That iconic red “Hot Now” sign has made me pull off the highway more times than I care to admit. One rainy Sunday afternoon, while craving those perfect glazed donuts but unwilling to drive 30 miles to the nearest Krispy Kreme, I decided to master making them at home. After multiple flour-covered kitchen disasters and several less-than-perfect batches, this recipe emerged as the closest match to the real thing. The secret? A specific oil-to-flour ratio and a precise proofing time create that signature melt-in-your-mouth texture.
Table of Contents
Why This Recipe Works
The science behind perfect Krispy Kreme donuts involves several key techniques. First, using oil instead of butter creates the distinctive tender, light texture that makes these donuts special. Second, the precise flour-to-liquid ratio and extended kneading time develop just enough gluten for structure while maintaining the signature airy crumb. Finally, the temperature of the frying oil (365°F) is crucial – too cool, and the donuts absorb excess oil, becoming greasy and too hot, and they brown before cooking through. The simple sugar glaze, when applied to still-warm donuts, melts slightly before setting into that characteristic thin, crackly coating.
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Ingredients for Copycat Krispy Kreme Doughnuts
For the Donuts
- All-purpose flour – Creates the perfect balance of tenderness and structure in the dough.
- Granulated sugar – Provides sweetness and helps the yeast activate
- Salt – Enhances flavor and controls yeast activity
- Instant Yeast – Leavening agent that creates the light, airy texture
- Whole milk – Adds richness and activates the yeast
- Water – Hydrates the dough without adding additional fat
- Vegetable oil – Creates tender texture and mimics the original recipe
- Vanilla extract – Adds subtle flavor depth
- Large eggs – Provide structure, richness, and color
For the Glaze
- Butter – Enriches the glaze and improves mouthfeel
- Powdered sugar – Forms the base of the smooth, sweet glaze
- Whole milk – Creates the proper consistency
- Light corn syrup – Gives the glaze its signature shine
- Salt – Balances the sweetness
- Vanilla extract – Adds subtle flavor
Step-by-Step Instructions
Making the Donut Dough
- Combine all dough ingredients in the large bowl of your stand mixer
- Use the dough hook attachment and mix on low for about a minute until the flour is almost incorporated
- Scrape down the sides of the bowl as needed
- Knead on medium speed until the dough clears the sides of the pan (12-15 minutes)
- The dough will be very soft and supple
- Scrape the dough into a ball in the bottom of the mixer bowl
- Spray with cooking spray and cover
First Rise
- Let rise in a warm spot until doubled, about 1 hour to 1 hour 15 minutes
- For a warm rising environment, bring a mug of water to a boil in the microwave, move the mug to one side, and place the covered dough in the microwave (don’t turn it on)
Preparing for Shaping
- While the dough is proofing, cut sixteen 4″x4″ squares of parchment paper
- Spray each square with cooking spray
- Lay them out on two cookie sheets or half sheet pans
- Liberally flour a work surface with all-purpose flour
Shaping the Donuts
- When the dough has doubled, scrape it out onto the floured surface
- Flour the top of the dough as well
- Knead a few times to incorporate the flour and press out large gas bubbles
- Shape the dough into a smooth ball, cover and let rest for 10 minutes
- Add more flour to your work surface and the top of the dough
- Roll out into a rough rectangle about ½” thick
- Use a 3″ donut cutter to cut approximately 12 donuts from the first roll
- Place each donut on one of the squares of parchment
- Reroll the remainder of the dough to cut another 4 donuts
- Cover the donuts with plastic wrap or lint-free towels
- Let them rest for 20 minutes
Frying the Donuts
- After 20 minutes, heat the oil to 360°F (this takes about 10 minutes)
- Pick up one of the parchment squares and, holding it low over the oil, carefully tip the donut into the oil
- Fry 2-3 donuts at a time, flipping once the first side is deep golden brown
- Donuts cook fast—about a minute per side
- Remove each fully cooked donut to a rack to cool
- Cook all the “first rolls” first, as the second rolls will need extra time to rise
- Allow to cool completely
Making the Doughnut Glaze
- In a microwave-safe medium bowl, heat the oil and butter on power level 2-3 until butter has mostly melted
- Add the confectioners’ sugar and whisk to combine
- Add 2½ ounces of hot water (¼ cup plus 1 tablespoon) and whisk well
- The glaze should be thin but not watery
- If needed, add more water a teaspoon at a time, until you achieve the desired consistency
Glazing
- Dip each donut into the glaze and then flip so the glaze completely covers the donut
- Stick a wooden skewer or chopstick into the hole and hold over the bowl to drain excess
- You want all but the thinnest layer of glaze to remain
- Allow donuts to sit at room temperature until the glaze has set
- Carefully turn the donuts over to allow any drips on the bottoms to set as well
Copycat Krispy Kreme Glazed Donuts
Recreate the magic of Krispy Kreme at home with these light, airy glazed donuts that feature the signature melt-in-your-mouth texture and perfect sweet coating!
