Copycat Krispy Kreme Original Glazed Doughnut Recipe

If you’ve ever walked past a Krispy Kreme shop with the Hot Light glowing and felt your willpower melt faster than the glaze on a warm doughnut, you’re not alone. That signature bite, impossibly airy and sweet with a silky sugar shell, has become a craving that follows you home. So we decided to recreate the magic. This Copycat Krispy Kreme Original Glazed Doughnut recipe delivers the same melt-in-your-mouth fluffiness and that glossy, finger-licking glaze. You’ll only need basic pantry staples, a little patience during proofing, and a willingness to fry. These doughnuts are worth it.

How to make Copycat Krispy Kreme Original Glazed Doughnuts

Start by making a soft yeast dough that rises twice for extra lightness. Once shaped, the doughnuts fry up golden and tender before taking a sweet dive into the warm vanilla glaze. You’ll want to serve them hot within minutes of glazing, just like they do in the stores. Each bite is pillow-soft with a whisper of vanilla and just the right sweetness.

Prep Time: 2 hours (including proofing)
Cook Time: 3 minutes per batch
Total Time: 2 hours 30 minutes
Servings: 12 doughnuts
Calories per doughnut: Approx. 190 kcal

Ingredients, instructions and tips

Ingredients

For the Dough:

• 2 ¼ tsp active dry yeast
• ½ cup warm water (110°F)
• ¼ cup granulated sugar
• ¼ cup whole milk, warm
• ¼ cup unsalted butter, melted
• 1 large egg
• ½ tsp salt
• 2 ½ cups all-purpose flour (plus extra for dusting)
• 1 tsp vanilla extract

For the Glaze:

• 2 cups powdered sugar
• ¼ cup whole milk
• ½ tsp vanilla extract
• Pinch of salt

Oil for Frying:

• Neutral oil (vegetable or canola), enough for 2 inches in your pan

Tools Needed

• Large mixing bowl
• Stand mixer with dough hook (optional)
• Rolling pin
• Doughnut cutter or two round cookie cutters (3-inch and 1-inch)
• Baking sheet with parchment paper
• Plastic wrap or clean kitchen towel
• Deep frying pan or Dutch oven
• Candy or frying thermometer
• Slotted spoon or spider strainer
• Wire cooling rack
• Mixing bowl for glaze
• Whisk
• Pastry brush (optional)

Instructions

1. Activate the Yeast:
   In a small bowl, stir together yeast, warm water, and 1 tablespoon of the sugar. Let sit for 5 to 10 minutes until foamy.
2. Make the Dough:
   In a large bowl, combine the remaining sugar, warm milk, melted butter, egg, vanilla, and salt. Stir in the yeast mixture. Gradually mix in flour until a soft dough forms. Knead by hand or with a dough hook for 5 to 7 minutes until smooth and elastic.
3. First Rise:
   Place dough in a greased bowl. Cover and let rise in a warm place until doubled, about 1 to 1.5 hours.
4. Shape the Doughnuts:
   Roll dough out on a floured surface to about ½-inch thickness. Cut out doughnuts and holes. Transfer to a parchment-lined tray. Cover and let rise for 30 to 45 minutes until puffy.
5. Heat the Oil:
   Heat oil in a heavy pan to 355°F. Use a thermometer to keep it consistent.
6. Fry the Doughnuts:
   Fry doughnuts in batches for about 1 minute per side until golden. Don’t overcrowd. Transfer to a wire rack.
7. Make the Glaze:
   While doughnuts cool slightly, whisk glaze ingredients in a bowl until smooth.
8. Glaze While Warm:
   Dip warm doughnuts into the glaze, flip to coat both sides, then set back on the rack so the glaze can set.

Tips

• Keep the dough slightly sticky. Resist over-flouring.
• Proofing makes all the difference. Be patient.
• Use very warm glaze. Cold glaze won’t coat as evenly.
• Best served within an hour of glazing for that “Hot Light” feel.

