Copycat Krispy Kreme Doughnuts

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Copycat Krispy Kreme Doughnuts Recipe: How to Make Them at Home

There’s a certain magic to a Krispy Kreme doughnut that feels almost impossible to replicate. That impossibly light, airy texture. The whisper-thin, crackly-sweet glaze. That moment when the “Hot Now” sign glows red. For years, I considered it a bakery sorcery best left to the pros. But after a serious craving during a snowstorm left me doughnut-less, I became a woman on a mission. After countless batches (my family didn’t complain), I finally cracked the code. This copycat Krispy Kreme doughnuts recipe isn’t just close—it’s a breathtakingly tender, melt-in-your-mouth homage to the original, and the process is a labor of love that’s worth every single minute.

Why You’ll Love This Recipe

The First Bite: Experience that iconic, ethereal texture—a cloud-like interior with a delicate, crispy exterior—right in your own kitchen.
The “I Made That!” Moment: There’s a deep, satisfying pride that comes from presenting a box of gorgeous, glazed, homemade doughnuts.
Superior Flavor: Freshly fried doughnuts, still warm and coated in a simple vanilla glaze, are a universe away from anything store-bought.
A Fun Kitchen Project: This recipe is a wonderful way to spend a lazy weekend morning, filling your home with the incredible aroma of yeast and sugar.

A Story from My Kitchen

I’ll never forget the time my father-in-law, a man of few words and even fewer sweet indulgences, tried one. He’s the type who prefers a plain biscuit to a croissant. He watched the entire frying and glazing process with a skeptical eye, then finally took one “just to be polite.” He took one silent bite, his eyes widened, and he finished the entire doughnut without saying a word. Then he reached for another. “Okay,” he finally grumbled, a rare smile appearing. “You can make these again.” That’s the power of a truly great doughnut.

What Makes It Special

The magic isn’t in a secret ingredient, but in the method and a few key components.

An Overnight Rest: Refrigerating the dough overnight is non-negotiable. This slow, cold ferment develops an incredible depth of flavor and makes the dough much easier to handle.
The Right Fat for Frying: Using vegetable shortening instead of oil is a game-changer. It fries up cleaner and gives the doughnuts that classic, neutral flavor and beautiful golden color without any greasiness.
A Simple, Perfect Glaze: The glaze is just three ingredients, allowing the pure, sweet vanilla flavor to shine through and form that signature, crisp shell as it sets.
Yeast-Risen Goodness: This is an old-fashioned yeast doughnut, which is the only way to achieve that signature airy, pillowy-soft crumb.

Making It Happen

This process is a journey, so put on some music and enjoy it. Start by waking up your yeast in warm water—it should get foamy and happy. In the bowl of your stand mixer, combine that yeasty water with sugar, salt, softened butter, a whole egg plus an extra yolk for richness, and a good glug of vanilla. Add most of your flour and let the dough hook work its magic until a soft, slightly tacky dough forms. It should feel soft as a baby’s cheek.

Place this ball of potential into a greased bowl, cover it tightly, and let it rise in a warm spot until it’s doubled in size—this takes about two hours. Then, here’s the key: gently press it down, wrap it well, and tuck it into the fridge for its long, slow, overnight rest.

The next morning, roll your chilled dough out on a floured surface to about half an inch thick. Use a doughnut cutter (or two different-sized round cutters) to stamp out your rings. Let them proof on a baking sheet for another hour; they’ll look a little puffy.

Now, for the main event: frying. Heat your shortening in a heavy pot to a steady 365°F. This temperature is crucial for a golden exterior and a fully cooked interior without greasiness. Fry them in small batches, about a minute per side, until they’re a beautiful golden brown. Let the excess fat drip off onto a wire rack before the final, glorious step: the glaze.

Whisk your powdered sugar, water, and vanilla into a smooth, creamy bath. Dip each warm doughnut into the glaze, flip it, and let the excess drip away. Set it back on the rack and watch as the glaze transforms from wet to a smooth, matte, perfect shell. Try to wait at least 15 minutes for the glaze to set. I dare you.

You Must Know

Temperature is Everything: Your water for the yeast must be warm, not hot, to avoid killing it. Your frying oil must stay between 360-370°F for the perfect fry. Use a thermometer.
Patience with the Proof: Don’t rush the rising times. Letting the dough rest in the fridge overnight is what builds flavor and texture.
Don’t Overcrowd the Pot: Frying too many at once will cause the temperature to plummet, leading to oily, soggy doughnuts.
Glaze While Warm: The warm doughnuts will help the glaze adhere beautifully and set into that classic shell.

Serving Ideas

These copycat Krispy Kreme doughnuts are sublime all on their own, still slightly warm with a glass of cold milk. For the ultimate indulgence, serve them with a rich, dark roast coffee or a creamy latte. They are the star of any brunch spread, baby shower, or holiday morning.

Make It Different

Chocolate Glaze: Substitute the water in the glaze with milk and add ¼ cup of sifted cocoa powder.
Cinnamon Sugar: Skip the glaze and toss the warm doughnuts in a mixture of cinnamon and sugar.
Maple Bacon: Add a teaspoon of maple extract to the glaze and crumble cooked crispy bacon on top before it sets.
Baked Option: While not traditional, you can try baking them at 375°F for about 10 minutes until golden, then brushing with melted butter and glazing. The texture will be more like a doughnut roll than an airy fried doughnut.

Storing and Reheating Your Doughnuts

These doughnuts are truly best enjoyed the day they are made. However, you can store any leftovers (unlikely!) in an airtight container at room temperature for one day. The glaze will soften. To recapture a bit of magic, reheat a single doughnut in the microwave for exactly 8 seconds. It will be warm and tender again, just like fresh.

Success Tips

Handle the dough with a light touch when rolling and cutting to keep it tender. When frying, don’t walk away! The temperature can fluctuate quickly. Keep a slotted spoon or spider skimmer handy to carefully retrieve the doughnuts from the hot shortening.

Frequently Asked Questions

Can I use active dry yeast instead of instant?
Yes, you can. Activate it in the warm water with a pinch of sugar for about 5-10 minutes until foamy before adding the other ingredients.

I don’t have a stand mixer. Can I knead by hand?
Absolutely. It will take a bit of elbow grease—about 8-10 minutes of kneading—until the dough is smooth and elastic.

Why did my doughnuts turn out oily?
This is almost always because your frying shortening wasn’t hot enough, or it dropped in temperature because you added too many doughnuts at once. Keep that temp steady!

Can I make the dough ahead of time?
Yes! The required overnight refrigeration is perfect for this. You can actually keep the dough in the fridge for up to 24 hours before rolling and frying.

My glaze is too thick/thin. How can I fix it?
If it’s too thick, add water a half-teaspoon at a time. If it’s too thin, add more powdered sugar a tablespoon at a time until it’s a dippable consistency.