Homemade Krispy Kreme Donuts Copycat Glazed Recipe

Homemade Krispy Kreme donuts are, without a doubt, my absolute favorite food on the planet. I know, I know — I say that about basically every dessert. But deep down, truly, there is no food on earth I love more than a Krispy Kreme Hot n’ Now donut fresh off the conveyer belt. That glistening golden color, that iconic sweet vanilla glaze, that pillowy fluffy center — be still my heart! 😍 And guess what? You can recreate that magic with simple ingredients right in your own kitchen. It’s a total game-changer, you guys.

Why This Krispy Kreme Copycat Recipe Actually Works

Okay, so contrary to popular belief, you do NOT need a fancy deep fryer or a Krispy Kreme shop nearby to get those dreamy, fluffy donuts. This krispy kreme copycat recipe uses a traditional yeast dough — a simple yeasted dough, really — that gives you that light texture and pillowy mouth texture we are all obsessed with. No baking powder shortcuts here! We’re talking real-deal, copycat krispy kreme original vibes. If you’ve ever made my Master Yeast Dough, you already know how magical a good yeast dough can be. This is very much in that same spirit. 🙌

Starting Your Homemade Krispy Kreme Donuts Dough

Pour a cup of warm water into the bowl of a stand mixer — warm milk works beautifully here too, if you prefer whole milk for a richer dough. Sprinkle active dry yeast (or instant yeast, totally fine!) evenly over the liquid to create your yeast mixture, then drizzle in the honey. Let it rest 5-10 minutes until super foamy — those pockets of air mean your yeast is alive and thriving, friends! Add your all-purpose flour (start with most, holding back the remaining flour), dry milk, and salt. Use the dough hook on low speed and let the mixing process work its magic for 5–6 minutes until elastic and not sticky. Pop the dough into an airtight container or covered bowl and set it in a warm, draft-free place to let the dough rise until doubled. If you love easy yeasted baking, check out these homemade glazed doughnuts too!

Rolling, Cutting, and Proofing Like a Pro

Punch down the risen dough and move it to a lightly floured work surface. On your first roll, aim for about 1/4 inch thickness — not too thin, not too thick! Use a doughnut cutter (or two round cutters) to cut donuts and cut out doughnut holes too. Don’t skip that center hole or the fluffy center won’t cook through! Place the cut doughnuts and donut holes onto a parchment paper-lined baking sheet, cover loosely, and let the donuts proof in a warm place for about 10 more minutes. While they’re proofing, go ahead and make sure your room-temperature egg and other ingredients are prepped. A cooler dough proofs more slowly, so a genuinely warm spot matters. These fluffy doughnuts need that second rise to get their signature airy crumb — absolutely non-negotiable! For another dreamy breakfast treat while you wait, peek at this Banana Crumble Breakfast Cake. 😋

Frying Your Fresh Krispy Kreme Donuts

Now for the fun part! Pour vegetable oil (one of the best oils for frying — high smoking point, little oil absorption, perfect!) into a dutch oven or deep pot until you have about 2 inches of oil. Skip the olive oil here — vegetable oil is truly your friend for a quick fry and golden brown donuts. Heat over medium-high and monitor the oil temperature carefully — hot oil around 375°F is ideal. The temperature of the oil matters SO much for fluffy donuts! Gently lower the shaped dough into the hot oil using a slotted spoon. Once you see that glistening golden color creeping up the sides — about 1-2 minutes — flip! Remove to a cooling rack lined with paper towels to drain any excess oil. The sweet smell of the donuts filling your kitchen is literally everything. If you love baked versions too, my Baked Pumpkin Donuts and Baked Chocolate Cake Donuts are so good!

The Sweet Glaze That Makes It All Worth It

Here’s where the DIY Krispy Kreme donuts magic really happens — that delicate sugar glaze! Whisk together confectioners’ sugar, a splash of vanilla extract, and warm milk until silky smooth. Want a thicker glaze? Use less milk. The remaining donuts and doughnut holes all get thoroughly dipped — top and bottom — in that iconic sweet vanilla glaze, then go back on the cooling rack so the sweet glaze can set. That first bite of the fresh donut, that fresh batch of chewy donuts feel with the delicious glazed donuts coating… I literally can’t even. 😭❤️ This homemade version honestly rivals anything from the krispy kreme shop. Whether you call it a krispy kreme recipe copycat, copycat krispy kreme doughnut recipes, or simply a sweet krispy kreme donut dream come true — just make these fresh krispy kreme donuts this weekend. You absolutely have to!

Homemade Glazed Doughnuts Recipe

Yield: 12 Servings

Prep Time: 20 minutes

Cook Time: 30 minutes

Rise Time: 1 hour

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These homemade glazed doughnuts are soft, fluffy, and coated in a perfectly sweet glaze that will rival anything from your local bakery. Made from scratch with simple pantry ingredients, they are a fun and rewarding treat to make for breakfast, brunch, or any special occasion.

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Ingredients

• 1 1/4 cups Water (warm)
• 1 tablespoon Active Dry Yeast
• 1/4 cup Honey
• 3 cups All-Purpose Flour
• 1 1/2 tablespoons Non Fat Dry Milk
• 1/2 tablespoon Salt
• 4 sifted cups Powdered Sugar
• 1/4 cup Milk
• 4 cups Vegetable Oil

Instructions

1. Pour the warm water into the bowl of your stand mixer (I like to make the water a little bit warmer than bath water, so that when the bowl cools it slightly, it will still be warm enough to activate the yeast). Sprinkle the yeast evenly over the water. Drizzle the honey over the yeast. Let rest for 5–10 minutes until yeast is very foamy.
2. Add the flour, dry milk, and salt to the bowl. Knead with the dough hook on a low speed. Once the dough starts to form, allow the hook to continue to knead for another 5–6 minutes until the dough is elastic and no longer sticky.
3. Cover the bowl and let dough rise until doubled in size. Punch down the dough and move it to a floured workspace like the kitchen table. Roll out the dough to about 1/4 inch thickness.
4. Cut out the doughnuts, and be sure to cut a small hole in the middle (this prevents the center of the doughnut from being undercooked, so don't skip it!).
5. Cover and let the dough rise once more for about 10 minutes. Meanwhile, prepare the oil. You need about 2 inches of oil in a pot. Heat the oil over medium-high heat. It's ready when water droplets make it slightly sizzle.
6. Gently place each doughnut in the oil. Once you see brown begin to creep up the side of the doughnuts, flip them (this should happen pretty quickly, it won't take more than a minute, especially as the oil continues to get hotter).
7. Remove the doughnuts to a wire rack over paper towels to let dry and cool slightly.
8. Whisk together the powdered sugar and milk. Add 1–2 tablespoons of additional milk if the glaze is too thick for dipping.
9. Thoroughly dip each doughnut in the glaze, top and bottom. Place back on the wire rack to allow excess glaze to drip off.

Notes

Use water that is slightly warmer than bath temperature to properly activate the yeast without killing it. You can fry 2 doughnuts at a time in a small 2-quart saucepan with about 4 cups of oil, or use a larger pot to fry more at once. Don't skip cutting the hole in the center — it helps the doughnuts cook evenly all the way through. Doughnuts are best enjoyed the same day they are made.