Copycat Krispy Kreme Original Glazed Doughnut Recipe
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| Sink your teeth into warm, pillowy copycat Krispy Kreme glazed doughnuts with that thin, crackly-sweet glaze that tastes just like a fresh doughnut shop treat. |
A Soft, Sweet Doughnut You Can Make at Home
If you have ever bitten into a warm Krispy Kreme® Original Glazed Doughnut, you already know why people love it so much. It is light, pillowy, and slightly chewy, with that thin, shiny glaze that melts right into the doughnut. This homemade version is inspired by that famous treat and gives you a way to enjoy a fresh glazed doughnut right from your own kitchen.
This is a copycat Krispy Kreme doughnut recipe, not the official recipe. But it comes very close in texture, flavor, and that fresh bakery feel. If you have been searching for the best homemade glazed doughnuts, this recipe is a great place to start.
Why Krispy Kreme® and the Original Glazed Doughnut Are So Iconic
Krispy Kreme® has been a beloved doughnut shop in the United States for generations. The brand is known for hot, fresh doughnuts and the famous “Hot Now” sign that makes people stop the car without a second thought. That alone says a lot, doesn’t it?
The Original Glazed Doughnut stands out because it is simple, yet unforgettable. There is no heavy frosting or filling hiding the texture. Instead, the doughnut itself does the work. It is soft and airy, almost like a sweet cloud, with a delicate golden outside. Then comes the glaze: thin, glossy, sugary, and just sticky enough to make you lick your fingers.
That balance is what makes it special. It feels light, but still rich. Sweet, but not too much. Fresh glazed doughnuts have a way of turning an ordinary morning into something a little more fun.
This recipe is inspired by Krispy Kreme® doughnuts and is not affiliated with, endorsed by, or connected to the brand.
Why You’ll Love This Copycat Krispy Kreme Doughnut Recipe
- Soft and fluffy texture that feels bakery-style
- Classic glaze that sets beautifully
- Easy-to-follow steps for home cooks
- Beginner-friendly with plenty of detail
- Perfect for weekends, holidays, or brunch
I love making these on a slow Saturday morning. Yes, yeast dough takes a little patience, but the smell of warm dough frying and sweet glaze in the kitchen is worth every minute.
Ingredients for Homemade Glazed Doughnuts
Servings: 12 doughnuts plus doughnut holes from the cut centers
Prep Time: 30 minutes active time
Rise Time: 2 to 2 1/2 hours
Cook Time: 15 to 20 minutes
Total Time: About 3 hours
For the dough:
- 2 1/4 teaspoons active dry yeast, or 1 packet
- 1/2 cup warm water, about 105 to 110 degrees F
- 1/4 cup granulated sugar
- 1/4 cup whole milk, warmed
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 large egg
- 1/2 teaspoon salt
- 2 1/2 to 3 cups all-purpose flour
- Vegetable oil, for frying
For the glaze:
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1/2 teaspoon vanilla extract
- Pinch of salt
Kitchen Tools You’ll Need
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or dough hook
- Rolling pin
- Doughnut cutter, or 2 round cutters in different sizes
- Heavy pot or Dutch oven
- Thermometer for oil
- Slotted spoon or spider strainer
- Wire rack
- Paper towels
If you do not have a doughnut cutter, no problem. A drinking glass and a bottle cap-sized cutter work just fine.
How to Make Copycat Krispy Kreme Original Glazed Doughnuts
Step 1: Wake up the yeast.
In a large mixing bowl, combine the warm water, yeast, and 1 teaspoon of the sugar. Let it sit for about 5 to 10 minutes. It should look foamy on top. That foam tells you the yeast is alive and ready to work. If nothing happens, your yeast may be old or your water may have been too hot or too cool.
Step 2: Mix the wet ingredients.
Add the remaining sugar, warm milk, melted butter, egg, and salt to the yeast mixture. Stir until combined. The mixture should look smooth and creamy.
