Krispy Kreme Glazed Doughnuts (Copycat)

This post may contain affiliate links. Read my disclosure policy.

The Original Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh!

Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh without braving the lines or drive-thru.

Krispy Kreme Glazed Doughnuts are the original glazed yeast raised doughnut that made Krispy Kreme famous. I’ve been known to make the detour when the “HOT” sign is on at Krispy Kreme but since I can make them at home I’ve become immune to the pull of the brightly lit signs.

If you’ve ever looked up doughnuts on Pinterest you’ve likely seen many Krispy Kreme copycat recipes. I tried 4 of them off Pinterest and was less than enthusiastic. The dough wasn’t fluffy enough, the glaze didn’t harden to a point where it was thin and shattered upon being bitten into. Those qualities are what make Krispy Kreme so special. So I ditched Pinterest and dug a whole lot further. I found a recipe from the Chicago Tribune that they tested and retested six times until it was the flavor we all know and love.

It works! With just a couple of adjustments, these Krispy Kreme Glazed Doughnuts are a GREAT copycat, not perfect mind you as part of the magic lies in their air pressurized extruders, but if you are looking to make this recipe at home, you need to go no further.  These doughnuts are best right after the glaze dries!

To get ahead of the questions:

  1. Yes I totally made these in vegetable shortening (I use Spectrum), that is authentic to Krispy Kreme Glazed Doughnuts. You can absolutely substitute with canola oil if you prefer. Just know the more you change the less “authentic” to expect it to be.
  2. I used my trusty cast iron skillet with a frying thermometer to maintain the perfect temperature. If you eyeball it instead of using a thermometer you may end up with burnt/raw donuts or oily ones if your oil is too hot or too cold. If you are going through the process of making these definitely grab the tools to make it right.
  3. You can make any shape you need. I pictured the classic shape, but I also made bars and experimented with maple bars (I failed on that glaze. Don’t worry I will keep trying, purely for scientific reasons of course 😉 )
  4. These are glazed when warm and eaten within minutes of the glaze hardening. I am also sometimes guilty of eating them before the glaze even hardens. Messy but DELICIOUS.

Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh without braving the lines or drive-thru.

Recipe

Save

Original Krispy Kreme Glazed Doughnuts

4.58 from 54 votes
  • Yield: 12 servings
  • Prep Time: 1 hour
  • Cook Time: 20 minutes
  • Total Time: 1 hour 20 minutes
  • Course: Breakfast
  • Cuisine: American
  • Author: Sabrina Snyder
Original Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh!

Ingredients

  • Doughnuts:
  • 2 packet yeast ¼ ounce packets
  • 1/4 cup warm water 105-115 degrees
  • 1 1/2 cups lukewarm milk scalded, then cooled
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/2 cup shortening
  • 5 cups all-purpose flour
  • 4 cups vegetable shortening or vegetable oil if you would prefer for frying
  • Glaze:
  • 2 1/2 cups confectioners' sugar
  • 1/4 cup milk
  • 1/4 cup light corn syrup I make my homemade corn syrup in my [url:2]Caramel Popcorn recipe[/url]

Instructions

Note: click on times in the instructions to start a kitchen timer while cooking.

  1. Add water and yeast together in a your stand mixer and set aside for 10 minutes.

  2. Add in the milk, sugar, salt, eggs, shortening and 2 cups of the flour.
  3. Turn the stand mixer on medium speed for 2 minutes, then add in the rest of the flour and mix until just combined.

  4. Take the bowl out of the stand mixer and cover with a clean towel to let it rise for 1 hour.

  5. When you can push down on the dough and your fingerprint stays you're ready to move on to the next step.
  6. Working with half the dough at a time, roll it to ½ inch thick on a floured surface.
  7. Dip your doughnut cutter in flour and cut out a dozen doughnuts with each half of the dough and out onto wax paper.

  8. Let rise, covered, in a warm spot for 30-45 mins (I did 45)

  9. In a cast iron pan or other deep saucepan, heat the vegetable shortening to 375 degrees.

  10. Please use a thermometer to measure the temperature as this is a critical step.
  11. Fry the doughnuts on each side for 90 seconds.

  12. Drain on a cooling rack until you finish cooking them all then dip into the glaze.
  13. To make the glaze, add the powdered sugar, milk and corn syrup to a bowl and microwave for 30 seconds.

  14. Most importantly, eat with reckless abandon.

Nutrition Information

Yield: 12 servings, Amount per serving: 408 calories, Calories: 408g, Carbohydrates: 73g, Protein: 6g, Fat: 9g, Saturated Fat: 2g, Cholesterol: 27mg, Sodium: 208mg, Potassium: 72mg, Fiber: 1g, Sugar: 33g, Vitamin A: 50g, Calcium: 18g, Iron: 2.5g

All images and text © for Dinner, then Dessert.

Keyword: Krispy Kreme Glazed Doughnuts
Save

Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh without braving the lines or drive-thru.

Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh without braving the lines or drive-thru.
Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh without braving the lines or drive-thru.

