Copycat Krispy Kreme Original Glazed Doughnut Holes
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| Fry up a batch of these copycat Krispy Kreme doughnut holes and enjoy that warm yeasty aroma, tender center, and thin sweet glaze in every bite. |
If you love Krispy Kreme doughnut holes, this easy homemade version is about to make your kitchen smell amazing. These little bites are soft, fluffy, lightly chewy, and covered in that classic sweet glaze that melts right into every warm nook and cranny. They are the kind of treat that disappears fast, especially when they are still a little warm.
This recipe is a copycat Krispy Kreme Original Glazed Doughnut Holes idea made for home cooks. It is simple enough for a weekend baking project, but the results feel bakery special. If you've ever wanted to make homemade glazed doughnut holes from scratch, this is a great place to start.
Why People Love Krispy Kreme and Their Glazed Doughnuts
Krispy Kreme is one of those names that brings back instant cravings. The brand is famous across the USA for its fresh yeast-raised doughnuts, especially the Original Glazed. That doughnut is known for its pillowy center, delicate golden outside, and thin sugary glaze that gives each bite that shiny finish people recognize right away.
While the Krispy Kreme name and product names are protected trademarks, it is fair to say they have become iconic because of the full experience. Think about it: the warm smell of sweet dough, the soft bite, the glossy glaze, and that light texture that almost seems to vanish on your tongue. It is comfort food and a treat all at once.
This recipe does not claim to be the restaurant's actual recipe. Instead, it is a home-style version inspired by the flavor and texture so many people love.
What Makes These Copycat Doughnut Holes So Good?
These copycat glazed doughnut holes are made with a yeast dough, which gives them that airy, bakery-style texture. After frying, they are dipped in a simple glaze while still warm. That part matters. Warm doughnuts soak up just enough glaze to give you that thin crackly-sweet coating instead of a heavy frosting.
I like to think of it like putting butter on hot toast. If the timing is right, it melts in perfectly. Same idea here.
- Soft inside with a light, fluffy crumb
- Golden outside with a delicate fry
- Classic glaze that sets with a slight sheen
- Perfect for sharing at breakfast, brunch, or dessert
Ingredients
This recipe makes about 32 to 36 doughnut holes, depending on size. That is about 8 servings.
For the dough:
- 3/4 cup whole milk, warmed to about 105 to 110°F
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 2 large eggs, room temperature
- 1/4 cup unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- 3 1/4 cups all-purpose flour, plus more for dusting
- 1/2 teaspoon salt
For frying:
- Vegetable oil, canola oil, or peanut oil for frying
For the glaze:
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
- Pinch of salt
Prep Time, Cook Time, and Yield
- Prep time: 25 minutes
- Rise time: 1 hour 15 minutes to 1 hour 30 minutes
- Cook time: 15 to 20 minutes total, in batches
- Total time: About 2 hours 10 minutes
- Yield: 32 to 36 doughnut holes
- Serving size: About 4 to 5 doughnut holes
Approximate Nutrition Per Serving
These numbers are estimates and will vary based on the exact size of your doughnut holes and how much oil and glaze they absorb.
- Calories: 250
- Carbohydrates: 35g
- Protein: 4g
- Fat: 10g
- Sugar: 16g
- Sodium: 120mg
Kitchen Tools You Will Need
You do not need anything fancy here. A few basic tools will do the job.
- Large mixing bowl
- Measuring cups and spoons
- Wooden spoon or stand mixer with dough hook
- Rolling pin
- Small round cutter or knife
- Heavy pot or Dutch oven for frying
- Thermometer for oil
- Slotted spoon or spider strainer
- Wire rack
- Paper towels
How to Make Copycat Krispy Kreme Original Glazed Doughnut Holes
Step 1: Wake up the yeast.
Pour the warm milk into a large bowl. It should feel warm, not hot. If it is too hot, it can kill the yeast. Stir in the yeast and 1 teaspoon of the sugar. Let it sit for 5 to 10 minutes until it looks foamy on top. If nothing happens, your yeast may be old, and it is best to start over before using the rest of the ingredients.
Step 2: Mix the wet ingredients.
Add the remaining sugar, eggs, melted butter, and vanilla to the yeast mixture. Whisk until combined. It may look a little uneven at first, and that is okay.
Step 3: Add the dry ingredients.
Stir in the flour and salt. Mix until a shaggy dough forms. Then knead the dough for about 8 to 10 minutes by hand, or 5 to 6 minutes with a dough hook on medium-low speed. The dough should become smooth, soft, and slightly tacky but not overly sticky. If it is very wet, add flour 1 tablespoon at a time.
Step 4: First rise.
Place the dough in a lightly greased bowl and turn it once so the top is coated. Cover with a clean towel or plastic wrap. Let it rise in a warm spot for about 1 hour, or until doubled in size. A turned-off oven with the light on can work well.
Step 5: Shape the doughnut holes.
Punch the dough down gently. Turn it onto a lightly floured surface and roll it to about 1/2-inch thickness. Cut small rounds using a 1-inch cutter, or simply cut the dough into small squares with a knife if that is easier. They do not need to be perfect. In fact, homemade treats often look better with a little character.
Step 6: Second rise.
Place the cut dough pieces on a parchment-lined baking sheet. Leave a little space between them. Cover loosely and let them rise again for 20 to 30 minutes. They should look a little puffed.
Step 7: Heat the oil safely.
Pour about 2 to 3 inches of oil into a heavy pot. Heat the oil to 350°F. Use a thermometer for best results. Too cool, and the doughnut holes will absorb too much oil. Too hot, and they will brown too fast before the inside cooks.
Food safety note: Fry carefully and never leave hot oil unattended. Keep children and pets away from the stove. Use a heavy pot to reduce splatter and avoid overfilling with oil.
Step 8: Fry in batches.
Carefully add a few doughnut holes at a time to the hot oil. Do not crowd the pot. Fry for about 1 to 2 minutes per side, turning as needed, until golden brown all over. Most doughnut holes should reach an internal temperature of at least 190°F for a fully cooked center. Remove them with a slotted spoon and place on a paper towel-lined rack.
Step 9: Make the glaze.
While the doughnut holes are still warm, whisk together the powdered sugar, milk, vanilla, and salt in a medium bowl until smooth. The glaze should be thin enough to coat easily. If it seems too thick, add a tiny splash of milk. If it is too thin, add a little more powdered sugar.
Step 10: Glaze the doughnut holes.
Dip each warm doughnut hole into the glaze, then place it on a wire rack so the extra glaze can drip off. For more coverage, dip them a second time after the first layer sets slightly. Let them rest for 10 to 15 minutes if you want that classic glazed finish. Or go ahead and sneak one warm. I would.
Tips for the Best Homemade Glazed Doughnut Holes
- Use fresh yeast. If the yeast does not foam, the dough may not rise well.
- Watch the oil temperature. This is one of the biggest keys to success.
- Glaze while warm. That helps create the signature thin, shiny coating.
- Do a test batch. Fry one doughnut hole first to check cook time and color.
- Do not add too much flour. A soft dough makes soft doughnut holes.
Easy Shortcuts and Home Kitchen Time-Savers
If making yeast dough from scratch feels like a lot right now, you still have options.
- Use refrigerated biscuit dough: Cut each biscuit into quarters, fry until golden, and glaze. The texture will be different, but it is fast and fun.
- Use a small cookie scoop for portioning: It helps keep the dough pieces more even in size.
- Make the dough ahead: After kneading, cover and refrigerate overnight. Let it come closer to room temperature before shaping the next day.
An air fryer is not the best match for this exact recipe since traditional glazed doughnut holes are fried for that true texture. Still, if you want a lighter option, you could air fry biscuit dough pieces and glaze them. Just know the result will be more like glazed dough bites than classic doughnut holes.
