If you’ve ever dreamed of biting into the bold, warm heart of Gryffindor, this Gryffindor Doughnut copycat delivers that house pride in edible form. Inspired by the Krispy Kreme x Harry Potter collection, it’s a soft, unglazed shell doughnut filled with cookie butter Kreme, dipped in ruby-red icing, topped with Biscoff crumble, drizzled in gold, and crowned with a Gryffindor crest. It’s rich, cozy, and a little bit heroic.
The best part? You can make it right in your own kitchen, no Sorting Hat required. Whether you’re prepping for a movie night or celebrating a magical birthday, this doughnut is a spellbinding centerpiece.
Table of Contents
How to Make the Gryffindor Doughnut
Start with a light, fluffy yeast-raised dough. Fry them up into golden, puffy shells. Then fill with creamy cookie butter Kreme, dip in shiny red icing, sprinkle with Biscoff crumbs, drizzle that gold icing, and finish with an edible Gryffindor crest. The cookie butter Kreme is the soul of the doughnut, spiced, sweet, and almost too good to share. (Almost.)
Nutrition facts (per doughnut)
Calories: 420
Total Fat: 22 g
Saturated Fat: 9 g
Carbohydrates: 50 g
Sugar: 29 g
Protein: 5 g
Ingredients (makes 12 doughnuts)
Prep Time: 2 hours (includes rising)
Cook Time: 15 minutes
Decorating Time: 30 minutes
Total Time: 2 hrs 45 mins
Servings: 12
For the doughnuts:
- 1 cup warm whole milk (105–110°F)
- 2¼ tsp instant yeast
- ¼ cup granulated sugar
- 1 large egg
- 2 tbsp unsalted butter, softened
- 1 tbsp neutral oil
- 3 cups all-purpose flour
- ¾ tsp salt
- Oil for frying
For the cookie butter Kreme filling:
- 1 cup cold heavy cream
- 3 tbsp powdered sugar
- 2 tbsp marshmallow creme or soft cream cheese
- ½ to ¾ cup Biscoff cookie butter
- Pinch of salt
For the red icing:
- 2 cups powdered sugar
- 2–3 tbsp milk
- 1 tbsp light corn syrup
- ½ tsp vanilla extract
- Red gel food coloring
For the toppings:
- 1½ cups crushed Biscoff cookies
- Gold icing drizzle (powdered sugar + milk + gold luster dust, or tinted white chocolate)
- Edible Gryffindor crest toppers or sugar paper designs
Tools You’ll Need
- Stand mixer or mixing bowl + dough hook
- Rolling pin
- 3-inch round cutter
- Candy/oil thermometer
- Piping bag with filling tip
- Cooling rack
- Mixing bowls and spoons
- Small piping bag for drizzle
- Slotted spoon or spider skimmer
Instructions
1. Make the dough
Mix warm milk, yeast, and a pinch of sugar. Let it sit until foamy (5–10 min). Add the egg, butter, oil, sugar, flour, and salt. Knead for 6–8 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled in size.
2. Shape the doughnuts
Roll dough to ½ inch thick. Cut out 12 rounds with a 3-inch cutter. Place on parchment squares. Cover loosely and let rise for another 30–45 minutes until puffy.
3. Fry the shells
Heat oil to 350°F. Fry 2–3 at a time for about 1 minute per side, until golden. Drain on paper towels, then transfer to a rack to cool completely.
4. Make the cookie butter Kreme
Whip cream and powdered sugar to soft peaks. In another bowl, beat the marshmallow creme (or cream cheese) with cookie butter and salt. Fold whipped cream into the cookie butter mix until smooth. Chill for 20 minutes before piping.
5. Fill the doughnuts
Poke a hole in the side of each cooled doughnut and pipe in about 2–3 tablespoons of filling until plump.
6. Make the red icing
Whisk powdered sugar, milk, corn syrup, vanilla, and red gel until smooth and thick, but pourable. It should coat a spoon but still drip slowly.
7. Decorate
Dip the top of each filled doughnut into the red icing. Let excess drip off, then press into crushed Biscoff crumbs. Let icing set for 10 minutes. Drizzle with gold icing. Add edible crest once the icing is dry.
Tips
- Use red gel food coloring for a vibrant hue, liquid coloring won’t be bold enough.
- Press Biscoff crumbs on while the icing is still sticky, or they won’t hold.
- Chill the filling slightly before piping to help it stay fluffy.
- Make sure doughnuts are fully cool before filling or your Kreme will melt.
- Store leftovers in the fridge for up to 2 days. Best eaten fresh.
What to Serve With
These Gryffindor doughnuts are surprisingly versatile, great for parties, movie nights, or magical brunch spreads.
Sweet pairings:
- Butterbeer Latte – Warm, creamy, and full of caramel notes. A true match made in Hogsmeade.
- Pumpkin juice (iced) – Crisp and lightly spiced, it brings out the earthy sweetness of the cookie butter filling.
- Fresh apple slices with cinnamon – Think Honeydukes meets Honeycrisp. A tart-sweet contrast that resets the palate.
Savory counterpoints:
- Cheddar scones or biscuits – That sharp, flaky bite balances the doughnut’s richness and brings a bit of Hogwarts tea-time charm.
