COPYCAT Krispy Kreme Glazed Donuts

Serves 22
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Directions

  1. 1Start with one and a half cups warm milk, no more than 110°.
  2. 2Start with one and a half cups warm milk, no more than 110°.
  3. 3Start with one and a half cups warm milk, no more than 110°.
  4. 4Add in two and a quarter teaspoons of active dry yeast, and about a tablespoon of sugar to feed the yeast.
  5. 5Add in two and a quarter teaspoons of active dry yeast, and about a tablespoon of sugar to feed the yeast.
  6. 6Add in two and a quarter teaspoons of active dry yeast, and about a tablespoon of sugar to feed the yeast.
  7. 7Give it a little stir and let it sit for about 5 to 10 minutes until a layer of foam forms on top.
  8. 8Give it a little stir and let it sit for about 5 to 10 minutes until a layer of foam forms on top.
  9. 9Give it a little stir and let it sit for about 5 to 10 minutes until a layer of foam forms on top.
  10. 10Now add half a cup of sugar, about a teaspoon of salt.
  11. 11Now add half a cup of sugar, about a teaspoon of salt.
  12. 12Now add half a cup of sugar, about a teaspoon of salt.
  13. 13Then add in two room temperature eggs.
  14. 14Then add in two room temperature eggs.
  15. 15Then add in two room temperature eggs.
  16. 16Whisk this up really well to break the eggs.
  17. 17Whisk this up really well to break the eggs.
  18. 18Whisk this up really well to break the eggs.
  19. 19Add in six tablespoons of super softened butter (or butter flavored Crisco).
  20. 20Add in six tablespoons of super softened butter (or butter flavored Crisco).
  21. 21Add in six tablespoons of super softened butter (or butter flavored Crisco).
  22. 22Give this a really good mix for about 30 seconds to try to emulsify that butter in there.
  23. 23Give this a really good mix for about 30 seconds to try to emulsify that butter in there.
  24. 24Give this a really good mix for about 30 seconds to try to emulsify that butter in there.
  25. 25Add in four and a half cups of all-purpose flour, adding half of it first.
  26. 26Add in four and a half cups of all-purpose flour, adding half of it first.
  27. 27Add in four and a half cups of all-purpose flour, adding half of it first.
  28. 28Add in two tablespoons of cornstarch.
  29. 29Add in two tablespoons of cornstarch.
  30. 30Add in two tablespoons of cornstarch.
  31. 31Mix this in a little bit, then add the rest of the flour.
  32. 32Mix this in a little bit, then add the rest of the flour.
  33. 33Mix this in a little bit, then add the rest of the flour.
  34. 34Mix this around until your dough forms.
  35. 35Mix this around until your dough forms.
  36. 36Mix this around until your dough forms.
  37. 37Turn the dough out onto a clean surface and start kneading it together.
  38. 38Turn the dough out onto a clean surface and start kneading it together.
  39. 39Turn the dough out onto a clean surface and start kneading it together.
  40. 40After kneading for about 3 minutes, if it is not coming together, add a little bit more flour, but be careful not to add too much.
  41. 41After kneading for about 3 minutes, if it is not coming together, add a little bit more flour, but be careful not to add too much.
  42. 42After kneading for about 3 minutes, if it is not coming together, add a little bit more flour, but be careful not to add too much.
  43. 43Place the dough in an oiled bowl.
  44. 44Place the dough in an oiled bowl.
  45. 45Place the dough in an oiled bowl.
  46. 46Cover the bowl with plastic wrap or with a towel and let it sit on the counter for about one and a half to two hours or until it doubles in size.
  47. 47Cover the bowl with plastic wrap or with a towel and let it sit on the counter for about one and a half to two hours or until it doubles in size.
  48. 48Cover the bowl with plastic wrap or with a towel and let it sit on the counter for about one and a half to two hours or until it doubles in size.
  49. 49Gently press down in the center of the risen dough, and lightly flour your surface.
  50. 50Gently press down in the center of the risen dough, and lightly flour your surface.
  51. 51Gently press down in the center of the risen dough, and lightly flour your surface.
  52. 52Scoop the dough out and turn it out onto your counter.
  53. 53Scoop the dough out and turn it out onto your counter.
  54. 54Scoop the dough out and turn it out onto your counter.
  55. 55Roll the dough out to about a half inch thick.
  56. 56Roll the dough out to about a half inch thick.
  57. 57Roll the dough out to about a half inch thick.
  58. 58Take a circle cookie cutter (or a glass or a jar) and start cutting out the donuts.
  59. 59Take a circle cookie cutter (or a glass or a jar) and start cutting out the donuts.
  60. 60Take a circle cookie cutter (or a glass or a jar) and start cutting out the donuts.
  61. 61For the middles, use a large Wilton 8B tip.
  62. 62For the middles, use a large Wilton 8B tip.
  63. 63For the middles, use a large Wilton 8B tip.
  64. 64To get the cutouts off the counter, use a super thin metal spatula.
  65. 65To get the cutouts off the counter, use a super thin metal spatula.
  66. 66To get the cutouts off the counter, use a super thin metal spatula.
  67. 67Place each donut on a square of parchment paper.
  68. 68Place each donut on a square of parchment paper.
  69. 69Place each donut on a square of parchment paper.
  70. 70Cover them again and let them rise for about 30 to 40 minutes until they get kind of jiggly.
  71. 71Cover them again and let them rise for about 30 to 40 minutes until they get kind of jiggly.
  72. 72Cover them again and let them rise for about 30 to 40 minutes until they get kind of jiggly.
  73. 73While the donuts are rising, make the glaze.
  74. 74While the donuts are rising, make the glaze.
  75. 75While the donuts are rising, make the glaze.
  76. 76Start with four cups of powdered sugar and add about four to six tablespoons of milk.
  77. 77Start with four cups of powdered sugar and add about four to six tablespoons of milk.
  78. 78Start with four cups of powdered sugar and add about four to six tablespoons of milk.
  79. 79Add in a pinch of salt, a little splash of vanilla, and two tablespoons of light corn syrup.
  80. 80Add in a pinch of salt, a little splash of vanilla, and two tablespoons of light corn syrup.
  81. 81Add in a pinch of salt, a little splash of vanilla, and two tablespoons of light corn syrup.
  82. 82Mix this up until the glaze is formed.
  83. 83Mix this up until the glaze is formed.
  84. 84Mix this up until the glaze is formed.
  85. 85When the donuts look nice and poofy, heat oil to 350° Fahrenheit for frying.
  86. 86When the donuts look nice and poofy, heat oil to 350° Fahrenheit for frying.
  87. 87When the donuts look nice and poofy, heat oil to 350° Fahrenheit for frying.
  88. 88Carefully drop the donuts into the hot oil.
  89. 89Carefully drop the donuts into the hot oil.
  90. 90Carefully drop the donuts into the hot oil.
  91. 91After a couple of seconds, take out the parchment paper.
  92. 92After a couple of seconds, take out the parchment paper.
  93. 93After a couple of seconds, take out the parchment paper.
  94. 94Fry the donuts about one minute on each side until golden brown.
  95. 95Fry the donuts about one minute on each side until golden brown.
  96. 96Fry the donuts about one minute on each side until golden brown.
  97. 97Once golden brown on both sides, take them out and put them on a cookie drying rack on a cookie sheet or a paper towel lined plate.
  98. 98Once golden brown on both sides, take them out and put them on a cookie drying rack on a cookie sheet or a paper towel lined plate.
  99. 99Once golden brown on both sides, take them out and put them on a cookie drying rack on a cookie sheet or a paper towel lined plate.
  100. 100It's best to dip the donuts while they're still warm.
  101. 101It's best to dip the donuts while they're still warm.
  102. 102It's best to dip the donuts while they're still warm.
  103. 103Take each donut and press it down into the glaze, lift it straight up, then flip it back onto the rack.
  104. 104Take each donut and press it down into the glaze, lift it straight up, then flip it back onto the rack.
  105. 105Take each donut and press it down into the glaze, lift it straight up, then flip it back onto the rack.

