• Barth Bakery

Copycat Krispy Kreme Doughnuts

Updated: Mar 21

These melt-in-your-mouth, perfectly golden yeast doughnuts are gooey and chewy with a fluffy interior and a light vanilla glaze, perfect for an on-the-go breakfast.

Krispy Kreme Doughnuts (right) with Chocolate Oreo doughnuts (center) and Toasted Coconut (left) doughnuts

Makes 12 doughnuts


Doughnut Dough

  • 1 (¼ oz) package active dry yeast

  • ⅛ cup warm water

  • ¾ cup warm whole milk

  • ¼ cup granulated sugar

  • ½ tsp salt

  • 1 large egg + 1 large egg yolk

  • ½ tsp pure vanilla extract

  • ¼ cup unsalted butter, room temperature

  • 2½ cups all-purpose flour

  • Vegetable or canola oil for frying

Vanilla Glaze

  • 3 Tbsp butter, melted

  • 1 cup confectioners' sugar, sifted

  • ¾ tsp pure vanilla extract

  • 2-3 Tbsp hot water


Doughnut Dough

  1. In the bowl of a stand mixer, dissolve the yeast in the warm water. Add the milk, sugar, salt, egg, egg yolk, butter, vanilla, and 1 cup of flour. Using the dough hook, knead on low speed for 30 seconds, scraping the bowl constantly. Increase the speed to medium and knead for 2 more minutes, scraping the bowl occasionally. Stir in the remaining flour until smooth and incorporated, and a soft, tacky dough forms.

  2. Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and let it rise in a warm area until the dough is double in size, about 1 ½ hours. (Dough is ready when an indentation remains when touched.)

  3. Turn the dough out onto a floured surface, and roll out to ½-inch thickness with a floured rolling pin. Cut the dough with a floured doughnut cutter. (Alternatively, you can use two round cutters, one large and one small.) Gather any scraps or leftover dough and roll into doughnut holes. Place the doughnuts on a parchment lined baking sheet, cover with a dish towel, and let rest until double in size, about 45-60 minutes.

  4. Heat the oil in a deep fryer or wide pot to 350°F. Slide the doughnuts into the hot oil with a wide spatula being careful not to overcrowd the pan. Flip the doughnuts as they rise to the surface to cook both sides. Fry until the doughnuts are golden brown, about 1 minute on each side. Carefully remove the doughnuts from the oil and place on a cooling rack.


  1. In a small bowl, whisk together the butter, confectioners' sugar, and vanilla until smooth. Whisk in the water, 1 tablespoon at a time, until the desired consistency is reached.

  2. Dip each doughnut into the glaze and return to the cooling rack. Allow the glaze to set before serving.