Copycat Krispy Kreme Doughnuts
A copycat recipe for Krispy Kreme doughnuts – they’re light, airy and covered in a barely-there glaze.
We are a house divided when it comes to doughnuts… I’ve never, ever gravitated towards them as a breakfast indulgence or a dessert, never quite being able to stomach the taste of fried dough (the same holds true for funnel cakes, as well – what’s wrong with me?!). My husband, however, loves doughnuts and although we really don’t have them often at all, he’ll sometimes say that he’s craving Krispy Kreme. The problem? The Krispy Kreme shop that was near where we live closed years ago and there are none nearby.
A couple of months ago, he saw that it was national doughnut day and the craving hit… he asked if I would be able to make a copycat version of Krispy Kreme doughnuts at home. I never turn down a challenge, so I started doing my research!
As it turns out, there are approximately eleventy billion recipes for copycat Krispy Kreme doughnut recipes on the Internet. Shocking, right?
I sifted through a ton of them, and the majority had roughly the same ingredients with minor changes here and there. Then, I read the comments and reviews. Almost every single one was split 50/50 between “oh my gosh these taste JUST like Krispy Kreme!” and “oh my gosh these taste NOTHING like Krispy Kreme”. The pressure was on.
Not being a connoisseur myself, I read through tips and suggestions and came up with this recipe… of particular note is that I used instant yeast to keep the dough light and ensure a nice rise, and used water instead of milk to keep a lean dough.
On a Sunday morning when the stars aligned and I woke up early and Joseph slept in, these were gracing our kitchen counter by 8:30am. I waited with bated breath for my husband’s verdict… he loved them! He said they were super, super, super close to Krispy Kreme doughnuts, and was thrilled. Score!
He said that in the past, he would reheat cooled Krispy Kreme doughnuts in the microwave for 8 seconds and it was just perfect, like they were hot from the conveyer belt, and he said the same held true for these. So those are the official reheating instructions :)
If you love doughnuts, this is a must baking project!
Watch How to Make Krispy Kreme Doughnuts:
Copycat Krispy Kreme Doughnuts
Ingredients
For the Doughnuts:
- 2¼ teaspoons (2.25 teaspoons) instant yeast
- ¾ cup (187.5 ml) warm water
- ⅓ cup (66.67 g) granulated sugar
- ½ teaspoon (0.5 teaspoon) salt
- ¼ cup (56.75 g) unsalted butter, at room temperature
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 2½ to 3 cups (340 to 425 g) all-purpose flour
- 3 to 4 cups (552 to 736 g) vegetable shortening, for frying
For the Glaze:
- 2 cups (240 g) powdered sugar
- ¼ cup (62.5 ml) water
- 1½ teaspoons (1.5 teaspoons) vanilla extract
Instructions
- Make the Doughnuts: Combine the yeast and water in the bowl of a stand mixer fitted with a dough hook. Let stand for 10 minutes.
- Add the sugar, salt, butter, egg, egg yolk, vanilla extract and 2½ cups of the flour. Knead on low speed until a dough begins to form. If the dough is quite sticky, add more flour a tablespoon at a time until a soft, tacky dough forms. The dough should clear the sides of the bowl, but not the bottom.
- Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap and place in a warm, draft-free spot for 2 hours.
- Gently press to deflate the dough, wrap in plastic wrap and refrigerate for at least 8 hours, or overnight.
- On a floured work surface, roll the dough out to a ½-inch thickness. Using a doughnut cutter (if you don’t have one, use one larger and one smaller round cutters) dipped in flour, cut out the doughnuts and place on a parchment-lined baking sheet. (You can roll any leftover dough scraps into balls for more doughnut holes.) Cover with a clean dish towel and allow to rest for 1 hour.
- Line a large rimmed baking sheet with a double layer of paper towels and place a wire cooling rack on top.
- When ready to fry, heat the vegetable shortening in a large cast iron skillet (or other wide, heavy-bottomed skillet or pot) to a maintained temperature of 360 to 370 degrees. Gently lower the doughnuts into the oil, being careful not to overcrowd the pan (I cooked in three batches). Cook until golden brown, about 1 minute per side. Carefully remove the doughnuts from the oil and place on the cooling rack. Repeat until all of the doughnuts have been fried.
- Make the Glaze: In a medium bowl, whisk together the powdered sugar, water and vanilla extract until smooth. Working one at a time, dip each doughnut into the glaze, flip to coat the other side, and return to the cooling rack. Allow the glaze to set for about 15 minutes, then serve.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
Why do you think the doughnuts came out thicker on one edge than the other?
Hello, do you mean to wrap the dough only in plastic for over night or do you gently deflate it and recover it in the bowl? I assume take it out but I wondered how this impacts its ability to raise. Thanks!
Leave it in the bowl, at least that’s what I do.
These turned out terrific! Thank you for sharing.
I have tried this receipe before ,just love it.
If I could rate this I will give it a 0 star. I was so excepted that I found this recipe and was excited to try it, i followed everything but didn’t get the results i wanted. The doughnut didn’t rise and when fried gave the Dark color. Frying it did not work so i baked it. I was disappointed the doughnuts didn’t turn out like they’re supposed to be
Your yeast went bad.
Sooooo thank
You for this
Can you explain how to make chocolate or strawberry frosting for it?
These were just delicious !
Hi! Wondering if it would be possible to adapt the Krispy Kreme flavor into a cupcake recipe ?
Hi! Is it possible to bake these donuts?
Good
This hands down so yummy i made them for my kids ate them all now i have to make a double batch before the kiddos notice so much f9r loosing weight
I make these with gluten free flour blend! My sons both love them and they disappear quickly!
My son is gf. What brand flour did you use ?
Have used this recipe many times and keep going back to your recipe. They just melt in your mouth.
First time ever rating a recipe but I had to!! These these turned out delicious, light and fluffy! Super easy to make if you plan ahead really not much work and no kneading. I’ve tried other recipes they tuned out tough I never gave up on donut making until I tried this! My hubby and I ate 5 each on the first round🤣😅lol. This is one is for the records, thank you :)
Can you freeze dough after cut with donut cutter?
Can use veg oil for frying?
Can you halve this recipe? Or freeze half the dough after the first rise?
Gosto muito das suas receitas.
Obrigada
I have tried one recipe earlier but it turned out to be a fiasco ☹hope I am able to get the best results in this recipe. Thanks in advance 😘
The recipe sounds like one I will try. My mother will walk anywhere to get a KK donut. My question is where you call for vegetable shortening for frying, are you talking about melting Crisco for frying, or just vegetable oil?
My husband and I have been searching endless doughnut recipes online. We are novice bakers and just wanted a decent homemade doughnut. None of the other recipes ever worked out for us. This recipe is absolute perfection. I followed it almost exactly and the doughnuts are to die for. Perfectly light, airy, crispy outsides, flavor was on point.