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Servings: 8
Calories: 598kcal
Ingredients
Doughnuts ingredients
- 11.5 ounces all purpose flour about 2 3/4 cups – King Arthur Recommended
- 1 ounce neutral vegetable oil about 3 tablespoons
- 4 oz whole milk 1/2 cup
- 4 oz filtered water 1/2 cup
- 1.3 oz granulated sugar (about 3 tablespoons)
- 2 egg yolks
- .6 oz malted milk powder 2 tablespoons (Carnation makes one that is available at most stores) If you can’t find malted milk powder, use nonfat dried powdered milk instead
- 2 teaspoons active dry yeast
- 1/2 teaspoon kosher salt (or about 3⁄4 teaspoons of table salt)
- Enough shortening or vegetable oil to fill a large pan by about 3 inches
For the Glaze
- 2 ounces unsalted butter 1/2 stick
- 2 tablespoons neutral vegetable oil
- 12 ounces confectioners sugar about 3 cups
- pinch of salt
- 2 1/2 to 3 ounces very hot filtered water
Instructions
- For the Dough Combine all dough ingredients in the bowl of your stand mixer. Use the dough hook attachment and mix on low for about a minute or so until the flour is almost all incorporated. You may have to scrape down the sides of the bowl a time or two. Once the dough is more or less together, knead on medium speed until the dough clears the sides of the pan. You will think it never will, and then all of a sudden, it does. This will take between 12-15 minutes.
- The dough will be very soft and supple. Scrape the dough into a ball in the bottom of the mixer bowl, spray with pan spray and cover. Let rise in a warm spot until double, about 1 hour to 1 hour and 15 minutes. (To make a warm place for my dough to rise, bring a mug of water to a boil in the microwave. Then move the mug to one side and place the covered bowl of dough in the other side. Close the door quickly to let the dough proof.)
- While the dough is proofing, cut some squares of parchment about 4” x 4”. You’ll need 16 or so. Spray each square with a bit of pan spray. Lay them out on two cookie sheets or half sheet pans. Liberally flour a work surface with all-purpose flour and, when the dough has doubled, scrape it out onto the floured surface.
- Flour the top of the dough as well and knead it a few times to incorporate the flour and to press out as many of the large gas bubbles as you can. Shape the dough into a smooth ball, cover and let rest for 10 minutes. Add a bit more flour to your work surface and the top of the dough and roll out into a rough rectangle about 1⁄2” thick. Use a 3” doughnut cutter (or a large and small round cutter) to cut approximately 12 doughnuts from the first roll. Place each doughnut on one of the squares of parchment. Reroll the remainder of the dough, but know these second rolls won’t be quite as light as the first rolls. You should be able to cut another 4 doughnuts from the re-rolled dough. Discard the rest or fry the scraps as-is. Cover the doughnuts with plastic wrap or a couple of lint-free towels. Let them rest for 20 minutes.
- After 20 minutes, heat the oil to 360F. This will take about 10 minutes or so. Once the oil is at temperature, start frying. Pick up one of the parchment squares and, holding it low over the oil, carefully tip the doughnut into the oil, letting it slide off the parchment. Be careful! Fry 2-3 doughnuts at a time, flipping them once the first side is deep golden brown and the oil is barely bubbling. Doughnuts cook fast–maybe a minute a side, so don’t walk away. Remove each fully cooked doughnut to a rack to cool. Cook all the “first rolls” first, because the second rolls will need a bit extra time to rise. Allow to cool completely.
