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.
Kate says
Does it have to be whole milk? I have everything except my milk is 2% :)
Kaya says
Hello Tina,
I live in France, I'm a huge fan of those krispy kreme donuts and unfortunately, we don't have krispy kreme here in France (I know...). Donuts taste really bad here (not our specialty), so I finally decided to try my own donuts and your recipe looks so good and you have really positive comments, everyone seems very happy with their results. I really want to try it !
Getting to my problem... Instant yeast is very hard to find in France and I couldn't find any around where I live. Could your recipe work with regular yeast ? Or another kind ? For how long should I let my dough rise with another yeast ?
Thank you in advance, and thank you for sharing your recipes.
Tina Jui says
Hi Kaya, The short answer is yes, you can use regular active yeast for the recipe. I haven't tried it with this recipe before, but from my experience, you may need to use about 25% more of the regular active yeast. Make sure you proof the yeast. As for the rising time, it may take a bit longer, and you can judge by watching the dough. After the first rise, the dough will need to double in size. After the second rise, the doughnuts should puff up and the dough should bounce back when you push into it. Hope this helps!
Kaya says
Yes it helps a lot ! Thank you !
It's 9am here in France, so I'm starting my dough. Hope they come out as good as yours.
Thanks again
Tina Jui says
Great! I really hope you enjoy the donuts! Please feel free to share your tweaks to the recipe using the active yeast here.
Kaya says
Me again, so tried the donuts with the active yeast and the dough had doubled after 40min ! But it took a bit longer for the donuts to get plump (not sure this is the right term) after cutting and covering them. About 1h... Anyway the yeast worked pretty well. Unfortunately my donuts weren't that good :( I'm not sure what I did wrong, but they were kind of dry and not as chewy as donuts are supposed to be. The texture just wasn't right, they tasted like a regular "beignet" we find here in France. Any advice ? But for a first time I think it was ok, I just have to improve my technique and I'm sure I'll get it right ;) (and nobody in my family ever tasted KK so they didn't notice my mistake, and everybody enjoyed them).
Anyway thank you for replying and helping me !
Tina Jui says
Hi Kaya, I'm happy to hear you made them! I think the texture may have been different because of the amount of active yeast and different rise time. It sounds like maybe there wasn't enough gluten formation. Baking with yeast is always tricky too, because the temperature and humidity of your kitchen may influence the rise too. I'm glad your family enjoyed it though!
Jasmine says
I love baking and hate frying because i always taste the type of oil used in the final product. What oil do you suggest using for this? Being as specific as possible will be most appreciated (down to the brand used).
Tina Jui says
Hi Jasmine, I tend to use sunflower oil for frying since it is neutral in taste and has a high smoke point. No specific brand preference. Hope this helps!
Darius Martin says
If you want to be as close to Krispy Kreme, and this is coming from a Georgian, the proper oil is shortning. It's observed less that other oil as well!!
Darius Martin says
*Absorbed
anthonia says
i love krispy kreme glazed donuts they are you so good
Dana says
Hello, Are your measurements in US or UK system please?
Radwa Salah says
This recipe is perfect. It worked perfectly from the first try and I keep recommending it to friends. So easy and simple. The dough doesn't get sticky and it's not hard to shape or to move. Thank you so much.
Cathy says
Like to know could you use the recipe to make the jelly filled Donuts
evania says
hi, when mixing the donut dough, do i have to mix until it forms a ball and the batter is elastic (like bread) or not?
Dora Bethe Bays says
Checking on the specific ingredient bread flour.....is this all purpose flour for baking with NO baking powder or is this self-rising flour? Considering the yeast makes the dough rise....I am thinking all purpose is used for this recipe. Can I get a response soon before I butcher my "Krispy Kremes"? I no longer drive....even though my closet Krispy Kreme is only a mere 30 minutes away from my residence. I would love to make my own and enjoy them whenever I am in the mood. I will rate the recipe upon completion of the trial run. Thanks in advance for the answer to my question.
Tina Jui says
Hi Dora, bread flour is flour with a higher protein count than all-purpose flour. It has no baking powder. If you don't have any bread flour, you can substitute with all-purpose flour, though the final product might not be as chewy.
Dora Bethe Bays says
Thanks for the response.....I was actually at the market on the same day you responded and found bread flour in the baking needs department. I logged on today and just saw your response. I have yet to try the recipe but have intentions of trying it this weekend as a special Sunday treat.
Dora Elizabethe Bays says
My goodness.....one of my go to things is cooking when feeling blue or have too much on my mind...just lost my sweet mother-in-law Feb 5....I was her final days caregiver as she was diagnosed with lung cancer and lymphoma. She was with me in my home for 43 days...I made her 3 meals a day up until she couldn't eat...I made the Krispy Kreme donuts yesterday with the ow of tears at times finding my view of the recipe. I found out that I only had a teaspoon of white granulated sugar so the remaining sugar was Brown sugar with my fingers crossed...lol...they were so good....I posted pics on FB and everyone was begging for the recipe...( which I had posted 2 weeks ago. ) Everything turned out perfect....I was short one cup of powdered sugar so the donut holes got cinnamon sugar after rolling them around in the glaze bowl to help the cinnamon sugar stick. Thanks for all you do...and Milo is a doll! Congrats!
Pat Giesler says
Could you please repost to facebook and did you make any other changes to the recipe?
Jacqui says
The texture was wonderful- light and airy like a krispy kreme but I just didnt get the flavor of krispy kreme. It was still good. Dang I wish I knew their secret. I wonder if it's the kind of oil and the powdered sugar glaze looks the same but tastes a bit different. Still this will be my go to recipe for making doughnuts from now on. Thanks for sharing!
Lynsey says
Krispy Kreme donuts taste like sweetened condensed milk to me;) maybe that's what theses are missing;) I plan on playing around with this recipe and substituting some of the milk & sugar for sweetend condensed milk, fingers crossed!
Carole says
Canola oil is better than sunflower.