I followed some other comment suggestions as well. I ended up added 3 TBSP of flour when mixing to get the right taffy like consistency. For the first prove, I put the bowl of dough in the oven with a pan of hot water underneath. Kept it a nice humid 80 degrees. After cutting the dough, I placed them on individual parchment paper squares so they wouldn’t deflate when it was time to drop them in the oil. Oil was consistently 356 degrees and I only did 2 at a time just to make sure I could time them for a minute on each side. I think next time I might go a smidge hotter and slightly less than a minute because the doughnuts were just slightly too oily. The glaze was also nice and thin but my husband prefers thicker so we’ll sub water for milk. I also put a caramel drizzle on some of them and it was super tasty. I’ll be recommending this recipe to everyone I know!
Fabulous
This recipe was perfect! Thank you.
Living in France now I do miss Krispy Kremes and wanted to surprise my daughter for her birthday with fresh donuts, I found your recipe. I have never made donuts nor fried anything before, it was easy, and sooo tasty.
Ok… here it goes…. This recipe kicks butt! I did 3 rises- 1 for 2hrs- the 2nd overnight in the fridge and the 3rd after cutting them out and YESSS! Success! Also I added 1tsp of butter emulsion and 1 tsp of almond extract to give it a donuty taste and they came out PERFECT! Tank you so much for this recipe- it will become a new family favorite 🤩
Tried it and love it!!! Soo soft and airy…a repeat for sure!
Thanks for sharing!!
These were amazing and tasted just like Krispy Kream. I made the raspberry filled as well as the icing filled. I also made some in the air fryer and some I cooked in io==oil. The ones cooked in the oil were much better and softer than the ones in the air fryer. The air fryer made the dough really hard. This recipe is a keeper, and we will use it many more times. Thank you for sharing.
I made these today. Taste and texture is similar to Krispy Kreme but not the same. Still absolutely light, airy, and so good! I used lard to deep fried instead of vegetable shortening. Next time, I plan to use vegetable shortening just to see if the frying dough surface is any different. This is still a great base recipe for your light and airy doughnuts!
They are easy to do. Just take patience with proofing and frying time.
Interestingly enough, you’re missing a key ingredient to make those true KK donuts, mashed potatoes. Turns out, that’s one of their main ingredients, mashed potatoes! Google it!
My mom had a donut shop in Baltimore in the 30s, and she made hers from potatoes, so they would have been very similar to KK. I know she said people would line up on the sidewalk waiting on them to open in the morning, and she made donuts all day! Maybe they were that similar? Who knows!
Try making them with mashed potatoes and see what hubby says then!
Interesting comment about adding mashed potatoes. Are you saying mashed as if ready to eat potatoes? Or mash a couple of potatoes and add to dough? would you please clarify your comment? And quantity of potatoes or recipe.
Thank you!
You can’t mash uncooked potatoes so either have to cook then mash or used already made.
Tried this recipe yesterday and it was a big big hit! These doughnuts are soo much like Krispy Kreme :) and my family is very impressed with these cuties. :)
It takes quite a while to refrigerate and rest the dough but the wait worths it!! The texture and the taste are definitely over the top. Thank you for sharing this!
Family is very impressed w/this recipe. Begging for more. They were light,fluffy as claimed to be. Making more tomorrow😊 I made the dough in my bread machine,for the mixing,kneading and rising. Transferred to bowl for overnight,fried the next day! Delicious!
Can I triple the recipe?
I have tried so many recipes and finally finally found the one that truly tastes like Krispy Kream! Thank you so so much and the helpful video is awesome !
My family absolutley loved it ! This shall now be our staple “go to ” sweet for sure!
Would 6 hours in the fridge be fine?
I only got 8 doughnuts,where not light followed receip,think need more time out of fridge before cutting didnt raise
Ok, so the doughnut itself was ok! But the consistency of the doughnut was horrible, it tastes like the the texture of bread! And the glaze with the doughnut together, tasted horrible! But I wouldn’t recommend this recipe to anyone with obsessed with trying the Krispy Kreme recipe.
You clearly aren’t an experienced baker! Because this recipe I’ve made over and over and never ever have I had the texture of bread. This dough is so light and soft. You probably added far too much flour and too much yeast. Here in this recipe you must weight the ingredients
I agree. I use my kitchen scale as accuracy is important!
I’ve always had trouble with the second rise- however when I put a bowl with boiling water at the bottom of my cold oven and do the 2nd rise in there my doughs have done beautifully! I am currently waiting for the 3rd rise of this recipe and am very much hoping they come out well…. Crossing my fingers! 😖😖😖
I’ll make this recipe for my family. Here at home everyone loves donuts! What a kindness to share your recipe!
bestest homemade doughnut recipe!
I don’t usually write a review, but this time I had to!
made this yesterday for iftaar(fast breaking) and they turned out super soft and airy on the inside and crispy from the outside. totally a hit for me. have tried so many recipes from last year, but none of them turned out like this one.
this is going in my recipe book right now:)
thank you so much for sharing!
Followed recipe exactly using Gold Medal AP Flour. Rolled dough to ½” but get only 7 donuts. Where am I going wrong?
Was very hopeful. And they are very good. Followed instructions to the T.
Glaze is very close.
Donuts flavor is not right. Not bad just not KK.
Tips from my first cooking..
Use a good quality wax/parchment paper.
Because after all your time waiting to get to the end… sticking to the paper means you disturb the yeast the more you handle it.. making for some smaller and deformed donuts.. the ones not disturbed are airy and light and huge compared to the ones that kinda stuck and had the be pulled off. Making them a little chewy instead of airy.
I might fiddle with the recipe if I try it again, but as the poster stated.. there are. A million and 1 copies out there.
On the perfect ones.. not KK caliber but better than DD.
One of the best donuts ive ever had!
I had NEVER made donuts in my life. I started my journey with another recipe, but then found this one, later the same day. The first one was great, though it was a heavier cake like consistency, and NOT what I wanted. Then I found this one!
One of my fears when thinking about baking is Yeast. But this recipe calmed my nerves, and now I’m a fearless user of yeast!!
These donuts were EVERYTHING I wanted. Light, melt in your mouth, yummy, goodness!!!
I have made several batches and give them out to friends and family, who can’t wait for more!!!
I think the secret is letting the dough rise as much as this recipe calls for. Though I have sped up the process by setting the dough on top of my convection oven that’s set to 170 degrees. This cuts rising time in half. I always check the dough several times while it sets in the fridge for 8 hours (another commenter said he had the blob all over his fridge the next morning), make sure you check and kneed once or twice, then rewrap. Otherwise, follow the directions above and ENJOY!!! These truly are the copycat Krispy Kreme you dream about ❤
Would baking it make it airy too ?
