Krispy Kreme Donut Recipe: Light and fluffy donuts topped with a rich glaze that will melt in your mouth. Enjoy Krispy Kreme for a fraction of the cost with this spot-on recipe.
They are perfect for enjoying on lazy weekend mornings with a homemade coffee or tea.
You’ll never guess where I first heard about Krispy Kreme Donuts. Seriously, you won’t.
I first heard about them at a Weight Watcher meeting of all places! The ladies there were all talking about how a new donut shop was going to be built in our town. I’d never heard of the brand before, but, I was immediately drawn in by the catchy name. Crispy and creamy? Count me in!
These days our Krispy Kreme is now an AT&T store, so I’m forced to get my donut fix at home. This easy donut recipe is a dead ringer for the original. A light, airy donut covered in that signature rich glaze! Unlike cake donuts, this is a raised doughnut made with yeast.
Bet you can’t stop at one! Enjoy this copycat recipe in the convenience of your home. You can even make them in your pajamas! Donuts are warm, soft, crispy, and all-around yummy. Yet, they are so much more. They represent the sweet and simple things in life—the small, seemingly insignificant moments that are worth pausing to savor.
Ingredient Notes
- Eggs: I use an extra egg yolk here for an extra rich and tender result.
- Water: Use warm water from your kitchen faucet. It should feel warm on your hands, but not burning hot. Around 110 degrees is considered ideal. If water is too cold, the yeast may not activate. If water is too warm the yeast could die off. Anything above 120 degrees will kill off the yeast according to Fine Cooking.
- Yeast: This recipe uses active dry yeast. Make sure your yeast is in date, or it may not work correctly.
- Use Shortening: I don’t usually fry with shortening, but it is worth it here. Word on the street is it’s what Krispy Kreme uses too! If you don’t want to use shortening you can also use canola oil, It is a good choice because of its high smoke point and neutral flavor. Other neutral oils to consider are peanut or safflower oil.
Tips
- Do not over mix: We want our donuts to be light and airy. Overmixing leads to a dense and heavy pastry which is not what we’re going for here.
- Be Patient: Waiting for the donuts to rise can be agonizing. However, don’t be tempted to rush through this step. We need time for the donuts to rise to give them that classic airy texture we know and love.
- Don’t overcrowd the pan. This can lower the temperature of the oil, and lead to a soggy doughnut.
- Use a thermometer to ensure the oil is the right temperature. If the oil is too hot donuts can burn. If the oil is too cold donuts will not cook all the way through and could become soggy.
Frequently Asked Questions
How to Store
Donuts are best eaten the day you make them. If you cannot eat them all in one sitting, make sure they are not exposed to air, or they will dry out. A baggie or plate wrapped in foil is a great choice.
How Long Will They Last?
Store at room temperature for up to 2 days. You could also keep them a bit longer (3-4 days) if you store them in the fridge.
Can You Freeze Them?
Yes! You can certainly freeze donuts. For best results, eat within 2-3 months of freezing. To thaw after freezing, microwave for 20-30 seconds, or bake in a 350-degree oven for about 5 minutes.
You can also freeze the dough. Cut into circles and freeze on a baking sheet for one hour before placing them in an airtight container. Ice crystals could cause the oil to splatter, so be sure to allow doughnuts to thaw completely and come to room temperature before frying.
More Breakfast Treats To Try
What do you think of this Recipe? Let me know by leaving a comment or rating below.
Krispy Kreme Donuts
Ingredients
For the Donuts
- 2 ¼ Teaspoons Active Dry Yeast
- ½ Cup Warm Water
- ¼ Cup White Sugar Divided
- ¼ Cup Evaporated Milk Warmed
- ½ Teaspoon Salt
- ¼ Cup Vegetable Shortening Softened
- 1 Egg and 1 Egg Yolk
- 2 Teaspoons Vanilla Extract
- 2 ½ Cups All Purpose Flour
- 3 - 4 Cups Vegetable Shortening For Frying
For the Glaze
- 2 Tablespoons Butter Melted
- 1 ⅓ Cup Powdered Sugar
- Pinch of Salt To Taste
- 2 Teaspoons Evaporated Milk
- 1 Teaspoon Vanilla Extract
- 3 -4 Teaspoons Water
Instructions
- In a large bowl whisk yeast, warm water, and ½ teaspoon of sugar. Set aside for 5-10 minutes.
- Then stir in remaining sugar, evaporated milk, salt, shortening, egg, egg yolk, and vanilla extract.
- Gradually whisk in flour a little at a time until smooth and just combined. Do not over mix.
- Knead until dough is smooth and slightly sticky ,but no longer sticking to your fingers.
- Spray a large bowl with non stick cooking spray. Transfer dough into bowl and cover with plastic wrap. Rise until doubled in size (around 60-90 minutes).
- Punch down dough and roll out onto a floured surface until ~½ inch thick.
- Cut into circles using a biscuit or donut cutter. Don't forget to cut out the hole in the center.
- Cover and rise again until doubled in size. (~30-45 minutes).
- In a large dutch oven heat shortening to 360 degrees.
- While oil is heating combine all glaze ingredients in a small bowl.
- Fry donuts a few at a time until golden brown on both sides, flipping once.
- Cool on a wire rack for 1-2 minutes before dipping into glaze.
Notes
- Water: Use warm water from your kitchen faucet. It should feel warm on your hands, but not burning hot. Around 110 degrees is considered ideal. If water is too cold, the yeast may not activate. If water is too warm the yeast could die off. Anything above 120 degrees will kill the yeast.
- Yeast: This recipe uses active dry yeast. Make sure your yeast is in date, or it may not work correctly.
- Use Shortening: I don't usually fry with shortening, but it is worth it here. Word on the street is it's what Krispy Kreme uses too! If you don't want to use shortening you can also use canola oil instead.
- Do not over mix: We want our donuts to be light and airy. Overmixing leads to a dense and heavy pastry which is not what we're going for here.
- Be Patient: Waiting for the donuts to rise can be agonizing. However, don't be tempted to rush through this step. We need time for the donuts to rise to give them that classic airy texture we know and love.
- Don't overcrowd the pan. This can lower the temperature of the oil, and lead to a soggy doughnut.
- Use a thermometer to ensure the oil is the right temperature. If the oil is too hot donuts can burn. If the oil is too cold donuts will not cook all the way through and could become soggy.
Nutrition
Adapted via Cooking Classy
Absolutely perfect! Never again will I buy from the donut shop.
Can these be cooked in air fryers?
Hi Kristie,
I don’t own an air Fryer, so I’m not sure! If you try it let us know how they turn out!
Will definitely try these recipes
Let us know how they turn out Sandy!
I made these for national donut day and they were great.
Hi Rachel,
Wonderful, so glad! Thanks for sharing your experience with us.