Dessert · American

Copycat Krispy Kreme Glazed Donuts

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · July 6, 2026

These homemade glazed donuts capture that famous melt in your mouth texture: light, pillowy yeast dough fried until golden and dipped in a glossy vanilla glaze. Yes, they take a little patience for the rises, but the payoff is warm, fresh donuts that beat anything from a box. Perfect for a lazy weekend baking project.

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Copycat Krispy Kreme Glazed Donuts

Why you'll love this

  • That signature light, fluffy, melt in your mouth texture at home
  • Way cheaper than a dozen from the shop
  • Fun weekend project the whole family can help with
  • Warm and fresh, which no store donut can match

EveryDayMeal recipe

Copycat Krispy Kreme Glazed Donuts

Prep
30m
Cook
20m
Total
140m
Serves
18
Level
Medium

Ingredients

  • 1/4 ounce (1 packet) active dry yeast
  • 1/4 cup warm water (for yeast)
  • 1 1/2 cups warm water (for dough)
  • 1/2 cup warm milk
  • 1/2 cup granulated sugar
  • 1 tsp salt
  • 2 eggs
  • 1/3 cup vegetable shortening
  • about 5 cups all-purpose flour
  • enough to fill fryer canola or vegetable oil, for frying
  • 1/3 cup butter (for glaze)
  • 2 cups powdered sugar (for glaze)
  • 1 1/2 tsp vanilla extract
  • 6 tablespoons hot water (for glaze)

Equipment

  • Large mixing bowl
  • Stand or hand mixer
  • Rolling pin
  • Donut cutter
  • Deep fryer or heavy pot
  • Kitchen thermometer
  • Wire cooling rack

Instructions

  1. In a large bowl, stir the yeast into 1/4 cup warm water and let it sit for about 5 minutes until it looks foamy, which tells you the yeast is alive and working.
  2. Add the 1 1/2 cups warm water, warm milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Beat on low speed for 30 seconds while scraping the bowl, so everything blends evenly.
  3. Beat on medium speed for 2 minutes, scraping occasionally, until the batter is smooth and stretchy.
  4. Stir in the remaining flour a little at a time until you have a soft, smooth dough that pulls away from the bowl.
  5. Cover the bowl and let the dough rise in a warm spot until doubled, 50 to 60 minutes. It is ready when a fingertip indentation stays put instead of springing back.
  6. Turn the dough onto a floured surface and roll it lightly to coat with flour so it does not stick. Roll it out to about 1/2 inch thick.
  7. Cut with a floured donut cutter and place the rounds and holes on a floured tray. Cover and let rise again until doubled, 30 to 40 minutes, for that airy texture.
  8. Heat 2 to 3 inches of oil in a deep fryer or heavy pot to 350 degrees F. A steady temperature is key so the donuts cook through without soaking up grease.
  9. Slide the donuts into the oil a few at a time with a wide spatula, being careful not to crowd the pot. Turn them as they float up.
  10. Fry until golden brown, about 1 minute per side, then lift out carefully without piercing the surface and drain on a rack over paper towels.
  11. For the glaze, melt the butter and remove from heat. Stir in the powdered sugar and vanilla until smooth, then add the hot water 1 tablespoon at a time until it pours easily but still coats a spoon.
  12. Dip the warm donuts into the glaze, set them back on a rack, and let the glaze set for a few minutes before eating.

Tips from the kitchen

  • Keep your oil right at 350 degrees with a thermometer: too cool and the donuts get greasy, too hot and they brown before cooking through.
  • Glaze the donuts while still warm so the glaze melts into a thin, glossy shine.
  • Do not overflour the dough or the donuts turn dense. It should stay soft and slightly tacky.

Estimated nutrition per serving: 260 cal · 4g protein · 38g carbs · 10g fat

Make it your own

  • Skip the glaze and toss warm donuts in cinnamon sugar instead.
  • Add a chocolate glaze by stirring cocoa powder into the powdered sugar.
  • Fill the whole rounds with jam or pastry cream instead of cutting holes.

Storing & make-ahead

Glazed donuts are best the day they are made. Store leftovers in an airtight container at room temperature for up to 2 days. Warm briefly in the microwave (about 10 seconds) to revive the softness.

Good to know

Can I bake these instead of frying?
You can, but they will taste more like soft rolls than classic donuts. Bake at 375 degrees for about 10 minutes, then glaze.
Why did my donuts turn out greasy?
The oil was likely too cool. Keep it steady at 350 degrees and let it come back up to temperature between batches.
Can I make the dough ahead?
Yes. After the first rise, cover and refrigerate overnight, then let it come to room temperature and continue with cutting and the second rise.
What can I use instead of shortening?
Softened butter works, though shortening gives the lightest, most tender crumb.

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