Copycat Krispy Kreme Original Glazed Doughnuts

Why You’ll Love This Recipe

• Ultra-light, pillowy crumb with that tender bite you expect from classic shop doughnuts.
• Thin vanilla glaze dries translucent and shiny without being cloying.
• Home-cook friendly instructions with precise times, temperatures, and weights.
• Foolproof frying workflow so every batch turns out evenly golden and delicate.

Grocery List

• Produce: None
• Dairy: Whole milk, unsalted butter, eggs
• Pantry: All-purpose flour, cake flour, granulated sugar, powdered sugar, instant yeast, vanilla extract, light corn syrup (optional), fine sea salt, ground nutmeg (optional), neutral oil for frying

Full Ingredients

For the Ultra-Light Dough

• Whole milk, warmed to 105–110°F (40–43°C): 1 cup (240 ml)
• Instant yeast: 2 1/4 tsp (7 g)
• Granulated sugar: 1/3 cup (67 g)
• Large eggs, room temperature: 2 (about 100 g without shells)
• Unsalted butter, melted and cooled: 4 tbsp (56 g)
• Vanilla extract: 2 tsp
• All-purpose flour: 3 cups (360 g)
• Cake flour: 1 cup (120 g)
• Fine sea salt: 1 1/4 tsp (7 g)
• Ground nutmeg (optional but classic): 1/4 tsp

For the Thin Vanilla Glaze

• Powdered sugar: 3 cups (360 g), sifted
• Whole milk: 1/2 cup (120 ml), plus 1–2 tbsp as needed
• Vanilla extract: 1 1/2 tsp
• Light corn syrup (for sheen, optional but recommended): 1 tbsp (15 ml)
• Fine sea salt: small pinch

For Frying & Finishing

• Neutral oil (canola or peanut): about 2 quarts (2 L), enough for 2–3 inches in a heavy pot
• Flour for dusting the counter
• Parchment paper, cut into 3-inch squares (to transfer proofed doughnuts)
• Wire rack set over a sheet pan
• Deep-fry or instant-read thermometer; spider or slotted spoon

Step-by-Step Instructions

Step 1: Warm the milk and wake the yeast

In the bowl of a stand mixer, combine warm milk (105–110°F), yeast, and a pinch of the sugar. Stir and let stand 5 minutes until the surface looks slightly foamy. If using active dry yeast, allow up to 10 minutes. No foam after 10 minutes means the yeast is inactive; start over with fresh yeast.

Step 2: Make and knead the dough

Whisk in the remaining sugar, eggs, melted butter, and vanilla. Add the all-purpose flour, cake flour, salt, and nutmeg. Fit the mixer with the dough hook and mix on low until a shaggy dough forms, 1–2 minutes. Increase to medium-low and knead 6–8 minutes until smooth, elastic, and slightly tacky (it should clear the sides but may cling a bit to the bottom). If after 4 minutes the dough still puddles, add 1–2 tbsp flour at a time; if it seems stiff, sprinkle in 1–2 tsp milk.

Step 3: First rise

Shape the dough into a ball, place in a lightly greased bowl, and cover. Let rise in a warm, draft-free spot until doubled in size, 60–90 minutes at about 75–80°F (24–27°C). For easier shaping, refrigerate the risen dough 20–30 minutes to firm slightly; this chill is optional but helpful.

Step 4: Roll and cut the rings

Turn the dough onto a lightly floured counter. Roll to 1/2 inch (1.3 cm) thickness. Use a 3-inch (7.5 cm) doughnut cutter, or a 3-inch round cutter plus a 1-inch cutter for the centers. Transfer each ring to a parchment square. Gather scraps, rest them 5 minutes, reroll, and cut again. Place doughnut holes on parchment too.

Step 5: Proof the cut doughnuts and heat the oil

Cover the doughnuts lightly with plastic or a clean towel. Proof until noticeably puffy and delicate to the touch, 30–45 minutes. When lightly pressed, the dough should slowly spring back and leave a gentle indent. Meanwhile, heat 2–3 inches of oil in a heavy pot to 350°F (175°C). Adjust heat to maintain 340–355°F between batches.

Step 6: Make the thin vanilla glaze

Whisk powdered sugar, milk, vanilla, corn syrup, and a pinch of salt until perfectly smooth and thin. The glaze should ribbon off the whisk and disappear in 2–3 seconds and look slightly translucent. If too thick, whisk in milk 1 tsp at a time. Keep the bowl set over a pan of warm tap water to maintain a gently warm (about 100–110°F) glaze that coats evenly and dries shiny.

Step 7: Fry to pale golden

Slide 2–3 doughnuts into the oil using the parchment as a sling; peel the parchment away with tongs. Fry 45–60 seconds per side until pale golden with minimal browning. Control the temperature and avoid overcrowding. Lift with a spider and let excess oil drip back into the pot, then transfer to the rack for 10–15 seconds.

Step 8: Dip warm for that translucent sheen

While still hot, dip each doughnut into the warm glaze, flipping to coat both sides, then place on the rack. The glaze will set in 5–10 minutes to a delicate, translucent finish. Fry holes for 30–45 seconds total and glaze the same way. Enjoy the doughnuts warm for the most tender bite.

Pro Tips

• Weigh your flours for accuracy; this dough is intentionally soft to stay airy after frying.
• Proof fully. Under-proofed doughnuts brown too fast and feel dense; properly proofed rings float and fry evenly.
• Keep oil at 350°F. A thermometer is essential for that pale golden color and melt-in-the-mouth texture.
• Use parchment squares to transfer delicate rings without deflating them.
• Warm glaze equals shine. A slightly warm, thin glaze sets glassy and translucent as it dries.

Variations

• Chocolate glaze: Whisk 1/4 cup (25 g) cocoa powder into the powdered sugar and thin with milk as needed.
• Maple glaze: Replace half the milk with pure maple syrup and add a pinch of salt.
• Cinnamon-sugar: Skip glazing; toss hot doughnuts in 1/2 cup sugar mixed with 1 tsp cinnamon.

Storage & Make-Ahead

Doughnuts are best within a few hours of frying. Store glazed doughnuts uncovered at room temp up to 8 hours (they’ll stay shiny). For next-day enjoyment, skip glazing, cool completely, and freeze in a single layer, then bag up to 1 month. Rewarm unglazed doughnuts at 300°F (150°C) for 5–7 minutes, then glaze. For an overnight option, cut the doughnuts, place on parchment-lined sheets, cover, and refrigerate 8–12 hours. Bring to room temperature and finish proofing 30–60 minutes before frying.

Nutrition (per serving)

Approximate per glazed doughnut: 280 calories; 14 g fat; 4 g saturated fat; 34 g carbohydrates; 18 g sugar; 4 g protein; 160 mg sodium.