Are you a Krispy Kreme lover like me? If so, you’re in for a treat because I’ve got a recipe that will bring those deliciously glazed doughnuts right into your kitchen. That’s right, it’s the copycat Krispy Kreme doughnuts recipe!

With just a few simple ingredients and a little bit of patience, you can recreate these melt-in-your-mouth treats at home. The best part? You can customize them however you like, from classic glazed to chocolate drizzled or even filled with your favorite jam. So why wait in line at the store when you can have fresh, homemade Krispy Kreme doughnuts right at your fingertips? Let’s get baking!

Ingredients Needed for This Recipe

For the Doughnuts:

2 1/4 teaspoons (1 packet) of active dry yeast
1/4 cup warm water (105°F-115°F)
1 1/2 cups lukewarm milk

1/2 cup granulated sugar
1 teaspoon salt
2 eggs

1/3 cup unsalted butter, melted
5 cups all-purpose flour (you may need a bit more for dusting)
Vegetable oil, for frying

For the Glaze:

2 cups powdered sugar
1/3 cup milk
1/2 teaspoon vanilla extract

Instructions for Making Copycat Krispy Kreme Doughnuts

Activate the Yeast: Start by dissolving the active dry yeast in warm water. Make sure it’s just the right temperature—not too hot, not too cold. Let it sit for about 5 minutes until it’s frothy and bubbly. It’s like waking up the yeast to get ready for action.
Mix Wet Ingredients: In a large bowl, mix the lukewarm milk, sugar, salt, eggs, melted butter, and the activated yeast mixture. It’s like gathering all your friends together for a party—the more, the merrier!
Add the Flour: Gradually add the flour to your wet mixture, stirring until everything is just combined. You’re looking for a dough that’s soft and slightly sticky. If it feels too sticky, don’t be shy—sprinkle in a little more flour until it’s just right.

Knead the Dough: On a lightly floured surface, give your dough a good knead for about 5 minutes. Think of it as giving your dough a little massage, making it smooth and pliable.
Let It Rise: Place your dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot until it doubles in size. This is the dough’s time to relax and grow, taking about 1 to 1.5 hours.
Shape the Doughnuts: Once the dough has risen, punch it down gently—don’t take out your frustrations on it, though! Roll it out to about 1/2 inch thickness. Using a doughnut cutter or a large and a small round cutter, cut out your doughnut shapes. This is the fun part, like playing with your food, but in the best way.

Let Them Rise Again: Place the cut-out doughnuts on baking sheets, leaving some space between each. Cover them with a towel and let them rise again until they’re puffy and nearly doubled. This second rise gives them that signature lightness.
Fry the Doughnuts: Heat your oil in a deep fryer or large pot to 375°F. Fry the doughnuts a few at a time, not crowding them. They only need about a minute on each side until they’re a beautiful golden brown. It’s like giving them a quick sunbath.
Make the Glaze: While the doughnuts are cooling a bit, whisk together the powdered sugar, milk, and vanilla extract until smooth. It should be thin enough to coat the doughnuts but thick enough to set.

Glaze ‘Em: Dip each doughnut into the glaze, letting the excess drip off. Then, set them on a wire rack (with something underneath to catch drips) until the glaze sets.

Tips for Perfecting the Recipe

Yeast is Key: The success of your doughnuts starts with the yeast. Make sure your yeast is fresh and active. If it doesn’t foam and bubble in the warm water, it might be time to buy a new batch. Yeast that’s past its prime can lead to flat, dense doughnuts.

Temperature Matters: When it comes to activating yeast and letting your dough rise, temperature plays a crucial role. Ensure your liquids are not too hot or too cold to touch. A warm, draft-free spot in your kitchen can make all the difference in achieving the perfect rise.

Don’t Overwork the Dough: When kneading, be gentle. Overworking the dough can develop too much gluten, leading to tough doughnuts. Aim for a smooth, soft dough and knead just until it comes together.

Consistency is Key: Achieving the right dough consistency might take a few tries. It should be soft and slightly sticky but manageable. If the dough is too sticky, add flour one tablespoon at a time until you reach the desired consistency.

Patience Pays Off: Letting your dough rise properly is crucial. Rushing this process can result in doughnuts that are heavy and dense. Give them time to double in size at their own pace.

Oil Temperature: Maintaining the correct oil temperature is essential for frying. Too hot, and your doughnuts will brown on the outside but remain raw inside. Too cool, and they’ll absorb too much oil, becoming greasy. Use a thermometer to keep the oil consistently around 375°F.

Frying Technique: Fry doughnuts in small batches to avoid overcrowding and dropping the oil’s temperature. This also allows you to monitor their color and doneness more closely.

Glazing Tips: For a smooth, glossy finish, make sure your glaze is just the right consistency. If it’s too thick, thin it with a little more milk. Dip the doughnuts while they’re still slightly warm to help the glaze set with a shiny, even coat.

