Krispy Kreme Copycat Donut Recipe
This Krispy Kreme donut recipe creates melt-in-your-mouth donuts that you’ll savor every single bite of. Much like the original, this copycat recipe is topped with a lightly sweet glaze that rounds out the donut perfectly.
Copycat Krispy Kreme Donut Recipe
I call this a copycat recipe, but I need to be honest with you all…these donuts are better than the original. Way better, in my opinion!
It took some trial and error to get this donut to have that true Krispy Kreme flavor. I will usually make my donuts with butter in the dough, but to nail this copycat recipe I swapped it out for shortening. After another trial round (my job is so hard!) I thought it was still missing something and I finally figured out what it was.
Rather than fry these in oil, this copycat Krispy Kreme donut recipe should be fried in Crisco. Sure, if you don’t have Crisco on hand you can use oil, but if you really want that classic Krispy Kreme flavor, you’ll want to use Crisco.
Every bite of this copycat Krispy Kreme donut recipe fills your mouth with fluffy yeast donut. Just like the ones in the shop, these donuts are best when they are still slightly warm.. Yes, your fingers will probably get slightly sticky from the glaze, but it’s totally worth it!
Krispy Kreme Donut Glaze Recipe
Let’s be honest. The other part of what makes these donuts so completely irresistible is the glaze. This Krispy Kreme donut glaze recipe is super simple to make. It’s certainly sweet, but not overpoweringly so. When combined with the yeasty, airy donut, the glaze adds sweetness and flavor.
Plus, the Krispy Kreme donut glaze recipe only has three simple ingredients: confectioners’ sugar, milk, and light corn syrup. Make sure to get the light kind, because the dark syrup will make this glaze taste totally different from the original!
The best way I have found to get these donuts glazed properly is to put the glaze in a shallow bowl. Once the donuts have come out of the oven and cooled enough that the glaze won’t just slide off, you can use tongs to submerge half of the donut into the glaze. Flip it glaze side up, and let it sit on a cooling rack for a few minutes before enjoying it!
How to Make the Krispy Kreme Donut Recipe
For detailed recipe instructions see the recipe card bottom of the post.
Making this Krispy Kreme donut recipe has two separate parts: the donut, then the glaze. Here’s how to make each.
Make the Dough
- Proof the yeast and let it rise until doubled in volume.
- Make the donut dough by mixing together the ingredients and kneading with a dough hook in a stand mixer until the dough is tacky.
- Roll the dough into a ball, then place it into a greased bowl. Let it proof again for 1-2 hours until doubled in volume.
- Punch down the dough on a nonstick, greased surface and roll it out. Then cut out rounds with a donut cutter and set them aside. Take the remaining dough and roll it out once more, then cut out more rounds. Continue until you are not able to cut any more disks out.
- Cover the cut donuts and allow them to rise until they have doubled in size – about one hour.
- Heat Crisco or another shortening or vegetable oil in a pan to 350 degrees. Then carefully drop in the donuts and fry them.
- Let cool on a rack.
Make the Glaze
- Meanwhile, make the glaze by mixing together the sugar, light corn syrup, and milk.
- Once the donuts are cool enough to handle, glaze them in a shallow bowl, then allow them to dry on a wire rack.
- Eat while warm. Enjoy!
Scroll to the bottom for the full recipe with precise ingredient amounts.
More Breakfast Dessert Recipes
Krispy Kreme Donut Recipe
This Krispy Kreme donut recipe tastes just like the original! You'll be amazed at how simple it is to put together this dough to create an airy donut that's topped with a light glaze.
Mix with a mixer
- 2 1/2 cup confections sugar
- 1/4 cup milk
- 1/4 cup light corn syrup
- 4-5 cups Crisco shortening or vegetable oil
How to make this Krispy Kreme donut recipe
Proof yeast: Stir 2 tbsp warm water, 1/2 tsp sugar & 2 1/2tsp active dry yeast in a tall glass. Leave to rise for 5-10 minutes or until doubled in volume and foamy. If it does not rise and foam up, discard the yeast and buy a fresh batch of yeast before you proceed with the recipe.
Make donut dough: Mix together 3 1/4 cups flour, 1 cup warm milk, 2 oz shortening, 3 yolks, 2 tbsp sugar and the proofed yeast mixture in mixer on low speed, with the dough hook attachment until the dough comes together, about 2 minutes. Slightly increase the speed and knead for another 15-20 minutes or until the dough is tacky to touch.
Shape donut dough: Pick up the dough, form it into a ball. Butter a large bowl (for proofing), place the dough ball back in the greased bowl, then grease the dough ball itself to prevent it from forming a crust.
Proof: Cover with a clean kitchen towel, place in a warm draft-free place and allow to rise for 1-2 hours (depending on how warm it is) until at least doubled in volume.
Cut out 5"x5" squares of parchment or wax paper.
Punch down the dough, turn it out onto the greased surface (can use nonstick spray) and roll it to ½ inches thickness. Cut out as many rounds as possible with a 3 inch round cookie cutter and place 1 dough disk on 1 piece of prepared parchment paper. Keep re-rolling and cutting out as many donut disks as you can until all donut dough is used up.
Cover cut out doughnuts with a clean kitchen towel and allow to rise for 45 min to 1 hour or until doubled in size.
Heat 4-5 cups of Crisco shortening or vegetable oil in a heavy pot (cast iron) to 350F. To fry donuts, drop several of them at a time and allow to become golden before turning to the other side, about 1-2 minutes per side.
Transfer to paper towels or wire rack to drain. Let cool.
Make the glaze
Mix together 2 1/2 cups confectioners sugar, 1/4 cup milk, and 1/4 cup of light corn syrup.
Once the doughnuts are cool enough to handle, drizzle the donut glaze on top or dip the top half of the donut in and let it drip off on a wire rack.