What to serve with the dish

These copycat Krispy Kreme doughnuts are best eaten with a hot cup of coffee, cold brew, or even a glass of milk for the nostalgic diner effect. For brunch, pair them with scrambled eggs and fruit. For dessert, top with a scoop of vanilla ice cream. They also make a fun breakfast sandwich base with bacon and egg for a sweet and savory combo.

Ingredient substitutes

1. Flour
   Original Ingredient: All-purpose flour
   Substitutes:
   • Bread Flour: For chewier doughnuts with more structure.
   • Gluten-Free 1:1 Blend: Use with xanthan gum for gluten-free option.
   • Pastry Flour: Makes the dough even softer but more delicate to handle.
2. Milk
   Original Ingredient: Whole milk
   Substitutes:
   • Almond or Oat Milk: For dairy-free version, but it may slightly affect flavor.
   • Skim Milk: Lighter option, though less richness.
   • Evaporated Milk: Gives a deeper taste, but you’ll need to dilute with water.
3. Butter
   Original Ingredient: Unsalted butter
   Substitutes:
   • Margarine: Works well and easy to melt.
   • Coconut Oil: Adds a mild coconut aroma.
   • Vegan Butter: Ideal for dairy-free versions.
4. Egg
   Original Ingredient: 1 large egg
   Substitutes:
   • Flax Egg: Mix 1 tbsp flaxseed meal with 3 tbsp water.
   • Applesauce: ¼ cup unsweetened applesauce per egg.
   • Mashed Banana: Use ¼ cup for slightly fruity undertone.
5. Sugar (Glaze)
   Original Ingredient: Powdered sugar
   Substitutes:
   • Homemade Powdered Sugar: Blend granulated sugar with cornstarch.
   • Coconut Sugar (blended): Slightly darker glaze, less refined.
   • Sugar-Free Powdered Sweetener: For low-sugar diets.
6. Frying Oil
   Original Ingredient: Neutral oil like canola
   Substitutes:
   • Peanut Oil: Adds a slight nutty flavor.
   • Sunflower Oil: High smoke point and light taste.
   • Rice Bran Oil: Neutral and great for frying.

Copycat Krispy Kreme Original Glazed Doughnuts

Serves: 12 Prep Time: 2 hours Cooking Time: 3 mins 3 mins

Nutrition facts: 190 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

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Ingredients

For the Dough:

2 ¼ tsp active dry yeast

½ cup warm water (110°F)

¼ cup granulated sugar

¼ cup whole milk, warm

¼ cup unsalted butter, melted

1 large egg

½ tsp salt

2 ½ cups all-purpose flour (plus extra for dusting)

1 tsp vanilla extract

For the Glaze:

2 cups powdered sugar

¼ cup whole milk

½ tsp vanilla extract

Pinch of salt

Instructions

Activate the Yeast:
In a small bowl, stir together yeast, warm water, and 1 tablespoon of the sugar. Let sit for 5 to 10 minutes until foamy.

Make the Dough:
In a large bowl, combine the remaining sugar, warm milk, melted butter, egg, vanilla, and salt. Stir in the yeast mixture. Gradually mix in flour until a soft dough forms. Knead by hand or with a dough hook for 5 to 7 minutes until smooth and elastic.

First Rise:
Place dough in a greased bowl. Cover and let rise in a warm place until doubled, about 1 to 1.5 hours.

Shape the Doughnuts:
Roll dough out on a floured surface to about ½-inch thickness. Cut out doughnuts and holes. Transfer to a parchment-lined tray. Cover and let rise for 30 to 45 minutes until puffy.

Heat the Oil:
Heat oil in a heavy pan to 355°F. Use a thermometer to keep it consistent.

Fry the Doughnuts:
Fry doughnuts in batches for about 1 minute per side until golden. Don’t overcrowd. Transfer to a wire rack.

Make the Glaze:
While doughnuts cool slightly, whisk glaze ingredients in a bowl until smooth.

Glaze While Warm:
Dip warm doughnuts into the glaze, flip to coat both sides, then set back on the rack so the glaze can set.