its place from your own worktop with a recipe for delicious glazed donuts that taste just like they are fresh from Krispy Kreme. This donut recipe is going to take you straight to that feeling you get, the moment walk into a Krispy Kreme shop and the "HOT NOW" neon light is on, telling you a fresh batch of chewy donuts has just been pulled out of the oven.
Better than the real thing -- make this Krispy Kreme copycat into donut holes
Imagine, when you first open the door, you're hit by the smell of sugar caramelizing. The sweet smell of the donuts frying is almost reminiscent of a county fair. But underneath the sweetness, you find the scent of fresh yeast that has been working hard at putting pockets of air in the donuts so they are perfectly puffy and chewy.
Each bite is sweet, chewy and incredibly irresistible
You might next see the counter lined with donuts -- some proofed and ready to be added into the fryer, others on the cooling rack having just been transformed into a glistening golden color, and others shiny from the glaze as it hardens and sets.
I suspect you'll reach for a donut next, and at that point, the glaze will stick to your fingers, tempting you to take a bite of the fresh donut. And once you take a bite, you'll revel in the chewiness of the donut, as it compresses with each bite you take.
In between bites, you might just smack your lips to lick the glaze off, and when you're done with the last bite, I'm sure I'll hear you licking the last remnants of the glaze off your fingers.
If that hasn't gotten you excited to make these donuts, get off my site now. Just kidding. Maybe you're into the savory breakfast options? Or maybe you just love eggs for breakfast. I won't judge, but I bet you know someone who would love these glazed donuts.
If you'd like to pass on this link and recipe to them, I'd really appreciate it! Now so you can get cooking these Krispy Kreme copycat donuts... the recipe.
Glazed Donuts (Krispy Kreme Recipe Copycat)
Print Recipe Save RecipeIngredients
For the donuts
- 1 ¼ cups whole milk (300 milliliters)
- 2 ¼ teaspoon instant (quick-rise) yeast (7 grams) (one packet)
- 2 large eggs
- 8 tablespoons unsalted butter (113 grams) - melted and cooled
- ¼ cup granulated sugar (50g)
- 1 teaspoon salt
- 4 ¼ cups bread flour ( 535 grams) (plus more for rolling out the dough)
- oil (for frying)
For the glaze
- 4 cups powdered sugar (500 grams)
- ½ cup milk (120 milliliters)
- 1 pinch salt
Instructions
To make the donuts
- In a medium bowl, heat the milk in the microwave until it is warm to the touch, about 45 seconds. Add in the yeast and give it gentle stir. Let the mixture sit until there is some foam on top, about 5 minutes.
- Using a stand mixer fitted with the dough hook, beat together the yeast mixture, the eggs, butter, sugar and salt until combined. Add in about half of the flour and mix until combined. Add in the remaining flour and mix until combined. During the mixing process, you may need to stop the mixer and scrape down the sides. If the dough is too wet to handle, add in flour 1 tablespoon at a time. Cover the bowl with a large kitchen towel, and leave it in a warm place to let it rise until it doubles in size, about 1 hour.
- When the dough is done rising, pour it onto a well-floured surface and roll it to ½-inch thickness. Cut the donuts with a donut cutter, or with 2 different sized round cookie cutters (the large cutter should be about 3-inches in diameter). Save the donut holes. Knead scraps together, being careful not to overwork the dough, and repeat the process of rolling it out and cutting the donuts.
- Place the cut donuts on parchment paper, leaving room to rise between each one. (TIP: I place each donut on an individual piece of parchment paper, so it is easy to transfer into the hot oil for frying. See picture.) Cover the donuts with a kitchen towel and let them rise in a warm place until they are puffed up, about 45 minutes.
- About 15 minutes before the donuts are done rising, heat oil in a deep-fryer or large heavy-bottomed pot to 375°F/190°C. Place cooling racks on top of sheets of paper towels parchment paper, or line plates with paper towels.
- When the donuts are ready and the oil is hot, carefully add the donuts to the oil, a few at a time without overcrowding your deep-fryer or pot. (TIP: I find that it is easier to place the entire parchment paper in the oil with the donuts, so I don't accidentally "stretch" out the donuts. Once the donuts are in the oil, you can easily remove the parchment paper with tongs.) When the bottom of the donuts are golden, about 45 seconds, flip the donuts over using a spatula. Cook until the other side is also golden. Donut holes will cook quicker. Remove donuts with a tong or slotted spatula, and place on the prepared racks or plates. Repeat with the remaining donuts, making sure to keep the oil at the right temperature.
