Name: Krispy Kreme Copycat Donuts (Egg Free)
Prep time: 20 min
Cook time: 15 min
Total time: 95 min
Ingredients: 2½ cups (300 g) all-purpose flour (plain flour); ¼ cup (55 g) granulated sugar; ½ teaspoon salt; 3 teaspoons (10 g) instant yeast; ½ cup + 2 tablespoons (150 ml) warm milk; ¼ cup (60 ml) warm buttermilk; 2 tablespoons (32 g) vegetable shortening, melted ((or melted butter - see notes below)); vegetable oil ((for frying)); 2 cups (250 g) powdered sugar (icing sugar), sifted; 3 tablespoons (45 ml) warm water; ½ teaspoon vanilla extract ((optional))

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These Krispy Kreme copycat donuts are incredibly soft, light and airy, with a thin vanilla glaze that sets with a delicate crackle. The easy egg-free dough can be kneaded by hand or with a mixer.

Step by step photos

These visual instructions help you see the process. You can also find the full printable recipe with ingredient amounts and instructions at the end of the post.

Flour mixture: In a large bowl, whisk together the flour, sugar, salt and yeast.
Milk mixture: In a separate bowl, whisk together the warm milk, warm buttermilk and melted shortening.
Combine: Pour the milk mixture into the flour mixture.

Mix with a wooden spoon or dough whisk until a rough dough forms. Then knead by hand for 8–10 minutes, or in a stand mixer fitted with a dough hook for 6–8 minutes, until the dough is smooth and soft, with just a slight stickiness when touched. Place in a bowl and cover.
Cover and leave the dough to rise for about 45–50 minutes, until it looks roughly doubled in size.

Don’t punch down the risen dough. Turn it onto a lightly floured surface and gently roll to about ¾ inch (2 cm) thick. Cut out the donuts.
Cover and leave for 15–20 minutes, until the donuts look slightly puffed up.

Make the glaze before frying: Sift the powdered sugar into a bowl. Add 3 tablespoons (45 ml) warm water and whisk until smooth.
Whisk in ½ teaspoon vanilla, if using. The glaze should be thick but flow easily from the whisk. Set aside while you fry the donuts.

Heat the oil to 350°F (176°C). No thermometer? Drop in a small piece of dough, it should rise to the surface and bubble. Fry a few donuts at a time for about 1–1½ minutes on each side, without overcrowding the pan.
Transfer the donuts to a wire rack or paper towels and leave for 2–3 minutes before dipping in the glaze.

Whisk the glaze again, then dip the tops of the warm donuts into it. Place on a wire rack and leave uncovered until the glaze has set.
The glaze may need time to set. Your patience may not. 😂 Enjoy!

Recipe tips

Shortening or butter: I use vegetable shortening because it gives these donuts a texture closest to the classic glazed donut. Melted butter can be used in the same amount and works well too.

Use warm milk and buttermilk. Aim for about 100–110°F (38–43°C) if using a thermometer. Without one, the liquids should feel comfortably warm to the touch, rather than hot.

No buttermilk? Mix ¼ cup (60 ml) milk with 1 teaspoon lemon juice or white vinegar and leave for 5–10 minutes. Use in place of the buttermilk. The other milk amount in the recipe will stay the same.

Keep an eye on the rising times. Let the dough rise for 45–50 minutes, until roughly doubled, then give the cut donuts just 15–20 minutes, until slightly puffed up. This helps them keep their shape and stay light and airy when fried.

Donut cutter: I used a 2¾-inch (7 cm) donut cutter with a ¾-inch (2 cm) center hole, which made 12 donuts.

No donut cutter? Use a round cookie cutter or the rim of a glass, then use a small round cutter or bottle cap to cut out the centers.

Sift the powdered sugar. This helps give the glaze a smooth finish without little sugar lumps. No sifter? Whisk the powdered sugar well or break up any lumps with a fork before adding the water.

Krispy Kreme Copycat Donuts showing texture

Instant yeast or active dry yeast?

I use instant yeast, which can be whisked straight into the flour.

If using active dry yeast, stir it into the warm milk from the recipe and leave for 5–10 minutes until foamy.
Whisk in the warm buttermilk and melted shortening, then add this mixture to the flour, sugar and salt and continue with the recipe.

How to store the donuts

These donuts are best on the day they’re made. Keep any leftovers in an airtight container at room temperature for up to 2 days. To warm one, microwave for about 8–10 seconds.

Recipe