Krispy Kreme Doughnuts Copycat
Recreate the magic of everyone’s favorite light and airy doughnuts with this Krispy Kreme Doughnuts Copycat recipe! Perfectly soft, pillowy rounds of dough are fried to golden perfection, then dipped in a glossy vanilla glaze for that signature melt-in-your-mouth sweetness. With simple pantry staples like all-purpose flour, whole milk, and powdered sugar, this recipe guides you through the step-by-step process, including tips for achieving the ideal dough texture and a flawlessly puffy rise. Whether you’re a seasoned baker or just getting started, this easy-to-follow recipe will bring the irresistible taste of classic glazed doughnuts straight to your kitchen. Great for breakfast treats, brunch spreads, or an indulgent dessert, these homemade Krispy Kreme-style doughnuts are a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 1 tablespoon Granulated sugar
- 2.25 teaspoons Active dry yeast
- 3.5 cups All-purpose flour
- 0.5 teaspoons Salt
- 4 tablespoons Unsalted butter
- 2 large Eggs
- for frying (as needed) Vegetable oil
- 2 cups Powdered sugar
- 0.25 cup Whole milk (for glaze)
- 1 teaspoon Vanilla extract
Instructions
Warm 1 cup of milk in a small saucepan until it is just about lukewarm, around 110°F (43°C). Transfer the warm milk to a bowl and stir in 1 tablespoon of sugar and the active dry yeast. Allow it to sit for 5-10 minutes, or until it becomes frothy.
In a large mixing bowl, combine 3.5 cups of all-purpose flour and 0.5 teaspoons of salt.
Melt the 4 tablespoons of unsalted butter and set aside to cool slightly.
In a separate bowl, beat the 2 large eggs. Add the melted butter and frothy yeast mixture, and whisk to combine.
Gradually mix the wet ingredients into the dry ingredients, stirring until a dough forms. Knead the dough on a floured surface for about 8-10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 5 minutes.
Lightly grease a large bowl with oil and place the dough inside. Cover the bowl with a clean kitchen towel or plastic wrap. Let the dough rise in a warm place for 1-1.5 hours, or until it doubles in size.
Once risen, punch the dough down and turn it onto a floured surface. Roll it out to about 1/2-inch thickness. Use a round cutter (around 3 inches in diameter) to cut out doughnuts and a smaller cutter (around 1 inch) to cut out the centers.
Line a baking sheet with parchment paper and place the cut doughnuts on the sheet. Cover again with a kitchen towel and allow the doughnuts to rise for another 30-40 minutes, or until puffy.
Heat the vegetable oil in a heavy-bottomed pot or deep fryer to 350°F (175°C). Fry the doughnuts a few at a time, about 1-2 minutes per side, until they are golden brown. Use a slotted spoon to transfer them to a wire rack lined with paper towels to drain excess oil.
To make the glaze, whisk together 2 cups of powdered sugar, 0.25 cups of whole milk, and 1 teaspoon of vanilla extract until smooth.
Dip the warm doughnuts into the glaze, coating both sides. Place them back on the wire rack to allow excess glaze to drip off. Let the glaze set for a few minutes before serving.
Nutrition Facts
Calories |
4081 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.1 g | 212% | |
| Saturated Fat | 50.9 g | 254% | |
| Polyunsaturated Fat | 60.3 g | ||
| Cholesterol | 531 mg | 177% | |
| Sodium | 1463 mg | 64% | |
| Total Carbohydrate | 590.8 g | 215% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 263.8 g | ||
| Protein | 69.1 g | 138% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 499 mg | 38% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1203 mg | 26% | |
*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.
