Krispy Kreme Doughnut Recipe

This copycat Krispy Kreme doughnut recipe is just like the original! It brings everything I love about the iconic treats right into my kitchen.

The doughnuts are so light and fluffy. I fry them to golden-brown perfection and dip them in a sweet vanilla glaze. 

Ready in just over 2 hours, these pillowy soft treats will transport you straight to bakery heaven. With this Krispy Kreme copycat recipe, you can have fresh donuts whenever a craving strikes!

Why You’ll Love This Krispy Kreme Doughnut Recipe

Bakery-Worthy: This Krispy Kreme donut recipe is totally spot-on! From the soft interiors to the signature doughnut glaze, it makes me feel like I'm visiting a Krispy Kreme store.

Fresh and Hot: You don’t have to wait for the “fresh & hot” sign to come on! Nothing beats the experience of enjoying these doughnuts warm. My favorite is when the glaze is still slightly gooey. 

Budget-Friendly: A dozen homemade doughnuts cost a fraction of what you’d pay at the shop!

Customizable: While the classic recipe is heavenly, you can easily switch things up. I like to make them with a chocolate glaze or dust the tops with powdered sugar.

Ingredients Notes

• Instant Yeast: A fast-acting leavening agent. Active dry yeast kick-starts the dough’s rise, ensuring fluffy doughnuts.

• Warm Water: Activates the yeast, causing it to ferment and produce CO2, which makes the doughnuts rise.

• Whole Milk: Provides richness and creaminess and gives the dough a tender texture and slightly sweet flavor. I tried this recipe with 2%, and it just wasn't the same, so stick to full-fat!

• Granulated Sugar: Feeds the yeast and sweetens the dough.

• Salt: To enhance the overall flavor.

• Eggs: Add richness and moisture and help bind the ingredients for a soft, cake-like texture.

• Butter: For a rich, buttery taste. I used unsalted butter to control the flavor better.

• All-Purpose Flour: Gives the doughnuts their shape and texture. 

• Vegetable or Canola Oil: Hot oil is used for frying. Select a neutral-flavored oil for the best results. You can also use olive oil, but ensure it's light or refined for the best flavor.

• Confectioners’ Sugar, Vanilla Extract, & Milk: Combine to make the classic Krispy Kreme glaze. The sugar adds sweetness, and vanilla brings extra flavor complexity. Milk adjusts the glaze’s consistency for perfect dipping and drizzling. Sometimes, I add a little almond extract for flavor as well.

How to Make Krispy Kreme Doughnuts

Making these homemade fried donuts can be time-consuming, but luckily, the steps are easy to follow. As a bonus, the process makes my house smell like a donut shop!

1. ACTIVATE YEAST. Activate the dry yeast and combine it with warm water. Let it sit for about 5 minutes until foamy. 

2. WARM MILK. Warm the milk. I heat it in the microwave and let it cool to lukewarm.

3. MIX INGREDIENTS. In a mixing bowl, combine the cooled milk, sugar, salt, eggs, butter, and 2 cups of flour with the yeast mixture. Mix until smooth. I use my stand mixer to make things even easier!

4. ADD FLOUR. Gradually mix in 3 cups of flour. Knead with a dough hook for 5 to 7 minutes until the dough is soft and slightly sticky.

5. LET DOUGH RISE. Place the dough in a covered, greased bowl. Let it rise in a warm spot for 1 to 2 hours until doubled.

6. CUT DOUGH. Gently roll the risen dough to 1/4-inch thickness. I use a doughnut cutter to shape, re-rolling the scraps as needed. 

7. REST DOUGH. Place the cut doughnuts and doughnut holes on a parchment-lined baking sheet. Cover and rest for 10 to 15 minutes. 

8. FRY DOUGHNUTS. Heat 3 inches of oil in a deep saucepan or deep fryer to 375 degrees. Then, fry the doughnuts in batches for 1 to 2 minutes per side. Drain on paper towels so there isn't too much oil. 

