Krispy Kreme Glazed Doughnuts (Copycat)
User Reviews
4.6
Krispy Kreme Glazed Doughnuts (Copycat)
Description
Krispy Kreme Glazed Doughnuts (Copycat) brings you close to the original doughnut experience by following a traditional dough recipe with active dry yeast, scalded milk, sugar, eggs, and shortening. The dough is mixed thoroughly and left to rise until it holds an indentation before rolling it out half an inch thick. Doughnuts are cut using a floured cutter and given a second rise for a puffier final texture. Deep frying at 375 degrees ensures a crisp exterior without overcooking the inside. Finally, dipping the warm doughnuts in a smooth glaze of confectioners sugar, milk, and light corn syrup delivers the signature glossy finish and sweetness that makes this recipe a recognizable classic.
The frying requires steady heat, and frying in vegetable shortening or oil lets you achieve the right crispness without greasiness. The glaze sets quickly on the hot doughnuts, creating a thin sweet shell. This recipe is best made fresh and enjoyed within servings of two doughnuts each, yielding 12 servings total. It captures the balance of crunchy and soft textures alongside the iconic sugary shine.
Ingredients
Doughnuts:
- 2 packet active dry yeast , 1/4 ounce packets
- 1/4 cup water 105-115 degrees, warm
- 1 1/2 cups milk scalded, then cooled, lukewarm
- 1/2 cup sugar
- 1 teaspoon salt
- 2 large egg
- 1/2 cup shortening
- 5 cups all-purpose flour
- 4 cups vegetable shortening , for frying, or vegetable oil if you prefer
Glaze:
- 2 1/2 cups confectioners sugar
- 1/4 cup milk
- 1/4 cup light corn syrup
Instructions
- Add water and yeast together in a stand mixer and set aside for 10 minutes.
- Add in the milk, sugar, salt, eggs, shortening and 2 cups of the flour.
- Turn the stand mixer on medium speed for 2 minutes, then add in the rest of the flour and mix until just combined.
- Take the bowl out of the stand mixer and cover with a clean towel to let it rise for 1 hour.
- Note: When you can push down on the dough and your fingerprint stays you're ready to move on to the next step!
- Working with half the dough at a time, roll it to 1/2 inch thick on a floured surface.
- Dip your doughnut cutter in flour, cut out a dozen doughnuts from one half of the dough, and place onto wax paper.
- Repeat with remaining dough sheet for 24 total doughnuts.
- Let rise, covered, in a warm spot for 30-45 mins. (I did 45)
- In a cast iron pan or other deep saucepan, heat the vegetable shortening to 375 degrees.
- Note: Please use a thermometer to measure the temperature as this is a critical step.
- Fry the doughnuts on each side for 90 seconds.
- Drain on a cooling rack until you finish cooking them all then dip into the glaze.
- To make the glaze, add the powdered sugar, milk and corn syrup to a bowl, mix, and microwave for 30 seconds.
- Most importantly, eat with reckless abandon.
Notes
- This recipe makes 24 doughnuts, with each serving consisting of 2 doughnuts.
- Use a deep-frying thermometer to maintain the shortening at 375°F for ideal doughnut cooking.
- Allow the dough to rise fully when an indentation remains after pressing to ensure proper texture.
- Scald and then cool milk to lukewarm before mixing for best yeast activation.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24Doughnuts
Amount Per Serving
Calories 301 kcal
% Daily Value*
| Calories | 301kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 4g | 8% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 2g | 100% |
| Cholesterol | 17mg | 6% |
| Sodium | 114mg | 5% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 20g | 40% |
| Vitamin A | 52IU | 1% |
| Vitamin C | 0.002mg | 0% |
| Calcium | 29mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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