Step 3: Add the flour.
Add 2 1/2 cups of flour, one cup at a time, stirring as you go. Once the dough starts pulling away from the sides of the bowl, check the texture. It should be soft and a little tacky, but not wet and sloppy. If needed, add the remaining flour a little at a time.
Step 4: Knead the dough.
Turn the dough out onto a lightly floured surface and knead for about 6 to 8 minutes. If using a stand mixer, knead with the dough hook for about 5 minutes on low speed. The dough should become smooth and elastic, kind of like a soft pillow with a little bounce.
Step 5: First rise.
Place the dough in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap. Let it rise in a warm spot for 1 to 1 1/2 hours, or until doubled in size.
Step 6: Roll and cut the doughnuts.
Punch down the dough gently to release the air. Roll it out on a lightly floured surface to about 1/2 inch thick. Cut out your doughnuts and doughnut holes. Place them on parchment-lined baking sheets, leaving a little space between each one.
Step 7: Second rise.
Cover the shaped doughnuts loosely and let them rise again for 30 to 45 minutes. They should look puffy and light. This second rise helps create that airy inside that makes a glazed doughnut so good.
Step 8: Heat the oil safely.
Pour about 2 to 3 inches of vegetable oil into a heavy pot or Dutch oven. Heat the oil to 350 degrees F. Use a thermometer and keep a close eye on it. Oil that is too hot can burn the outside before the inside cooks. Oil that is too cool will make greasy doughnuts.
Food safety tip: Fry carefully and never leave hot oil unattended. Keep children and pets away from the stove. Have a metal lid nearby in case you need to cover the pot. Never use water on a grease fire.
Step 9: Fry the doughnuts.
Fry 2 to 3 doughnuts at a time so you do not crowd the pot. Cook each side for about 45 to 60 seconds, until lightly golden. The dough should cook through and the inside should no longer be raw. If you want to be extra careful, tear open one test doughnut. The center should be fully cooked, soft, and fluffy.
Transfer the fried doughnuts to a wire rack lined with paper towels underneath for easy cleanup.
Step 10: Make the glaze.
In a medium bowl, whisk together the powdered sugar, milk, vanilla, and a pinch of salt until smooth. The glaze should be thin enough to dip, but not watery. If it seems too thick, add a tiny splash of milk. If it seems too thin, add a little more powdered sugar.
Step 11: Glaze while warm.
Dip each warm doughnut into the glaze, turning to coat both sides if you want that full doughnut shop look. Let the extra glaze drip off, then place the doughnuts back on the wire rack. The glaze will settle into a thin, shiny layer as it sets.
Step 12: Enjoy fresh.
These are best eaten the same day, especially while still slightly warm. That is when the texture is closest to a fresh Original Glazed doughnut copycat from the shop.
Tips for the Best Homemade Glazed Doughnuts
- Use fresh yeast. If the yeast does not foam, start over.
- Do not add too much flour. A softer dough makes softer doughnuts.
- Watch the oil temperature. Stay close to 350 degrees F.
- Glaze while warm. Warm doughnuts soak up that sweet glaze better.
- Do a test doughnut first. It helps you adjust the frying time.
Think of frying doughnuts like toasting marshmallows. Too fast, and the outside gets dark before the inside is ready. Slow and steady wins here.
Easy Shortcuts for Home Cooks
If you want a simpler route, here are a few time-saving ideas.
- Stand mixer method: Use a dough hook to save kneading time.
- Overnight rise: After the first rise starts, cover the dough and refrigerate overnight. The next morning, let it come closer to room temperature before rolling and cutting.
- Glaze station: Set your wire rack over a sheet pan to catch glaze drips and make cleanup easier.
- Doughnut holes: Fry the centers too. Kids especially love them.
An air fryer version is not the best match for this recipe if you want that true Krispy Kreme-style texture. Air-fried doughnuts can be tasty, but they will be more bread-like and less delicate than deep-fried yeast doughnuts.
