Copycat Krispy Kreme Doughnuts Recipe

Name: Copycat Krispy Kreme Doughnuts Recipe
Prep time: 2 h 30 min
Cook time: 10 min
Total time: 2 h 40 min
Cuisine: American
Ingredients: 1 (1/4-ounce) package rapid rise yeast; 3/4 cup warm water (no more than 115°F); 1/2 teaspoon sugar; 1/3 cup granulated sugar; 1/4 cup salted butter, melted; 1 large egg; 1 large egg yolk; 1/2 teaspoon salt; 1 teaspoon vanilla extract; 2 3/4 cups bread flour (plus extra as needed); 4 to 5 cups shortening or vegetable oil (for frying); 2 cups confectioners’ sugar; 1/4 cup water; 1 teaspoon vanilla extract

Ready to bring the magic of melt-in-your-mouth doughnuts right to your own kitchen? These Copycat Krispy Kreme Doughnuts are pure, pillowy bliss—soft, fluffy, with that classic sweet vanilla glaze cracking gently between your teeth. Perfect for busy weeknights (yes, you can prep ahead!) or a cozy weekend treat, this recipe strikes the ultimate balance between simplicity and indulgence. Skip the drive-through—you’ll be amazed at how easy and rewarding it is to make these iconic doughnuts from scratch.

Why You’ll Love This Recipe

Restaurant-Quality at Home: These are as close as you’ll ever get to the real deal without driving to the doughnut shop. Soft as clouds and irresistibly fresh!
Easy, Straightforward Steps: Beginner-friendly and delightfully hands-on—no tricky techniques or fancy equipment needed.
Make-Ahead Magic: Prepare the dough the night before, then wake up and fry in just minutes. Perfect for fitting doughnut-making into your schedule.
Customizable: Glaze, stuff, or top—these doughnuts are a blank canvas for all your creative cravings.

Ingredients You’ll Need

Gather just a few basics you already have on hand:

Rapid Rise Yeast: Helps the dough rise quickly and get that perfect airy puff. Make sure the water isn’t too hot, or it might kill the yeast—aim for pleasantly warm, not steaming!
Warm Water: Activates the yeast. No need for a thermometer, just test with your finger; it should feel like a warm bath.
Sugar: Adds that essential sweetness; you’ll use both white granulated sugar for the dough and confectioners’ sugar for the glaze.
Salted Butter (Melted): Gives richness and flavor. Salted adds depth, but unsalted works in a pinch; just add a tiny pinch more salt.
Egg + Egg Yolk: Make the dough extra tender and moist, while the yolk adds richness.
Salt: Balances the sweetness and deepens the flavor.
Vanilla Extract: Absolutely necessary for that classic doughnut shop taste. Don’t skip it!
Bread Flour: Provides structure and chew, yielding a fluffy but substantial doughnut. If you don’t have bread flour, use all-purpose—but bread flour is best!
Shortening or Vegetable Oil: For frying, giving that classic crispy-but-not-greasy crust. Shortening is traditional, but a neutral-flavored oil is just fine, too.

Glaze

Confectioners’ Sugar: Ensures a smooth, crackly, sweet coating.
Water: Just enough to make a pourable glaze.
Vanilla Extract: That unmistakable glaze aroma and taste.

Handy Tip: These doughnuts are best enjoyed the day they’re made, but they’ll keep well for a day or two in an airtight container. (Good luck having leftovers!)

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Chocolate Glaze: Swap out vanilla in the glaze for a tablespoon of cocoa powder for a classic chocolatey finish.
Filled Doughnuts: Before frying, don’t cut a hole in the center! After frying and cooling, use a piping bag to fill with your favorite jam, cream, or custard.
Cinnamon Sugar: Ditch the glaze and roll in cinnamon sugar while warm for a different classic flavor.
Vegan-Friendly: Use plant-based butter and a flaxseed egg for the dough. Choose plant milk for the glaze if needed.

