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Home / Breakfast and Brunch Recipes / Original Glazed Donuts (Krispy Kreme Recipe Copycat)

June 4, 2015

Original Glazed Donuts (Krispy Kreme Recipe Copycat)

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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?

Glazed Donuts 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

Glazed Donuts Krispy Kreme Recipe Copycat

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

Glazed Donuts Krispy Kreme Recipe Copycat

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.

Glazed Donuts Krispy Kreme Recipe Copycat

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.

Glazed Donuts Krispy Kreme Recipe Copycat

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’re just a healthy breakfast type of person. 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.

Krispy Kreme Copycat Recipe

Glazed Donuts Krispy Kreme Recipe Copycat

Glazed Donuts (Krispy Kreme Recipe Copycat)

4.38 from 323 votes
Print Recipe
Serves: 18 donuts
Prep: 30 mins
Cook: 1 hr
Total: 1 hr 30 mins
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?

Ingredients

For the donuts

  • 1 1/4 cups whole milk (300 milliliters)
  • 2 1/4 teaspoon instant (quick-rise) yeast (7 grams) (one packet)
  • 2 large eggs
  • 8 tablespoons unsalted butter (113 grams) - melted and cooled
  • 1/4 cup granulated sugar (50g)
  • 1 teaspoon salt
  • 4 1/4 cups bread flour ( 535 grams) (plus more for rolling out the dough)
  • oil (for frying)

For the glaze

  • 4 cups powdered sugar (500 grams)
  • 1/2 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 1/2-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.

Notes

Donut recipe adapted from Mark Bittman on The New York Times.
Course: Breakfast, Brunch, Donuts
Cuisine: American
Keyword: Krispy Kreme Donut Copykat
Special Diet: Vegetarian
Author: The Worktop
Cal : 292kcal
Note: Nutrition information is a rough estimate.
Tried this recipe?If you loved making this recipe I would appreciate it so much if you would give this recipe a star review! I’d love to see it too – snap a picture of your finished dish and share it with me on Instagram using #theworktop and tagging me @theworktop.

 

By Tina Jui
Last updated: December 6, 2018
Filed Under: Breads and Muffins, Breakfast and Brunch Recipes, Easter Breakfast Recipes, Father's Day Brunch Recipes, Five Most Popular Breakfast Recipes on The Worktop, Lifestyle, Seasonal, Valentine's Day Brunch Recipes, VegetarianTags: deep fried, donuts, grab 'n go, kid friendly, Vegetarian Breakfast Recipes, yeast

About Tina Jui

A breakfast lover and food blogger. Tina develops everyday breakfast recipes on The Worktop, and writes about all things related to breakfast and brunch. Originally from California, she now lives in London. Read more about Tina Jui or drop an email to say hi.

Reader Interactions

Comments

  1. Luciana says

    December 2, 2020 at 11:11 pm

    5 stars
    I really liked the recipe!

    Reply
  2. Melina De Carvalho says

    December 2, 2020 at 11:11 am

    Do you need to cook the glaze or just mix it and it’s ready?

    Reply
    • Tina Jui says

      December 10, 2020 at 11:04 pm

      Just mix and ready. Enjoy!

      Reply
  3. Archie says

    November 8, 2020 at 8:47 pm

    These are easily the best that I’ve tried and I’ve tried a few recipes. I put the sugar in with the milk to activate the yeast better but other than that I was pleasantly surprised!

    Reply
  4. Allie Marie says

    November 6, 2020 at 5:22 pm

    5 stars
    Hello, I would like to know if I can substitute Bread Flour for All purpose Flour???

    Reply
    • Ashley says

      January 3, 2021 at 12:20 am

      5 stars
      For anyone still wondering, I used all purpose and they are mouth watering!

      Reply
  5. Fran says

    October 21, 2020 at 10:50 am

    Would you be able to freeze them?

    Reply
  6. Liani says

    October 20, 2020 at 12:18 pm

    How many doughnuts does this recipe make?

    Reply
  7. kathy says

    October 19, 2020 at 7:51 pm

    Would it be possible to cook these in an Air Fryer

    Reply
  8. Malia says

    October 18, 2020 at 10:50 pm

    Can I use almond milk instead of whole milk?

    Reply
  9. Newton says

    October 10, 2020 at 12:31 pm

    5 stars
    Success at first trial. Warm donuts coated with small amount of sugar even taste better than the glaze.

    Reply
  10. renee says

    October 9, 2020 at 2:46 pm

    r we able to use different kinds of sugar in the glaze

    Reply
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