Krispy Kreme Copycat Glazed Doughnuts
Krispy Kreme Copycat Glazed Doughnuts have all the wonderful light, fluffy texture of a Krispy Kreme doughnut but with a balanced and delightful sweet flavor.
Servings 7 doughnuts plus doughnut holes
Ingredients
- 3 cups (380 grams) all-purpose flour, dependent on kitchen climate, see notes*
- 1/4 cup (50 grams) granulated sugar
- 2 1/4 teaspoons (1 package) instant yeast**
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg, optional***
- 1 cup (237 grams) whole milk, lukewarm (~100°F)
- 1 large egg, at room temperature
- 2 tablespoons (28 grams) unsalted butter, melted and cooled until just warm
- 1/2 teaspoon vanilla extract
- 6 cups peanut or vegetable oil or 2 1/2 pounds shortening, for frying
For the glaze:
- 3 1/2 cups (438 grams) powdered sugar, sifted
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/3 cup + 1 tablespoon (93 grams) hot water
Instructions
Make the dough:
- In a large bowl, mix together all ingredients from flour to vanilla extract until well combined. Let the dough rest for 5 minutes. Knead the dough with an electric mixer fitted with a dough hook or by hand until the dough is smooth, elastic, soft, and no longer sticking to the sides of your mixer, about 6 to 8 minutes. Dampen hands with water, then transfer the dough to a large oiled bowl. Cover with plastic wrap and let rise in a warm place until doubled in size, about 1 1/2 to 2 hours.
- Prepare two baking sheets with parchment paper. Punch the dough down and turn it out onto a lightly floured work surface. Roll the dough out into 1/2-inch thickness and cut with a doughnut cutter or with a large round cutter and a small cutter for the holes. Place doughnuts on baking sheets. Cover with a clean kitchen towel and let rise until doubled in size, about 1 hour (unless following the Make Ahead instructions below).
MAKE AHEAD INSTRUCTIONS
- To make ahead, once the doughnuts are cut, cover with plastic wrap or place in an air-tight container and allow to rise in the fridge overnight, or up to 24 hours. Let come to room temperature before frying.
Fry the doughnuts:
- Using a large, deep, and heavy pan such as a Dutch oven, heat the oil on medium to 350°F. When ready, use scissors to cut the parchment around each doughnut. Place three doughnuts (including the parchment paper) in the oil at a time and fry until golden brown, about 1 minute per side. Once the parchment paper separates from the dough, use tongs to pull it out. Do not overcook the doughnuts. Drain on a paper towel-lined plate.
Make the glaze:
- In a medium-sized deep bowl, mix all ingredients with a whisk until smooth. Immerse each doughnut into the glaze. Flip the doughnut if necessary to cover completely. Place glazed doughnuts on a wire rack above a lined sheet pan to catch any excess glaze. Let sit until glaze is set before serving, about 40 minutes.
Notes
* The more humid your location, the stickier your dough might be. If your kitchen is about 65% humidity or higher, add up to an additional 2 tablespoons of flour. Dough will still be slightly sticky. If needed, lightly wet your hands to transfer dough to oiled bowl.
**Active dry yeast can be used instead of instant, just note that it may take a little longer for your doughnut dough to rise.
*** Nutmeg isn’t included in Krispy Kreme’s ingredient list but adds a lovely doughnutty flavor. Feel free to omit if preferred.
To double this recipe and make 14 doughnuts + doughnut holes, simply double all ingredients besides the oil used for frying. You'll need a slightly larger deep bowl for mixing the glaze.