Hi Blaire, I have never tried baking these.
I made these and they were awesome! My boyfriend loved them, we’re going camping this weekend and I plan to bring a batch of these with us, am I able to leave the dough in the fridge for more than one day or will that affect the outcome?
Thank you for the recipe! Amazing donuts:)
Hi Jan, So glad you enjoyed these! I would say 2 days would be the max.
Great! Haven’t had Krispy Kreme in a minute – so I can’t say it’s the same thing but the best homemade donut I’ve tasted!
I’ve made these about times and they’re fantastic every time! I would like to note for my Canadian friends these are pretty darn close to Timmies Honey Dip, and definitely will satisfy if you’re craving their donuts! Except these are better cause they are fried ;)
OMG! Yummy!! Very very close to the real thing. Used canola oil to fry as I didn’t have any shortening on hand. But were still absolutely delicious! Thanks so much for sharing. Will definitely be on my rotation for sweets!
I loved the donuts!
Total disaster. Leaving them to prove for 2 hours resulted in dough that smelled pretty alcoholic. Against my better judgment, I went along with the “wrap in plastic wrap and put in refrigerator” idea, which as I thought made no sense because the dough continued to expand and busted out of the tightly-wrapped plastic! Luckily, I saw it when I was randomly looking in the fridge about an hour in, or I would’ve awakened to a doughy mess to clean. Undeterred and hopeful, I pressed the mass back down, took off the plastic, and put it all back into the kitchenaid bowl; covered that with wrap and put into the fridge overnight. Woke up to a flat, very alcoholic smelling bread, continued anyway. The next part I’m leery on is the 1/2 inch roll-out: WAY too big. I measured exactly 1/2 inch and ended up with 4 and 3/4 doughnuts. Anyway, unwilling to let it go, I fried and coated these things, and…surprise, they tasted like alcohol fritters. I’m with the other reviewer in saying this is too much effort for something like this, even if they *did* turn out.
Sounds like you used way too much yeast. When working with yeast,the dough generally has a sort of an alcohol odor… tbh I think it smells like sweet corn, if your yeast is good. But anyway, of course it continues to rise a little in the fridge, but the cold slows those little guys down a bit. — since your dough had no issue with the rising part (clearly) then I’d have to say you might have mis-measured, or try it with half the amount.
Yeah you definitely used way too much yeast. Also making homemade desserts such as raised glazed donuts like this is totally worth the effort. There’s a lot of real baking that takes a long time and totally worth the effort. The comment about it not being worth the effort when a person is sharing a recipe on their site it’s uncalled for. I will say though someone who is not much of a baker trying this for the first time could be very daunting especially somebody who isn’t used to baking with yeast.
These look amazing, definitely should try them
Can I use an air fryer with this?
Hi Lilly, I’m not sure, as I don’t own one, but if you try, let me know how they turn out!
I just used an air fryer for a different donut recipe. (Wasn’t a fan of the flavor, going to try this one next) but the air fryer worked pretty good. I cooked them at 350 for 3.5-4 mins
Hi Jamie! Did you turn them over half way through the cooking time? Thanks!
I have made these about 4 times.. Better than all the other recipes I’ve tried.. Maybe its the extra yolk.. Making a huge batch this week, giving them a festive look and making up gift boxes for friends we are unable to see due to social distancing.. Thanks for sharing
I love Doughnuts so much you must you try it
A little known fact – there is actually very little sugar in the dough of a KK doughnut. If you ask, you can get one off the line before it gets covered in sugar and the dough by itself is horrible.
Can I substitute use salted butter for unsalted?
Yes, no problem!
Thanks for this recipe! It’s the easiest I’ve come by 🙂 I wonder if I can substitute shortening instead of butter and just fry the donuts in oil? Would love your input!
Hi Daisy, It may change the taste/texture a bit, but both of those should still work!
I make doughnuts all the time and while I get pretty decent results… Your absolutely right.. These are pretty similar to Krispy Kreme..
Anyway.. Absolutely delicious.
I used 2 1/2 cups of flour so reduced water to 1/2 cup..
Thanks for sharing
It was really good!!! I used a combination of bread flour with a little whole wheat flour to replace the all purpose flour.
Thank you for sharing your recipe 😘💕
Is there any difference between using vegetable shortening and vegetable oil ?
If there is I’d like to know which is better
Thank you
Any type of oil should work fine for deep-frying. I have used grapeseed and peanut oil for this recipe and both worked fine.
Vou fazer essas maravilhas de Dunuts
These look waaaaaaaay better than Krispy Kremes. I wish I had one right now.
These look perfect and I can’t wait to try them do you happen to have this recipe by weight (at least the flour?)
I made these and they were a hit but I did have some issues. So I added 2 1/2 cups of flour and 4-5 tbs of flour and though ok that was enough because it was pulling away from the sides. I didn’t read the part of making it rise first before putting it in the fridge so it didn’t really rise that much. The next day I took them out and put them outside covered in the sun and they doubled in size. When I was ready to need them the dough was so sticky there was no way I could roll them out so I was adding in flour until I could need and roll so I think I put in about a cup. I rolled them out and I used a big glass and for the hole I used a small round form that I got as part of a baking kit.
The donuts are really good like cake like so I don’t know if it’s because I didn’t let it rise. The donut holes my testers said they taste like Tim Hortons Tim bits there a cross between Sour Cream and Cruller. I’ll have to make them again and see how they come out. Too bad I can’t show my pictures of my donuts.
I’m in Australia and don’t have access to general “vegetable shortening”, though it seems like coconut oil or “Copha” would be the equivalent. Is that correct? Is American vegetable shortening made from coconut oil?
Copha can work for doughnuts, so can refined lard if you want something different. US American shortening is made from soy and palm oils.
Oh-my-damn! Just made these and holy crap are they good. I’m in a donut kick right now and this is my second recipe in as many weeks. I was very disappointed with that other batch. It claimed to be a Krispy Kreme imitation but it was far too cakey and fought and even the glaze wasn’t right. That recipe did a double proof and said to make them right away. I started too late so did a half batch immediately and stuck the rest in the fridge overnight (didn’t know this was a thing and had to google it to see if it’d be okay). Next morning was night and day. Lighter, fluffier, and tasted much better.
Then.
I came across this recipe. This is next level stuff. Holy crap I don’t know how you discovered the reheating time worked because my batch is almost gone. It’s been 20min and it’s just two of us here.
The cake is very light and airy (not dense or bread-like as a “typical” donut is). Good taste. Perfect pull. When you pick up the donut the glaze cracks just perfectly in my fingers.
