Copycat Krispy Kreme Donuts

Posted: March 5

Time: 3 hours

Yield: 12 servings

recipe image

No need to worry about whether the "hot light" is on when you can make everyone's favorite donuts fresh in your very own kitchen! These sweet breakfast treats taste so much like the original, people won't believe you made them at home.


Donuts: • 2 1/4 teaspoon active dry yeast • 1/2 cup warm water, 110 degrees F • 1/4 cup granulated sugar, divided • 1/4 cup evaporated milk, warmed to 110 degrees F • 1/2 teaspoon salt • 1/4 cup vegetable shortening, at room temperature • 1 large egg • 1 egg yolk • 1/2 teaspoon vanilla extract • 2 1/2 cups all-purpose flour, then more as needed (scooped and leveled) • 3-4 cups vegetable shortening, for frying Glaze: • 2 tablespoons unsalted butter, melted • 1 1/3 cups powdered sugar • 1 pinch salt • 2 teaspoons evaporated milk • 1/2 teaspoon vanilla extract • 3-4 teaspoon hot water


Step 1

Use a mixing machine to whisk together yeast, warm water, and 1/2 teaspoons of sugar. Let rest for 10 minutes.

Step 2

Add the evaporated milk, remaining granulated sugar (3 tablespoons + 2 1/2 teaspoons), salt, 1/4 cup shortening, egg, egg yolk, and vanilla.

Step 3

In the same mixing bowl add 1/2 of the flour and combine until smooth. Switch mixer to hook attachment, slowly add remaining flour. Let the machine knead at low speed until smooth and elastic for about 4 or 5 minutes.

Step 4

When dough is finished mixing, lightly oil a large bowl and move the dough from the mixer into it. Cover with plastic wrap, and let rise in a warm place until doubled in size. This should take approximately 1.5 hours.

Step 5

After the dough has risen, use a flowered surface to punch it down and roll to slightly less than 1/2-inch thick.

Step 6

Cut into doughnut shapes using a doughnut cutter or two round circle cutters (A big circle cutter and a small circle cutter should do the trick). Once the doughnut shapes are formed, remove excess dough, combine, roll, and make more doughnut shapes until none remains. Cover and let double in size (35-45 min).

Step 7

In a large dutch oven or a suitable alternative, heat shortening to 360 degrees F. Do not overheat and continue to monitor.

Step 8

As the oil is heating, mix together all of the glaze ingredients in a shallow container you can later dip the cooked donuts into. Thick is better than runny, so be careful how much water you add.

Step 9

Working in batches and using caution, fry your donuts in the hot oil until just browned on the bottom. Use a wooden spoon or another suitable tool to flip the donut onto the opposite side and cook until just browned. Transfer to a wire rack and allow to cool. Repeat the process until all donuts are cooked, keeping an eye on the oil temperature.

Step 10

Once donuts are cool enough to touch (be careful by waiting at least 2 minutes after removing from hot oil), dip the top half of the donuts in glaze while still warm and return to the wire rack. Let the glaze set at room temperature. Enjoy!

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