Krispy Kreme Glazed Doughnuts (Copycat)

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.

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Original Krispy Kreme Glazed Doughnuts

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

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

  • 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.

Nutrition

Calories: 408kcal | Carbohydrates: 73g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 208mg | Potassium: 72mg | Fiber: 1g | Sugar: 33g | Vitamin A: 50IU | Calcium: 18mg | Iron: 2.5mg
Keyword: Krispy Kreme Glazed Doughnuts

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.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. On the scalded milk. Do you let it cool before proceeding with sugar, salt, eggs, etc. or proceed as soon as milk has scalded? Thank you and I did read through recipe a couple times and comments to see if someone had ask this already.

    I also have frozen regular Krispy Cream doughnuts and they are great right out of the freezer. I plan to try it with these also.

  2. Gonna make these in a few days for sure. IMHO the recipe should be updated to specify it makes a dozen doughnuts, or stating that the recommended serving’s a single doughnut. Because I’d eat 3 per “serving” so it saying it makes 12 servings would mean this recipe makes 36 doughnuts, which I’m certain it doesn’t lol.

  3. absolutely LOVED IT! eating a 2nd one as I type this…but I’m not sure if I allowed the donuts to rise the correct height before frying? i did wait for 45 minutes and they are awesome but I’m wondering how high is the donut supposed to rise for the 2nd rise?

  4. 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!

  5. 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.

  6. 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!!!

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

  8. 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.

  9. 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!

    1. No I would not do that, I haven’t tested it that way but I imagine it would proof too much.

  10. 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.

  11. 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.

  12. 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 ?

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

  14. 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.

  15. 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.

  16. 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???

  17. 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.

  18. 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.?

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