Copycat Krispy Kreme x Harry Potter collection: Hufflepuff doughnut Recipe

If you’re the kind of person who always rooted for the underdog, valued loyalty over flash, and secretly wanted to be sorted into the cozy, golden halls of Hufflepuff, this doughnut is your dream made edible.

Originally conjured up for Krispy Kreme’s limited-edition Harry Potter collection, the Hufflepuff doughnut was a round shell filled with rich brown butter toffee custard, dipped in golden icing, drizzled with black chocolate, topped with cookie crumbs, and finished with the Hufflepuff crest like a sweet little badge of honor.

This homemade version lets you capture that exact magic in your own kitchen. Think buttery custard with toasty caramel notes, bright yellow icing that pops like morning sunlight in the Great Hall, and cookie crumbles that feel like a cozy puff of hearth-baked comfort.

Whether you’re making a dozen for a Hogwarts party or sneaking one with your afternoon tea, this doughnut is pure wizarding comfort in every bite.

How to make the Hufflepuff Doughnut

Start by making a soft, pillowy yeast dough that fries up golden and light. While the dough rises, whisk together a silky brown butter toffee custard, the browned butter gives it that deep, nutty magic, and the toffee notes make each bite feel like a Hogwarts feast. Once the doughnuts are fried and cooled, pipe in the custard until they feel just a little heavy in your hand. Dip the tops into warm golden-yellow icing so they shine like the Hufflepuff cup, then drizzle with dark chocolate for contrast. A sprinkle of buttery cookie crumbs adds crunch, and the crest topper turns it from a simple sweet into a true house pride treat.

Nutrition facts (per doughnut, estimate)

Calories: 390
Total Fat: 18 g
Saturated Fat: 10 g
Carbohydrates: 50 g
Sugar: 28 g
Protein: 5 g

Ingredients (for 10–12 filled doughnuts)

Prep time: 3 hours (includes rise time)
Cook time: 15 minutes
Assembly time: 20 minutes
Total time: Approx. 3.5–4 hours
Servings: 10–12

For the doughnuts:

• 500 g bread flour
• 260 g warm whole milk
• 60 g warm water
• 7 g instant yeast
• 60 g sugar
• 3 large egg yolks
• 60 g very soft unsalted butter
• 9 g salt
• 1 tsp vanilla extract
• Oil for frying

For the brown butter toffee custard:

• 70 g unsalted butter (for browning)
• 400 g whole milk
• 100 g heavy cream
• 90 g dark brown sugar
• 30 g granulated sugar
• 5 egg yolks
• 38 g cornstarch
• 50 g sweetened condensed milk
• 2 tsp vanilla extract
• ¼ tsp fine salt
• Optional: 1 tbsp golden syrup or 1–2 ml toffee extract

For the golden yellow icing:

• 350 g confectioners’ sugar
• 60 g light corn syrup
• 60–80 g whole milk (adjust for texture)
• 1 tsp vanilla
• Pinch of salt
• Yellow gel food coloring (a warm golden tone)

For the black chocolate drizzle:

• 70–100 g dark chocolate, melted
• 1 tsp neutral oil
• Optional: black cocoa powder or black food coloring for deeper hue

For the cookie crunch:

• 60 g shortbread or digestive biscuits, crushed
• 15 g melted butter
• Pinch of fine salt

For the crest topper:

• Edible wafer or sugar plaques with the Hufflepuff crest (optional but magical)

Tools you’ll need

• Mixing bowl and dough hook (or hands!)
• Rolling pin
• Doughnut cutter or round biscuit cutter (7–8 cm)
• Deep frying thermometer
• Piping bag with Bismarck tip
• Small bowl for icing
• Cooling rack
• Blender or whisk for custard
• Fine-tip piping bag for chocolate drizzle
• Spoon or offset spatula for toppings

Instructions

1. Make the dough

Bloom the yeast in warm milk, water, and a spoonful of sugar for 5 minutes. Add the rest of the sugar, yolks, flour, salt, and vanilla. Knead into a soft dough, then slowly add the softened butter until silky and elastic (about 8–10 minutes). Cover and let it rise until doubled, about 1 hour.

2. Roll and cut

Roll the dough to 10–12 mm thick and cut into rounds. Place on parchment-lined trays and let rise again until puffed and airy, 30–45 minutes.

