My Krispy Kreme copycat doughnut recipe is melt in your mouth deliciousness. Topped with a buttery glaze, these light, and fluffy doughnuts are so easy to make and taste so good. An absolute keeper of a recipe, these are about to become your new addictive favourite.
Krispy Kreme copycat Doughnut Recipe
If you are a fan of the classic Krispy Kreme glazed doughnuts then you are going to love this recipe.
These yeast-based doughnuts are so airy, fluffy, and have that amazing melting taste and texture.
This egg-free recipe contains minimal and basic ingredients.
With just a few tips to create perfection and serving suggestions, these doughnuts are super easy to make, so get ready to indulge to your heart’s content.
These ingredients create the magic
While the full recipe is written below, this is the section to read if you’re wondering about ingredient substitutions or how these ingredients work in the recipe.
Flour: All-purpose or cake flour can be used in the recipe.
Sugar: Sugar does more than just add sweetness to the doughnuts. It also helps to feed the yeast which helps the dough to rise.
Salt: This enhances the flavour of the doughnuts.
Yeast: I use instant or fast-acting yeast in this recipe. It is mixed directly into the dry ingredients. Fast-acting or instant yeast does not need to be dissolved in water. But it works just as well Active Dry Yeast or just dry yeast – you just need to change the order of the steps and dissolve the yeast in a little warm water first. The doughnuts come out exactly the same!
Shortening: This is a solid fat which is made from vegetable oils. It does not add any flavour but contributes largely to the tender, soft texture similar to that of Krispy Kreme doughnuts.
If you do not have or want to use shortening, then substitute it by using butter. Keep in mind that the texture will not be the same when butter is used. Butter will create a more cake-like dense texture while shortening creates a softer, flakier melting texture.
Milk: Warm milk contributes richer, soft textured doughnuts. The liquid added to the dry ingredients should be just warm, not too hot or too cold. If you have a thermometer, it should read between 100° – 115°F ( 37°C – 46°C)
Plain unflavored yoghurt or buttermilk: This ingredient contributes to the soft texture of the doughnuts. Either Greek yoghurt, plain unflavoured yoghurt or buttermilk can be used to make the doughnuts.
If you do not have yoghurt or buttermilk then make your own by adding 2 teaspoons (10 ml) of lemon juice or vinegar to ¼ cup ( 60 ml) of full-fat milk. Set aside for 5 minutes before using in the recipe.
Knead the dough by hand OR by using a handheld or stand mixer
Using a handheld or stand mixer: Knead the dough for about 2 minutes using a mixer with a dough hook attachment. It will still be sticky. Turn out the dough onto a well-floured surface and knead it by hand for another 2 minutes. You can add up to an extra tablespoon of flour while kneading to get a smooth soft dough.
Using your hands to knead the dough: Kneading by hand works just as well. Knead the dough on a well-floured surface for just 3 to 5 minutes until it forms a soft dough Do not over handle the dough.
A few tips when making these doughnuts
The milk and buttermilk added to the dry ingredients should be just warm, not too hot, or too cold. If you have a thermometer, it should read between 100° – 115°F ( 37°C – 46°C)
In this recipe, I used vegetable shortening. This is what gives the doughnuts that crisp, melt in your mouth texture. If you do not have shortening, then go ahead and substitute it with butter.
I used a stand mixer with a dough hook attachment to combine the dough. You can use a handheld beater with a dough hook attachment as well or just knead it by hand. If you are using a stand or handheld mixer then mix the dough for about 2 minutes until just combined.
Kneading by hand works just as well. Knead the dough on a well-floured surface for just 3 to 5 minutes until it forms a soft dough Do not over handle the dough.
After the dough has risen, use a rolling pin to lightly roll it out to roughly 1 inch (2 cm) thick. Watch the video below for a visual estimate. Use a doughnut or cookie cutter to cut and shape the doughnuts. Over handling the dough will cause the doughnuts to lose that soft and airy texture when fried.
Allow the oil to heat up to between 350°F – 370°F ( 176°C – 185°C ) before frying the doughnuts.
Overview: How to make Krispy Kreme copycat Doughnuts
While the full recipe is written below, this is the process with step-by-step pictures to guide you.
- Prepare the dough: Whisk the dry ingredients together in a bowl. Add in the warmed wet ingredients.
- Knead the dough: Use your hands or a handheld or stand mixer with a dough hook attachment to knead the dough
- Leave the dough to rise: Cover the dough with plastic wrap and leave to rise for 45 minutes in a warm, draft-free area of your kitchen.
- Punch down the dough: After the dough has risen, punch it down and turn it out of the bowl onto a well-floured surface. Knead for 1 minute.
