Dessert · American

Copycat Krispy Kreme Glazed Doughnuts

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · October 10, 2026

If you have ever wished you could make those melt-in-your-mouth glazed doughnuts at home, this is your recipe. The dough is soft and pillowy, the glaze is sweet and glossy, and there is nothing like eating one still warm from the fryer. It takes a little patience for the rising, but the hands-on work is simple.

Jump to recipe
Copycat Krispy Kreme Glazed Doughnuts

Why you'll love this

  • Soft, airy doughnuts just like the shop version
  • That classic glossy sweet glaze
  • Best eaten warm and fresh from your own kitchen
  • Simple ingredients you likely already have

EveryDayMeal recipe

Copycat Krispy Kreme Glazed Doughnuts

Prep
30m
Cook
20m
Total
140m
Serves
12
Level
Medium

Ingredients

  • 1 packet (1/4 ounce) active dry yeast
  • 1/4 cup warm water (for the yeast)
  • 1/2 cup warm milk
  • 1/2 cup granulated sugar
  • 1 teaspoon salt
  • 2 large eggs
  • 1/3 cup shortening
  • about 4 cups all-purpose flour
  • as needed canola oil, for frying
  • 1/3 cup unsalted butter, melted (for glaze)
  • 2 cups powdered sugar (for glaze)
  • 1 1/2 teaspoons vanilla extract (for glaze)
  • 4 to 6 tablespoons hot water (for glaze)

Equipment

  • Large mixing bowl
  • Electric mixer
  • Rolling pin
  • Doughnut cutter
  • Deep pot or fryer
  • Candy or deep-fry thermometer
  • Wire cooling rack

Instructions

  1. In a large bowl, stir the yeast into the 1/4 cup warm water and let it sit for about 5 minutes until foamy, which tells you the yeast is alive and ready.
  2. Add the warm milk, granulated sugar, salt, eggs, shortening, and 2 cups of the flour. Beat on low speed for 30 seconds while scraping the bowl, then beat on medium for 2 minutes until smooth and well blended.
  3. Stir in the remaining flour a little at a time until you have a soft, smooth dough that pulls away from the sides of the bowl.
  4. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 50 to 60 minutes. It is ready when a gentle poke leaves an indentation that stays.
  5. Turn the dough onto a floured surface and roll it lightly to coat with flour so it is easy to handle. Roll it out about 1/2 inch thick with a floured rolling pin.
  6. Cut out doughnuts with a floured doughnut cutter, saving the holes for frying too. Place them on a floured surface, cover, and let rise again until doubled, about 30 to 40 minutes.
  7. Heat about 2 inches of canola oil in a deep pot or fryer to 350 degrees F. Use a thermometer to keep the temperature steady so the doughnuts cook through without burning.
  8. Carefully slide a few doughnuts into the hot oil with a wide spatula, taking care not to crowd the pot. Turn them as they float up and fry until golden brown, about 1 minute per side.
  9. Lift the doughnuts out gently (do not pierce them) and set them on a rack or paper towels to drain for a minute.
  10. For the glaze, stir the powdered sugar and vanilla into the melted butter until smooth, then add hot water 1 tablespoon at a time until it is thin enough to dip into.
  11. Dip each warm doughnut into the glaze, let the excess drip off over a rack, and enjoy while they are still warm and soft.

Tips from the kitchen

  • Keep the oil right at 350 degrees F; too hot and the outside burns before the inside cooks, too cool and the doughnuts soak up grease.
  • Glaze the doughnuts while they are still warm so the glaze melts into a thin, shiny coat.
  • Fry the leftover doughnut holes too, they cook in under a minute and make great snacks.

Estimated nutrition per serving: 280 cal · 4g protein · 40g carbs · 12g fat

Make it your own

  • Add a pinch of nutmeg to the dough for a classic cake-doughnut flavor.
  • Swap the plain glaze for chocolate by stirring in 2 tablespoons cocoa powder.
  • Dip the glazed doughnuts in sprinkles or cinnamon sugar for a fun twist.

Storing & make-ahead

Doughnuts 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 for a few seconds to freshen them up.

Good to know

Can I bake these instead of frying?
You can, but they will have a more bread-like texture. Bake at 375 degrees F for about 10 minutes, though the signature light, fried texture comes from the oil.
Why did my doughnuts come out greasy?
The oil was likely too cool. Keep it steady at 350 degrees F so the outside sets quickly and does not absorb excess oil.
Can I make the dough ahead?
Yes, after the first rise you can refrigerate the dough overnight. Let it come back to room temperature before rolling and cutting.
What oil is best for frying?
Canola oil is a great neutral choice with a high smoke point. Vegetable or peanut oil also work well.

Related recipes