3. Fry the doughnuts

Heat oil to 180°C (355°F). Fry each doughnut 1.5 minutes per side until golden. Drain on paper towels and let cool completely before filling.

4. Make the custard

Brown the butter until it smells nutty and the solids are golden. Warm the milk and cream separately. In a bowl, whisk yolks, sugars, salt, and cornstarch. Temper with hot milk, then cook over medium until thick. Off heat, stir in brown butter, condensed milk, vanilla, and optional golden syrup or toffee extract. Strain, cool, and chill.

5. Fill the doughnuts

Once cool, use a Bismarck tip to pipe about 35–45 g of custard into each doughnut until they feel heavy and filled.

6. Make and dip in icing

Mix all icing ingredients until smooth and glossy. Adjust milk until it flows like honey. Tint golden yellow. Dip each doughnut top-side down, let excess drip, and place on a rack to set.

7. Drizzle and decorate

Mix melted chocolate with oil and tint darker if needed. Drizzle over set icing in smooth lines. Add cookie crunch near the top edge and gently press in the Hufflepuff crest topper.

Tips

• Fry the doughnuts a few at a time to keep oil temperature steady.
• Chill the custard before piping so it holds its shape.
• For shiny icing, let it set at room temp, not in the fridge.
• Want crisp cookie crunch? Bake crumbs lightly after buttering.
• Don’t skip the golden syrup, it adds that unmistakable toffee warmth.

What to serve with Hufflepuff Doughnuts

Cozy & sweet

• A warm mug of butterscotch hot cocoa – It echoes the toffee in the filling and feels like something you’d sip in the Hufflepuff common room after Herbology.
• Vanilla chai latte – The mellow spice and creamy notes play beautifully with the doughnut’s brown butter custard.
• Toasted pecans with sea salt – The nutty crunch adds a savory break from the sweetness and mirrors the browned butter flavor.

Fresh & balanced

• Sliced apples with cinnamon – A tart, crunchy side that contrasts the richness and feels perfectly seasonal.
• Greek yogurt with honey and granola – A creamy, tangy base with crunch on top helps lighten up your plate if you’re serving the doughnut for brunch.
• Roasted figs or pears – Their mellow sweetness and natural jamminess bring out the deeper caramel tones in the custard.

Wizard-worthy pairings

• Butterbeer (cold or hot) – Need we say more?
• Pumpkin juice – A nod to the Hogwarts Express.
• Black tea with a splash of milk – Traditional, grounding, and just what Professor Sprout would probably drink while grading homework.

Variations

Badger Bites (Mini Doughnuts)
Cut dough into smaller rounds and pipe a tiny swirl of custard on top instead of inside. Great for parties or a dessert board.

Chocolate-Hufflepuff Twist
Use chocolate pastry cream instead of toffee custard and dip the tops in yellow white chocolate ganache for a richer finish.

Salted Caramel Switch-Up
Swap toffee custard with salted caramel custard for a bold twist. Top with crushed pretzels instead of cookie crunch for extra snap.

Hogwarts House Dozen
Make a full set using different fillings and icing per house:

• Gryffindor: red glaze, cinnamon custard
• Ravenclaw: blue glaze, lemon-vanilla cream
• Slytherin: green glaze, mint chocolate filling

Boozy Butterbeer Custard
Add 1 tbsp butterscotch schnapps or spiced rum to the custard for a grown-up twist on Hufflepuff’s signature warmth.

Ingredient Substitutes

Bread Flour

• Substitutes: All-purpose flour (slightly softer texture), or a mix of all-purpose and vital wheat gluten.

Dark Brown Sugar

• Substitutes: Light brown sugar with 1 tsp molasses per ½ cup.

Golden Syrup

• Substitutes: Light corn syrup with a touch of molasses, or maple syrup for a twist.

Toffee Extract

• Substitutes: Butterscotch extract, caramel flavoring, or extra browned butter and golden syrup.

Shortbread Cookies

• Substitutes: Graham crackers, digestive biscuits, vanilla wafers, or butter cookies.

Corn Syrup in Icing

• Substitutes: Glucose syrup, or a small dab of honey (less shine).

Black Chocolate Drizzle

• Substitutes: Melted dark chocolate with black cocoa powder, or dark chocolate with a few drops of oil-based black food color.

Edible Crest Topper

• Substitutes: Omit entirely, or pipe a little chocolate badger silhouette with a toothpick if you’re feeling artistic.