The Original Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh!
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:
- 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.
- 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.
- 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 😉 )
- 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.
- 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
- 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]
- Add water and yeast together in a your stand mixer and set aside for 10 minutes.
- Add in the milk, sugar, salt, eggs, shortening and 2 cups of the flour.
- Turn the stand mixer on medium speed for 2 minutes, then add in the rest of the flour and mix until just combined.
- Take the bowl out of the stand mixer and cover with a clean towel to let it rise for 1 hour.
- When you can push down on the dough and your fingerprint stays you're ready to move on to the next step.
- Working with half the dough at a time, roll it to ½ inch thick on a floured surface.
- Dip your doughnut cutter in flour and cut out a dozen doughnuts with each half of the dough and out onto wax paper.
- Let rise, covered, in a warm spot for 30-45 mins (I did 45)
- In a cast iron pan or other deep saucepan, heat the vegetable shortening to 375 degrees.
- Please use a thermometer to measure the temperature as this is a critical step.
- Fry the doughnuts on each side for 90 seconds.
- Drain on a cooling rack until you finish cooking them all then dip into the glaze.
- To make the glaze, add the powdered sugar, milk and corn syrup to a bowl and microwave for 30 seconds.
- Most importantly, eat with reckless abandon.