The Original Krispy Kreme Glazed Doughnuts you know and love and now you can make them at home and eat them fresh!
Krispy Kreme Glazed Doughnuts are the original glazed yeast raised doughnut that made Krispy Kreme famous. I’ve been known to make the detour when the “HOT” sign is on at Krispy Kreme but since I can make them at home I’ve become immune to the pull of the brightly lit signs.If you’ve ever looked up doughnuts on Pinterest you’ve likely seen many Krispy Kreme copycat recipes. I tried 4 of them off Pinterest and was less than enthusiastic. The dough wasn’t fluffy enough, the glaze didn’t harden to a point where it was thin and shattered upon being bitten into. Those qualities are what make Krispy Kreme so special. So I ditched Pinterest and dug a whole lot further. I found a recipe from the Chicago Tribune that they tested and retested six times until it was the flavor we all know and love.
It works! With just a couple of adjustments, these Krispy Kreme Glazed Doughnuts are a GREAT copycat, not perfect mind you as part of the magic lies in their air pressurized extruders, but if you are looking to make this recipe at home, you need to go no further. These doughnuts are best right after the glaze dries!
To get ahead of the questions:
- Yes I totally made these in vegetable shortening (I use Spectrum), that is authentic to Krispy Kreme Glazed Doughnuts. You can absolutely substitute with canola oil if you prefer. Just know the more you change the less “authentic” to expect it to be.
- I used my trusty cast iron skillet with a frying thermometer to maintain the perfect temperature. If you eyeball it instead of using a thermometer you may end up with burnt/raw donuts or oily ones if your oil is too hot or too cold. If you are going through the process of making these definitely grab the tools to make it right.
- You can make any shape you need. I pictured the classic shape, but I also made bars and experimented with maple bars (I failed on that glaze. Don’t worry I will keep trying, purely for scientific reasons of course 😉 )
- These are glazed when warm and eaten within minutes of the glaze hardening. I am also sometimes guilty of eating them before the glaze even hardens. Messy but DELICIOUS.
Original Krispy Kreme Glazed Doughnuts
Ingredients
- Doughnuts:
- 2 packet yeast 1/4 ounce packets
- 1/4 cup warm water 105-115 degrees
- 1 1/2 cups lukewarm milk scalded, then cooled
- 1/2 cup sugar
- 1 teaspoon salt
- 2 eggs
- 1/2 cup shortening
- 5 cups all-purpose flour
- 4 cups vegetable shortening or vegetable oil if you would prefer for frying
- Glaze:
- 2 1/2 cups confectioners' sugar
- 1/4 cup milk
- 1/4 cup light corn syrup I make my homemade corn syrup in my [url:2]Caramel Popcorn recipe[/url]
Instructions
Add water and yeast together in a your stand mixer and set aside for 10 minutes.
- Add in the milk, sugar, salt, eggs, shortening and 2 cups of the flour.
Turn the stand mixer on medium speed for 2 minutes, then add in the rest of the flour and mix until just combined.
Take the bowl out of the stand mixer and cover with a clean towel to let it rise for 1 hour.
- When you can push down on the dough and your fingerprint stays you're ready to move on to the next step.
- Working with half the dough at a time, roll it to 1/2 inch thick on a floured surface.
Dip your doughnut cutter in flour and cut out a dozen doughnuts with each half of the dough and out onto wax paper.
Let rise, covered, in a warm spot for 30-45 mins (I did 45)
In a cast iron pan or other deep saucepan, heat the vegetable shortening to 375 degrees.
- Please use a thermometer to measure the temperature as this is a critical step.
Fry the doughnuts on each side for 90 seconds.
- Drain on a cooling rack until you finish cooking them all then dip into the glaze.
To make the glaze, add the powdered sugar, milk and corn syrup to a bowl and microwave for 30 seconds.
- Most importantly, eat with reckless abandon.
I have made this recipe twice already! They turned out wonderful! You definitely have to be patient and let the dough rise appropriately. It took about 3 hours to get a good rose before cutting into donuts. Then once I rolled out the dough and cut out the donuts I put them in a warmed oven (turned in the oven to 200*F then shut it off , put the donuts in the oven on a baking sheet lined with parchment paper and keep the oven door ajar slightly.) I kept them in there until they were nice and puffy. It took me about 2 hours to get to that point. I fried them in crisco shortening and kept the temp at 350*F. They turned out nice and fluffy and were delicious! The recipe made about 36 donuts. I made different glazes and also tried a savory donut by drizzling olive oil and sprinkling a little flaky sea salt and served it with burrata and prosciutto! It was to die for! Also tried it with Nutella and sprinkled sea salt over it. So yummy!!!
Can I use Spectrum Sunflower oil Or Spectrum Coconut Oil for this recipe?
I’ve only tried it using Spectrum vegetable shortening. If you decide to try, I’d love to know how it turned out.
Can you freeze 1/2 the dough?
Sure 🙂
This is no where near a Krispie Kreme. Disappointed.
Sorry they didn’t live up to your expectation.
Sadly disappointed. I’ve tried other recipes that were way better. This tastes like greasy homemade bread. Yuck!
URGENT- What’s the difference between shortening and vegetable shortening ?? I can’t find shortening but I found vegetable shortening
Those are the same. Crisco is hydrogenated vegetable oil shortening. Is that what you got?
Please adjust prep and cook times.
Dough rests for an hour then an additional 45 min.
Also should include time for scalding milk.
This 2+ hour recipe. Minimum.
The doughnuts I made from this, Original Krispy Kreme Glazed Doughnuts, recipe came out delicious. I added one tablespoon of vanilla extract to the dough and substituted the high fructose corn with Log Cabin Syrup and they still came out tasting like Original Krispy Kreme Glazed Doughnuts.
I do not eat eggs. Can i make it eggless?
I’ve not tested it without using them.
Hello looks yummy and promising!
Is there an alternative for corn syrup? Can’t wait to try this ?
I haven’t tried this recipe with a substitution. I do have instructions on how to make your own. You can find it by clicking the green link in the recipe card.
Thank you for the lovely recipe. We all love it. Crispy outside and soft inside. We change the icing sugar glaze with chocolate glaze. yummmm???
I only have Instant Dry yeast, can that work?
The first time I made these I used Veg oil and they were really great, but the second time I used Spectrum shortening to fry in. Through the roof great! These truly are Krispy Kreme doughnuts. Thank you Thank you Thank you.
Thanks for the suggestion, Jack.
What can i substitute for the shortening? Thanks
You can use either margarine or butter but the moisture might be different.
Can I use active dry yeast instead of yeast packets? If so, how much do I use? Thanks!
Yes, you’ll need 1/2 ounce of active dry yeast. Enjoy!
Hi! How did you measure out flour? Spoon into the cup?
Yes, spoon in and level off at the top. Enjoy!
Does it matter whether it’s active dry yeast or unactivated?
active dry yeast
Hi Sabrina
Im about tho let my dough rise for the hour
But I have a doubt because my dough is really sticky …… is that normal
Can you please help
-Michelle
I have the same question! Is the dough supposed to be really sticky before rising? Or does it need more flour?
This is totally normal! Don’t worry, your dough should be sticky before it rises. Just toss some flour on top and let it rise, and then after an hour knead it with flour and it should be much less sticky and held together.?
What kind of yeast did you use? For example, Active Dry Yeast.
Yes, active dry yeast