The Mummy Jack Doughnut is part of Krispy Kreme’s ‘All Jacked Up’ Halloween collection, featuring an orange-colored Original Glazed doughnut decorated with white vanilla-flavored buttercreme to resemble a mummy. This recipe is a homemade interpretation designed to get close to the original, not the brand’s exact recipe.
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What makes Krispy Kreme’s Mummy Jack Doughnut special
Krispy Kreme’s Mummy Jack Doughnut stands out for its playful Halloween design and the use of their light, yeast-raised Original Glazed base. The signature elements are the vibrant orange glaze and the ribbons of white vanilla-flavored buttercreme that mimic mummy bandages, finished with a green icing “stem.” In this copycat, bread flour and a classic yeast dough are used to create a similarly airy texture, while orange food coloring in the glaze delivers the signature look. The buttercream is piped in overlapping ribbons for the mummy effect, following Krispy Kreme’s decorating cues.
Ingredients
- 2 1/2 cups bread flour
- 2 1/4 teaspoons active dry yeast
- 2/3 cup whole milk
- 3 tablespoons granulated sugar
- 1 large egg
- 3 tablespoons melted butter
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- as needed orange food coloring — Buy on Amazon
- 1 cup powdered sugar
- 2 tablespoons milk (for glaze)
- 1 tablespoon butter (for glaze)
- as needed white vanilla-flavored buttercream icing — Buy on Amazon
- as needed green icing (for stem) — Buy on Amazon
- as needed oil (for frying)
Tools you’ll need
- Stand mixer with dough hook (or large mixing bowl and sturdy spoon)
- Rolling pin
- Doughnut cutter or two round cutters (one large, one small)
- Deep fryer or heavy pot with thermometer
- Piping bags with flat or ribbon tip
- Wire rack for cooling and glazing
- Paper towels
How to make it
- Activate yeast: Stir active dry yeast into warm whole milk (about 105°F) with a pinch of sugar. Let it sit until foamy—this ensures the yeast is alive and will lift the doughnut for a light texture.
- Mix the dough: Combine bread flour, granulated sugar, salt, egg, melted butter, and vanilla extract with the foamy yeast mixture. Mix until a sticky dough forms. Bread flour’s higher protein gives a chewier, more elastic result than all-purpose.
- Knead and rise: Knead by hand or with a dough hook until the dough is smooth and elastic, about 6–8 minutes. Proper kneading develops gluten, creating structure for the doughnut to puff. Cover and let rise in a warm spot until doubled, 1–1.5 hours.
- Roll and cut: Roll the dough on a lightly floured surface to 1/2-inch thickness. Cut into rings using a doughnut cutter. Rolling to the correct thickness gives the doughnut enough height to puff without being too dense.
- Final rise: Arrange doughnuts on parchment. Cover and let rise until puffy, 30–45 minutes. This second proof ensures a tender crumb and light bite.
- Fry: Heat oil to 350°F. Fry doughnuts in batches, about 1 minute per side, until golden. Frying at the right temperature prevents greasy or undercooked dough; too cool and they absorb oil, too hot and they brown before cooking through.
- Drain and cool: Use a slotted spoon to transfer doughnuts to a rack lined with paper towels. Cool slightly. Glazing too soon will cause the glaze to melt off.
- Make orange glaze: Mix powdered sugar, 2 tablespoons milk, 1 tablespoon melted butter, and orange food coloring until smooth. Gel coloring is recommended for vibrant color without thinning the glaze. The key ratio is 1 part orange glaze to 1 doughnut.
- Glaze doughnuts: Dip each doughnut top in the orange glaze. Let excess drip off, then place on a wire rack. The glaze should set to a tacky finish before decorating further.
- Pipe mummy bandages: Fill a piping bag with white vanilla-flavored buttercream. Pipe overlapping ribbons across each doughnut for the mummy effect. Overlapping and varying the angles looks more authentic and covers the orange base partially, as Krispy Kreme does.
- Add green stem: Use a piping bag with green icing to add a dot or small line for the stem at the top of each doughnut.
- Let set: Allow doughnuts to sit until glaze and icing are firm to the touch. This keeps the design intact when handled.
See other copycat treats and our baked-dishes recipes for more inspiration.
How close is it to the original?
