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.
María says
Greetings from Spain!
Thank you for the recipe, made it twice and Love it! but yet have to perfect it.
my doubt is the mixing time. in the directions you say mix until combined...but just combined? or supersmooth combined?
a time frame would be fab! :)
and one more...have you ever refrigerated the dough overnight? if so, did you leave on the countertop to get to room temperature? or began working with it right away?
Thank you very much!
Tina Jui says
Hi Maria, I'm glad you made the donuts and love it! The dough will come together when it is properly mixed and the ingredients are combined, and it should have a smooth feel to it. Make sure you don't have pockets of flour, or any other ingredients in the dough. I've never refrigerated the dough overnight before, so sorry i can't answer your question. If you give that a try, I'd be interested to hear how it turns out! Enjoy!
Jenn says
Bring to room temp first.
martha says
Hi, my yeast is the same as yours but with the wole milk, it hasnt rised and has been 20 minutes!!
Tina Jui says
It sounds like your yeast is no longer alive and active. The foam is proof that the yeast is still alive. Hope you are able to try the recipe with a new packet of yeast.
Barbara says
Couple of questions:
1. If you're using "instant" yeast why are you putting it in the warm milk to foam? Wouldn't you be able to just add it in with the milk, egg, etc.?
2. Are you using unbleached bread flour?
Thank you
Tina Jui says
Hi Barbara, apologies for a slow response. You're correct and you don't need to proof the yeast. Most yeast packages don't call for proofing in the directions. It's habit that I always proof any yeast I use though, just in case. I don't want to risk wasting a full recipe because the yeast is not active. And if the dough doesn't rise as much as I expect, I can rule out the yeast as a factor (then I'll check the room temperature, etc.). I think the bread flour I use is bleached - it doesn't say otherwise, so I'm assuming it is bleached. Hope this helps!
Rania says
How long do these donuts last ? Would they last longer before glazed?
erlene says
THIS RECIPE IS AMAZING!!!
thanks for sharing..
love from Indonesia :*
Lauren Beckem says
These donuts were perfect. My second batch is proofing right now :)
Tip: don't overwork your dough and be sure to let them proof again after you cut them.
Anita Nelson says
Hi Tina
I love donuts but find myself ill due to the wheat flour
Is there any other flour you could use?
I'll still give it try as the rest of the family likes them to
Regards Anita
kaye calimag says
can i use all purpose flour ?
Tina Jui says
Yes, you should be able to use all purpose flour in this recipe. All purpose flour generally has less protein than bread flour, meaning less gluten development. You might notice a slight difference in crumb and rise. But generally, yes, it should be fine.
Mert says
Hi Tina,
Our donuts were also too dry inside. Can you suggest something for that? Inside of the donuts are like normal bread otherwise it would be amazing.
Thanks for your help!
Tina Jui says
Hi Mert, there could be a number of factors that would cause the donut to be dry and / or bread like. Most likely, it could be the dough was not properly proofed or the dough was mixed too much before proofing. I hope that solves it for you!
Mert says
Hi Tina,
Thanks for your answer.
My guesses are:
1-I felt like my wife added some extra flour on it because she was telling that dough is too much sticky and she even can't take them from table if she won't put some more flour (Honestly it was seeming like really too much sticky. So that maybe she was right and this thing was not because of this issue.) I know that it should be a bit sticky but it's not so easy to do the best stiffness.
2- We waited for about 75 minutes for the yeast fermentation - maybe that would caused it to be more likely bread. (maybe this one is related to your suggestion, maybe we also mixed too much)
We'll try again soon and let you know the result - to avoid anyone else to do the same mistake and do the most delicious donuts as much as yours!.
GMaMel says
I shopped careful for Krispy Kream Copy Cat recipe reading each ingredient label. What was a surprise is that Bread Flour is Not recommended for Desert Baking. This could be why results came out like bread not a donut. Stay true to rules of baking Good luck from this side of the pond.
Tina Jui says
Hi - Thanks for the comment. You are right that bread flour isn't usually recommended in dessert baking - that's usually when you want a light cake-like texture. Yeast doughnuts can benefit from bread flour because it's formulated to make the dough a bit more elastic (higher protein). So, it can trap more air pockets and create a light but chewy textured doughnut. Cake doughnuts on the other hand, will benefit from all purpose flour.
Cale toney says
This dounut recipe is the best