Krispy Kreme Copycat

Yields: 12 – 15 doughnuts & holes
Prep Time: 45 minutes (plus 1.5 – 2 hours rising time)
Cook Time: 15-20 minutes (per batch)
Total Time: Approximately 3 – 3.5 hours
Difficulty: Medium-High Intensity (Requires yeast handling, frying, and patience)

Equipment You’ll Need:

• Stand mixer with a dough hook attachment (highly recommended, but can be done by hand)

• Large mixing bowls

• Plastic wrap

• Rolling pin

• 3-inch round doughnut cutter (or two round biscuit cutters: 3″ and 1″)

• Thermometer for frying (candy or deep-fry thermometer is essential)

• Large, heavy-bottomed pot or Dutch oven for frying

• Slotted spoon or spider strainer

• Wire cooling racks set over baking sheets (for glazing)

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Ingredients

For the Doughnuts:

• 2 tbsp (30ml) warm water (105°F-115°F / 40°C-46°C)

• 1 packet (2 ¼ tsp / 7g) active dry yeast

• ¾ cup (180ml) whole milk, lukewarm

• ¼ cup (50g) granulated sugar

• 1 large egg, at room temperature

• 2 tbsp (28g) unsalted butter, melted and slightly cooled

• ½ tsp fine sea salt

• 1 tsp vanilla extract

• ¼ tsp ground nutmeg (the secret flavor note!)

• 2 ½ – 3 cups (312g-375g) all-purpose flour, divided, plus more for dusting

• 4 cups (approx. 1 liter) neutral oil for frying (vegetable, canola, or peanut oil)

For the Signature Glaze:

• ¼ cup (60ml) whole milk

• 1 tsp vanilla extract

• 2 cups (240g) powdered sugar, sifted

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Instructions

Step 1: Activate the Yeast

In the bowl of your stand mixer, combine the warm water and yeast. Let it sit for 5 minutes until it becomes foamy. This proves the yeast is active.

Step 2: Make the Dough

To the yeast mixture, add the lukewarm milk, sugar, egg, melted butter, salt, vanilla extract, and nutmeg. Mix on low speed with the paddle attachment until just combined.
Switch to the dough hook attachment. Gradually add 2 ½ cups (312g) of the flour, mixing on medium-low speed until a soft, shaggy dough forms. The dough should be very soft and slightly sticky. If it’s excessively wet, add the remaining ¼ cup of flour, one tablespoon at a time, until it pulls away from the sides of the bowl but is still tacky to the touch.

Step 3: Knead and First Rise

Knead the dough with the dough hook on medium speed for 4-5 minutes, until smooth and elastic. Alternatively, turn the dough onto a floured surface and knead by hand for 8-10 minutes.
Place the kneaded dough in a lightly greased bowl, turning it once to coat. Cover the bowl tightly with plastic wrap and place it in a warm, draft-free spot. Let it rise for 1 to 1 ½ hours, or until doubled in size.

Step 4: Shape the Doughnuts

Punch down the risen dough to release the air. Turn it out onto a lightly floured surface.
Gently roll the dough out to a ½-inch thickness. Using a floured 3-inch doughnut cutter, cut out as many rounds as you can. Use a 1-inch cutter for the holes. Gently re-roll the scraps and cut more doughnuts (be careful not to overwork the dough, as this can make them tough).
Place the shaped doughnuts and holes on two parchment-lined baking sheets, spacing them about 2 inches apart. Cover loosely with plastic wrap or a clean kitchen towel.

Step 5: Second Rise

Let the doughnuts rise in a warm place for 30-45 minutes. They will become noticeably puffy. While they proof, make the glaze and prepare your frying station.

Step 6: Make the Glaze

In a medium, wide bowl (wide enough to dip a doughnut), whisk together the milk and vanilla. Gradually whisk in the sifted powdered sugar until the glaze is completely smooth. Set aside.

Step 7: Fry to Golden Perfection

Pour oil into your heavy-bottomed pot to a depth of about 2-3 inches. Attach your thermometer and heat the oil over medium heat to 350°F (175°C). This is the crucial temperature for a crisp exterior and cooked interior without being greasy.
Once the oil is hot, carefully lower 2-3 doughnuts into the oil at a time—do not overcrowd the pot. Fry for 60-75 seconds per side, until deep golden brown.
Use a slotted spoon or spider to carefully flip them and fry the other side.
Remove the doughnuts from the oil and place them directly onto a wire cooling rack set over a baking sheet to drain any excess oil. Fry all doughnuts, then repeat with the holes, which will take only 30-45 seconds total.

Step 8: Glaze While Warm

The key to the classic Krispy Kreme glaze is applying it while the doughnuts are still very warm, but not piping hot (wait about 1-2 minutes after frying).
Holding a doughnut by its top, dip the top and sides into the glaze, then lift it out and hold it upside down for a few seconds to let the excess glaze drip off.
Return it to the wire rack, glaze-side up. The glaze will set into a thin, crackly shell. Enjoy immediately for the true “Hot Now” experience!

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Nutrition Information (Per Doughnut – Estimated)

• Calories: 275 kcal

• Total Fat: 10g (Saturated Fat: 2g)

• Cholesterol: 20mg

• Sodium: 115mg

• Total Carbohydrates: 42g

• Dietary Fiber: 1g

• Sugars: 22g

• Protein: 4g

Please note: This is an estimate based on the ingredients used. Actual values can vary depending on specific ingredients and how much oil is absorbed during frying.

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Chef’s Notes & Tips for Success:

• Temperature is Key: Ensuring your milk and water are at the right warmth (not too hot!) is vital for yeast activation. More importantly, maintaining a consistent 350°F oil temperature is non-negotiable for perfect doughnuts.

• Don’t Over-flour: The dough should be soft and slightly sticky. A drier dough will yield denser, tougher doughnuts.

• The Second Rise: Don’t skip the second proof! This is what gives them that incredible airy texture.

• Glaze Consistency: If your glaze seems too thick, add a ½ tsp of milk at a time. If it’s too thin, add a bit more sifted powdered sugar.

• Best Enjoyed Fresh: These doughnuts are truly at their peak within an hour of making them. They can be stored in an airtight container for a day but will lose their signature lightness.

There you have it! Your very own homemade Krispy Kreme experience. Share them with friends and family—if you can bear to part with any!