How to Make Copycat Krispy Kreme Doughnuts

Step 1: Activate the Yeast

In a glass measuring cup, whisk together rapid rise yeast, warm water, and half a teaspoon of sugar. Let the mixture stand for 10 minutes—watch for a bubbly, frothy surface, a sign your yeast is alive and happy.

Step 2: Make the Dough

Using a stand mixer with the paddle attachment, gently beat together the rest of your sugar, melted salted butter, whole egg, egg yolk, salt, and vanilla extract. Pour in the proofed yeast mixture and beat until just combined.

Add the bread flour gradually, mixing on medium-low speed until the dough pulls away from the sides of the bowl. The dough should be sticky — resist the urge to add too much flour!

Step 3: First Rise

Lightly brush oil over the dough’s surface, cover the bowl, and let the dough rise in a warm spot until doubled in size—about 1 to 1 ½ hours.

Step 4: Refrigerate Overnight

Punch down the dough, cover with plastic wrap, and pop it in the fridge overnight. This makes your morning prep a breeze and improves the doughnut’s flavor and texture.

Step 5: Shape the Doughnuts

Roll the dough out on a lightly floured surface to about ½-inch thickness. Cut circles with a doughnut cutter (or use a round cutter and a small bottle cap for the center hole). Gather and reroll the scraps for more doughnuts—doughnut holes work great, too.

Gently place the doughnuts and holes onto parchment or wax paper. Cover with a clean towel and let rise for 1 more hour.

Step 6: Make the Glaze

Whisk together confectioners’ sugar, water, and vanilla extract in a shallow bowl until completely smooth. Set aside.

Step 7: Fry the Doughnuts

Heat shortening (or oil) in a Dutch oven or deep skillet to 360°F. Fry a few doughnuts at a time, about 1 minute per side, until beautifully golden. Drain on paper towel-lined plates.

Quickly dip each doughnut in the glaze and set on a wire rack over a baking sheet to drip-dry, creating that perfect, sweet shell.

Step 8: Enjoy!

Fry any doughnut holes, glaze them, and devour warm or at room temperature.

Pro Tips for Making the Recipe

Check Your Yeast: If it doesn’t get frothy, start over. Fresh active yeast is non-negotiable for fluffy doughnuts!
Sticky Dough is Good Dough: Too much flour leads to dense doughnuts, so embrace the stickiness—flour your hands and work surface as needed.
Keep the Oil Hot: Use a thermometer, and don’t let oil dip below 350°F, or doughnuts will absorb too much oil and become greasy. Too hot? They’ll brown too quickly outside without cooking through.
Double-Dip for Extra Glaze: For extra decadence, let the glaze set a minute, then dip again. No such thing as too much glaze.
Fry Doughnut Holes First: These little bites can test your oil’s temperature without risking a full doughnut.

How to Serve

For the ultimate doughnut shop experience at home, serve these doughnuts warm—with a tall glass of milk, a cup of fresh coffee, or even hot chocolate for an after-dinner treat. Add extra flair with colorful sprinkles, crushed nuts, or a dusting of powdered sugar. These doughnuts are a hit at brunch tables, sleepovers, or as a spontaneous dessert any night of the week.

Make Ahead and Storage

Storing Leftovers

Once the doughnuts are fully cooled and glazed, store them in an airtight container at room temperature for up to 2 days. They will lose some of their fresh-out-of-the-fryer softness, but a quick zap in the microwave brings life right back.

Freezing

To freeze, skip glazing and let the fried doughnuts cool completely. Store them separated by parchment in an airtight container for up to 2 months. Thaw at room temperature, then warm briefly and glaze just before serving.

Reheating

For maximum softness, reheat doughnuts for about 10–12 seconds in the microwave or a few minutes in a warm oven.

FAQs

Can I make the dough by hand if I don’t have a stand mixer?

Absolutely! Just use a large bowl and mix the ingredients with a wooden spoon until it gets tough, then knead by hand. The dough will be sticky, but flour your hands lightly and trust the process.

Do I need a doughnut cutter?

