krispy kreme copycat doughnuts
You know a recipe is pretty much the best thing ever if I post a picture of it on instagram one day and then post the recipe on the blog the next day. I usually try to write and schedule posts in advance, but every now and then I find a recipe that is so delicious, it just has to be shared immediately. And these Krispy Kreme copycat doughnuts are just that! I would say that this is one of the top five recipes I have ever posted on this blog. I was very skeptical about my ability to make donuts that taste like Krispy Kreme, especially with my deep-seated fear of deep frying, but these are just perfection in every way. The texture is perfect – light and airy, with a lightly glazed top that crackles when you bite into it. And the taste is amazing… so flavorful and lightly sweet. Just the glaze itself was so delicious that I kept sneaking little tastes when I dipped the doughnuts.
I think what was most surprising to me about these doughnuts was that they were actually very straightforward to make. The dough mixed up quickly and used ingredients I already had in the house, and the whole process was very simple and easy to follow. I’ve only made doughnuts a few times before but they’ve always seemed like a big production. Geoff and I made these together while listening to the Serial podcast (seriously so good and I am dying from the suspense of it all!) and the time flew by. I can’t wait to make these again for pretty much every special occasion!
Krispy Kreme Copycat Doughnuts
for the doughnuts:
2 1/4 teaspoons active dry yeast
1/2 cup warm water
1/4 cup sugar
1/4 cup evaporated milk, warmed
1/2 teaspoon salt
1/4 cup shortening, room temperature
1 egg + 1 egg yolk
1/2 teaspoon vanilla
2 1/2 cups flour, more as needed
oil for frying
for the glaze:
2 tablespoons butter, melted
pinch of salt
2 teaspoons evaporated milk
1/2 teaspoon vanilla
1 1/3 cup powdered sugar
3-4 teaspoons hot water, more as needed
In a large bowl or the bowl of a stand mixer, dissolve the yeast in the warm water with a pinch of sugar. Let sit until bubbly, 5-10 minutes. Add the sugar, evaporated milk, salt, shortening, egg, egg yolk, vanilla, and one cup of flour, and mix to combine. Add another cup of flour and mix to combine. Add the remaining flour, a few tablespoons at a time, until a soft dough forms. The dough should be soft and slightly sticky but should not stick to your finger when you quickly tap the dough. Place the dough in a greased bowl and let rise until doubled, about 1 1/2 hours.
Roll the dough out on a lightly floured surface to 1/2 inch thick. Cut into rings using a doughnut cutter or two round cutters (I used a 3 1/2 inch cutter and a 1 1/2 inch cutter). Cover and let rise 30 minutes, or until doubled. (It’s okay to re-roll the scraps, but the texture won’t be quite as light and airy – totally still worth it though!)
After the doughnuts have risen, preheat the oil in a dutch oven or heavy bottomed pot to 360 degrees. Be careful to keep the oil between 360 and 370 and adjust the heat on the burner or remove from the heat as needed. While the oil is heating, whisk together the glaze. Add enough water to make a smooth glaze with about the consistency of honey. Fry the donuts a few at a time, turning after 2-3 minutes, until golden brown. Remove to a wire cooling rack lined with paper towels and let cool 3-4 minutes. When they have cooled slightly, dip the tops of the doughnuts into the glaze and then return them to the cooling rack (be careful not to burn your fingers like I did). Let cool and enjoy!
recipe from Cooking Classy
Krispy Kreme is my absolute favorite! To have a copy cat recipe could be very dangerous to my hips! 😉
I have been looking for the perfect doughnut recipe. This may be it! Can't wait to try it!
Holy moley. Can't wait to try these!
These look amazing! They will be perfect for some special festivities my family and I have coming up! Yum!! I would love if you would share this at my blog party, Celebrate It! It is all about celebrating our wonderful everyday lives!
Can you please tell me the type of flour used? Bread, plain or all purpose flour?
High or low protein flour?
Sorry, I am an amateur cook.