Krispy Kreme Copycat Donuts - the dutch baker

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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 didn’t 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. I make them into different shapes like this braid. I even made a sea horse once. So delicious!

 

Remember to tag me @dutchbakerblog or hashtag #dutchbakerblog on Instagram, Facebook and Twitter so I can see your dutch baker bakes 💙

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Krispy Kreme Copycat Donuts

5 from 4 votes

Recipe by Linda @thedutchbaker

Servings

10 – 12

Donuts

Cook Mode

Keep the screen of your device on

Ingredients

• 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 gms) softened and cut into pieces

• 1 large egg

• 1 egg yolk

• 1/4 cup sugar (50 grams)

• 2 1/2 (maybe more) cups all purpose flour (315 grams or more)

• 1 teaspoon salt

• 1/2 teaspoon vanilla extract

• For the glaze

• 1 cup (125gms) powdered sugar

• 2 teaspoons evaporated milk

• 1 – 2 tablespoons water

• 1/4 teaspoon vanilla extract

• Optional: pinch of salt

• Optional: 1 – 2 tablespoons melted butter

Directions

• In bowl, add yeast to warm water and 1 to 2 teaspoons of sugar. Rest for about 5 minutes until it thickens.
• Add in evaporated milk, butter, eggs, sugar and vanilla and whisk well. The butter may not mix in completely and look piece-y but that is okay.
• 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 fairly 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, about 1/2 inch thick. 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 drain the oil. Place onto a cooling tray. Glaze and serve warm.
• For the glaze
• 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.

Notes

• *If you are in a cold place and donuts have barely puffed up after 30 – 40 minutes then allow to rise, covered well in plastic wrap, for a little longer. They will not puff up so much but you should see that they have risen (refer to picture in the post above).
• Donuts recipe adapted from Cooking Classy
• Please make sure to read my full guide on how to fry the perfect donut.

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