Allergy-Friendly and Dietary Modifications
One thing that can set a recipe apart is making sure more people can enjoy it. If you need to adjust this copycat glazed doughnut recipe, here are some helpful options.
For dairy-free doughnuts:
- Use unsweetened almond milk, oat milk, or soy milk instead of whole milk.
- Swap the butter for vegan butter or melted refined coconut oil.
- Use dairy-free milk in the glaze as well.
For egg-free doughnuts:
- Replace the egg with 1/4 cup unsweetened applesauce.
- Or use a store-bought egg replacer made for baking.
- The texture may be slightly less rich, but still good.
For vegan doughnuts:
- Use active dry yeast as written.
- Choose plant-based milk.
- Use vegan butter.
- Replace the egg with applesauce or egg replacer.
- Check that your sugar is vegan if that matters for your household.
For gluten-free doughnuts:
- Use a good quality cup-for-cup gluten-free flour blend that includes xanthan gum.
- Know that yeast dough can behave differently without gluten.
- The texture may be slightly more delicate and less stretchy.
- It helps to chill the dough before cutting if it feels sticky.
For lower-sugar needs:
- You can reduce the sugar in the dough slightly, but do not remove it entirely because yeast uses some of it.
- For the glaze, try a thinner coating instead of a heavy dip.
For nut allergies:
- This recipe does not require nuts.
- If using dairy-free milk, choose a nut-free option like oat or soy milk if needed.
- Always check labels for cross-contact warnings.
For soy-free needs:
- Use dairy milk or oat milk instead of soy milk.
- Check your vegan butter label, since some contain soy.
Important allergy note: If you are cooking for someone with a serious allergy or celiac disease, double-check every ingredient label and avoid cross-contact in shared fryers, bowls, and utensils.
Approximate Nutrition Per Serving
Based on 1 glazed doughnut, recipe makes 12. These numbers are estimates and can vary based on size and oil absorption.
- Calories: about 240
- Carbohydrates: 34g
- Protein: 4g
- Fat: 9g
- Saturated Fat: 3g
- Sugar: 15g
- Sodium: 110mg
How to Store and Reheat Doughnuts
These homemade glazed doughnuts are best the day they are made. Still, if you have leftovers, store them in an airtight container at room temperature for up to 2 days.
- Do not refrigerate unless you must. The texture can dry out faster.
- To freshen them up, microwave one doughnut for about 6 to 8 seconds.
- Do not overheat, or the glaze may melt away too much.
They will not taste exactly like fresh-from-the-fryer, but they will still be very good with coffee or milk.
Common Questions
Can I make the dough ahead of time?
Yes. You can refrigerate the dough after the first rise and finish the recipe the next day.
Why are my doughnuts dense?
Usually this means the dough had too much flour, did not rise long enough, or the oil was not hot enough.
Can I bake these instead of frying?
You can, but they will not have the same classic texture. Fried doughnuts are what give this recipe that close copycat feel.
What oil is best for frying doughnuts?
Vegetable oil, canola oil, or peanut oil all work well because they have a neutral flavor and high smoke point.
Final Thoughts
If you have been craving a homemade Krispy Kreme glazed doughnut recipe, this one brings that sweet doughnut shop magic home in a very doable way. The dough is soft, the glaze is shiny, and the end result is the kind of treat that disappears fast.
If you make these, I would love to hear how they turned out. Did you keep them classic, or try one of the allergy-friendly swaps? Leave a comment and share your results. And if this recipe made your morning a little sweeter, please share it with friends and family too.
Disclaimer
This recipe is a copycat recipe inspired by Krispy Kreme® Original Glazed Doughnuts. It is not the official recipe, and no knowledge of the actual proprietary recipe is implied. This post is not affiliated with, endorsed by, or sponsored by Krispy Kreme®.
Simply Copycat Recipes is also an Amazon affiliate. That means we may earn a small commission from qualifying purchases made through links on our site, at no extra cost to you.
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