Our Best Krispy Kreme Doughnuts Copycat Recipe
Updated: Dec. 04, 2023
Learn how to re-create the magic of your favorite glazed doughnuts in your very own kitchen with this simple copycat Krispy Kreme doughnut recipe.
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While the lines may not be as long as they once were (who else remembers standing in line for hours?), the Krispy Kreme doughnut recipe for their classic glazed doughnuts has not changed (though they have plenty of new seasonal flavors, like pumpkin spice doughnuts).
Glazed warm straight from the fryer, there’s a reason these sweet heavenly orbs of fried dough have garnered a loyal cult following that has endured since the first location opened in 1937.
No Krispy Kreme in your area? Never fear. We’ve dissected their doughnut recipe down to the last drop of sweet, sticky glaze, and created the best copycat glazed Krispy Kreme doughnut recipe.
What Makes Krispy Kreme Doughnuts So Light?
While the exact recipe for Krispy Kreme’s glazed doughnuts is guarded under lock and key, we discovered a few simple tricks in our testing process to master the formula for a pretty spot-on Krispy Kreme glazed doughnut.
Does Krispy Kreme Bake or Fry Its Doughnuts?
Unlike competitors who reheat their previously-fried frozen doughnuts in the oven, Krispy Kreme makes their doughnuts fresh in-house. Research suggests their specialty flavors are made on a scheduled weekly rotation. However, their classic glazed doughnuts are made twice daily at most locations.
Wondering what oil Krispy Kreme uses for frying? Word on the street is that it’s shortening! Shortening is one of the best oils for frying doughnuts because it has a very neutral flavor profile and yields doughnuts with the best interior texture and crisp exterior.
Also, try this gluten-free doughnut recipe to recreate crispy, light doughnuts at home.
How to Make Copycat Krispy Kreme Doughnuts
Yield: 8-12 doughnuts
Ingredients
Doughnuts:
- 1 packet instant yeast, about 2 1/4 teaspoons (7 grams)
- 1 cup whole milk, heated to 105-112°F (215 grams)
- 1/4 cup granulated sugar (50 grams)
- 1 large egg
- 1/4 cup vegetable shortening (50 grams)
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour (315 grams)
- 1/2 teaspoon Kosher salt (3 grams)
- 4 cups vegetable shortening, for frying (about 800 grams)
Glaze:
- 2 cups confectioners’ sugar (150 grams)
- 1/4 cup milk (54 grams)
- 1 tablespoon light corn syrup (20 grams)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon Kosher salt
Tools
- Dutch Oven: A deep Dutch oven will prevent oil from splattering out of the pan.
- Rolling Pin: A rolling pin is essential to getting the dough to the correct thickness.
- Doughnut Cutter: This doughnut cutter lets you shape doughnuts and doughnut holes at the same time. If you don’t plan on making doughnuts often, a normal biscuit cutter and 1-inch cutter will work, too.
Directions
Step 1: Combine ingredients
In the bowl of a stand mixer, combine the yeast, milk, vanilla, sugar, eggs, shortening and half of the flour.
Editor’s Tip: If using active dry yeast rather than instant, you’ll want to bloom the yeast in the warm milk and sugar for 5-10 minutes before combining it with the other ingredients. Here are more tips on how to use yeast.
Step 2: Mix
Using your mixer’s first speed, mix the ingredients until combined; then slowly add in the remaining flour and salt. Increase to your mixer’s second speed and blend until the flour is just incorporated. Turn your mixer off as soon as the flour is moist! The dough should be somewhat loose and sticky.
Overworking the flour will develop the gluten too much, causing the doughnuts to be tough. Mixing just enough is the secret to soft, pillowy glazed doughnuts.
Step 3: Let the dough rise
Transfer the dough to a clean bowl, cover and let rise for 1 hour in a warm place. If it doesn’t seem to be working, here are a few possible reasons why dough may not rise.
It can be tempting to rush the proofing process, so you can sink your teeth into a hot, fresh doughnut sooner rather than later, but take your time. Proofing fills the dough with pockets of air, giving it loft and lightness once fried. Check out our guide to how to proof bread and other yeast doughs for further tips.
