Dairy-Free Copycat Krispy Kreme Original Glazed Doughnuts
Delightfully soft, airy, and perfectly sweet, these Dairy-Free Copycat Krispy Kreme Original Glazed Doughnuts deliver all the indulgence of the beloved classic without any dairy! Crafted with almond milk and vegan butter, this recipe replicates the pillowy texture and signature glaze of Krispy Kreme doughnuts while keeping it fully plant-based. The dough comes together with simple pantry staples like all-purpose flour, instant yeast, and granulated sugar, creating a lightly sticky, elastic base that rises to perfection. Fried to a golden crisp and coated in a smooth, glossy glaze made with powdered sugar and water, each bite melts in your mouth with irresistible sweetness. Perfect for dessert, weekend brunches, or special celebrations, these dairy-free doughnuts will impress your crowd and leave no crumb behind. Ready in just over an hour, they’re a must-try for vegan baking enthusiasts and anyone craving a homemade doughnut adventure!
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Recipe Information
Ingredients
- 3.5 cups All-purpose flour
- 2.25 teaspoons Instant yeast
- 1 cup Almond milk (or other dairy-free milk)
- 0.25 cup Granulated sugar
- 0.5 teaspoon Salt
- 0.25 cup Vegan butter, room temperature
- 0.25 teaspoon Baking powder
- 1 teaspoon Vanilla extract
- 6 cups Vegetable oil (for frying)
- 2 cups Powdered sugar
- 0.25 cup Water
Instructions
In a large mixing bowl, combine 1.5 cups of flour, the instant yeast, and sugar.
In a small saucepan, heat the almond milk until it's warm to the touch but not hot, about 110°F. Pour the warmed milk into the flour mixture and stir to combine.
Add the salt, vegan butter, baking powder, and vanilla extract. Mix thoroughly.
Gradually add the remaining 2 cups of flour, kneading the dough in the bowl until it becomes smooth and elastic. The dough should be slightly sticky but not overly so.
Cover the bowl with plastic wrap or a clean kitchen towel and let the dough rise in a warm place until it has doubled in size, about 45-60 minutes.
Once risen, punch down the dough and turn it out onto a lightly floured surface. Roll it out to about 1/2 inch thickness.
Using a doughnut cutter or two different-sized round cutters, cut out as many doughnuts as possible.
Place the cut doughnuts on a parchment-lined baking sheet. Cover and let rest for an additional 15-20 minutes.
Meanwhile, heat the vegetable oil in a deep, heavy-bottomed pot to 350°F.
Carefully place a few doughnuts at a time into the hot oil, frying each side for about 1 minute or until golden brown.
Remove the doughnuts with a slotted spoon and drain on a wire rack set over a baking sheet.
To make the glaze, whisk together powdered sugar and water in a medium-sized bowl until smooth.
While the doughnuts are still warm, dip the tops into the glaze and return them to the wire rack. Allow the glaze to set slightly before serving.
Nutrition Facts
Calories |
15302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1472.3 g | 1888% | |
| Saturated Fat | 216.2 g | 1081% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1858 mg | 81% | |
| Total Carbohydrate | 615.1 g | 224% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 286.2 g | ||
| Protein | 47.4 g | 95% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 517 mg | 40% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 723 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
