# COPYCAT Krispy Kreme Glazed Donuts

A copycat version of Krispy Kreme's original glazed donuts made at home.

- Servings: 22 servings
- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

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

## Instructions

1. Start with one and a half cups warm milk, no more than 110°.
2. Add in two and a quarter teaspoons of active dry yeast, and about a tablespoon of sugar to feed the yeast.
3. Give it a little stir and let it sit for about 5 to 10 minutes until a layer of foam forms on top.
4. Now add half a cup of sugar, about a teaspoon of salt.
5. Then add in two room temperature eggs.
6. Whisk this up really well to break the eggs.
7. Add in six tablespoons of super softened butter (or butter flavored Crisco).
8. Give this a really good mix for about 30 seconds to try to emulsify that butter in there.
9. Add in four and a half cups of all-purpose flour, adding half of it first.
10. Add in two tablespoons of cornstarch.
11. Mix this in a little bit, then add the rest of the flour.
12. Mix this around until your dough forms.
13. Turn the dough out onto a clean surface and start kneading it together.
14. After 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.
15. Place the dough in an oiled bowl.
16. Cover 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.
17. Gently press down in the center of the risen dough, and lightly flour your surface.
18. Scoop the dough out and turn it out onto your counter.
19. Roll the dough out to about a half inch thick.
20. Take a circle cookie cutter (or a glass or a jar) and start cutting out the donuts.
21. For the middles, use a large Wilton 8B tip.
22. To get the cutouts off the counter, use a super thin metal spatula.
23. Place each donut on a square of parchment paper.
24. Cover them again and let them rise for about 30 to 40 minutes until they get kind of jiggly.
25. While the donuts are rising, make the glaze.
26. Start with four cups of powdered sugar and add about four to six tablespoons of milk.
27. Add in a pinch of salt, a little splash of vanilla, and two tablespoons of light corn syrup.
28. Mix this up until the glaze is formed.
29. When the donuts look nice and poofy, heat oil to 350° Fahrenheit for frying.
30. Carefully drop the donuts into the hot oil.
31. After a couple of seconds, take out the parchment paper.
32. Fry the donuts about one minute on each side until golden brown.
33. Once 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.
34. It's best to dip the donuts while they're still warm.
35. Take each donut and press it down into the glaze, lift it straight up, then flip it back onto the rack.

## Equipment

- oiled bowl
- plastic wrap
- towel
- circle cookie cutter
- large Wilton 8B tip
- super thin metal spatula
- parchment paper
- cookie drying rack
- cookie 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.

## Source

- Original video: https://www.facebook.com/share/v/1EauSRjiLa/
- Recipe page: https://www.cliprecipe.com/recipe/7c1c5ef0-5d99-4926-b3de-40313caeb150
- Extracted: 2026-06-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt