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I hate to admit it sometimes, but I LOVE donuts! I would eat them all of the time if I could, but I know they aren’t the healthiest. But sometimes we all just deserve a treat right? There is something about those Krispy Kreme donuts that everybody loves. Am I right? What if I said you can make your own at home? That’s right! Here’s MY copy cat Krispy Kreme donuts recipe that is SO good!
These copy cat Krispy Kreme donuts are so tasty that your family will probably eat them all in one sitting! They seriously taste just like Krispy Kreme donuts. I love how airy and fluffy the dough is. This recipe always makes a batch of donuts holes to go with it. The perfect size for on the go or as a bribe for your kiddos (please don’t tell me I am the only one).
I made both glazed and sugar donuts and both were to die for! Next time I want to try maple bars, my husband’s favorite donut. If you are up for the challenge, you can attempt to try out different glazes and flavors.
Copy Cat Krispy Kreme Donuts Recipe:
This recipe makes 12-24 donuts, depending on how you size out the doughnuts.
What you need:
For the dough:
- 2 1/2 cups flour
- 1/2 cup tangzhong (see directions below – very easy I promise!)
- 1/2 cup milk
- 1 egg
- 4 tablespoons sugar
- 3 tablespoons butter (melted)
- 1/2 teaspoon salt
- 2 teaspoons or one packet active dry yeast
For the tangzhong : (dough enhancer)
- 1/3 cup flour
- 1 cup water
For the glaze:
- 3 cups powdered sugar
- 1/2 cup milk (use less for a thicker glaze)
- 2-3 teaspoons vanilla extract
- 4 cups cooking oil for high heat (frying) – I used vegetable oil
- Note – You can also make sugar or cinnamon and sugar coated donuts by using white sugar and/or cinnamon instead of this glaze.
First you will make the tangzhong. Combine 1/3 cup flour and 1 cup water in a sauce pan over medium heat. Stir until it is well mixed and looks like a thick icing.
Next, combine the dough ingredients, including the tangzhong in a stand mixer on speed 1, moving up to speed 2 as needed.
Once the dough forms a firm ball of dough, move it to a floured surface being careful not to handle the dough too much.
Roll out the dough to a thickness of 1/4-1/2 inch. I like it closer to 1/2 inch because I think it makes fluffier donuts. 1/4 inch thickness makes the donuts more airy and less filling.
Next, cut the dough into doughnuts shapes using a round cookie cutter or other round object, like the rim of a wide mouth drinking glass (approximately 4 inches in diameter).
Now that you have a bunch of flat round pieces of dough, cut out the doughnut holes in the middle using the rim of a shot glass.
Place the doughnuts and doughnut holes on a floured surface to rise for 1 hour.
Meanwhile, heat the oil to 350 degrees in a pot for frying the donuts. I used a regular meat thermometer to monitor the temperature. You don’t want it to be too hot or else it won’t fry well and make splatter and cause burns.
I make the glaze while the oil heats up because it can take awhile to reach 350. Just combine the glaze ingredients and mix well.
Fry the donuts and donut holes for 30-45 seconds on each side or until golden brown.
Immediately after frying dip them in the glaze. Place them on parchment paper to cool and dry.
- Note – This makes 16-24 donuts depending on how close together you cut each donut. I normally toss the excess dough instead of trying to salvage it.
I hope you enjoy your homemade Krispy Kreme donuts and find inspiration for making more flavors!
Beware of azodicarbonamide in store-bought donuts and bread products.
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