I felt the glaze was a touch thick for my preferences so I added an extra teaspoon or so to get the consistency I liked. Oh right! I let the donut cool for a minute before dipping in the glaze and then flipped to coat. By doing this method the donuts were very well coated but it also meant that I ran out of glaze. But since the glaze is so east to make (no butter or heating required) it was simple enough to make a second batch on the fly. Not a critique but just a different preference to to the amount of glaze I like vs the recipe.
I made two minor variations to the recipe as written. (1) I used vegetable oil instead of shortening. As a result they’re a touch on the oily side but that would easily be solved with the shortening. (2) I used a wok instead of a cast iron pot as I felt that I could get by with a wider surface area but less amount oil volume. The temp didn’t deviate too much but I was frying only 3 at a time as I didn’t want to affect temp or crowd them. I don’t have a candy thermometer but I do have a Thermopop so I was able to keep my temp under quick monitoring.
I feel a true Krispy Kreme aficionado would be able to nitpick and find fault, but I feel this is about as close as you can get with making them at home.
I had no problems when making the recipe and this is now my go-to donut recipe from now on. It’s amazing. Thank you so very much!
I made this and it was a great recipe ..but it is too long of a prep..so after it was made i let it rise for an hour and worked on the dough.
Cut them and let it rise for 45 mins then i
Fried it.. It turns out great and will be using my 2 hour technique instead of the long waits.
I made these but my oil didn’t get to 360 and it kept smoking even before it got to the temp of 360. Any tips or tricks? Maybe I was using the wrong equipment. And even though I fried them in 260 degrees they came out very very dark brown. Maybe even close to black.
Consider a new, quick temp thermometer or use the wooden stick method of gauging temp by seeing the speed of the bubbles when you dip the wooden spoon handle into the hot oil. It truly sounds like your oil was far too hot.
Sounds like your thermometer is in Celsius. OIl will not get to 360deg Celsius. That’s like 700F???!!
Hi
I tried your recipe.Donuts came out good but Both backside of the donuts was not same as the top one.can you tell me whats the reason? One side got flat & other is fluffy.
Secondly, after leaving dough overnight, my dough got little fluffy again & sticky too.why?
I made these for my kids last night/this morning and they were incredible! I didn’t realize that I was out of granulated sugar but I did have some coconut sugar on hand and it was perfect! They were super easy to make and the kids have been quietly enjoying breakfast…..leaving me some nice coffee time! Thank you!! :)
This was quite good, the doughnuts were light and airy but the dough was quite soft so keeping the shape was a little tough. Thank you very much for the recipe, I like it. Question…. can I keep some of the remaining dough in the fridge for a day or two before cutting and frying?
Hi Shan, Yes that would work!
If you cut the parchment and use it to move the doughnut into the oil you’ll be able to remove it from the dough easily once it’s in the oil. You can just pull it off. It’s a slick trick to transferring the soft dough to the oil without destroying the shape.
I have wanting to make these so I started them late in the morning on Wednesday not thinking about the time, so I knew I couldn’t finish them up until Thursday but I didn’t have any body at home Thursday to help me eat them so I let the dough sit in the refrigerator for two full days. They came out perfect. Shaped and fried them up Friday afternoon. They were a big hit. Taste just like a Kristy Kareem doughnut.
Thanks so much for this recipe, well all your recipes , I use your index very often.
I have dry yeast ..whats the equivalent of its to instant yeast
Hi I really need help, how many does it make?
Hi Megan, It makes 12 doughnuts (you can always find the yield at the top of the recipe).
Hi Michelle. I have posted previously, and i love your recipe. But recently, i have failed in achieving the soft fluffy texture that we all loved. They became very crispy and not as soft and fluffy as i it should be. And i can’t identify my mistake. Help!
Hmmm did you do anything differently? Is your ambient air temperature/humidity different than before?
Hi. I got batter like texture when I mixed the ingredients. What CUP are you referring to with the “3/4 C water” recipe. I’m a bit confused. Thank you.
Hi! I think you misunderstood the measurement. It wasn’t 3 to 4 cups, but rather three quarter cup.
Came out fantastic ! My kids loved them !🥰 thank you for sharing 💕
I followed exactly & they turned out great! Leaving the dough overnight certainly helped with rolling and cutting. The recipe sure looks like a lot of steps, but none take up much time – really. Easy to follow instructions and simple ingredients makes a great donut, which my husband agrees is pretty darn close to his favourite krispy kreme!! Thanks for sharing this is truly a keeper!!
Can I bake these donuts instead of frying ? If yes, how long should I bake ?
I never have, so I can’t say for sure how they would turn out!
My husband LOVES the lemon filled Krispy Kreme donuts. Any ideas on how to make that filling? 😁
Ooooh I’ve never had those, I’m sorry I can’t help much here! You might be able to search online to see if it’s a lemon curd, lemon frosting, or maybe a combo?
Hi Michelle,
I don’t have access to vegetable shortening to fry the donuts in. So what can I use as a substitute? Sunflower oil?
Hi is it normal that it smelled like beer after refrigerating it overnight?
If not i think I’m gonna have to do my second try,
Dear is it necessary to put the dough in the fridge for at 8 hours or whole night? Instead of that can i rest the dough for 1 hour at room temperature and then rolled out the dounts from it. Thanks
Yes, it needs the long rest in the refrigerator for the dough to develop properly. Enjoy!!
I am in love with these doughnuts! I am currently working in a rural area where ‘krispy kreme’ is a foreign name no one ever heard of. I was surprised by the texture and the taste was sublimely similar. Recommended. Oh and don’t be scared of the soft dough. And shapes doesn’t matter.
Thank you for the recipe. I am forever grateful.
Having flown back to Canada carrying Krispy Kreme donuts as carry on , these donuts are really close to the real deal! In fact these may be better as sometimes the commercial stores use their cooking oil for too long.
I made these this morning and they turned out really well for a first try. A couple of things I learned:
….(1) the dough is super sticky and a bit difficult to work when not straight out of the fridge so I split the dough in two and rolled out in batches (2) I lightly floured the parchment because the dough is so sticky and delicate (3) once the doughnuts rose, I cut the parchment paper they were resting on so I could individually bring each doughnut to my frying pan without deflating them.
All in all they turned out super fluffy, definitely worth all the effort.
