Krispy Kreme Donut Recipe
My copycat Krispy Kreme Donuts are light, fluffy and topped with a rich melt in your mouth glaze. Enjoy hot donuts at home anytime you want for a fraction of the cost!
You'll never guess where I first heard about Krispy Kreme Donuts. Seriously, you won't. I first heard about them at a Weight Watcher meeting of all places! The ladies there were all talking about how a new donut shop was going to be built in our town.
These days our Krispy Kreme is now an AT&T store, so I'm forced to get my donut fix at home. This easy donut recipe is a dead ringer for the original. They are light, airy, and covered in that signature sweet glaze. If you like sweet breakfasts you may also enjoy our cinnamon coffee cake our Oreo pancakes too.
A Sprinkle of Food Science: Why This Recipe Works
- It Uses Evaporated Milk: Evaporated milk has more concentrated milk solids and less water which helps our donuts moist and tender: never dry!
- Uses Shortening Instead of Oil: This is what Krispy Kreme uses. Not only do they taste authentic but it also gives you a super smooth surface for your glaze.
- Double Rise: This leads to a light and air donut not a dense one.
Ingredient Notes and Shopping Tips
- Egg: I use an extra egg yolk here for a soft and tender doughnut.
- Water: Use warm water from your kitchen faucet. It should feel warm on your hands, but not burning hot. Around 105-110 degrees is ideal. If the water is too cold, the yeast may not activate. If water is too warm the yeast could die off. Anything above 120 degrees will kill off the yeast according to Fine Cooking.
- Yeast: Make sure your yeast is in date, or it may not work correctly.
- Use Shortening: If you don't want to use shortening you can also use canola oil or peanut oil.
Krystle's Tips
- Do not over mix: We want our donuts to be light and airy. Overmixing leads to a dense tough pasty.
- Don't overcrowd the pan: This can lower the temperature of the oil, and lead to a soggy, greasy doughnut.
- Use a deep fry thermometer: You want to oil to stay around 350-360 degrees. If the oil is too hot donuts can burn on the onside before they're cooked through. However, if the oil is too cold donuts will not cook all the way through and could become oily.
- Dip in glaze twice for that classic KK thick glaze.
- Cool on a wire rack: This allow air to circulate unlike paper towels which can make them soggy.
Learn From Our Mistakes When Testing This Recipe
- Yeast doesn't foam: Your water may have been to hot or the yeast may be expired.
- Donut are greasy: Make sure your oil temp isn't too low. Anything below 350 can make them absorb too much grease.
- Donuts are flat: They are likely under proofed. Rise twice in a warm spot until doubled in size.
Frequently Asked Questions
You can but they won't be as good. I suggest frying if at all possible.
If you have to bake them, bake at 350 degrees for 12-14 minutes.
When testing this recipe we felt that air frying made them dry and dense so it's not something we suggest.
Yes make the dough overnight and store in fridge after the first or second rise. Bring to room temperature before frying.
These are best enjoyed the day they are made, but will last 1-2 days at room temperature if you have leftovers.
More Donuts To Try
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📖 Recipe
Best Krispy Kreme Donuts
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Ingredients
For the Donuts
- 2 ¼ Teaspoons Active Dry Yeast
- ½ Cup Warm Water
- ¼ Cup White Sugar Divided
- ¼ Cup Evaporated Milk Warmed
- ½ Teaspoon Salt
- ¼ Cup Vegetable Shortening Softened
- 1 Egg and 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 ½ Cups All Purpose Flour
- 3 - 4 Cups Vegetable Shortening For Frying
For the Glaze
- 2 Tablespoons Butter Melted
- 1 ⅓ Cup Powdered Sugar
- Pinch of Salt To Taste
- 2 Teaspoons Evaporated Milk
- 1 Teaspoon Vanilla Extract
- 3 -4 Teaspoons Water
Instructions
- In a large bowl whisk yeast, warm water, and ½ teaspoon of sugar. Set aside for 5-10 minutes.
- Then stir in remaining sugar, evaporated milk, salt, shortening, egg, egg yolk, and vanilla extract.
- Gradually whisk in flour a little at a time until smooth and just combined. Do not over mix.
- Knead until dough is smooth and slightly sticky ,but no longer sticking to your fingers.
- Spray a large bowl with non stick cooking spray. Transfer dough into bowl and cover with plastic wrap. Rise until doubled in size (around 60-90 minutes).
- Punch down dough and roll out onto a floured surface until ~½ inch thick.
- Cut into circles using a biscuit or donut cutter. Don't forget to cut out the hole in the center.
- Cover and rise again until doubled in size. (~30-45 minutes).
- In a large dutch oven heat shortening to 360 degrees.
- While oil is heating combine all glaze ingredients in a small bowl.
- Fry donuts a few at a time until golden brown on both sides, flipping once.
- Cool on a wire rack for 1-2 minutes before dipping into glaze.
Notes
- Water: Use warm water from your kitchen faucet. It should feel warm on your hands, but not burning hot. Around 105-110 degrees is ideal. If the water is too cold, the yeast may not activate. If water is too warm the yeast could die off. Anything above 120 degrees will kill off the yeast.
- Use Shortening: If you don't want to use shortening you can also use canola oil or peanut oil.
- Do not over mix: We want our donuts to be light and airy. Overmixing leads to a dense tough pasty.
- Don't overcrowd the pan: This can lower the temperature of the oil, and lead to a soggy, greasy doughnut.
- Use a deep fry thermometer: You want to oil to stay around 350-360 degrees. If the oil is too hot donuts can burn on the onside before they're cooked through. However, if the oil is too cold donuts will not cook all the way through and could become oily.
- Dip in glaze twice for that classic KK thick glaze.
- Cool on a wire rack: This allow air to circulate unlike paper towels which can make them soggy.
Nutrition
Omg these homemade krispy kreme’s were so good! Actually fluffy homemade donuts for the win!