Copycat Krispy Kreme Doughnuts are fabulously light and fluffy and literally melt in your mouth. Covered in a wonderfully sweet glaze, these overnight yeast doughnuts are every bit as delicious as “Hot” Krispy Kremes.
And you don’t even have to leave the house to have them!
This is an overnight recipe. The dough gets prepared the night before so you are that much closer to warm doughnuts when you wake up in the morning.
In the morning, all you have to do is roll out the dough, cut the doughnuts and let them rise for an hour.
Krispy Kreme Doughnuts are my very favorite doughnuts. The texture of them is just the way a doughnut should be- light, airy, tender. If you’re lucky enough to live near a Krispy Kreme Doughnut store, I am very jealous.
The texture of these doughnuts is a little different than the real thing which is nearly impossible to replicate because they use all kinds of emulsifiers and additives to get that super delicate texture. But these doughnuts are every bit as delicious and you get the satisfaction of eating something homemade and hand-crafted.
Copycat Krispy Kreme Doughnuts Recipe Tips:
For best flavor, fry these bad boys in shortening. As a back-up you can use vegetable oil.
Don’t crowd the pan. Only cook 3 to 4 at a time depending on how large your pan is.
Fry for 1 to 2 minutes per side. Check one to make sure it is cooked all the way through.
For best results, use a thermometer to ensure the oil temperature is correct.
Drain on paper towels to absorb excess grease.
Best when eaten right away while they are still warm but will be delicious for a few days. I store them in a large ziplock bag.
Try These Other Doughnut Recipes:
Copycat Krispy Kreme Doughnuts
- 1 (1/4-ounce) package rapid rise yeast
- 3/4 cup warm water (no more than 115 degrees)
- 1/2 teaspoon sugar
- 1/3 cup granulated sugar
- 1/4 cup salted butter, melted
- 1 large egg
- 1 large egg yolk
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 3/4 cups bread flour
- 4 to 5 cups shortening or vegetable oil
- 2 cups confectioners' sugar
- 1/4 cup water
- 1 teaspoon vanilla extract
- Combine yeast and warm water in a glass measuring cup. Add 1/2 teaspoon of sugar. Let sit 10 minutes.
- In the bowl of a stand mixer, combine sugar, melted butter, egg, egg yolk and salt. With the paddle attachment, beat just until combined.Add yeast and beat until combined.
- Add flour and beat on medium-low speed until dough starts to pull away from sides of bowl. If necessary, add another tablespoon or two of flour. Dough should be sticky, so don't add too much flour.
- Brush the top of the dough with oil. Cover and let rise until doubled in bulk, about 1 to 1/2 hours.
- Punch dough down, cover with plastic wrap and refrigerate overnight.
- On a lightly floured surface, roll dough out until it is about 1/2-inch thickness.Use a doughnut cutter to cut doughnuts and place them and the doughnut holes on a piece of parchment or wax paper.You can reroll the scraps and cut more doughnuts, but they will be a little misshapen when they fry. Or you can cut a bunch of doughnut holes out of the scraps.
- Cover doughnuts with a towel and let rise for 1 hour.Prepare glaze. Whisk together all ingredients in a shallow bowl until smooth. Set aside.
- Heat shortening in a Dutch oven or deep cast iron skillet until 360 degrees.Working in batches, fry 3 doughnuts at a time for about 1 minute per side. Drain on paper towel lined plate and then dip in glaze. Place on a wire rack set inside a baking sheet.Fry the doughnut holes, drain and dip in glaze.
Recipe Source: Grits and Gouda
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