Krispy Kreme Glazed Doughnuts Copycat Recipe
These homemade glazed doughnuts recreate the iconic Krispy Kreme experience with a tender, pillowy yeast dough and signature sweet glaze. The two-rise process ensures the perfect light texture that melts in your mouth. Made with simple pantry ingredients, these doughnuts require patience for proper rising but reward you with bakery-quality results. Perfect for weekend breakfast treats or special occasions when you want to impress family and friends with fresh, warm doughnuts that rival the famous original.
Ingredients
- 2 packet active dry yeast, 1/4 ounce packets
- ¼ cup warm water, 105-115 degrees
- 1 ½ cups lukewarm milk, scalded then cooled
- ½ cup sugar
- 1 teaspoon salt
- 2 large eggs
- ½ cup shortening
- 5 cups all-purpose flourbread flour1:1none
chewier texture
- 4 cups vegetable shortening, for frying or vegetable oil if preferred
- 2 ½ cups confectioner's sugar
- ¼ cup milk
- ¼ cup light corn syrup
Instructions
- 1
Combine water and yeast in stand mixer bowl and let sit for 10 minutes
- 2
Add milk, sugar, salt, eggs, shortening and 2 cups flour to yeast mixture
- 3
Mix on medium speed for 2 minutes, then add remaining flour and mix until just combined
- 4
Cover bowl with clean towel and let rise for 1 hour until fingerprint stays when pressed
- 5
Roll half the dough to 1/2 inch thick on floured surface
- 6
Cut out 12 doughnuts with floured doughnut cutter and place on wax paper
- 7
Repeat with remaining dough for 24 total doughnuts
- 8
Cover and let rise in warm spot for 30-45 minutes
- 9
Heat vegetable shortening to 375 degrees in cast iron pan or deep saucepan
- 10
Fry doughnuts for 90 seconds on each side
- 11
Drain on cooling rack until all are cooked, then dip in glaze
- 12
Make glaze by mixing powdered sugar, milk and corn syrup in bowl and microwaving for 30 seconds
Tips
Use a thermometer to ensure oil stays at exactly 375 degrees for proper cooking and texture.
Test dough readiness by pressing with finger - if the indent stays, it's ready to roll.
Dip doughnut cutter in flour between cuts to prevent sticking and ensure clean shapes.
Good to Know
Store covered at room temperature for 2-3 days or freeze unfrosted for up to 3 months.
Dough can be made night before and refrigerated after first rise, then shaped and fried next day.
Best served warm and fresh, within a few hours of making for optimal texture.
Common Mistakes
Don't skip the thermometer when frying - wrong oil temperature ruins texture.
Avoid overworking dough after adding flour to prevent tough doughnuts.
Substitutions
FAQ
Can I bake these instead of frying?
Baked doughnuts won't have the same texture as the original Krispy Kreme style, which requires frying for the characteristic light, airy interior.
How long do these stay fresh?
Best eaten within 24 hours, but can be stored covered for 2-3 days. Glaze may become sticky over time.
Can I freeze the doughnuts?
Yes, freeze unglazed doughnuts for up to 3 months. Thaw completely before glazing and serving.