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 RecipeSaved!
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
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.
- 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.
Awesome! A word to the wise every ingredient is there for a reason! Almond milk does not have the same chemical composition as real milk especially lactic acid!! Feel free to substitute but don't leave less stars bc you tried to play Top Chef and it didn't work
This is a lovely recipe, the donuts turned out beautiful! Crispy, sweet and delicious...
Hey! Love this recipe! Would active yeast be okay instead of fast acting? Also can whole milk be substituted for almond milk? Thanks!!
Tina Jui says
Hi - Yes, you can swap between active and fast acting yeast. Just adjust for the change in proofing time. I think almond milk would work, but I haven't tried it specifically. Enjoy the donuts!
Almond milk is WATER thats had almonds in it. Does it have the same fat, protein content and lactic acid( which makes bread pillow soft) NOPE
Just use water!!
I am curious about the glaze.
Mine doesn’t set properly.
Could there be something I am missing ?
Hey, instead of frying could I use a doughnut tin? Really want an answer and don’t want this recipe to fail me, Haha!
Tina Jui says
Hi - this recipe is intended to be fried
Can you refrigerate the dough and make the donuts the next day?
Tina Jui says
Hi - I haven't tried that before. Best made with fresh dough. Enjoy the donuts!
This recipe is delicious! I have made these several times only this time I 1/2 the recipe. They are absolutely amazing as I am 63 and only been baking a few years. Thank you for the recipe
Omg. I can't believe this recipe..its so good and we loved it..thank u so much for sharing this.
Can I freeze them?
Omg just tried this recipe and it came out amazing love it!!! Just wondering if the fried donut can be refrigerated or how long it can stay outside?
Tina Jui says
Hi, best enjoyed fresh! Glad you liked the recipe!