The flavor and texture was on point!!! Mine were super ugly though. They did rise perfectly but then they deflated the second I touched them. Any tips on how to correct that? Thank you for the recipe! My favorite part of this recipe is that it has simple ingredients and even though they took a while it wasn’t a whole bunch of work clustered into a small time frame. I made some yesterday (different recipe-not my fav) and by the time I was done it looked like a war zone! 😂
Hi Jessie, I’m so thrilled you enjoyed these! If they deflated as soon as you touched them, they likely were left to rise a bit too long. Hope that helps!
i requested my husband to make these yesterday, and it was worth the long wait for the dough to rise and rest. they are SOOOOO good. he fried them in olive oil. we dont have a krispy kreme in Alberta Canada and the drive is 5 hours across the boarder to America to get one
These turned out pretty darn well! My dough looked per the video although it may have been a tad wet. Good rise, good color. I did get some sticking to my parchment paper for the final rise and I had some trouble getting a few donuts off the parchment without deflating the delicate dough. I did not have solid white vegetable oil and used canola oil. The oil temp was 345-350 (couldn’t seem to get the oil hotter than that) and still my donuts turned a rather pronounced brown in just a few seconds instead of golden yellow. I also made chocolate glaze I found online for the chocoholics I was serving. Everyone said the donuts were excellent! I agreed. I’ll definitely make again and will preplan getting the solid vegetable oil to see if that makes a difference in color. Thanks again!
Hi thank you for the recipe i love it😍
I just have one question, is it okay frying them in vegetable oil not shortening?? Or will that mess up the recipe
These are sooo amazing!!! Although not tasting like an Australian krispy kreme donut they were seriously the next best thing. I could not believe how light and airy and tasty they were – simply heavenly!!! We will be making them again and again – THIS IS THE BEST DONUT RECIPE EVER! Thank you for sharing :)
IM EXCITED TO TRY THIS, MY QUESTION IS ABOUT HOW MANY DOES THIS MAKE. AND CAN YOU DOUBLE THE RECIPIE?
Hi Tracy, It makes 12 doughnuts (see “yield” in recipe above) and yes, you can double!
Hey! Thanks for sharing your recipe and i really appreciate the video. I think i am going to give these a try. Quick question before i dive in, though… my grocery store only had Fresh (cake) yeast – and the internet tells me a bunch of crazy conversions for fresh to dry, and of course they’re all different and I’m not a SUPER avid baker.
Can this recipe use fresh yeast or would you recommend i go back to find dry? And if i can use fresh, can you tell me what you’ve found to be the best conversion?
THANKS so much – really keeping my fingers crossed that you’ll see this and reply! :)
Amanda, I trust Red Star Yeast for all of my conversions, and based on their table, I would go with 2/3 ounces of cake yeast, whish is one-third of a 2-ouce cake of yeast: https://redstaryeast.com/yeast-baking-lessons/yeast-conversion-table/
youre awesome thanks so much! you should do more youtube videos! i saw all your videos are about 2 years old! i would LOVE to see more from you. Im making these donuts today – wish me luck!! :)
Great recipe! Could you tell me where you purchased your donut cutter? Thanks!
I got it on Amazon! >> https://amzn.to/2QT9xKr.
Can I freeze them before the second rise?
Hi Rebecca, I think that should work.
I have been trying to make donuts like the small Amish stand at my market. They are closed Sunday’s and I only ever want donuts in a Sunday. However , fresh donuts never taste good the next day. This is the secret recipe. The Krabby Patty formula. Thank you queen. Thank you.
Made these over the weekend, wonderful donuts and easy recipe, fool proof enough even for me. Delicious 🤤
Tried these and they came out GREAT!!! I didn’t leave the dough overnight but fried the donuts soon after the 2hours rising time. Definitely this recipe is a keeper!!
Enjoyed watching video. Can’t wait to try the doughnut recipe.
I made these today, and they were okay. My only complaint is the flavor. Im not a fan of the strong yeasty flavor of bread that has proofed too long. How long should i proof it if i am wanting to avoid that super strong flavor? Maybe not overnight?
I just did the donuts today mmm……..mmmmm… good.
But I have a question, what is the purpose of putting the dough to the refrigerator ? I did with out refrigerating and came out great 😋
Hi there! My issue was in the frying. I made sure the oil was at 350 and 4 seconds after putting them in the oil, they were black. I did use vegetable oil since in didn’t have shortening. But I just don’t understand why they are getting dark brown almost black. I lowered the temp tremendously and it helped but still soooo much darker than they should have been. Is it the oil instead of shortening? Also, would bread flour be a better option?
Hi Alicia, I did use bread flour and I used canola oil. Canola oil is the best for frying donuts. What kind of oil did you used?
Hello, my name is BJ, and I made these wonderful treats, and my grandchildren helped, weekends have become project days and this was totally awesome, thank you
Just wrapped and put into fridge to cook tomorrow ….they smell good!
I’m just curious to know why you put the dough in the refrigerator for 8 hours or overnight? Does this help them to rise better or make them airy? I haven’t tried this recipe but the other one I made I was able to fry them after 2 hours. They came out great but was more like bready donuts. Next time I will try the shortening. Crisco, right?
It retards the rise so the yeast enzymes have more time to work. This results in a richer flavor as their are more acids that are produced from the fermentation’s process.
awesome, living in china now and wanted some doughnuts. love these
Can you use an Airfryer?
Hi Tracy, I’ve never tried it!
Please help me! I made the glaze for my donuts yesterday, but the glaze was not going to harden yet, they are still liquid!. What’s going on with this? Thank you…
Best Regard, Syahid from Indonesia.
Did you dip the doughnuts in the glaze? It will harden as it sits, but if it doesn’t at all, you may need a little more sugar.
There may be a million copycat Krispy Kreme doughnut recipes out there but this one is the BEST!!!! I make the dough the night before and fry them the next morning before the family gets up or arrives. I use peanut oil to fry in because it has a high flash point, hence whatever you are frying is sealed before your food has a chance to absorb any of the oil. I haven’t used shortening in years except to re-season my cast iron pans when someone else has “helped” me with the dishes….Anyway, thanks for the recipe!
Can we use warm milk instead of warm water?
Hi Liya, You can, but it will affect the texture of the doughnuts since you’ll be adding fat to the recipe.
Thank you for sharing i bake with my grandchildren and we will try these
Why does the doughnuts get harden the next day?
Hi Amy, Most homemade baked goods don’t have a long shelf life, and it is especially true for fried pastries like doughnuts. To keep the freshest, store in an airtight container and microwave for a few seconds before eating after day one.
Hey, I know this is quite a long time after you posted this recipe but I would love if you responded? I was wondering if it was absolutely necessary to mix the yeast and water in a standing mixer, because while I have a handheld mixer, I don’t have a standing one, and am not currently able to buy one, though I would love to make this recipe. Also, is it necessary to use vegetable shortening?
