Copycat Krispy Kreme Donuts
Updated: Oct 30, 2021
These melt-in-your-mouth, perfectly golden yeast donuts are gooey and chewy with a fluffy interior and a light vanilla glaze, perfect for an on-the-go breakfast.
Krispy Kreme Donuts (right) with Chocolate Oreo donuts (center) and Toasted Coconut (left) donuts
Makes 12 donuts
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
3 Tbsp butter, melted
1 cup confectioners' sugar, sifted
¾ tsp pure vanilla extract
2-3 Tbsp hot water
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.
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.)
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 donut cutter. (Alternatively, you can use two round cutters, one large and one small.) Gather any scraps or leftover dough and roll into donut holes. Place the donuts on a parchment lined baking sheet, cover with a dish towel, and let rest until double in size, about 45-60 minutes.
Heat the oil in a deep fryer or wide pot to 350°F. Slide the donuts into the hot oil with a wide spatula being careful not to overcrowd the pan. Flip the donuts as they rise to the surface to cook both sides. Fry until the donuts are golden brown, about 1 minute on each side. Carefully remove the donuts from the oil and place on a cooling rack.
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.
Dip each donut into the glaze and return to the cooling rack. Allow the glaze to set before serving.