Copycat Krispy Kreme Donuts
Who doesn’t love a warm, glazed donut that practically melts in your mouth. I’ve come up with a recipe I think is spot-on! It’s a rainy weekend here in Alabama so it’s perfect for making the lightest, best-ever homemade donuts (doughnuts). Make these for your family..or just yourself. Share with your neighbors and make some friends!
When you hear “These are BETTER than Krispy Kreme’s”, then you know you’ve hit a home run.
Every summer, when the kids were out of school, I would let my kids choose a recipe for me to make that took more time than I might have during the school year-not one of my shortcut recipes. In the past, Corinne has chosen Double-Stuffed Cinnamon Rolls and Churros with Vanilla Icing For Dipping. We live about 35 minutes away from the closest “Hot Now!” Krispy Kreme sign. A couple of years ago, Grayson asked me to make glazed, yeast dougnuts just like Krispy Kreme.
When I started looking online for recipes for Krispy Kreme doughnuts, I found that there were no shortage of them. I did the research for you and combined several recipes and came up with this version that was a big hit with my son and his best friend. They said they they were actually BETTER than the real deal.
Let me know how they turn out for you if you try them. Leave a comment below.
This is not exactly a shortcut recipe like I usually make here on my blog but some things are worth the extra effort. If you are looking for a shortcut Southern dessert try my Frosted Mini Brownie Cups, Dulce de Leche 2 Ingredient Ice Cream, and Shortcut Caramel Apple Pie.
- 1 1/4-oz package rapid-rise yeast
- 3/4 cup warm 110° water
- 1/3 cup granulated sugar
- 1/4 cup salted butter melted
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 3/4 cups bread flour or all-purpose flour
- 4 to 5 cups shortening or vegetable oil
- 2 cups powdered sugar sifted if there are lumps
- 1/4 cup water
- 1 teaspoon vanilla extract
Combine yeast and warm water in a small bowl or 1-cup glass measuring cup and set
aside 10 minutes or until yeast is dissolved and bubbly. I like to sprinkle about 1/2
teaspoon of the sugar I’ve already measured out over the yeast to encourage it.
Meanwhile, combine sugar, butter, salt, egg, and egg yolk in a stand mixer. Beat on
medium just until combined. Add dissolved yeast mixture and beat on low speed until
Add flour and beat on medium-low speed until combined. The dough should start to
pull away from the sides of the bowl. Add one or two more tablespoons if necessary. It
will be a sticky dough.
Scrape the dough down to the bottom of the bowl. Spray cooking spray lightly on the
top of the dough or brush lightly with oil. Cover with plastic wrap to prevent drying out
and let it rise in a warm place (85°) for 1 to 1 1/2 hours or until double in bulk.
Punch dough down; cover with plastic wrap again, pressing it all around the dough to
prevent drying out. Refrigerate at least 8 hours or overnight.
On a floured work surface, roll out the dough to between 1/4 and 1/2-inch thickness.
Mine was about an 11-inch circle. Using a doughnut cutter or a 2 1/2-inch circle cookie
cutter and a smaller circle cookie cutter, cut out doughnut shapes and place on parchment
or wax paper. Cover with a towel and let rest 1 hour
Heat shortening or vegetable oil to 360° in a heavy 8 to12-cup pot or large cast iron
Prepare the glaze. Combine powdered sugar, water, and vanilla in a shallow bowl.
Gently lower 3 or 4 of the doughnuts into the hot oil being careful not to splash the hot
oil. After about 1 minute or when lightly browned on bottom, flip them with tongs. The
doughnut holes will take slightly less time. Drain them on layers of paper towels about 20
seconds while the oil returns to 360°
Immediately drop the doughnuts in the glaze and place on wire racks. Repeat
procedure with remaining doughnuts and glaze. SERVE WARM or reheat in microwave
on HIGH for 7 to 8 seconds if there’s any around to get cold!