This home version closely matches the festive appearance and flavor profile of the Krispy Kreme Mummy Jack Doughnut, especially with a yeast-raised dough and the right orange glaze-to-doughnut ratio. Texture may be a little less airy than Krispy Kreme’s commercial method, and homemade buttercream can be slightly richer than the proprietary formula. Real reviewers found the Mummy Jack Doughnut fun and festive, with a classic Original Glazed taste and positive scores—one rated it 8.5 out of 10. The main difference at home is that doughnuts may be slightly denser, and the buttercream may have a different mouthfeel.
Troubleshooting
- Doughnuts are tough: Overworking the dough develops too much gluten. Knead only until smooth and elastic, then stop.
- Glaze or buttercream melts off: Applying toppings before the doughnuts are fully cooled causes melting. Wait until doughnuts are just barely warm or room temperature before glazing and decorating.
- Greasy doughnuts: Oil temperature too low allows doughnuts to absorb oil. Always check with a thermometer and keep at 350°F.
- Pale color: Not enough orange gel coloring in glaze. Use gel and add gradually until a vivid orange is reached.
Variations
- Chocolate mummy: Substitute cocoa powder for part of the flour and use a chocolate glaze for a twist.
- Different decorations: Try adding candy eyes for extra personality, or use other food coloring hues for different themes.
Ingredient substitutes
- All-purpose flour: Can be used instead of bread flour, but the texture will be less chewy and slightly softer.
- Store-bought buttercream: Commercial white buttercream works for ease, just check for vanilla flavor.
- Natural food coloring: Turmeric or carrot juice can tint the glaze, though color may be less vivid than synthetic gel.
Storage
Store decorated doughnuts in an airtight container at room temperature for up to 24 hours. For best texture, enjoy the same day. The glaze and buttercream will soften if refrigerated.
FAQ
- What are the ingredients in Krispy Kreme doughnuts? The Original Glazed doughnut uses enriched wheat flour, yeast, sugar, milk, eggs, leaveners, and a proprietary glaze. This copycat recipe uses bread flour, yeast, sugar, milk, eggs, butter, and vanilla.
- What is the unhealthiest donut? Doughnuts high in sugar and fat are generally less healthy. The Mummy Jack Doughnut contains 310 calories, 15 g fat, and 24 g sugar per serving (see nutrition info).
- Does Krispy Kreme throw away leftover donuts? Krispy Kreme’s policies may vary by location; some stores donate unsold doughnuts at the end of the day, others may discard them.
- Is Krispy Kreme owned by Shaq? Shaquille O’Neal is a franchise owner of several Krispy Kreme locations but does not own the company.
- What is Krispy Kreme’s secret recipe? The original recipe is proprietary; this copycat uses researched home baking methods to approximate the result.
- Are Krispy Kreme donuts high in sugar? Yes, the Mummy Jack Doughnut contains 24 grams of sugar per serving (see nutrition info).
- Is the Mummy Jack Doughnut still on the menu? The Mummy Jack Doughnut is a limited-time seasonal item, available during October 2026.
Sources
- Halloween collection announcement and product details
- Product profile and description
- Nutritional information
Ingredients
2 1/2 cups bread flour
2 1/4 teaspoons active dry yeast
2/3 cup whole milk
3 tablespoons granulated sugar
1 large egg
3 tablespoons melted butter
1/2 teaspoon salt
1 teaspoon vanilla extract
as needed orange food coloring
1 cup powdered sugar
2 tablespoons milk (for glaze)
1 tablespoon butter (for glaze)
as needed white vanilla-flavored buttercream icing
as needed green icing (for stem)
as needed oil (for frying)
Instructions
Activate yeast in warm milk with a pinch of sugar until foamy.
Mix flour, sugar, salt, egg, melted butter, and vanilla extract with the yeast mixture to form a sticky dough.
Knead until smooth and elastic, then let rise until doubled in size.
Roll out dough to about 1/2-inch thickness and cut into rings.
Let cut doughnuts rise again until puffy.
Heat oil to 350°F and fry doughnuts until golden, about 1 minute per side.
Drain on paper towels and cool slightly.
Mix powdered sugar, milk, butter, and orange food coloring to make a smooth glaze.
Dip each doughnut in orange glaze and let excess drip off.
Pipe white vanilla buttercream in overlapping ribbons across the doughnut to create a mummy effect.
Add a green icing dot or line as the stem.
Let set until glaze and icing are firm to the touch.