9. MAKE GLAZE. Whisk the glaze ingredients until smooth, adding more milk as needed. 

10. DIP & ENJOY. Dip the warm doughnuts in the glaze. Allow the excess to drip off, then place them on a wire rack to cool. Serve warm and enjoy! 

Tips for the Best Krispy Kreme Doughnuts

The first time you try copycat Krispy Kreme doughnuts, they may not come out 100% perfect. That’s okay! My tips and tricks will help you get the process down pat.

• Warm things properly. Use a digital thermometer to ensure the water and milk are between 105 and 115 degrees. It’s important for perfectly activated yeast.

• Avoid a sticky situation. If the dough feels too sticky after kneading, I add flour, 1 tablespoon at a time. Avoid using too much flour to maintain a smooth dough.

• Need a warm spot for rising? Place the dough in the oven (turned off) with the door closed. (You can also place a bowl of hot water nearby.) This will create a warm, draft-free rising environment.

• Watch the temp. Use a food-safe thermometer to maintain a steady 375 degrees for even frying. Adjust the heat between batches as necessary. Additionally, work in small batches to prevent overcrowding and lowering the temperature.

• Do a test fry. Fry a doughnut hole first to confirm the oil temperature and frying time.
  
• No dry active yeast? Substitute half the weight of instant yeast or double the weight of fresh yeast. Add them along with the other dry ingredients. 

• Ditch the excess oil. After frying, drain the doughnuts on paper towels for at least 1 minute to remove excess oil. Then, place them on a wire rack over parchment paper (or a tray) for easy cleanup after glazing.

Variations and Substitutions

I've experimented a lot with this recipe, and there are lots of tasty variations you can try to make these donuts your own. Here are some of my favorite ways to switch things up.

• Spice them up. A dash of cinnamon or nutmeg in the dough will give these doughnuts a phenomenal taste. You can also try allspice, apple pie spice, or pumpkin spice!  

• Vary the glaze. The standard vanilla glaze isn’t your only option. Try a chocolate glaze or a maple or coffee one. This sweetly tart strawberry glaze is another great option. You can also substitute your favorite extract (i.e., almond) for the vanilla in the glaze recipe. 

• For my chocolate lovers. Mix a bit of cocoa powder in with the other dry ingredients. Chocolate doughnuts for the win! 
  
• Try a healthy twist. Bake doughnuts in the oven at 375 degrees for about 10-11 minutes until they're a nice, golden-brown color.

• Add a tasty filling. I don’t know about you, but filled doughnuts are my favorite! Simply cut larger rounds, and don’t make a center hole. Then, fill them with pastry cream, jam, or even lemon curd! You can also add a little lemon zest to the dough for a citrusy kick.

Also, don’t forget to save your scraps! Fry the donut holes, and use leftover dough scraps to make smaller doughnuts. (Or fun twisted shapes!) 

How to Store

Have leftover donuts? Enjoy them the next day and beyond by following my easy storage tips.

To Make Ahead: Prepare the dough and cut the doughnuts the night before. Arrange them on a parchment-lined tray and refrigerate overnight. Bring to room temperature before frying to ensure they cook evenly.

To Store: Keep leftover doughnuts in an airtight container at room temperature for up to 24 hours. Store them in the fridge overnight or for up to 3 days.

To Freeze: Arrange the doughnuts in a single layer on a wax paper-lined baking sheet. Freeze until firm (about 2 to 3 hours). Then, transfer them to an airtight freezer bag or container. Separate the layers with wax paper and freeze for up to 2 months. Thaw at room temperature or microwave for 8 seconds when ready to enjoy.

To Reheat: For a quick warm-up, I microwave each doughnut for 8 seconds to restore its soft, fresh texture. Or, you can use an oven set to 350 degrees for about 5 minutes. (Best if reheating multiple doughnuts at once.)

More Donut Recipes You'll Love

Baked Apple Cider Donuts

Glazed Chocolate Donut Holes

Baked Cinnamon Sugar Donuts

Easy Pancake Mix Donuts

Canned Biscuit Donuts