Copycat Krispy Kreme Doughnuts
These doughnuts are the kind that stop the clock. One bite and you get a tender, pillowy interior and a thin, shiny glaze that still glues your fingers together—exactly what I chase when I make a dozen on a slow weekend. The method here is forgiving if you pay attention to proofing and oil temperature. Follow those two, and the rest falls into place.
I developed this recipe after testing several yeasted doughs until I landed on a version that gives a light crumb without being fragile. You’ll work the dough in a stand mixer, proof twice, fry carefully, and dip into a simple glaze that sets quickly but stays soft. No mystery, no special ingredients—just timing and a couple of tiny technique notes I share below.
If you want honest advice: Don’t rush the rises and keep an eye on your oil. Those are the two big levers that turn this dough from good to exceptional. Read through the recipe first, gather your gear, and let’s get hands-on.
What’s in the Bowl
Ingredients
- 2 1/4 tsp active dry yeast — gives lift and that airy doughnut crumb; proof to confirm it’s active.
- 1/2 cup warm water, 110°F — rehydrates the yeast; check temperature to avoid killing it.
- 1/4 cup granulated sugar, divided — feeds the yeast and sweetens the dough; keep the division as written.
- 1/4 cup evaporated milk, warmed to 110°F — adds richness and a slight caramel note to the dough.
- 1/2 tsp salt — balances sweetness and strengthens gluten.
- 1/4 cup vegetable shortening, at room temperature — keeps the dough tender and helps the fried exterior crisp correctly.
- 1 large egg — structure and moisture.
- 1 egg yolk — extra fat for a richer crumb.
- 1/2 tsp vanilla extract — background flavor; don’t skip.
- 2 1/2 cups all-purpose flour, then more as needed (scooped and leveled) — the main structure; add a bit more if dough is sticky.
- 3 – 4 cups vegetable shortening, for frying — neutral-flavored frying medium; maintain steady temperature.
- 2 Tbsp unsalted butter, melted — for the glaze; gives sheen and mouthfeel.
- 1 1/3 cups powdered sugar — the base of the glaze.
- 1 pinch salt — balances the glaze.
- 2 tsp evaporated milk — tears the powdered sugar into a glossy finish.
- 1/2 tsp vanilla extract — flavor lift in the glaze.
- 3 – 4 tsp hot water — adjust to get a thick but dippable glaze; add a teaspoon at a time.
Copycat Krispy Kreme Doughnuts in Steps
- In the bowl of an electric stand mixer, whisk together 2 1/4 tsp active dry yeast, 1/2 cup warm water (110°F) and 1/2 tsp of the 1/4 cup granulated sugar. Let rest 5–10 minutes, until foamy.
- Add 1/4 cup evaporated milk (warmed to 110°F), the remaining granulated sugar (the rest of the 1/4 cup), 1/2 tsp salt, 1/4 cup vegetable shortening (room temperature), 1 large egg, 1 egg yolk, and 1/2 tsp vanilla extract. Mix on low just until combined.
- Add half of the 2 1/2 cups all-purpose flour to the mixer. With the whisk or paddle attachment, mix until the batter is smooth and the flour is incorporated.
- Switch to the dough hook. Slowly add the remaining flour while the mixer runs on low. Knead on low speed about 4–5 minutes, until the dough is smooth and elastic. Add a little more flour if the dough is too sticky to handle.
- Transfer the dough to a lightly oiled bowl, turn once to coat, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Punch the dough down and turn it out onto a lightly floured surface. Roll the dough to slightly less than 1/2-inch thickness.
- Cut doughnuts using a doughnut cutter or two round cutters (one large and one small for the holes). Place cut doughnuts and holes on a lightly floured tray or baking sheet, leaving space between them.
- Cover the cut doughnuts loosely and let them rise until doubled in size, about 30–40 minutes.
- While the doughnuts are proofing, heat 3–4 cups vegetable shortening in a heavy pot or Dutch oven. Use a deep-fry thermometer and bring the oil to 360°F; monitor temperature and do not let it exceed 375°F. (Do not leave hot oil unattended.)