Hi Keenan, You can just put them in a mixing bowl, no problem. The vegetable shortening was a key to the flavor in the research I did, but you could always fry in vegetable oil instead.
i have made this receipe at least 8 times my family love them my grandchildren ask me every time i see them when re you going to make more donughts great sucess
I really wanted to love this recipe as I’m a huge Krispy Kreme fan. Unfortunately these tasted nothing like the KKs I loved… They’re light and airy and that’s about it. I’m a very lazy and impatient person.. So I hate recipes that take forever lol however reading the different reviews I mustered the courage to make this recipe and followed it to a t.. However it wa not worth all the time that goes into it imho😅 one possible explanation is that different KK locations taste different. I grew to love them after first having them in Saudi arabia. However when I tried the US and Canada Krispy Kreme donuts, they were way more greasy and bland. Smh :(
Hi Mona, I’m sorry you didn’t enjoy these doughnuts, but it most definitely sounds like a case of regional differences. If the ones you grew to love tasted nothing like the US version, and you didn’t like the US version, and this is a copycat of the US version, I can see why then you didn’t like them as well.
I plan on making these for a Farmers Market I vend at. Just wondering how these would fry up if I used lard? Or would shortening be best? I LOVE playing with yeast!
Hi Anna, I think lard would work fine too.
I like this recipe, I would love to find a recipe for krispy kreme’s cinnamon apple doughnut. I don’t know if it happened to all the stores but my local kk no longer makes them. also their chocolate with sprinkles recipe would be awesome, i know you can just use the glazed recipe but what would the chocolate sauce recipe be?
Hi Rebecca, I’ve never had either, but I’ll add them to my list! :)
I just bought a donut pan to bake doughnuts is there any recipe I can use without using yeast?
Hi Judy, Yes, I would just search Google for “cake doughnuts” and I’m sure you’ll find tons of different recipes!
Thank you Michelle, my beutiful daughter in law and my self are so gonna make these doughnuts, we’ve tried making different kinds but they do t come out as good..ill let u know how they came out. Daisy..
Can I use salted butter ?
Hi Karen, Yes, just omit the salt in the recipe.
does the ring dounuts have to be in the fridge for 8 hours or more
Hi Linda, Yes.
Hi! Thanks for posting this recipe. I am looking for a very soft crumb. Does this recipe provide that texture? I’ve read that yeast or raised doughnuts benefit from higher-protein bread flour, which gives the dough a bit more elasticity, so it can trap more air pockets and create the lightest of pastries. All-purpose flour is better for cake doughnuts, which don’t need the same gluten development, and are prone to getting a bit tough with bread flour. I made some donuts previously with bread flour and they were not bad, but not nearly as soft as I was looking for. Which AP flour or other do you recommend? (King Arthur AP flour has 11.7% protein content). Krispy Kreme donuts are quite soft and a local place by me in even softer. I was wondering if it is possible to achieve this level of soft texture at home without dough conditioners, etc. Any insight would be greatly appreciated. Thank you!
Hi Michael, Yes, a very soft crumb. I use King Arthur Flour all-purpose flour. I have not used any dough conditioners. Hope that helps!
Would bread flour be okay instead of all purpose flour?
Hi Ericka, I would not recommend it, as it would result in doughnuts that are heavier and denser than they should be.
We made these at home and they were flavorless. Literally tasted like air dough. Probably the worst donut recipe we’ve ever tried. Sorry.
This didn’t really come out well for me.
Does it have to be shortening to fry or is veg oil acceptable?
Hi Sharon, Shortening is what I found to get the characteristic Krispy Kreme flavor/texture, but vegetable oil would certainly work for frying as well.
Can you double this recipe without any trouble?
Yes, absolutely!
First of all I have never ever made donuts before so, is there a difference between instant yeast, and instant dry yeast? Because I have instant dry yeast, and not Instant yeast. second of all, do these donuts tase fine at room temperature?
Hi Bailey, There is no difference – instant yeast and instant dry yeast are the same. And yes, I think they’re great at room temperature! My husband likes to microwave them for 8 seconds :)
Hi! this looks amazing.. i’ve been searching for a recipe same as with the original glazed donut of KK..
I have a question, after you cut the dough into donut-shaped form, isn’t it necessary to let it sit for a while for it to rise again?
Hi Carlo, Yes, they should rest for 1 hour (see step #5).
What if I don’t freeze the overnight? Will that effect the final outcome?
Hi Ayaan, It shouldn’t be frozen, it should be refrigerated. I think it really helps to develop the dough, but I don’t see them being ruined.
What happened? I’ve made light and fluffy donuts before, but my dough never rised this time 😔 Covered in plastic and sat out in a draft free space for two hours then lightly deflated the dough, covered back up and put in fridge for over 8 hours. When I “deflated” the dough, there wasn’t much to deflate. Hmmm…. I fried them up anyway and they taste yummy, just look like large, flat Cheerios. Haha!
Hi Caitlin, Oh no! If the dough never rose, the yeast may have been bad. Or the water could have been too hot and killed the yeast.
This receipe was amazing and the first donuts I have ever made. I couldn’t believe how close they were to Krispy Kreme’s glazed donut. I just realized that I used canola oil instead of shortening to fry them in. It worked fine but next time I’ll try shortening. It was a bit tricky to keep adjusting the temperature to maintain 360 degrees. Definitely get the temperature on target between batches. I didn’t have a donut cutter so used a round cookie cutter and the reverse end of a large decorating tip to cut out the holes. THANKS for tweeking and sharing this Michelle.
I’ve waited the 2 hours for rise. Just noticed the 8 hour or overnight rise. I wanted a donut today lol. What happens if I roll out and make donut now!
Hi Donn, The overnight rest really allows the yeast to work slowly and the gluten to develop. You can still fry them, but they may be more dense and not as light in the middle.
I was wondering what you do with the vegetable shortening after frying. I understand you melt it, fry the donuts, and then can it be re-used?
and can the recipe be halved?
Yes, the recipe can be halved!
Hi Kala, I do not personally re-use it, but some people do re-use oil that they use for frying.
I dont have a mixer with a hook……can this part be done by hand.
Hi Susan, Yes, it definitely can! Enjoy!
Sadly I am not able to fry anything but I’d really love to try these out (I am a big Krispy Kreme lover). Is it possible to bake these in donut pans?
Hi Sophie, I can’t say for sure, as I don’t own a doughnut pan, but it’s worth a shot!
My wife is the baker and I am the chef in our house. I came across this recipe and decided to give it a go. I went to the store last night and got everything I need. I’ve never worked with yeast so I’m both nervous and excited. I hope these turn out as good as yours! Cutrently waiting on dough to rise. Wish me luck!
I gave it 5 stars – but it only showed 4.5!!
Thank you so much for this Krispy Kreme recipe. It works perfectly. I made these this week for Chanukah and they delighted everyone at the table. So simple and so perfect. Thank you again for bringing much joy to our table. May G-d bless you with good health and joy to continue your great work. Jonathan UK
I’m so thrilled that you and your guests enjoyed the doughnuts!! Thanks so much for taking the time to stop back and leave a review, it’s so appreciated!
