Copycat Krispy Kreme Doughnuts
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These Copycat Krispy Kreme Doughnuts are soft, fluffy, and coated in a sweet vanilla glaze that tastes just like the famous original. Made with a simple yeast dough and fried until golden brown, they’re light, airy, and completely irresistible fresh from the fryer.
Whether you’re making them for a weekend breakfast, holiday brunch, or simply because you’re craving a warm glazed doughnut, this recipe delivers that classic Krispy Kreme flavor at home.
The Closest Thing I’ve Found To The Real Thing
If you’ve ever driven past Krispy Kreme with the hot light on, you know exactly why these are dangerous. The doughnuts are soft, fluffy, and that glaze melts right into the warm dough. After a lot of testing, this is the recipe I keep coming back to when I want that classic glazed doughnut at home.
They’re definitely a project, but they’re one of those recipes that’s absolutely worth the effort.
Why You’ll Love These Krispy Kreme Doughnuts
- Soft and fluffy texture
- Classic Krispy Kreme style glaze
- Made completely from scratch
- Perfect for special occasions
- Freezer friendly
- Easy-to-follow yeast dough recipe
- Tastes best warm from the fryer
Ingredients For Copycat Krispy Kreme Doughnuts
Doughnuts
- All-purpose flour
- Instant yeast
- Unsalted butter
- Eggs
- Warm milk
- Sugar
- Salt
- Vanilla bean paste
Glaze
- Powdered sugar
- Butter
- Vanilla bean paste
- Milk
Ingredient Notes
- Warm Milk: The milk should be between 100°F and 110°F. If it’s too hot, it can kill the yeast.
- Instant Yeast: Instant yeast can be added directly to the dough without proofing first.
- Vanilla Bean Paste: Vanilla bean paste gives the doughnuts and glaze a bakery-style flavor.
- Oil For Frying: Canola oil works best because of its neutral flavor and high smoke point.
- Eggs: Eggs add richness and help create the soft, tender texture that makes these doughnuts so light.
- Sugar: A small amount of sugar sweetens the dough while helping feed the yeast during the rise.
- Flour: All-purpose flour creates a soft doughnut with just enough structure to hold its shape after frying.
How To Make Copycat Krispy Kreme Doughnuts
- Make The Dough: Combine the warm milk, sugar, vanilla bean paste, melted butter, and eggs in the bowl of a stand mixer. Add the yeast, flour, and salt. Knead until a soft sticky dough forms. The dough should pull away from the sides slightly but still feel tacky.
Tips For The Best Glazed Doughnuts
- Keep the oil temperature at 350°F.
- Don’t overcrowd the pan.
- Let the dough rise fully both times.
- Dip the doughnuts while still warm.
- Use a thermometer for consistent frying.
Common Mistakes To Avoid
- Oil Too Hot: The outside browns before the center cooks.
- Oil Too Cool: The doughnuts absorb too much oil.
- Too Much Flour: Adding excess flour creates dense doughnuts.
- Skipping The Second Rise: The second rise helps create the light texture Krispy Kreme doughnuts are known for.
Storage And Freezing
- Store leftover doughnuts in an airtight container at room temperature for up to 2 days. They are at their absolute best the day they’re made, but can still be enjoyed the next day.
- For longer storage, freeze the doughnuts before glazing for up to 2 months. Thaw at room temperature and glaze before serving.
Copycat Krispy Kreme doughnuts
Equipment
- Stand mixer with dough hook attachment
- Two baking sheets
- Large heavy-bottomed skillet or Dutch oven
- Cooling racks
- paper towel lined plate
- Small mixing bowl for glaze
Ingredients
Doughnuts
- 1 1/3 cups warm milk (100-110°F)
- 1/3 cup granulated sugar
- 2 tsp vanilla bean paste
- 1/3 cup unsalted butter (melted and slightly cooled)
- 2 large eggs
- 2 1/2 tsp instant yeast (1 packet)
- 4 3/4 cups all-purpose flour (or 1.1 GF flour (approx ½ cup more for rolling out dough)
For Rolling
- Additional flour for work surface
For Frying
- Canola oil or vegetable oil
Glaze
- 2 cups powdered sugar
- 1 tbsp unsalted butter (melted)
- 1 tsp vanilla bean paste (or vanilla extract)
- 4 to 5 tbsp milk
Instructions
Make The Dough
- In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, sugar, vanilla bean paste, melted butter, and eggs. Mix for about 1 minute until combined.
