Copycat Krispy Kremes doughnuts are a homemade version of the famous, melt-in-your-mouth, light and fluffy doughnuts from the well-loved chain. With their signature sweet glaze and delicate texture, these doughnuts are a treat for anyone who craves the indulgence of a Krispy Kreme but prefers to enjoy them from the comfort of their own kitchen. The process of making these doughnuts might take a little time, but the reward is truly worth the effort. From the perfectly fried dough to the sweet and glossy glaze, these doughnuts are sure to be a hit at any gathering or just as a personal indulgence. Whether you’re trying to recreate the magic of a Krispy Kreme or you simply want to enjoy fresh, homemade doughnuts, this copycat recipe brings the iconic treat right to your home.
The History of Copycat Krispy Kremes Doughnuts
The original Krispy Kreme doughnuts date back to 1937, when the company was founded in Winston-Salem, North Carolina. The iconic doughnuts, known for their light, airy texture and delicious sugary glaze, quickly became a beloved American snack. Over the decades, Krispy Kreme expanded, becoming a major player in the doughnut industry and building a loyal following. As the doughnuts gained popularity, many home bakers attempted to recreate the beloved treat in their own kitchens. In recent years, the rise of copycat recipes has enabled fans of Krispy Kreme to enjoy similar doughnuts at home, saving time and money while still indulging in a fresh, hot doughnut. This copycat recipe aims to replicate the soft, melt-in-your-mouth texture and irresistible glaze that make Krispy Kremes so special.
Ingredients Breakdown
To make Copycat Krispy Kremes doughnuts, you’ll need a handful of simple ingredients, but it’s the combination of these elements that creates the unique taste and texture of the doughnuts. Start with all-purpose flour, which gives the dough its structure and lightness. Yeast is the key ingredient for the dough’s rise, and it provides that soft, pillowy texture that Krispy Kremes are known for. Granulated sugar is essential, both for sweetening the dough and for the glaze that coats the doughnuts. You’ll also need a pinch of salt to balance out the sweetness and enhance the flavors. The dough is enriched with milk, butter, and eggs, giving it richness and tenderness. For frying, you’ll need vegetable oil or any neutral oil with a high smoke point to ensure that the doughnuts fry up perfectly golden brown without burning. Lastly, the signature glaze is made from powdered sugar, milk, vanilla extract, and a touch of corn syrup, which gives it that glossy finish.
Step-by-Step Recipe
Start by making the doughnut dough. In a small bowl, warm the milk until it’s lukewarm (about 110°F or 43°C), and then add the yeast and a pinch of sugar. Let it sit for 5-10 minutes until the mixture becomes frothy, indicating that the yeast is active. In a large mixing bowl, combine the flour, sugar, and salt. Make a well in the center, and add the yeast mixture, along with the melted butter and eggs. Mix everything together until it forms a sticky dough. Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm spot for 1-1.5 hours, or until it has doubled in size.
Once the dough has risen, punch it down to release the air. Roll the dough out on a floured surface to about 1/2-inch thick. Use a doughnut cutter to cut out the doughnut shapes, and place the doughnuts on a floured tray. Cover them with a towel and let them rise for another 30-45 minutes. Meanwhile, heat the oil in a deep fryer or large pot to 350°F (175°C). Carefully lower the doughnuts into the hot oil, frying them for about 1-2 minutes per side or until they’re golden brown. Remove the doughnuts from the oil and drain them on paper towels.
For the glaze, whisk together powdered sugar, milk, vanilla extract, and corn syrup until smooth. Once the doughnuts have cooled slightly, dip each one into the glaze, making sure it’s fully coated. Place the glazed doughnuts on a cooling rack to set the glaze. Serve warm and enjoy the sweet, fluffy, homemade version of Krispy Kremes!
Tips for the Perfect Copycat Krispy Kremes Doughnuts
For the best results, make sure your yeast is fresh and active before adding it to the dough. If the yeast doesn’t foam in the warm milk, it’s likely expired, and you’ll need to use a new packet. When kneading the dough, be gentle to avoid overworking it, which can make the doughnuts tough. The rising process is crucial for getting the doughnuts light and fluffy, so be patient and let the dough rest for the right amount of time. When frying, keep a close eye on the temperature of the oil. If it’s too hot, the doughnuts will brown too quickly on the outside while remaining raw inside. If the oil is too cool, they’ll absorb too much oil and become greasy. You want the doughnuts to fry quickly and evenly, so a thermometer is essential for maintaining the correct oil temperature.