I was wondering how long I could leave the batter in the fridge before cooking after the initial 2 hours out on the counter.
Would approx 20 hours in the fridge work or would it totally destroy the batter? Thank you!
Hi Eva, I think that 20 hours in the refrigerator would be okay. Enjoy!
Do they have to rest for 8 hours? Or is that optional?
Hi Daley, Yes it does need to rest; it is not an optional step.
nice recipe, thanks for sharing. i’ve been searching for the best soft, tender donut recipe recently, i’ll definetly make one in the future!
by the way, how to maintain the temperature for the shortening? i’m affraid that the heat will rise too quickly, should i turn off the stove?
Hi Jennifer, You will just need to adjust your burner accordingly. Realize that once it gets to temperature and you add the doughnuts, the temperature will drop quickly. You’ll want to make sure it gets back up to temperature before adding the next batch.
I just want to thank you for taking the time to reply to all the comments.
You’re very welcome! :)
I’ve seen other recipes that don’t include the 8 hour or overnight fridge step. Is it necessary, and what purpose does it serve? I’m thinking of a time cost/benefit analysis, in cases where I want to make the donuts within a 2 hour time period. Thanks!
Hi Maurey, I found for this recipe it was necessary for the yeast and flavor development.
Can you also use this recipe for cream filled donuts????
I don’t see why not!!
I’ve made doughnuts from scratch many times, but I was looking for a closer match to the Krispy Kreme goodness my family loves. This one really got it right! My whole family loves these, and they are easy to make. I think the use of water instead of milk that other recipes use makes a big difference. The only changes I made were to make the dough in the bread machine the night before, and frying in peanut oil instead of shortening because that’s what I have on hand. Wonderful! Thank you!
I refrigerated the dough but when it came out it was really stiff and hard to roll. When I did roll it and cut my doughnuts to shape they started to shrink to different sizes on the tray.
Is there anything I have missed? Do I take it out of the fridge and let it warm up or do I let it rest for a while before cutting?
Hi Duncan, Mine was okay to work with straight from the fridge, but if your fridge is kept cooler than mine, you may need to let it rest on the counter (covered with a clean dish towel) until it’s workable. The doughnuts likely shrunk because the dough needed to rest.
Just made these for our air fryer because the air fryer recipe was more like a bagel. With teenagers in the home they like a doughnut every now and then. This recipe was great will be using again. Thank you for your blog and your work into getting all the right combinations.
What modifications did you make for your air fryer?
I made these donuts over night and they are amazing! I didn’t have to cook them as long as I thought… more like 45 seconds on each side. I followed the recipe all the way except I used a cast iron pot (rather than a pan) to ensure the oil didn’t splash. But it didn’t! It was sooo easy to fry and I’ll definitely be making this recipe again.
The glaze just tops off the whole recipe. The only thing I’d do differently is add some more flavoring to the dough so that it’s not quite as yeasty.
They turned out very spongey. I used a proofing drawer for the first rise. Do you think I over proved them? They are great split and fried in butter. It crisps them and carmelizes the glaze.
I have see so many “copy cat” donut recipes and have tried to compare them. My question is, do you NEED to refrigerate this recipe? What happens if you don’t?
Hi Teresa, I do highly recommend it; it helps to firm up the dough and the rest allowed the gluten to relax and create a nice and fluffy doughnut.
Hi Michelle, this makes wayyy more donuts for myself so I can’t eat them all in one day tho they’re absolutely delicious. I wonder how long the fried donuts can last or can we freeze them. I don’t want to freeze the dough since I want to fry all of them in one batch. Thanks!
They’re definitely best on the day that they’re made, but are okay to store for another couple of days. I don’t think that they would freeze well, though.
.They freeze wonderfully …we put one or 2 in a baggie and squeeze out air(But don’t squish them) then just leave out of freezer until room temp or heat in micro for 8 seconds. We have kept them frozen for well over a month or so with no problem.
A few weeks ago I saw a cake mix called Krispy Kreme cake. It had the frosting included. It almost had a fried taste to it.
I have never tasted a Krispy Kreme donut so can’t comment on how close the taste was to the donut. But I can tell you it was not a taste I want in a cake. Maybe it is ok in a donut. But I won’t be trying that again. Live and learn.
I’m in progress and underway here… I’m on this step:
“Gently press to deflate the dough, wrap in plastic wrap and refrigerate for at least 8 hours, or overnight.”
After I’ve deflated the dough do I keep in the same bowl and just cover in plastic, or actually wrap the ball of dough up in plastic wrap, and set it in the fridge?
First time baking donuts, or dough for that matter.
Hi Jared, Either way would work (it doesn’t rise too much in the refrigerator). Enjoy the doughnuts!
My doughnuts are in progress and would be ready by tommrow. hope they would be great. All my Fingers crossed in anticipation. Wish me luck.
Did the recipe but mine didn’t look anything like yours. I think I cooked them a little too much. The inside was not airy nor fluffy. It tasted more like a sour pound cake to me 😂😂😂 it had a little sour after taste to it. My patience was truly tested but I will try this again.
the first thing i do upon arrival in the US is buy a dozen Krispy Kremes. i have saved this recipe to make when i can get my hands on some flour. it is in short supply here in Venezuela. the donuts available here are pretty darn good, but just not quite Krispy Kreme level. thanks for the recipe.
I noticed that some recipes for Krispy Cremes use powdered sugar. I know I can put granulated sugar in my osterizer and get powdered sugar but what is the difference?What is better? Why?
Hi Paula, Neither is better, really, each have their own purpose. Powdered sugar is a much finer granule, so it dissolves more easily.
Made these today and these are so soft! It is so close to the krispe kreme donuts I just love them and definitely will be making more! Thanks for sharing this recipe!!
These were AMAZING! They tasted just like Krispy Kremes!
Sister, you totally NAILED it with this recipe!! That subtle chewy, the tender inside, the almost crispy glaze that shatters like glass when pushed!!
OMG, I was floored, they literally DO taste, look, smell, feel like KK donuts and actually you nailed what they used to taste like they did back in the 70’s before they went so commercial. I’m from the south and these were an every Sunday after church staple. Over the years, the texture and flavor changed a bit (too sweet – too much of a cotton candyish flavor) but this recipe brings it right back to what it used to be.
I only made one change, I fried them in Grapeseed Oil instead of shortening or veg oil. I did that because I recalled an article about the guy who made the Cronut and he said he used grapeseed oil because it was lighter and the food didn’t soak up the oil as much – he is correct, it didn’t.