Leave a comment & rating

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Comments

  1. Perfection ??. These came out super delicious with amazing texture. I cut them into ovals and then filled half with lemon filling and dipped them in lemon glaze (substitute milk with lemon juice). Then I filled the other half with chocolate cream and rolled them in powdered sugar. Divine!

  2. Is there a way you can do this recipe in grams? Our American measurements are so inaccurate. Idk why more sites don’t just do grams.

    1. Hi! It depends on your speed, I’d say at least to minutes but just watch to make sure it is all combined.

  3. Thanks for this awesome recipe! I would put these against Krispy Kreme any day of the week. I fried at 350°F and put a couple of drops of vanilla in the icing with just milk and powdered sugar. Thanks again.

    1. Just an update here. These are so good my family has had me make them three times since I posted on 31 May. Excellent recipe!!!

  4. Hi I haven’t tried the recipe yet but, I wanted to ask if I could use margarine instead of shortening.

  5. Hi,

    I find the glaze is runny and does not harden. I followed your recipe. Any ideas?

    Thanks

    Paul

    1. If it was too runny, you can try adding more powdered sugar a little at a time until it reaches a thicker consistency. Hope this helps.

  6. Really excellent recipe. I live abroad and one of the things we miss so much are real doughnuts (sorry Germany, you still don’t have it quite right). This recipe is really well written, my very first batch came out exactly as expected and I have only gotten better each time I have made it. I am not the biggest fan of the glaze, but I may just need practice and my neighbors thought it was the best part. I would like that add, in case anyone is curious, I froze a batch of finished doughnuts recently on a whim and reheated them in the oven. They were still amazing and tasted almost as good at when they were fresh (not what I was expecting). Thanks so much for this recipe!

  7. I can’t believe the comments that I have read here. 1st people, how about reading her recipe, I mean wow, she put what kind of yeast in her recipe, just read it. She put everything you need to know in her recipe. If yours does not turn out right, well then you did something wrong, not her. Everyone’s taste buds are different, keep that in mind.
    How about thanking her for sharing her recipe?
    Thank you so much for taking the time to share this recipe with us. Thank you for your responses to people’s comments.
    People need to be more thankful instead of criticizing good people, who by the way do not need to share their recipes with us.
    Thank you again, the doughnuts are great!

    1. She doesn’t specify exactly what kind of yeast so for those of us who are inexperienced with yeast, the question does come to mind.

  8. I have made this recipe twice already! They turned out wonderful! You definitely have to be patient and let the dough rise appropriately. It took about 3 hours to get a good rose before cutting into donuts. Then once I rolled out the dough and cut out the donuts I put them in a warmed oven (turned in the oven to 200*F then shut it off , put the donuts in the oven on a baking sheet lined with parchment paper and keep the oven door ajar slightly.) I kept them in there until they were nice and puffy. It took me about 2 hours to get to that point. I fried them in crisco shortening and kept the temp at 350*F. They turned out nice and fluffy and were delicious! The recipe made about 36 donuts. I made different glazes and also tried a savory donut by drizzling olive oil and sprinkling a little flaky sea salt and served it with burrata and prosciutto! It was to die for! Also tried it with Nutella and sprinkled sea salt over it. So yummy!!!

    1. I’ve only tried it using Spectrum vegetable shortening. If you decide to try, I’d love to know how it turned out.

  9. Sadly disappointed. I’ve tried other recipes that were way better. This tastes like greasy homemade bread. Yuck!

    1. Like with all breaded or bread fried foods if your frying oil is not hot enough the breading or dough will absorb the oil. The recipe isn’t at fault, the cook is. Like they say “ It’s not the bolt that holds the machine together, it’s the nut behind the wheel ?

  10. URGENT- What’s the difference between shortening and vegetable shortening ?? I can’t find shortening but I found vegetable shortening

  11. Please adjust prep and cook times.

    Dough rests for an hour then an additional 45 min.

    Also should include time for scalding milk.

    This 2+ hour recipe. Minimum.

  12. The doughnuts I made from this, Original Krispy Kreme Glazed Doughnuts, recipe came out delicious. I added one tablespoon of vanilla extract to the dough and substituted the high fructose corn with Log Cabin Syrup and they still came out tasting like Original Krispy Kreme Glazed Doughnuts.

    1. I haven’t tried this recipe with a substitution. I do have instructions on how to make your own. You can find it by clicking the green link in the recipe card.

  13. Thank you for the lovely recipe. We all love it. Crispy outside and soft inside. We change the icing sugar glaze with chocolate glaze. yummmm???

  14. The first time I made these I used Veg oil and they were really great, but the second time I used Spectrum shortening to fry in. Through the roof great! These truly are Krispy Kreme doughnuts. Thank you Thank you Thank you.

  15. Hi Sabrina
    Im about tho let my dough rise for the hour
    But I have a doubt because my dough is really sticky …… is that normal
    Can you please help
    -Michelle

    1. I have the same question! Is the dough supposed to be really sticky before rising? Or does it need more flour?

    2. This is totally normal! Don’t worry, your dough should be sticky before it rises. Just toss some flour on top and let it rise, and then after an hour knead it with flour and it should be much less sticky and held together.?