Variations and Customizations
While the classic Krispy Kreme doughnut is always a crowd favorite, there are plenty of ways to customize your homemade doughnuts. You can add different flavorings to the dough itself, such as cinnamon, nutmeg, or vanilla extract, for a twist on the traditional flavor. For filled doughnuts, simply inject the doughnuts with cream, custard, jam, or even chocolate filling after they’re fried. To make your doughnuts more decadent, drizzle them with chocolate, caramel, or sprinkles for added flavor and decoration. If you prefer a healthier alternative, you can try baking the doughnuts instead of frying them, though they won’t have the same crisp, golden exterior. For a fun seasonal treat, you can add flavors like pumpkin spice or eggnog for a festive touch. The possibilities are endless when it comes to variations!
Health Considerations and Nutritional Value
Copycat Krispy Kremes doughnuts, like most fried desserts, are indulgent and should be enjoyed in moderation. The doughnuts are high in sugar, fat, and calories, particularly due to the frying process and the sweet glaze that coats each one. While they do provide a source of carbohydrates and a small amount of protein from the eggs and flour, they don’t offer much in terms of nutritional value. If you’re concerned about the nutritional content, consider making some substitutions. For a lighter option, you can bake the doughnuts instead of frying them, though this will change their texture. You can also reduce the sugar in the glaze or use a sugar substitute. While not a health food, these doughnuts can be enjoyed as an occasional treat or made into a fun, family activity.
FAQ
- Can I make the doughnuts ahead of time?
Yes! You can prepare the dough the night before, let it rise in the fridge overnight, and continue with the recipe the next morning. However, it’s best to glaze and serve them fresh for the best texture. - Can I freeze the doughnuts?
Yes! You can freeze the doughnuts after frying them but before glazing. Place them in an airtight container or freezer bag and freeze for up to 2 months. When ready to eat, thaw and glaze them. - Can I make these doughnuts without a deep fryer?
Yes, you can fry the doughnuts in a large pot or skillet with enough oil to submerge them. Just be sure to monitor the oil temperature carefully using a candy thermometer. - Can I bake these doughnuts instead of frying them?
Yes, baking the doughnuts is an option. Preheat the oven to 375°F (190°C) and bake the doughnuts on a parchment-lined baking sheet for 8-10 minutes or until golden brown.
Copycat Krispy Kremes Doughnuts
Ingredients
Doughnut Batter
- ▢ 2 ¼-ounce packages instant yeast or 4½ teaspoons
- ▢ ⅓ cup 80ml warm water (105-115°F / 40-46°C)
- ▢ 1½ cups 355ml milk (whole or low-fat)
- ▢ ½ cup 100g granulated sugar
- ▢ 1 teaspoon 7g salt
- ▢ 2 large eggs
- ▢ ⅓ cup 76g butter (or shortening), softened
- ▢ 5 cups 600g all-purpose flour
- ▢ Canola oil for frying
Donut Glaze
- ▢ ½ cup 113g melted butter
- ▢ 2 cups 240g powdered sugar
- ▢ 2 teaspoons 10ml vanilla extract
- ▢ 5-7 tablespoons 75-103ml evaporated milk
Instructions
- In the bowl of a standing mixer, combine lukewarm water and yeast. Allow it to sit for about 5 minutes until the yeast dissolves. Meanwhile, heat the milk in a microwave-safe medium bowl for about 2 minutes. Once heated, remove it and allow it to cool. Add the cooled milk, sugar, salt, eggs, shortening or butter, and 2 cups of flour to the yeast mixture. Mix at medium speed for 2 minutes. Gradually add the remaining 3 cups of flour and continue mixing, scraping down the sides of the bowl as needed.
- Transfer the dough to a large greased bowl, cover it loosely with a clean cloth, and let it rise in a warm, draft-free place for 1 to 2 hours, or until doubled in size. Once the dough has risen, roll it out on a floured surface to about ¼ inch thick. Using a doughnut cutter or two round cookie cutters (one about 1 inch and one about 3-4 inches), cut out doughnut shapes. Let the doughnuts stand for about 10 minutes.
- In a large saucepan, pour vegetable oil to a height of at least 3 inches (about 5 centimeters). Heat the oil over medium heat until it reaches 375°F (190°C). Carefully drop a few doughnuts at a time into the hot oil, frying them for about 3 minutes, turning once, or until they are golden brown. Remove the doughnuts from the oil and drain them on paper towels.
- Doughnut Glaze
- In a microwave-safe bowl, melt the butter. Once melted, stir in the powdered sugar and vanilla extract until smooth. Gradually add evaporated milk (or water as a substitute) until the glaze reaches your desired consistency. Dip the fried doughnuts into the glaze, allowing the excess to drip off before placing them on a rack to set.