My homemade Copycat Krispy Kreme Donuts are as close as you can get to the "Hot Now" sign hanging in their window. Who doesn't love a warm, glazed donut that practically melts in your mouth? I've come up with a recipe with a yeast bread shortcut 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!
Simply the best light and airy, glazed donuts that copycat the famous Krispy Kreme doughnuts. My shortcut will get these sweet fried-dough-treats on your plate sooner than later.
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 so, a couple of years ago, Grayson asked me to make glazed, yeast donuts just like Krispy Kreme.
What's the shortcut?
This is a special occasion recipe that takes a bit more time than some recipes but I do still include a shortcut that is valuable to incorporate in any yeast bread recipe.
Create your own proofing oven with hot water and your own oven. This drastically reduces the amount of time it takes for yeast bread to "double in size".
This is a trick I learned while working in the Oxmoor House test kitchen and still use it today.
- Pour 2 cups of water in a microwave-safe measuring cup or bowl. Microwave on HIGH for 3 minutes or until boiling. (You can also boil water on the stove in a pot.)
- Turn your oven on to 250F degrees. Set a timer for 1 minute. Turn off the oven. This will heat the oven to about 80F to 90F degrees which is the perfect proofing temperature. The Kitchn also uses this method to turn your oven into a proof box but does not turn the oven on at all. I think it gives it a jumpstart to reach the warm temperature.
- Place the boiling water in the bowl or pot to the right or left side of the oven. You can also pour the water in an 8x8 baking pan and place on the rack below the dough. This will create the high humidity needed to help the dough rise quickly.
Without this proofing oven-method, letting yeast dough rise on the countertop in an air conditioned home can take twice as long.
Are they as good as Krispy Kreme doughnuts?
Yes! 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 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 quick and easy shortcut recipe like I usually make here on my blog but some things are worth the extra effort, right? The shortcut to cut down the rising time is gold, though!
More dessert recipes you will love:
Dulce de Leche 2 Ingredient Ice Cream
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Nutrition analysis on GritsAndGouda.com recipes are mostly calculated on an online nutrition calculator. I am not a dietitian and nutritional information is an estimate and can vary based on products used.
Homemade Krispy Kreme Copycat Doughnuts
Ingredients
- 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
Glaze
- 2 cups powdered sugar sifted if there are lumps
- 1/4 cup water
- 1 teaspoon vanilla extract
Instructions
- Combine yeast and warm water in a small bowl or 1-cup glass measuring cup and setaside 10 minutes or until yeast is dissolved and bubbly. I like to sprinkle about 1/2teaspoon 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 onmedium just until combined. Add dissolved yeast mixture and beat on low speed untilcombined.
- Add flour and beat on medium-low speed until combined. The dough should start topull away from the sides of the bowl. Add one or two more tablespoons if necessary. Itwill be a sticky dough.
- Scrape the dough down to the bottom of the bowl. Spray cooking spray lightly on thetop of the dough or brush lightly with oil. Cover with plastic wrap to prevent drying outand 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 toprevent 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 cookiecutter and a smaller circle cookie cutter, cut out doughnut shapes and place on parchmentor 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 ironskillet.
- 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 hotoil. After about 1 minute or when lightly browned on bottom, flip them with tongs. Thedoughnut holes will take slightly less time. Drain them on layers of paper towels about 20seconds while the oil returns to 360°
- Immediately drop the doughnuts in the glaze and place on wire racks. Repeatprocedure with remaining doughnuts and glaze. SERVE WARM or reheat in microwaveon HIGH for 7 to 8 seconds if there’s any around to get cold!
Notes
- Pour 2 cups of water in a microwave-safe measuring cup or bowl. Microwave on HIGH for 3 minutes or until boiling. (You can also boil water on the stove in a pot.)
- Turn your oven on to 300F degrees. Set a timer for 1 minute. Turn off the oven. This will heat the oven to about 80F to 90F degrees which is the perfect proofing temperature.
- Place the boiling water in the bowl or pot to the right or left side of the oven. You can also pour the water in an 8x8 baking pan and place on the rack below the dough. This will create the high humidity needed to help the dough rise quickly.
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