Not at all. Simply use a large round cookie cutter or drinking glass, and a small bottle cap for the doughnut hole. Even freeform rounds taste every bit as good.

Can I fry in something other than shortening?

Yes. Vegetable oil, canola oil, or sunflower oil all work great. The key is choosing a neutral-tasting oil with a high smoke point.

Help! My glaze is too runny or too thick. What do I do?

Very easy fix: If it’s too runny, just whisk in more confectioners’ sugar a little at a time. Too thick? Add a few drops of water until it’s silky and spreadable.

Final Thoughts

Biting into a fresh, homemade Krispy Kreme-style doughnut is one of life’s simple pleasures. With this approachable, adaptable recipe, those moments are truly within reach—no matter how full your calendar may be. Try it once and you’ll be hooked, making doughnut night a new household tradition. Enjoy the process and treat yourself (and your loved ones) to a made-from-scratch delight you’ll want to recreate again and again. Happy frying!

Copycat Krispy Kreme Doughnuts Recipe

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Author: Lisa
Prep Time: 2 hours 30 minutes
Cook Time: 10 minutes
Total Time: 2 hours 40 minutes (plus overnight refrigeration)
Yield: 15 doughnuts 1x
Category: Desserts
Method: Frying
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

These homemade Copycat Krispy Kreme Doughnuts are perfectly soft, airy, and melt-in-your-mouth just like the classic favorite. Featuring a lightly sweet dough, a signature vanilla glaze, and easy step-by-step instructions, this recipe lets you enjoy warm, fresh doughnuts from your own kitchen. Perfect for breakfast, snacks, or special treats!

Instructions

Activate the Yeast: In a glass measuring cup, combine the yeast, warm water, and 1/2 teaspoon sugar. Stir and let sit for 10 minutes until foamy to activate the yeast.
Mix Wet Ingredients: In the bowl of a stand mixer, add the granulated sugar, melted butter, egg, egg yolk, salt, and vanilla extract. Beat with the paddle attachment just until combined.
Combine with Yeast: Add the activated yeast mixture to the mixer bowl and beat until just combined.
Add Flour: Add the bread flour and beat on medium-low speed until a sticky dough forms and begins to pull away from the sides of the bowl. If the dough is too wet, add extra flour 1 tablespoon at a time. The dough should be sticky but workable.
First Rise: Brush the top of the dough lightly with oil, cover with a towel, and let rise in a warm place until doubled in volume, about 1 to 1 1/2 hours.
Chill the Dough: Punch the dough down gently, cover tightly with plastic wrap, and refrigerate overnight to develop flavor and texture.
Shape the Doughnuts: On a lightly floured surface, roll the chilled dough out to 1/2-inch thickness. Use a doughnut cutter to cut out doughnuts and holes. Place them on parchment or wax paper. Reroll scraps if desired to cut more doughnuts or extra holes, noting these may be less uniform.
Second Rise: Cover the cut doughnuts and holes with a towel and let them rise for 1 hour until puffy.
Prepare Glaze: While the doughnuts are rising, whisk together the confectioners’ sugar, water, and vanilla in a shallow bowl until smooth. Set aside.
Fry Doughnuts: Heat the shortening or oil in a large Dutch oven or deep skillet to 360°F (182°C). Working in batches, carefully fry 3 doughnuts at a time, about 1 minute per side, until golden and puffed. Transfer to a paper towel-lined plate to drain excess oil.
Glaze Doughnuts: Dip each warm doughnut and doughnut hole into the prepared glaze, then place on a wire rack set over a baking sheet to let any excess drip off and allow the glaze to set.

Notes

For best texture, do not add too much flour; the dough should remain sticky.
Chilling the dough overnight enhances the flavor and makes it easier to handle.
Use a candy thermometer when frying to ensure oil stays at 360°F for even cooking.
Enjoy doughnuts warm for the most authentic Krispy Kreme experience!
Unfrosted doughnuts can be stored at room temperature in an airtight container for up to 2 days.