- Prepare the glaze in a shallow dish: combine 2 Tbsp unsalted butter (melted), 1 1/3 cups powdered sugar, 1 pinch salt, 2 tsp evaporated milk, and 1/2 tsp vanilla extract. Stir, then add 3–4 tsp hot water a teaspoon at a time until the glaze reaches a fairly thick but dippable consistency. Do not make it runny.
- Fry the doughnuts a few at a time (do not overcrowd) in the 360°F oil. Fry until the bottom is golden, then flip with a utensil and fry the other side until golden brown. Adjust heat as needed to keep the oil near 360°F. Transfer fried doughnuts to a wire rack to drain.
- Let the doughnuts cool on the rack for 1–2 minutes, then dip the top half of each warm doughnut into the glaze. Return to the rack and allow the glaze to set at room temperature.
- Serve doughnuts warm. If they cool and you want them warmed, reheat in the microwave for 5–10 seconds.
Why Cooks Rave About It
Cooks and home bakers praise this recipe because it nails three crucial things: texture, ease, and nostalgia. The dough balances eggs and fat so the crumb stays soft without collapsing when fried. The double-proofing is forgiving—proof longer if your kitchen is cool—and that makes it approachable for weeknight bakers.
The glaze is simple but effective. It sets quickly and gives a thin, glossy finish that doesn’t overwhelm the doughnut. And because every step uses common pantry items, you don’t need specialty ingredients to get a classic result. The payoff is a warm, familiar doughnut that tastes like a café treat at home.
Flavor-Forward Alternatives
- Swap the glaze for a cinnamon-sugar finish: toss warm doughnuts in a shallow bowl of cinnamon + granulated sugar for an extra-crisp exterior.
- Chocolate dip: use a simple melted chocolate ganache (chocolate + a little cream) for a richer coating; dip and cool on a rack.
- Filled version: let the doughnuts cool completely, then fill with pastry cream or jam using a piping bag and a long tip.
Gear Up: What to Grab
- Stand mixer with paddle and dough hook — speeds up mixing and kneading.
- Digital thermometer — for both the liquids (110°F) and the frying oil (360°F).
- Heavy pot or Dutch oven — retains steady heat for frying.
- Doughnut cutter set or two round cutters — for consistent shapes.
- Wire rack over a baking sheet — drains excess oil and lets glaze set cleanly.
Steer Clear of These
Don’t skip proof checks. Under-proofed doughnuts will be dense; over-proofed will collapse in the oil. Watch your oil temperature closely—if it’s too cool, doughnuts absorb oil and become greasy; too hot, and the exterior burns before the interior cooks.
Avoid overcrowding the fryer. Frying too many at once causes the oil temperature to drop and yields uneven cooking. And don’t make the glaze runny; it should be thick enough to coat without sliding off.
Dietary Swaps & Alternatives
If you need to adjust for diet or pantry limitations, here are practical options without changing the method:
- Milk swap: use a shelf-stable or plant-based milk warmed to temperature instead of evaporated milk for a non-evaporated option—expect a slightly different flavor and mouthfeel.
- Shortening: you can fry in a neutral oil like vegetable or canola if you prefer liquid oil. Monitor temperature as with shortening.
- Vegan adaptation: substitute vegan shortening and a plant-based milk; replace the egg and yolk with a commercial egg replacer or a flax-based binder (experiment—texture will change).
Recipe Notes & Chef’s Commentary
Proofing and dough feel
Active yeast proofing is the first checkpoint. The foamy bloom in step 1 confirms viable yeast. The dough should become smooth and slightly tacky after kneading; if it’s very sticky, add flour a tablespoon at a time. Aim for elasticity rather than dryness.
Frying tips
Keep the thermometer clipped to the side of the pot. Between batches, let the oil return to 360°F before adding more doughnuts. Use a spider or slotted spoon to flip gently—turning too roughly can deflate the dough.
Glaze consistency
The glaze must be thick but dippable. Add the hot water one teaspoon at a time; stop when the glaze coats a spoon and drips slowly. If you make it too thin, powdered sugar will saturate the doughnut rather than sit on top.