Anyone making this, you can shortcut the chilling time a bit, but I believe that is what helps the flavors to marry so you don’t get that overwhelming yeastly flavor some baked goods can have. Also, try to use a mixer not your hands for kneading because you will be tempted to add a ton of flour so that the dough isn’t so sticky and hard to work with. Just accept the dough will be VERY sticky and loose and that the chill will allow you to “work it” later during the rolling and cutting phase. Parchment paper is your friend, esp the no-stick kind – so use that for turning the dough out.
Once again, GREAT job on this recipe!!! I am your newly devoted fan :).
Hi Ginny, Thanks so much for sharing your feedback, I’m so glad you loved these!
Can I use this recipe to make crullers?
Hi Mary, I’m not sure, as I’ve never made crullers.
Hi, I was wondering, If I wanted to make this recipe in 3 1 hour sessions all one week apart would that be achieveable? and how would I store everything in between?
Hi Mikayla, I don’t think that would work, unfortunately.
Really looking forward to trying this recipe but just one question. After the yeast, do you just combine all ingredients, one at a time or should you stick with the old fashion way and mix dry ingredients and then combine with wet? I was even debating if I should go the cookie route and cream butter sugar and egg then proceed..
Hi Darius, Oh you just dump all those into the mixer bowl and start kneading. No need to add them one at a time (and actually you shouldn’t!). Enjoy!
Is refrigerating the dough an important step? Can i skip it?
Hi Sameera, It is an important step and should not be skipped, as it helps to develop the dough.
So I made this recipe twice on one day: 1st time- divine! So close to the real thing and so yummy that I had to make a second batch to appease the family. 2nd attempt- nothing like the first. The dough didn’t rise, the doughnuts didn’t puff up and the end result was somewhat chewy. So I’ve been going over the recipe to see which critical step I may have missed. Which step do you recommend to be the most important? I’ll be giving it another shot owing to the popularity of the first batch. Any advise?
Thanks!
Hi Vered, I’m so glad you enjoyed these! So strange that they turned out differently the second time. Since you said the dough didn’t rise, that’s likely the crux of the rest of the issues. I assume you used the same yeast as the first attempt? If not, then the yeast could certainly be the culprit. If not, then be sure that you’re allowing the dough to rise in a warm, draft-free area.
Have you ever tried baking this recipe instead? I can’t deal with the grease, but love the lightness of Krispy Kreme.
Hi Clary, I have not tried baking these, but it would definitely change the texture of the doughnuts.
What is the easiest and less messy way of measuring shortening?
Hi Britney, I buy the sticks of shortening with the measurements on the side.
I dont have a stand mixer. Livin the poor life. Would hand mixing work as well?
Hi Matt, Yes, absolutely. I wouldn’t use a hand mixer, but you could totally use elbow grease!
This is going to sound really weird but trust me on this one. Before reheating (store bought or homemade) add a slice of american cheese on top. The best and only way to eat a reheated KK.
Couldn’t help thinking of you and your hubby as I was reading an article on tailgating foods. It mentioned GRILLING (yes, grilling) Krispy Kreme glazed donuts, on skewers! They looked delicious
I made these this morning and my children were in raptures. We all ate two each! I sent some over to our neighbor with 4 children where they were greeted enthusiastically and demolished quickly. Fantastic recipe, best homemade donuts I’ve tried making, EVER! Thank you for posting this.
I’m not a huge fan of Krispy Kreme donuts but will eat them if they are the only donut near me – I prefer LaMar’s Donuts – but they are no longer near me either – it’s a tough donut world
God, I love LaMar’s!! Their donuts and cinni-minis are fantastic and since I’ve tried them, no one else can get close. I’ve eaten there all my life and I live a ten minute walk from one. :)
I absolutely love doughnuts but KK’s have never been my favorite because they don’t have the heft and chew of a typical yeast doughnut. However, these look way better. The interior structure is perfection. I need to finally cross doughnuts off my baking bucket list with these!
I would give anything for there to be more places to get Krispy Kreme’s in SoCal. Until then, maybe I should make these because they look wonderful! Thanks for all your hard work going into perfecting these!
Thank you for this recipe!!! I have ALWAYS been a Krispy Kreme Donut lover! So I laughed when I read the amount of time your hubby said to nuke them…8 seconds has always been how long I nuked my KKs! :)
Need to try this recipe out!…..I can taste them now ;)
There is at least one location in Texas who makes donuts much better than Krispy Kreme. Locally owned an so good. Krispy Kreme opened a store and it might have lasted more than a year. Used to buy Apple Fritters there but have learned know there are so many calories and sure not healthy for you.
I’d be afraid to try a donut that was better than KK!
If you don’t mind a little bit of a drive and want a special doughnut treat for your husband sometime, you should check out (or send him!) to Oram’s in Beaver Falls. They have incredible doughnuts, including cinnamon buns the size of my face. Big thumbs up from the doughnut lovers in my house (myself included).
Thanks for the recommendation!! We’ll have to check it out!
I agree, Amanda! Oram’s doughnuts is where it’s at. I haven’t had one in a long time, but hope they still make their cream filled doughnuts. That was my favorite. Their cinnamon buns are really good too. It’s worth the drive to Beaver Falls.
Will be trying these soon. Our family’s vacation favorite . Thank your husband for prompting you to perfect these. Fresh are hard to find. He is so right… One from a box heated in microwave for 8 seconds is heaven and hard to eat just one.
Tell your husband that Kristy Kremer Donuts are sold at Sheetz now. I too don’t care for donuts but did attempt to make them once… What a MESS! Never again. BTW I’m looking for a copycat Heinz Relish recipe.. Also did you find the Candy Onion ice cream recipe?
Hi Lee, I haven’t done relish at home, but I’ll add it to my long list! I haven’t found the candy ice cream recipe yet.
Great looking recipe as usual! FYI, if you’re not in the mood to make donuts some morning, in our area ( east- central Ohio) you can get Krispy Kreme donuts at a lot of convenience stores, where someone actually comes in and services the shelves…and also Walmart has the packaged ones! They are really good, usually have a display of their own like Entemanns….would do in a pinch especially if your husband nukes them?
I was not aware that instant yeast required being dissolves in warm water before using.
Hi Barry, It’s not necessary, but it’s something I do in my favorite white bread recipe and I love the results from that, so I used the same method.
I didn’t know you fried them in shortening, I just assumed you would fry them in oil. What would the difference be?
Hi Talia, That was the one thing that I found in all the research I did about Krispy Kreme doughnuts – fry in shortening!
Hi Michelle, 1 cup equals how many gram? I’m not sure which cup size is this. Many thanks in advance.
128g is a cup
Oil is absorbed more than shortening is. You will have a less greasy doughnut with shortening than oil.