Copycat Krispy Kreme Doughnuts
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.
16
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!
Notes
Fresh is best! Store leftovers in an airtight container at room temp up to 2 days, or freeze unglazed doughnuts and reheat before glazing.
Try swapping all-purpose flour for bread flour for more chew, or infuse the glaze with lemon zest, cinnamon, or espresso powder for a fun twist. Fill doughnuts with jam or pastry cream by skipping the hole.
For baking: bake at 375°F for 8–10 minutes for a lighter texture. See FAQ for yeast and rising tips.
Nutrition
Calories: 235kcal | Carbohydrates: 38g | Protein: 4g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 168mg | Potassium: 55mg | Fiber: 1g | Sugar: 14g | Vitamin A: 105IU | Calcium: 24mg | Iron: 1.6mg