- Add the yeast.
- Add the flour and sprinkle the salt over the top of the flour.
- Mix on low speed until a shaggy dough forms.
- Increase the mixer speed to medium-low (about speed 3 on a KitchenAid mixer) and knead for 7 to 9 minutes.
- The dough should be very soft and slightly sticky but still hold together.
First Rise
- Cover the bowl with plastic wrap and a kitchen towel.
- Place in a warm draft-free area and allow the dough to rise until doubled in size, about 1 to 3 hours depending on room temperature.
Shape The Doughnuts
- Cut parchment paper into approximately 5-inch squares and place on two baking sheets.
- Lightly flour your work surface.
- Turn the dough onto the floured surface and gently roll to about 1/2-inch thickness.
- Use a 3-inch doughnut cutter or biscuit cutter to cut out doughnuts.
- Use a 1-inch cutter to cut the center hole.
- Carefully place each doughnut on an individual parchment square.
- Gather the scraps, gently reform the dough, and cut additional doughnuts as needed. Avoid overworking the dough.
Second Rise
- Cover the trays loosely with towels.
- Allow the doughnuts to rise until puffy and increased by about 50%, approximately 30 minutes to 1 hour.
Fry The Doughnuts
- Fill a heavy-bottomed skillet or Dutch oven with about 3 inches of oil.
- Heat the oil to 350°F and maintain that temperature throughout cooking.
- Carefully lower 1 to 2 doughnuts into the oil using the parchment paper.
- Remove the parchment paper with tongs once the doughnut releases.
- Fry for about 1 to 2 minutes per side until deep golden brown.
- Transfer to a paper towel-lined plate and allow excess oil to drain.
- Let cool for about 5 minutes before glazing.
Make The Glaze
- In a medium bowl, whisk together the powdered sugar, melted butter, vanilla, and 4 tablespoons milk until smooth.
Glaze The Doughnuts
- Dip each warm doughnut into the glaze.
- Turn to coat both sides.
- Place on a wire rack and allow excess glaze to drip off.
- Let the glaze set for several minutes before serving.
Notes
- Keep the oil temperature between 350°F and 360°F.
- The dough should remain soft and slightly sticky before the first rise.
- Avoid adding too much extra flour when rolling out the dough.
- Dip the doughnuts while they’re still warm for the smoothest glaze.
- Parchment squares help prevent the risen doughnuts from deflating before frying.
- Best enjoyed the day they’re made.
Nutrition
Commonly Asked Questions
Dense doughnuts are usually caused by adding too much flour, not kneading long enough, or not allowing enough rise time. The dough should remain soft and slightly sticky before the first rise.
This usually happens when the oil temperature drops below 350°F. A thermometer is one of the most important tools for successful homemade doughnuts.
Yes. After the first rise, cover the dough tightly and refrigerate overnight. Let it sit at room temperature for about 30 minutes before rolling and cutting.
Canola oil is my preferred choice because it has a neutral flavor and maintains a consistent frying temperature. Vegetable oil also works well.
The most common causes are under-kneading the dough, adding too much flour, or not allowing enough rise time. The dough should feel soft and slightly sticky before rising and should be fully doubled before shaping.
Yes. Use the same amount of active dry yeast, but mix it with the warm milk and a pinch of sugar first. Let it sit for 5 to 10 minutes until foamy before adding the remaining ingredients.
Yes. Freeze the doughnuts before glazing. Thaw at room temperature and glaze fresh before serving.
Add additional milk, one teaspoon at a time, until the glaze reaches a consistency that easily coats the doughnuts.
The dough becomes very delicate after the second rise. Individual parchment squares make it easy to transfer the doughnuts into the oil without deflating them.