Ingredients

  • 1.5 cups warm milk
  • 1.5 cups warm milk
  • 1.5 cups warm milk
  • 2.25 teaspoons active dry yeast
  • 2.25 teaspoons active dry yeast
  • 2.25 teaspoons active dry yeast
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 1 tablespoon sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 0.5 cup sugar
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 1 teaspoon salt
  • 2 room temperature eggs
  • 2 room temperature eggs
  • 2 room temperature eggs
  • 6 tablespoons super softened butter
  • 6 tablespoons super softened butter
  • 6 tablespoons super softened butter
  • 4.5 cups all-purpose flour
  • 4.5 cups all-purpose flour
  • 4.5 cups all-purpose flour
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 2 tablespoons cornstarch
  • 4 cups powdered sugar
  • 4 cups powdered sugar
  • 4 cups powdered sugar
  • 4 to 6 tablespoons milk
  • 4 to 6 tablespoons milk
  • 4 to 6 tablespoons milk
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 splash vanilla
  • 1 splash vanilla
  • 1 splash vanilla
  • 2 tablespoons light corn syrup
  • 2 tablespoons light corn syrup
  • 2 tablespoons light corn syrup
  • oil
  • oil
  • oil

Equipment

oiled bowlplastic wraptowelcircle cookie cutterlarge Wilton 8B tipsuper thin metal spatulaparchment papercookie drying rackcookie sheet

Tips

  • Don't just add flour because you think the dough is a mess and stuck all over the counter.
  • It's best if you can dip the donuts while they're still warm.