- Dip each doughnut into the glaze (method follows) and then flip so the glaze completely cover the doughnut. Stick a wooden skewer or chopstick into the hole in the doughnut and hold up over the bowl of glaze to drain well. You want all but the thinnest layer of glaze to remain. Allow doughnuts to sit at room temperature until the glaze has set. Carefully turn the doughnuts over to allow any drips on the bottoms of the doughnuts to set up as well.
- These are best served as soon as the glaze has set up. Serve them at room temperature or barely heat them in the microwave. Wrap any leftovers and leave at room temperature. Heat to serve the next day. These things are seriously delicious and ridiculously addictive. I don’t think you’ll have any left after the first day, let alone the second!
- To Make the Glaze In a microwave-safe medium bowl, heat the oil and butter on power level 2-3 until the butter has mostly melted. Add the confectioners’ sugar and whisk to combine as evenly as possible. Add 2 1/2 ounces of hot water (1/4 cup plus 1 tablespoon) and whisk well. The glaze should be pretty thin but not watery. If you think it’s a bit thick, add more water, a teaspoon or so at a time, until you like the texture. You will most likely have a lot of leftover glaze, but you need this much to be able to dip and flip them. After glazing all the doughnuts, you can use the leftover glaze for another purpose or just discard it.
- NOTES: If you want to fry the doughnut holes, fry them first or they will overproof since they are so small. The doughnuts should float in the oil as soon as you drop them in. If they sink or float low in the oil, remove the oil from the heat and let the doughnuts proof an additional 10-15 minutes. A well-proofed doughnut will bob in the oil like a boat, not sink like a submarine. Your doughnuts should be deep golden brown on each side and have a pale strip around their centers. (See photos) That lets you know they are light and fluffy
Nutrition
Calories: 598kcal | Carbohydrates: 81g | Protein: 6g | Fat: 28g | Saturated Fat: 13g | Cholesterol: 65mg | Sodium: 167mg | Potassium: 111mg | Fiber: 1g | Sugar: 48g | Vitamin A: 265IU | Calcium: 36mg | Iron: 2.1mg
Storage and Reheating
Room Temperature Storage
- Store completely cooled donuts in an airtight container
- Place parchment paper between layers to prevent sticking
- Consume within 24 hours for best quality
Freezer Storage
- Freeze unglazed donuts in a single layer on a baking sheet
- Once frozen, transfer to freezer bags
- Store for up to 2 months
- Thaw at room temperature and warm slightly before glazing
Reheating Methods
- Microwave: Heat for 8-10 seconds to restore that fresh-made texture
- Oven: Wrap in foil and warm at 250°F for 5 minutes
- Air Fryer: Heat at 250°F for 1-2 minutes for a crisp exterior
Serving Suggestions
- Serve warm with hot coffee or cold milk
- Create a donut bar with various glazes and toppings
- Pair with fresh berries for a balanced breakfast
- Transform leftover donuts into bread pudding
Tasty Donut and Muffin Recipes
- Raspberry Filled Donuts
- Muffins That Taste Like Donuts
- Panera Muffins
- Lemon Poppy Seed Muffins
- Blueberry Muffins
- Dunkin Pumpkin Muffin
- Date Nut Muffins
- Apple Muffins
- Oatmeal Raisin Muffins
Coffee to Enjoy with Donuts
Be sure to check out my easy breakfast recipes and the best fast food copycat recipes.
My dough seems really runny and isn’t coming together into the initial ball after 15 minutes. Should I add more flour?
Yes, you should add just enough flour until the dough comes together.
Confuse what is 11.5 ounce all purpose flour and 2 3/4 cup of king arthur thanks so how much flour thanks
You either need to weigh the flour, or use a measuring cup.
I made these today. The were the lightest fluffiest doughnuts I’ve ever made. While the texture wasn’t exactly like KK, the flavor was there. I followed the recipe exactly and I’m very pleased with them.
Hello, we have a restaurant here in Phx.,AZ called “TOKOYO EXPRESS”. There are only 2 locations. They make the best teriyaki chicken. The sauce is incredible. I have sinced moved from the valley, and have attempted to recreate this sauce with no luck.
Have you any idea, maybe, on how to connect with them for the recipe? I have personally askedfor it years agowhen visiting, but to no avail.
scom0any
Thank you for leaving a comment. So how I work is I go to the restaurant, try the dish, and then I try to replicate it. I just try to duplicate a recipe, I don’t go and ask for them. Very occasionally a restaurant will give me a recipe. (I think this has happened 3 times in 21 years).