- Crispy bacon or veggie sausage – Salty, crispy, and perfect next to all that sugar. Magical brunch, sorted.
- Soft-boiled eggs with toast soldiers – If you’re going for a full wizarding breakfast, this adds an old-school British vibe.
Playful party ideas:
- Serve with buttered popcorn for a salty-sweet movie night snack board.
- Pair with spiced hot cocoa or chai for autumn nights and cozy corners.
- Include on a dessert board with chocolate frogs, cauldron cakes, and Bertie Bott’s Beans for full fantasy fun.
Variations
Mini Sorting Hat Doughnuts: Make smaller rounds, fill each with a different flavored Kreme (like lemon for Hufflepuff, blueberry for Ravenclaw), and top with a mystery icing color, guests pick and discover their “house.”
Slytherin Swap: Use green icing instead of red, drizzle with silver and fill with pistachio buttercream or matcha Kreme.
Vegan Wizard Edition: Use oat milk, vegan butter, and dairy-free whipped topping. Biscoff spread is already vegan, and so are the cookies!
Golden Snitch Glaze Bombs: Skip the filling and just glaze the entire doughnut in gold icing with edible glitter for a dramatic, snitch-inspired look.
Butterbeer Kreme Filling: Replace cookie butter with butterscotch pudding folded into whipped cream, plus a splash of vanilla extract for that classic wizard pub flavor.
Ingredient Substitutes
- Biscoff spread
→ Speculoos spread, Trader Joe’s cookie butter, or homemade cookie butter (blend spiced cookies with oil and sugar) - Biscoff cookies
→ Ginger snaps, cinnamon graham crackers, digestive biscuits, or caramelised tea biscuits - Whole milk
→ Oat milk, almond milk, soy milk, or evaporated milk for a richer taste - Heavy cream
→ Coconut cream (for dairy-free) or chilled evaporated milk (for whipped texture) - Red gel food coloring
→ Natural beet powder, raspberry powder, or natural red gel-based dyes - Gold luster dust
→ Yellow sprinkles, edible gold sanding sugar, or tinted white chocolate with shimmer - Marshmallow crème
→ Softened cream cheese, whipped mascarpone, or Greek yogurt (use less to keep it thick) - All-purpose flour
→ Bread flour (for chewier dough), or a 50/50 mix with cake flour (for a more tender crumb) - Neutral frying oil
→ Canola oil, peanut oil, sunflower oil, or vegetable shortening - Edible Gryffindor crest topper
→ Sugar paper printout, edible wafer topper, white chocolate coin with edible image, or hand-cut fondant crest
Ingredients
- For the doughnuts: 1 cup warm whole milk (105–110°F)
- 2¼ teaspoons instant yeast
- ¼ cup granulated sugar
- 1 large egg
- 2 tablespoons unsalted butter, softened
- 1 tablespoon neutral oil
- 3 cups all-purpose flour
- ¾ teaspoon salt
- Oil for frying
- For the cookie butter Kreme filling: 1 cup cold heavy cream
- 3 tablespoons powdered sugar
- 2 tablespoons marshmallow creme or soft cream cheese
- ½ to ¾ cup Biscoff cookie butter
- Pinch of salt
- For the red icing: 2 cups powdered sugar
- 2–3 tablespoons milk
- 1 tablespoon light corn syrup
- ½ teaspoon vanilla extract
- Red gel food coloring
- For the toppings: 1½ cups crushed Biscoff cookies
- Gold icing drizzle (powdered sugar + milk + gold luster dust, or tinted white chocolate)
- Edible Gryffindor crest toppers or sugar paper designs
Instructions
1. Make the dough
Mix warm milk, yeast, and a pinch of sugar. Let it sit until foamy (5–10 min). Add the egg, butter, oil, sugar, flour, and salt. Knead for 6–8 minutes until smooth and elastic. Cover and let rise for 1 hour until doubled in size.
2. Shape the doughnuts
Roll dough to ½ inch thick. Cut out 12 rounds with a 3-inch cutter. Place on parchment squares. Cover loosely and let rise for another 30–45 minutes until puffy.
3. Fry the shells
Heat oil to 350°F. Fry 2–3 at a time for about 1 minute per side, until golden. Drain on paper towels, then transfer to a rack to cool completely.
4. Make the cookie butter Kreme
Whip cream and powdered sugar to soft peaks. In another bowl, beat the marshmallow creme (or cream cheese) with cookie butter and salt. Fold whipped cream into the cookie butter mix until smooth. Chill for 20 minutes before piping.
5. Fill the doughnuts
Poke a hole in the side of each cooled doughnut and pipe in about 2–3 tablespoons of filling until plump.
6. Make the red icing
Whisk powdered sugar, milk, corn syrup, vanilla, and red gel until smooth and thick, but pourable. It should coat a spoon but still drip slowly.
7. Decorate
Dip the top of each filled doughnut into the red icing. Let excess drip off, then press into crushed Biscoff crumbs. Let icing set for 10 minutes. Drizzle with gold icing. Add edible crest once the icing is dry.
Notes
Calories: 420 Total Fat: 22 g Saturated Fat: 9 g Carbohydrates: 50 g Sugar: 29 g Protein: 5 g
