Light, fluffy, and melt-in-your-mouth soft, these copycat Krispy Kreme doughnuts bring all the joy of that first warm, sugary bite. With just milk, sugar, eggs, flour, and a little yeast magic, you’ve got yourself a kitchen smelling like a retro donut shop from heaven.
Imagine this: a golden-fried halo of squishy dough, barely holding itself together under a shiny, crackly glaze. Yeah. That’s what we’re doing here.
So here’s the deal—sometimes you just want a fresh, warm doughnut that tastes like it was handed to you on a white paper hat by someone named Carl. But without the drive, the line, or the weird guilt of eating four before you even get home (just me?). These homemade beauties capture that same irresistible texture: pillowy center, an air-light chew, and a delicate vanilla glaze that sets just slightly as it cools. Great for lazy weekends, spontaneous cravings, or whenever you want to impress your friends but also eat the extras in your pajamas.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Krispy Kreme Doughnut
No bells. No whistles. Just honest-to-goodness doughnut joy. If you’ve been craving the ultra-soft vibe of a Krispy Kreme doughnut without leaving the house (and your slippers), this one’s for you.
- Crazy soft texture: Somehow manages to be fluffy inside yet still hold together just right in every bite.
- That classic vanilla glaze: Smooth, sweet, and slightly sticky in the best possible way.
- Simple pantry ingredients: Nothing weird or fancy. You probably have most of this stuff already.
- Makes plenty to share: Or not. But it’s a fun project for a lazy Saturday or brunch-y Sunday.
- Totally customizable: Glaze ’em, sugar ’em, dunk ’em in chocolate if you like chaos.
- Great beginner yeast recipe: It’s way more forgiving than bread and much more rewarding per bite.
Ingredient Notes
It’s all about getting the dough just right—fluffy, light, and just a little sticky. Let’s peek into the pantry together, shall we?
- Warm water: Gives your yeast the little jacuzzi moment it needs to wake up and start bubbling.
- Instant yeast: The unofficial engine of this whole operation. Instant is easy—just stir it in. No proofing drama required.
- Whole milk: With its extra richness, it helps the dough come out soft, tender, and, dare I say, luxurious.
- Granulated sugar: Just enough to feed the yeast and sweeten the deal (literally).
- Salt: Keeps the sweetness from tasting one-note. Yes, even doughnuts need balance.
- Eggs: Add richness and structure. Think of them as the loyal glue guys of the doughnut squad.
- Butter: Softened, not melted. Adds major flavor and softness to the final dough.
- All-purpose flour: Nothing fancy needed here. Start with less, then add more as needed—dough should be soft but not too sticky.
- Oil for frying: Go neutral. Canola or vegetable oil work just fine without interfering with the magic.
- Confectioners’ sugar: The base of that dreamy glaze. It melts smoothly and sets with a slight sheen.
- Vanilla extract: Rounds out the glaze with that comfortingly sweet aroma.
- Milk (for glaze): Adjust to get that ideal drippiness—runny but not soupy.
How To Make This Krispy Kreme Doughnut
You’re not just making doughnuts. You’re making tiny rings of joy. And honestly, it’s more fun than it is hard—kind of like adult Play-Doh, but you get to fry it in oil and eat the results.
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Start with the yeast party: Combine warm water and yeast in your mixer bowl, then let it sit for about 5 minutes. You want to see that foamy, creamy top—kind of like the head on a beer.
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Warm up that milk: Toss it in the microwave for two minutes, then let it cool slightly. You want warm, not hot—this is doughnut dough, not sauna therapy.
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Build the base dough: Add the warm milk, sugar, salt, eggs, butter, and 2 cups of flour to the yeast mixture. Mix it up with the paddle attachment until things look smoothish and unified.
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Knead to impress: Swap in the dough hook, then gradually add the rest of the flour. Let the mixer work its magic on medium speed for about 5–7 minutes. You’re aiming for a soft, slightly tacky dough that feels like a therapy dough ball.
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First rise: Plop that beauty into a greased bowl, flip it once to coat, and cover loosely. Let it rise in a warm, draft-free nook until doubled in size. This’ll take 1 to 2 hours, so maybe clean the kitchen (or don’t).
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Roll and cut: On a floured surface, roll the dough out to ¼-inch thick. Use a doughnut cutter, or go old-school with two round objects like a cookie cutter and a shot glass. Scraps? Just re-roll and keep on cutting.
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Second rise (brief but important): Lay out your cut doughnuts and holes on a parchment-lined sheet. Cover and let them puff for 10–15 minutes while you heat the oil.
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Fry time: Heat up your oil to 375°F. A thermometer helps a lot here—too hot and they brown too fast, too cool and you’re eating oily sadness. Fry 1–2 mins per side, work in batches, and let the sizzle soothe your soul.
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Make the glaze: Whisk it all together until smooth. Add milk gradually so you don’t end up with accidental icing soup.
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Dip it like you mean it: Flip each warm doughnut top-side down into the glaze, let the excess drip off, then move it to a wire rack. The glaze will set slightly after a few minutes (if you can wait that long).
Storage Options
Fresh is obviously the ideal scenario (they basically whisper to your soul when warm), but let’s talk logistics.
If you have leftovers (rare, but possible if you triple the batch or show restraint), just let them cool completely. Store them in an airtight container at room temp for up to two days. Avoid the fridge—it turns them weirdly dry and sad.
Want to keep them longer? Freeze the unglazed doughnuts. Wrap each one in plastic or foil, then stash in a freezer-safe bag. When you’re ready, warm them in the microwave for 10–15 seconds or in the oven at 300°F for about 5 minutes. Then dip into fresh glaze while warm.