I don’t have travel plans in this area. So I don’t know when I can try this dish and try to duplicate it.
What would I do, just call and ask them, they may tell you they buy a particular sauce. You can try to smooze the waiter, some people are more helpful than others. I often find bartenders if the place has a bar to be helpful. I don’t have a magic network to connect to folks :(. I would do it the same way you would. Good luck!
We have a Mexican restaurant in the Memphis area called “Abuelos Mexican Restaurant”. I believe there is one somewhere in Texas also. Their food is awesome. There are a number of things I wish I could copy but most important is their bean dip and their “papas” (potatoes). If you get a chance to try these…….please try to copy them. The bean dip is different from any other that I have tried and I have never had papas as any other mexican restaurant.
Stephanie, do you have the recipe for making The Restaurant “Piccadilly” roll’s? They are light and fluffy and good! If not I’ll continue to use my “Rhode’s ” roll I buy, OMG they are the bomb!
Hello Stephanie,
Can you please figure out the Chick Fillet chicken sandwich recipe?? I have tried everything but still can’t get it just right.
Thank you
Debbie Gillispie
I don’t know the whole secret, but brining the chicken in pickle juice certainly helps. Have you tried that, Debbie?
could you come up with a copycat for the Honeybaked Ham savory sauce
Hey, Jenni & Stephanie: (warning, I am one of THOSE people!)
Is this a typo or intentional?
“Author: Jenni Field Recipe Type: Breakfat Prep time: 1 hour, 30 minutes Cook time: 15 minutesServes 8”
Jenni Field is the author. I called the rise time the prep time and the cook time for the frying of the donuts. I am assuming folks will get about 2 donuts a piece from this recipe.
It’s a good question, Libba! Depending on how you roll them, you’ll probably get a good 16-17 doughnuts. Most likely 12 from the first roll and a handful more if you choose to roll a second time. Making the dough and rise time is probably going to be about an hour and 30 minutes, plus time to roll and then the second 30-ish minute rise. If you intend to make them for breakfast, make it a late breakfast, or make them the evening before. They honestly are best (just like at Krispy Kreme) the day they’re made. Each doughnut probably fries 2-ish minutes total, and I fried 3 at a time. Hope that helps you with your plan of attack!
Looks like a lot of work. I printed the recipe, but will probably keep buying them as long as I can.
It is a bit of work for sure. If your Krispy Kreme ever shuts down (I hope it doesn’t!) at least you can make something really really similar! 🙂
For some reason they shut down our Krispy Kremes a few years ago. They have one in my old hometown an hour away and that’s the closest one.
I’ll have to do this with all-purpose gluten free flour and omit the malted milk powder (which isn’t gluten free).
If I can get really, really close with this recipe I’ll be happy.
Do you think an Air Fryer will work instead of the oil?
Thank you so much for sharing you recipe!
Hey, Tambra! First, boo on them for shutting down your KK. But I know they expanded during the boom and then had to contract when the economy took a turn. You can use regular milk powder rather than the malted milk, and you should be fine. I have no experience with an air fryer, so I really can’t say if it would work in one. But I have a friend who is writing an air fryer cookbook. I’ll ask her and let you know.
i also just got a air fryer recently and was also wondering about the kk donuts. but today for the first time since i got my air fryer i found all kinds of recipes by accident on pinterest & they have some pretty good looking donut recipes on there.
I have not tried making donuts in there. I don’t think they will brown as they would from cooking them in oil. I think you would get something closer to the texture of a cinnamon roll.
I’d like to get a recipe for cracker Barrell apple dumplings in a single size baking dish with a pastry crust and strussel topping. Do you have one or know where to find one?
Thank you for your suggestion, I will keep it in mind. I’ll have to develop this one.
Can you find the old Toddle house cream waffle recipe and the Dobbs House sour cream waffle recipe. Would love to have these two recipes. We love waffles and these were the best
Looks like those would be very difficult to do, they have been out of business for quite awhile now. For me to duplicate the recipe I need to be able to taste it. I’ll keep my eyes open, as I can’t replicate a recipe without trying it.