Allergy-Friendly and Preference-Based Modifications
One thing I always appreciate in a recipe is knowing how to adjust it for real life. Maybe someone in your house avoids dairy. Maybe you need an egg-free option. Here are some practical ways to adapt these homemade doughnut holes.
Dairy-free:
- Use unsweetened almond milk, soy milk, or oat milk in the dough and glaze.
- Replace the butter with vegan butter or melted plant-based baking sticks.
- Check your sugar and powdered sugar brands if you are strict about vegan processing.
Egg-free:
- Replace each egg with 1/4 cup unsweetened applesauce, though the texture may be a bit denser.
- Or use a store-bought egg replacer made for baking.
- Another option is 1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg. Let it sit for 5 minutes before using.
Vegan:
- Use plant milk, vegan butter, and an egg substitute.
- Make sure your sugar is vegan if that matters to you.
- The end result may be slightly less rich, but still tasty and fluffy.
Gluten-free:
- Use a 1-to-1 gluten-free baking flour that is designed for yeast recipes, if possible.
- Gluten-free doughs are often softer and stickier, so chilling the dough before shaping can help.
- Do not expect the exact same airy texture as traditional yeast dough, but you can still get a nice tender bite.
- Check that your baking flour contains xanthan gum, or add it if needed according to the package directions.
Nut-free:
- Use dairy milk, oat milk, or soy milk instead of almond milk.
- Fry in vegetable or canola oil rather than peanut oil.
- Always read labels on packaged ingredients for cross-contact warnings.
Lower sugar option:
- You can reduce the sugar in the dough slightly, but do not cut it too much or you may change the texture.
- For the glaze, try a thinner coating instead of a double dip.
Paleo:
- This recipe is not naturally paleo because it uses flour, dairy, and sugar.
- For a paleo-style treat, you would need a totally different dough made with almond or cassava flour and a natural sweetener. That version would be more like doughnut bites than a true copycat.
If you are cooking for someone with a serious allergy, always check every ingredient label carefully and avoid cross-contact in your kitchen.
Serving Ideas
These are wonderful on their own, but if you want to make them part of a bigger spread, try serving them with:
- Hot coffee or iced coffee
- Fresh fruit for brunch
- Scrambled eggs and bacon for a sweet-and-savory breakfast
- A weekend hot chocolate bar for kids
They also make a fun party treat. Stack them on a platter and watch how quickly they disappear.
How to Store and Reheat
Room temperature: Store in an airtight container for up to 2 days.
Refrigerator: You can refrigerate them for up to 4 days, but they are best fresh.
Freezer: Freeze unglazed doughnut holes for up to 2 months. Thaw and warm before glazing.
To reheat: Warm them in the microwave for about 8 to 10 seconds. If already glazed, be careful not to overheat or the glaze may melt too much.
Frequently Asked Questions
Can I make these without a stand mixer?
Yes. You can mix and knead the dough by hand. It just takes a little more elbow grease.
Why are my doughnut holes greasy?
Usually the oil temperature was too low. Try to keep it close to 350°F the whole time.
Can I bake these instead of frying?
You can, but they will not have the same texture as classic fried doughnut holes. They will be more like soft baked dough bites.
Can I make them bigger?
Absolutely. Just increase the frying time slightly and check that the centers are fully cooked.
Final Thoughts
There is something really satisfying about making a bakery favorite at home, especially when the finished treat looks glossy and beautiful and tastes even better warm from the rack. These copycat Krispy Kreme Original Glazed Doughnut Holes are a fun project that pays off in a big way.
If you try this recipe, I would love to hear how it turned out for you. Did you keep them classic, or did you put your own spin on them? Leave a comment and share your results with friends and family. And if you know someone who cannot resist a good glazed doughnut, send this recipe their way.
Disclaimer
This recipe is a copycat recipe inspired by Krispy Kreme® Original Glazed doughnut holes. It is not the actual restaurant recipe, and no affiliation with or endorsement by Krispy Kreme is implied. No knowledge of the restaurant's proprietary recipe is claimed.
Simply Copycat Recipes is also an Amazon affiliate. This means we may earn from qualifying purchases made
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