- Roll out and shape the dough: Use a rolling pin to roll out the dough to about 1 inch (2 cm) thick. Cut the dough with a cookie or doughnut cutter. Place doughnuts onto a baking sheet, then lightly cover and allow to rest for 5 minutes while the oil heats up.
- Fry the doughnuts: Turn the stove up to medium-high heat. Place a heavy-based pan with sufficient oil to deep fry the doughnuts. Allow the oil to heat up to between 350°F – 370°F ( 176°C – 185°C ) before frying the doughnuts. Carefully drop the doughnuts into the oil and fry for about 1 ½ minute on each side until golden brown and cooked. Remove the cooked doughnuts from the oil and place it on a sheet of paper towel while you make the glaze.
- Make the glaze: Melt the butter in the microwave or on the stovetop. Whisk in the remaining glaze ingredients. Combine until smooth.
Dip the warm doughnuts lightly into the glaze and allow to dry for about 2 minutes. (Or you can dig in straight away 🙂
Enjoy ♥
If you like this recipe, be sure to check out my other amazing doughnut recipes
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Watch How To Make It
- 2 ½ cups / 300g all-purpose or cake flour
- ¼ cup / 55g white sugar
- ½ teaspoon salt
- 3 teaspoons / 10g instant / fast acting yeast SEE NOTE 1
- 1 cup / 250ml warm milk SEE NOTE 2
- ¼ cup warm buttermilk SEE NOTE 3
- 2 Tablespoons / 32 g melted shortening or butter SEE NOTE 4
- ⅓ cup / 75 g melted butter
- 2 cups / 250g powdered / icing sugar
- 1 ½ teaspoons vanilla extract
- 4 - 6 Tablespoons hot water
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Prepare the dough: Whisk the flour, sugar, salt, and yeast together in a bowl.
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Add in the warmed milk, warmed buttermilk and melted butter.
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Knead the dough: Knead the dough for about 2 minutes using a mixer with a dough hook attachment. It will still be sticky after 2 minutes Turn out the dough onto a well-floured surface and knead it by hand for another 2 minutes. You can add up to an extra tablespoon of flour while kneading to get a smooth soft dough. If you do not have a mixer, then just knead the dough by hand on a well-floured surface for just 3 to 5 minutes until it forms a soft dough Do not over handle the dough.
-
Leave the dough to rise: Cover the dough with plastic wrap and leave to rise for 45 minutes in a warm, draft-free area of your kitchen.
-
Punch down the dough: After the dough has risen, punch it down and turn it out of the bowl onto a well-floured surface. Knead for 1 minute.
-
Roll out and shape the dough: Use a rolling pin to roll out the dough to about 1 inch (2 cm) thick. Cut the dough with a cookie or doughnut cutter. Place doughnuts onto a baking sheet, then lightly cover and allow to rest for 5 minutes while the oil heats up.
-
Fry the doughnuts: Turn the stove up to medium-high heat. Place a heavy-based pan with sufficient oil to deep fry the doughnuts. Allow the oil to heat up to between 350°F – 370°F ( 176°C – 185°C ) before frying the doughnuts. Carefully drop the doughnuts into the oil and fry for about 1 ½ minute on each side until golden brown and cooked. Remove the cooked doughnuts from the oil and place it on a sheet of paper towel while you make the glaze.
-
Make the glaze: Melt the butter in the microwave or on the stovetop. Whisk in the remaining glaze ingredients. Combine until smooth.
-
Dip the warm doughnuts lightly into the glaze and allow to dry for about 2 minutes.
Recipe Video
- I use instant or fast-acting yeast in this recipe. It is mixed directly into the dry ingredients. Fast-acting or instant yeast does not need to be dissolved in water. But it works just as well Active Dry Yeast or just dry yeast – you just need to change the order of the steps and dissolve the yeast in a little warm water first. The doughnuts come out exactly the same!
- Warm milk contributes richer, soft textured doughnuts. The liquid added to the dry ingredients should be just warm, not too hot or too cold. If you have a thermometer, it should read between 100° – 115°F ( 37°C – 46°C)
- If you do not have yoghurt or buttermilk then make your own by adding 2 teaspoons (10 ml) of lemon juice or vinegar to ¼ cup ( 60 ml) of full-fat milk. Set aside for 5 minutes before using in the recipe
- This is a solid fat which is made from vegetable oils. It does not add any flavour but contributes largely to the tender, soft texture similar to that of Krispy Kreme doughnuts. If you do not have or want to use shortening, then substitute it by using butter. Keep in mind that the texture will not be the same when butter is used. Butter will create a more cake-like dense texture while shortening creates a softer, flakier melting texture.
Ashika, my son is Krispy-Kreme obsessed! He would love love love these. Great recipe, thanks so much!