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!
Ingredients
Units
Scale
Dough
- 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)
Glaze
- 2 cups confectioners’ sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
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.
Nutrition
- Serving Size: 1 doughnut
- Calories: 260
- Sugar: 17g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