Keep-It-Fresh Plan
Store glazed doughnuts at room temperature on a rack with a loose cover for up to 24 hours. The texture is best the day you fry them. If you need to keep them longer, unglazed doughnuts freeze well: freeze on a tray, then transfer to a sealed bag; thaw and warm briefly in the microwave before glazing.
To reheat glazed doughnuts, microwave 1 at a time for 5–10 seconds as the recipe states. That quick burst restores the soft interior and slightly tacky glaze without making them chewy.
Quick Q&A
- Can I make the dough ahead? Yes. After the first rise, punch the dough down, wrap tightly, and refrigerate up to 24 hours. Bring back to room temperature and proceed with rolling and cutting.
- Can I bake instead of fry? You can bake, but texture will differ—baked doughnuts are cake-like rather than pillowy. If you try baking, brush with melted butter before glazing to add surface richness.
- Why did my doughnuts absorb oil? Most likely the oil was too cool or the dough was over-proofed. Allow the oil to reach and hold 360°F and fry in small batches.
Save & Share
If this recipe landed well, save the page for your next doughnut day. Bookmark the instructions, pin a photo, or share with a friend who loves making things from scratch. Tag a baker buddy and promise to trade a dozen doughnuts for their best coffee—these go perfectly together.
Make a batch, follow the steps, and tell me which glaze you tried. I’ll keep testing variations; you keep frying. Simple, honest doughnuts are worth the patience.
Copycat Krispy Kreme Doughnuts
Ingredients
Equipment
Method
- In the bowl of an electric stand mixer, whisk together 2 1/4 tsp active dry yeast, 1/2 cup warm water (110°F) and 1/2 tsp of the 1/4 cup granulated sugar. Let rest 5–10 minutes, until foamy.
- Add 1/4 cup evaporated milk (warmed to 110°F), the remaining granulated sugar (the rest of the 1/4 cup), 1/2 tsp salt, 1/4 cup vegetable shortening (room temperature), 1 large egg, 1 egg yolk, and 1/2 tsp vanilla extract. Mix on low just until combined.
- Add half of the 2 1/2 cups all-purpose flour to the mixer. With the whisk or paddle attachment, mix until the batter is smooth and the flour is incorporated.
- Switch to the dough hook. Slowly add the remaining flour while the mixer runs on low. Knead on low speed about 4–5 minutes, until the dough is smooth and elastic. Add a little more flour if the dough is too sticky to handle.
- Transfer the dough to a lightly oiled bowl, turn once to coat, cover with plastic wrap, and let rise in a warm place until doubled in size, about 1 1/2 hours.
- Punch the dough down and turn it out onto a lightly floured surface. Roll the dough to slightly less than 1/2-inch thickness.
- Cut doughnuts using a doughnut cutter or two round cutters (one large and one small for the holes). Place cut doughnuts and holes on a lightly floured tray or baking sheet, leaving space between them.
- Cover the cut doughnuts loosely and let them rise until doubled in size, about 30–40 minutes.
- While the doughnuts are proofing, heat 3–4 cups vegetable shortening in a heavy pot or Dutch oven. Use a deep-fry thermometer and bring the oil to 360°F; monitor temperature and do not let it exceed 375°F. (Do not leave hot oil unattended.)
- Prepare the glaze in a shallow dish: combine 2 Tbsp unsalted butter (melted), 1 1/3 cups powdered sugar, 1 pinch salt, 2 tsp evaporated milk, and 1/2 tsp vanilla extract. Stir, then add 3–4 tsp hot water a teaspoon at a time until the glaze reaches a fairly thick but dippable consistency. Do not make it runny.
- Fry the doughnuts a few at a time (do not overcrowd) in the 360°F oil. Fry until the bottom is golden, then flip with a utensil and fry the other side until golden brown. Adjust heat as needed to keep the oil near 360°F. Transfer fried doughnuts to a wire rack to drain.
- Let the doughnuts cool on the rack for 1–2 minutes, then dip the top half of each warm doughnut into the glaze. Return to the rack and allow the glaze to set at room temperature.
- Serve doughnuts warm. If they cool and you want them warmed, reheat in the microwave for 5–10 seconds.
