The best krispy kreme copycat recipe ever! These donuts are soft, creamy, fluffy, light and just delicious. The dough is not your typical overly sticky donut dough which just makes this recipe even better! They are very simple to make and the results are amazing.
There was a time when i ate a krispy kreme donut almost on a daily basis. It was on my way to work in the morning, i would pass by a krispy kreme store and just grab one to eat on the way. I just love them especially the original glazed.
I spent a while trying to find the perfect copycat recipe for those delightful treats and it took me a few trys but when i stumbled upon this recipe, i was hooked!
Here are some topped with cinnamon sugar, perfection!
These donuts can be topped with anything and as i said before they are easy to make. I didnt even use a donut cutter for this batch, just 2 different sized lids!
Once you make these, i know you will be finding yourself making them time and time again.
This is what i do with the left over dough bits! Make them into different shapes like this braid. I even made a sea horse once. So delicious!
Krispy Kreme Donuts Copycat
- 2 1/4 teaspoons instant yeast
- 1/2 cup warm water (120 mls)
- 1/4 cup evaporated milk (60 mls)
- 1/4 cup butter or shortening (60 mls)
- 1 large egg
- 1 yolk
- 1/4 cup sugar (50 grams)
- 2 1/2 (maybe more) cups all purpose flour (315 grams or more)
- 1 teaspoons salt
- 1/2 teaspoon vanilla extract
Recipe may be doubled
- 1 cup powdered sugar
- 2 teaspoons evaporated milk
- 1 – 2 tablespoons water
- 1/4 teaspoon vanilla extract
- In bowl, add yeast to warm water and 1/2 teaspoon of sugar. Rest until it starts to bubble.
- Add in evaporated milk, butter, eggs, sugar and vanilla.
- Whisk the flour and salt together and add to liquids in 1/2 cup increments until a soft, slightly sticky dough has formed. Knead for about 5 minutes in a mixer with the dough hook attached or 10 minutes if kneading by hand. Dough should be easy to handle and should not stick to a clean finger tip when touched.
- Place dough in oiled bowl and cover with plastic wrap. Rise for 1 1/2 – 2 hours or until doubled in size.
- Once doubled, punch down and roll out into a circle, slightly less than 1/2 inch. Cut donuts with donut cutter.
- Place donuts on a floured tray, cover with plastic wrap and rise for 30 – 40 minutes until puffy.
- Heat oil (to about 365F) vegetable, canola or shortening can be used. Carefully lower the donuts into oil, not more than 2 to 3 at a time. Fry each side for about a minute or until golden brown.
- Remove donuts and place on kitchen towels, flipping it onto each side a few times to dry the oil. Place onto a cooling tray. Glaze and serve warm.
Whisk all ingredients together adding more water and vanilla to taste. Keep it quite thick because it will thin out once the warm donuts are dipped in.
Donuts recipe adapted from Cooking Classy