To make the glaze
- In a large bowl, mix together the sugar, milk and salt until smooth. If you prefer a thinner glaze on the donuts, add in more milk one teaspoon at a time.
To serve
- Place a cooling rack on top of paper towels or parchment paper for easy clean up.
- Dip one side of the fried donuts into the glaze. Flip the donut over using a fork. Carefully transfer the glazed donut to the prepared cooking rack. The glaze will slowly drip off the donuts as it sets. Repeat with remaining donuts.
Amber says
It's hard to find words....
These. Are. The. Bomb.
Thanks so much for the recipe, I will now live off these for the rest of my life
Nicole says
I just made a batch last night. They were delicious! Loved this recipe because the the donuts did not turn out greasy, but fluffy and plump. I am going to keep making them and impress other people as well!
Asiah Roberts says
Hi, thanks for sharing the recipe. I have tried it and it was tasty.
Parker says
Thanks so much for the recipe, missing anything resembling a decent doughnut in Norway. A lot simpler than another recipe I had tried, possibly better. I feel it is missing something in the mouthfeel department though, but maybe that is just because it was a first attempt. Will be certainly making this, or something very similar next time!
Tina Jui says
Hi Parker, thanks for the comment. I'm glad you enjoyed it. Sometimes dough is tricky to work with, especially if it has to be left to rise. The different temperatures between your kitchen and my kitchen will make a difference on how long it takes the dough to rest. I'm guessing that might have caused some variation between the donuts, and might affect the mouthfeel. If you make it again with tweaks to the recipe, I'd love to hear your changes!
Parker says
Hi, I made this recipe again, albeit a smaller batch as my work colleagues don't deserve to be given such nice treats! This time I used a non sweet yeast and it worked great! although I am finding that I am using a fair amount of four more than what is stated in your original recipe, but we I am not sure if we get strong flour here. I find I am using nearly a third more flour to get the right consistency. I also added some vanilla extract into the dough, though I don't think it is necessary.
But, can you explain why go through the hassle of making a yeast starter with the milk? Surely this is just more washing up!
One last thought is, we aren't fortunate enough to have anything that resembles a doughnut cutter in the house, so I have been cutting the dough into strips and making them by hand, which works fairly well too. Once again, thank you for a fantastic and simple recipe, I don't think I would go for a shop bought doughnut again!
Tina Jui says
Hi Parker, glad that you've made the recipe again! Sorry for my slow response. I always proof my yeast before adding it into the recipe (even if the recipe doesn't call for it, and even if the jar of yeast says it can be added directly into the recipe). The last thing I want is to go through all the trouble of kneading dough and waiting for delicious donuts, only to find out the yeast isn't active. By making the starter with milk, you can "prove" that the yeast is active. Maybe I'm old school :)
Jacqui says
I do the same thing (proof the yeast) and I learned to do that in a college cooking class lol. As far as ways to cut out the doughnuts, I pressed out the doughnuts on wax paper and used a large glass dipped in flour to cut the circles and used a shot glass dipped in flour for.the holes. It worked perfectly!
Beth says
Delicious. These are worth the effort, calories. As a completely novice donut maker, I got compliments like, "these not only look perfect, they taste perfect!" Thank you, Tina.
Tina Jui says
Hi Beth, I'm so glad you made these and enjoyed them! Thank for sharing :)
Brian Jones says
Despite not having a sweet tooth I do occasionally go on a donut making binge but always to 'stuffed' donuts with either jam or cream, I really should give something like this a go sometime :)
Jenny @ Savour the Senses says
OMG it has been YEARS since I had a Krispy Kreme donut! I forbid myself to buy them, but MAKING them is a different story!
April @ Girl Gone Gourmet says
The Krispy Kreme near us just closed and we were so sad! So glad I saw this post -- this is the first copy cat recipe I've seen, so the timing is perfect :)
Angela says
These are so very cute. I watched a documentary once about fat and sugar. Apparently they analysed the Krispy Kreme glazed doughnuts and found them to be the perfect mix of sugar and fat that sends our brains crazy and makes us want more the moment we eat one.
Also, it's the reason they sell more of the glazed kind than any other flavour! Well I thought that was interesting, I hope you did too :-)
I really want one of these right now. So the science has worked!
Maureen | Orgasmic Chef says
There are Krispy Kreme donuts in Australia but mostly in kiosks in 7-eleven or at rest stops on the highway. I miss walking into the shop like I did (many) years ago in Knoxville. I've lived here for 20 years but food still makes the homesickness for family and friends better.
I haven't made these donuts for so long. It's about time I did and I'm going to use your recipe.