And yes, you can even freeze the dough after the first rise. Shape, cut, and freeze. When you’re craving one, let it come to room temp and do the final proof before frying.
Variations and Substitutions
There’s a lot of playroom here once you’ve got the dough handled. Feel free to riff a little and make it your own.
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Swap all-purpose for bread flour: Want a slightly chewier inside? Bread flour gives structure without losing that cloudlike bounce.
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Chocolate glaze instead: Melt ½ cup chocolate chips into your glaze base and voilà—death by doughnut.
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Infuse the glaze: Add lemon zest, a bit of cinnamon, or even a pinch of espresso powder to tweak the flavor vibe.
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Try filled doughnuts: Skip the hole (gasp!) and instead inject with pastry cream, jam, or—if you dare—peanut butter mousse. Actually, that would pair beautifully with these peanut butter banana ice cream sandwiches…
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Make mini doughnut holes only: They’re poppable, fry faster, and perfect for spontaneous snacking. Also very toddler-approved.
What to Serve with Krispy Kreme Doughnut
Whenever you make fried dough, people are going to show up. Here are a few delicious things to round out your table.
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A strong cup of coffee, obviously. Bonus points for a slightly bitter roast—something to cut through the sweetness and wake up your senses while your mouth is full of glaze.
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Scrambled eggs or a soft-boiled egg on toast makes a solid savory counterpoint. You’ve got the sweet, you’ve got the salty—this is balance, baby.
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Fresh fruit works surprisingly well. Berries, melon, or citrus segments bring brightness and keep it from spiraling into full sugar coma territory.
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You could also pair a few warm doughnuts with something cozy but protein-rich for breakfast, like this honey garlic chicken. Sweet and savory in a very strangely satisfying way.
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And if you really want to lean into the brunchy chaos, toss together a batch of these bacon basil cornbread muffins. It’s carb-on-carb war, but worth it.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I make the dough overnight?
Yep! After kneading, just pop it in a greased bowl, cover tightly, and refrigerate. By morning it’ll be slow-risen perfection. Let it sit at room temp for 30–45 minutes before rolling out so it’s easier to work with. Perfect prep for a Sunday morning fry fest.
Why are my doughnuts dense instead of fluffy?
This usually means the dough didn’t rise fully or long enough. Give it time to double, and don’t rush the second proof either. You’re looking for puffed, slightly jiggly dough before frying. Also double-check your yeast—it might’ve lost its mojo.
Can I bake these instead of frying?
Technically? Yes. But you’ll get more of a sweet roll than a true doughnut. Bake at 375°F for 8–10 minutes if you go that route. They won’t have that classic crisp-meets-melt texture, but still delicious when glazed.
What oil is best for frying doughnuts?
Stick to neutral oils with high smoke points like canola or vegetable oil. Peanut oil works too if you don’t mind the flavor. Avoid olive oil—too low a smoke point, and it’ll mess with the taste and texture of your doughnuts.
Copycat Krispy Kreme Doughnuts
Ingredients
Dough
- 1/3 cup (80 ml) warm water about 110°F
- 2 1/4 tsp (7 g) instant yeast
- 3/4 cup (180 ml) whole milk warmed
- 1/4 cup (50 g) granulated sugar
- 1 tsp (6 g) salt
- 2 large eggs room temperature
- 1/4 cup (57 g) unsalted butter softened
- 3 1/2 to 4 cups (440-500 g) all-purpose flour plus more as needed
Frying
- neutral oil such as canola or vegetable, for frying
Glaze
- 2 cups (240 g) confectioners’ sugar
- 1/2 tsp (2.5 ml) vanilla extract
- 3 to 4 tbsp (45-60 ml) milk as needed for glaze consistency
Equipment
- Stand Mixer with paddle and dough hook
- Mixing bowls
- Rolling Pin
- Doughnut Cutter or Cookie & Shot Glass
- Baking Sheet and Parchment Paper
- Wire rack
- Slotted spoon
- Heavy Pot or Dutch Oven
- Thermometer
- Whisk
Instructions
- Activate the yeast: In your mixer bowl, combine the warm water and instant yeast. Let stand for about 5 minutes, until foamy on top.
- Warm the milk: Heat milk in the microwave or stovetop until just warm (not hot to the touch), then let cool briefly.
- Mix the dough: Add the warm milk, sugar, salt, eggs, softened butter, and 2 cups of flour to the yeast mixture. Using your stand mixer’s paddle attachment, mix until smooth and combined.
- Knead: Switch to the dough hook and gradually add remaining flour. Knead on medium speed for 5–7 minutes. The dough should be soft and just a bit tacky, but not wet or very sticky—add extra flour a tablespoon at a time as needed.
- First rise: Transfer dough to a lightly oiled bowl, flip to coat, and cover loosely. Let rise in a warm spot until doubled in size, about 1 to 2 hours.
- Roll and cut: On a well-floured surface, roll the dough out to 1/4-inch thickness. Use a doughnut cutter or two round cutters to make doughnuts and holes. Re-roll scraps and continue cutting.
- Second rise: Place cut doughnuts and holes on parchment-lined baking sheets. Cover loosely and let rise for 10–15 minutes, just until puffed.
- Fry: Heat oil in a large, heavy pot to 375°F (190°C). Fry doughnuts in batches 1–2 minutes per side, until golden. Fry doughnut holes 1 minute or less. Drain on paper towels or wire racks.
- Glaze: Whisk together confectioners’ sugar, vanilla, and 3–4 tablespoons milk until smooth. Adjust milk for desired consistency.
- Dip: While doughnuts are still warm, dip tops into glaze. Let excess drip, then set on a wire rack for the glaze to set slightly.
- Enjoy immediately for the fluffiest texture!