Serving Suggestions

Classic Coffee Companion: There’s nothing quite like a fresh doughnut with a hot cup of coffee. Serve your Copycat Krispy Kreme Doughnuts as part of a breakfast spread or as an afternoon snack with your favorite coffee blend.

Doughnut Sundae: Elevate your doughnut game by slicing one in half and adding a scoop of vanilla ice cream, a drizzle of hot fudge sauce, and a sprinkle of chopped nuts for a decadent dessert.

Doughnut Sandwiches: For a sweet and savory twist, cut a doughnut in half and fill it with a slice of cooked bacon and a fried egg. It’s an unexpected but delicious combination.

Mini Doughnut Bites: If you have leftover dough, roll it into small balls before frying to create mini doughnut bites. They’re perfect for dipping into chocolate sauce, jelly, or honey.

Dessert Charcuterie Board: Create a visually stunning dessert board with sliced doughnuts, various fruits (like strawberries and bananas), chocolate and caramel sauces for dipping, and small bowls of nuts and sprinkles for decoration.

Frequently Asked Questions

Can I make the dough ahead of time? Yes, you can prepare the dough the night before. After kneading, place it in a greased bowl, cover it tightly with plastic wrap, and let it rise overnight in the refrigerator. The next morning, let the dough come to room temperature for about 30 minutes before rolling out and cutting into doughnut shapes.

How do I store leftover doughnuts? Store any leftovers in an airtight container at room temperature for up to 2 days. Keep in mind, these doughnuts are best enjoyed fresh, as the glaze can become sticky and the doughnuts less fluffy over time.

Can I freeze these doughnuts? Yes, you can freeze the unglazed doughnuts. Wrap them individually in plastic wrap and place them in a freezer bag. When you’re ready to enjoy, let them thaw at room temperature, then reheat briefly in the oven before glazing.

My doughnuts didn’t rise properly. What went wrong? There could be a few reasons. Your yeast might not have been active, the room might have been too cold for the dough to rise, or the dough was over-kneaded. Make sure your yeast is fresh, your liquids are the right temperature, and your rising environment is warm enough.

Why did my doughnuts absorb so much oil? This usually happens if the oil temperature is too low. Use a thermometer to ensure the oil is consistently at the correct temperature. Also, make sure not to overcrowd the pan, as this can lower the oil’s temperature.

Copycat Krispy Kreme Doughnuts

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This recipe is perfect for those of us who can't resist the allure of a warm, glazed doughnut but might not have a Krispy Kreme nearby, or simply enjoy the magic of making them from scratch.

Ingredients

For the Doughnuts:

2 1/4 teaspoons 1 packet of active dry yeast
1/4 cup warm water 105°F-115°F
1 1/2 cups lukewarm milk

1/2 cup granulated sugar
1 teaspoon salt
2 eggs

1/3 cup unsalted butter melted
5 cups all-purpose flour you may need a bit more for dusting
Vegetable oil for frying

For the Glaze:

2 cups powdered sugar
1/3 cup milk
1/2 teaspoon vanilla extract

Instructions

Activate the Yeast: Start by dissolving the active dry yeast in warm water. Make sure it’s just the right temperature—not too hot, not too cold. Let it sit for about 5 minutes until it’s frothy and bubbly. It’s like waking up the yeast to get ready for action.
Mix Wet Ingredients: In a large bowl, mix the lukewarm milk, sugar, salt, eggs, melted butter, and the activated yeast mixture. It’s like gathering all your friends together for a party—the more, the merrier!
Add the Flour: Gradually add the flour to your wet mixture, stirring until everything is just combined. You’re looking for a dough that’s soft and slightly sticky. If it feels too sticky, don’t be shy—sprinkle in a little more flour until it’s just right.

Knead the Dough: On a lightly floured surface, give your dough a good knead for about 5 minutes. Think of it as giving your dough a little massage, making it smooth and pliable.
Let It Rise: Place your dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot until it doubles in size. This is the dough’s time to relax and grow, taking about 1 to 1.5 hours.
Shape the Doughnuts: Once the dough has risen, punch it down gently—don’t take out your frustrations on it, though! Roll it out to about 1/2 inch thickness. Using a doughnut cutter or a large and a small round cutter, cut out your doughnut shapes. This is the fun part, like playing with your food, but in the best way.

Let Them Rise Again: Place the cut-out doughnuts on baking sheets, leaving some space between each. Cover them with a towel and let them rise again until they’re puffy and nearly doubled. This second rise gives them that signature lightness.
Fry the Doughnuts: Heat your oil in a deep fryer or large pot to 375°F. Fry the doughnuts a few at a time, not crowding them. They only need about a minute on each side until they’re a beautiful golden brown. It’s like giving them a quick sunbath.
Make the Glaze: While the doughnuts are cooling a bit, whisk together the powdered sugar, milk, and vanilla extract until smooth. It should be thin enough to coat the doughnuts but thick enough to set.

Glaze ‘Em: Dip each doughnut into the glaze, letting the excess drip off. Then, set them on a wire rack (with something underneath to catch drips) until the glaze sets.