Krispy Kreme Copycat Donuts (Egg Free)

PREP TIME 20

COOK TIME 15

Rising 1

TOTAL TIME 1 35

12 Donuts

Soft, light and airy egg-free donuts with a thin vanilla glaze that sets with a delicate crackle.

Krispy Kreme Copycat Donuts showing texture

Watch how to make the recipe

Ingredients

For the donuts

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)

For the glaze

2 cups (250 g) powdered sugar (icing sugar), sifted
3 tablespoons (45 ml) warm water
½ teaspoon vanilla extract (optional)

Instructions

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 and mix with a wooden spoon or dough whisk until a rough dough forms.
Knead: 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.
First rise: Place the dough in a lightly oiled bowl, cover and leave in a warm place for 45–50 minutes, until roughly doubled in size.
Roll and cut: 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.
Second rise: Cover and leave for 15–20 minutes, until the donuts look slightly puffed up.
While the donuts rise, make the glaze. While the donuts rise, whisk the powdered sugar and warm water until smooth. Whisk in the vanilla, if using. Set aside while you fry the donuts.
Heat the oil in a deep pan on the stove over medium-high heat to 350°F (176°C). If you don’t have a thermometer, drop in a small piece of dough—it should rise to the surface and bubble.
Fry the donuts for about 1–1½ minutes on each side, until evenly browned and cooked through. Transfer to a wire rack or paper towels and leave for 2–3 minutes.
Glaze: Dip the tops of the warm donuts into the glaze, then place them on a wire rack and leave uncovered until the glaze has set.
Storage: These donuts are best on the day they’re made. Keep leftovers in an airtight container at room temperature for up to 2 days. To warm one, microwave for about 8–10 seconds.

Recipe Notes

Shortening or butter: I use melted 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.
Warm liquids: Aim for about 100–110°F (38–43°C). Without a thermometer, the milk and buttermilk should feel comfortably warm to the touch, rather than hot.
Buttermilk substitute: Mix ¼ cup (60 ml) milk with 1 teaspoon lemon juice or white vinegar. Leave for 5–10 minutes before using. The other milk amount in the recipe will stay the same.
Rising: Around 45–50 minutes is usually perfect for the first rise. Once rolled and cut, the donuts only need 15–20 minutes, until slightly puffed up.
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.
Glaze: Sifting the powdered sugar gives you a smoother glaze. No sifter? Whisk it well or break up any lumps with a fork before adding the water.
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.

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