Step 4: Roll out the dough
Transfer the dough to a floured work surface, and shape it into a smooth ball of dough. Roll it out to 1/2 inch thickness.
Editor’s Tip: Be generous with the flour on your work surface and hands, as the dough will initially be somewhat sticky.
Step 5: Cut the dough into doughnuts
Using a 3.5-inch round cutter, cut out a dozen doughnuts. Next, take a 1-inch round cutter and cut a doughnut hole in the center of each circle, or use a fancy doughnut cutter. Reroll the scraps and continue to cut them out to use as much dough as possible.
Editor’s Tip: Don’t forget about the doughnut holes! You can proof, fry and glaze them just as you would the large doughnuts. Waste not!
Step 6: Let the doughnuts rise
Transfer the doughnuts to a large sheet pan lined with parchment paper (or two, if needed). Cover with a towel and let rise for 45-60 minutes.
Step 7: Prep the deep fryer
In a deep cast-iron skillet, Dutch oven or saucepan, heat the shortening to 375°—the best deep-frying temperature for many types of food.
The temperature of the oil (or the shortening, in this case) is critical for making the best copycat Krispy Kreme doughnut recipe. Too hot, and your doughnuts will burn on the outside before the centers are fully cooked. Too cold, and you’ll end up with oil doughnuts.
For best results, use a candy thermometer to test the temperature of the oil and keep it consistent while frying. A range between 350° and 375° is where the magic happens.
Step 8: Mix the glaze
Just before frying the doughnuts, combine the glaze ingredients in a saucepan wide enough to dip the doughnuts in. Over medium heat, whisk until the sugar is dissolved, and the glaze is steaming. Turn off the heat and set it aside.
If the glaze is too thick, add additional milk until a thin, pourable consistency is reached.
Step 9: Fry the doughnuts
Uncover the doughnuts. Then, working in batches of one to two doughnuts at a time, fry the dough for 1-2 minutes per side until lightly golden.
Avoid one of the most common deep-frying mistakes by not overcrowding the doughnuts in the oil. Frying too many doughnuts at a time can lower the oil temperature drastically, and make it difficult to flip them while frying. Here are more of our top tips for deep-frying at home with confidence.
Step 10: Glaze
Remove the doughnuts to a wire cooling rack and let cool so they’re safe to handle. Then, dunk each doughnut into the glaze.
Step 11: Devour!
Eat immediately with your beverage of choice, like a homemade latte. Ask anyone, and they’ll tell you the best Krispy Kreme doughnut is one that’s hot and fresh from the glazing station.
Tips for Making Copycat Krispy Kreme Doughnuts
How to Make a Chocolate Glaze
Simply melt 1/2 cup of semisweet chocolate with 2 tablespoons of butter, a teaspoon of light corn syrup and 2-3 teaspoons of milk in a microwave-safe bowl in 30-second increments. Stir after each interval and repeat until smooth.
After frying the doughnuts, dip the tops into the glaze and cool until the chocolate is set.
How to Store the Doughnuts
As a fried, baked good, homemade doughnuts have a very short shelf life. We recommend enjoying your doughnuts the same day they’re made for maximum enjoyment.
However, you can also store the doughnuts in an airtight container for up to 1 day. You can also make doughnut ice cream sandwiches with any extras!
How to Freeze Krispy Kreme Doughnuts
If you don’t think you can devour a dozen doughnuts in 24 hours, you can freeze these Krispy Kreme doughnut copycats for up to 2 months.
- To freeze glazed doughnuts: Line a gallon-sized freezer bag with a sheet of wax paper. Arrange the glazed doughnuts on the wax paper in a single layer, then top with a second sheet of wax paper. Freeze flat until solid, and then store as desired.
- To freeze unglazed doughnuts: Once cool, pop the freshly fried doughnuts in a gallon-size freezer bag and freeze. When ready to enjoy, thaw overnight in the refrigerator and prepare a fresh batch of glaze. Warm the doughnuts in the microwave for 5-10 seconds, then dip them into the fresh glaze.
Here are more of our top tips for freezing and reheating doughnuts.
