Krispy Kreme Copycat Doughnuts

Krispy Kreme Copycat Doughnuts

Posted on Posted in breads, breakfast, copycat, dessert, egg, fried, Mangio/I eat, vanilla, vegetarian, yeast
Krispy Kreme Copycat Doughnuts
OMG! Krispy Kreme Copycat Doughnuts! So good…

Krispy Kreme Copycat Doughnuts

These Krispy Kreme Copycat Doughnuts are BETTER than those at Krispy Kreme because you can taste all the necessary components of a doughnut – the sugar, the soft, melt-in-your-mouth texture, and the yeasty, fried dough. Amazing.

I’ve never been a fan of Krispy Kreme doughnuts because their doughnuts are too sweet for my taste. Albeit soft, warm, and delicious, these sugar “pillows” are so sweet that they overpower the bready, fried dough underneath. When I lived in Texas, my favorite doughnut shop was Shipley’s Donuts, where you could get your sugar fix as well as taste the soft, fried, yeasty layer, which made them more substantial and fulfilling.

Krispy Kreme Copycat Doughnuts
OMG! Krispy Kreme Copycat Doughnuts! So good…

Doughnuts in My Part of Germany

Fast forward to 2017. I’m now living in Germany far away from all types of true, American-style doughnuts. The doughnut-type treats here, like the Berliner Pfannkuchen or even copycat, American doughnuts, are just not the same. Also, when I saw the Krispy Kreme eclipse doughnuts being advertised online (btw, the eclipse didn’t happen everywhere, just primarily in the States), I began to miss those cloyingly sweet doughnuts and decided to make something similar.

The Search for the Best Recipe for Krispy Kreme Copycat Doughnuts

I searched for copycat recipes that looked easy to make with convincing photos. Photos containing doughnuts with a soft, melty-like interior, characteristic of those from Krispy Kreme, which led to me Brown Eyed Baker’s recipe. I trusted her recipe not only because of her photos, but also because she has been blogging for as long as I had my old food blog. She also included metric amounts on most of the ingredients, which I needed to measure out the butter here in Europe (I still have my American measuring cups and spoons for the other ingredients). Her recipe did not disappoint.

Modifications to the Krispy Kreme Copycat Recipe

These Krispy Kreme Copycat Doughnuts were AMAZINGLY soft and sweet, with a fresh, glorious, yeasty flavor. Since I don’t have my KitchenAid mixers here, I thought I would have to knead the dough for a long time. But with just a few minutes of kneading it in the bowl and on the counter (about 4-5 minutes total), the dough came together fine, and the end texture was not affected.

I made her vanilla glaze and conjured up a simple maple glaze, and this is the only part I would like to improve upon. More specifically, I would like to try a different type of glaze where the taste of the powdered sugar’s chemical properties isn’t so prominent. If I had added melted butter or corn syrup to the glaze, it would have been better. However, the glaze tasted better once warmed in the oven (1 minute @ 175°C (350°F); 8 seconds in microwave) the next day.

My Final Thoughts and Comments

I’ve posted the recipe for these Krispy Kreme Copycat Doughnuts below along with a different glaze recipe that I hope will taste better. Despite the issue with the glaze, these doughnuts were BETTER than those at Krispy Kreme because I could taste all the necessary components of the doughnut – the sugar, the soft, melt-in-your-mouth texture, and the yeasty, fried dough. Amazing. Please let me know if you plan to make or have tried out these yeasty, sugar “pillows”.

Pflanzenfett like Crisco or vegetable shortening

If you’re in Germany, you’ll need to use Pflanzenfett to fry the doughnuts. They’re the closest thing to Crisco or shortening I’ve seen.

Below I have posted the doughnut recipe I used. The glaze recipes were not used this time around and are a combination of recipes from other sources and previous experiences. I plan to try them the next time I make these doughnuts. If you make them before me, please let me know how the glazes turned out.

Check out other yeasty treats, yummy desserts, or other copycat recipes on my blog.

What are you favorite doughnuts or doughnut-like desserts? Do you have a favorite copycat recipe?

Let me know in the comment section below.

Pinterest Doughnuts

Print Recipe
Krispy Kreme Copycat Doughnuts
These Krispy Kreme Copycat Doughnuts were BETTER than those at Krispy Kreme because I could taste all the necessary components of the doughnut - the sugar, the soft, melt-in-your-mouth texture, and the yeasty, fried dough. Amazing. Please let me know if you plan to make or have tried out these yeasty, sugar "pillows".
Krispy Kreme Copycat Doughnuts
Course Dessert
Cuisine Breads
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 10 hours
Servings
people
Ingredients
Doughnuts
  • 180 ml (¾ cup) warm water (41-43°C/105-110°F)
  • 7 grams instant yeast (I didn't use fresh yeast)
  • 65 grams (⅓ cup) granulated sugar
  • 2 grams (½ tsp) salt
  • 60 grams (¼ cup) unsalted butter room temperature
  • 1 medium - large egg room temperature
  • 1 medium - large egg yolk room temperature
  • 5 ml (1 tsp) vanilla extract
  • 340-450 grams (2½ to 3½ cups) all-purpose flour reserve some for kneading and preparing dough
  • 550-740 grams (3-4 cups) vegetable shortening (Pflanzenfett auf Deutsch) (see photo in blog post))
Vanilla Glaze (Not pictured)
  • 30 grams (2 Tbsp) butter melted and cooled
  • 230 grams (2 cups) powdered sugar
  • 2 grams (½ tsp) salt
  • 5 ml (1 tsp) vanilla extract optional
  • 45-60 ml (3-4 Tbsp) milk or half-n-half
Maple Glaze (Not pictured)
  • 60 grams (¼ cup) butter
  • 65 grams (½ cup) brown sugar
  • 45 ml (3 Tbsp) milk
  • 15 ml (1 Tbsp) maple syrup
  • 10 ml (2 tsp) maple extract
  • 2 grams (½ tsp) salt
  • 230 grams (2 cups) powdered sugar
Course Dessert
Cuisine Breads
Prep Time 1 hour
Cook Time 45 minutes
Passive Time 10 hours
Servings
people
Ingredients
Doughnuts
  • 180 ml (¾ cup) warm water (41-43°C/105-110°F)
  • 7 grams instant yeast (I didn't use fresh yeast)
  • 65 grams (⅓ cup) granulated sugar
  • 2 grams (½ tsp) salt
  • 60 grams (¼ cup) unsalted butter room temperature
  • 1 medium - large egg room temperature
  • 1 medium - large egg yolk room temperature
  • 5 ml (1 tsp) vanilla extract
  • 340-450 grams (2½ to 3½ cups) all-purpose flour reserve some for kneading and preparing dough
  • 550-740 grams (3-4 cups) vegetable shortening (Pflanzenfett auf Deutsch) (see photo in blog post))
Vanilla Glaze (Not pictured)
  • 30 grams (2 Tbsp) butter melted and cooled
  • 230 grams (2 cups) powdered sugar
  • 2 grams (½ tsp) salt
  • 5 ml (1 tsp) vanilla extract optional
  • 45-60 ml (3-4 Tbsp) milk or half-n-half
Maple Glaze (Not pictured)
  • 60 grams (¼ cup) butter
  • 65 grams (½ cup) brown sugar
  • 45 ml (3 Tbsp) milk
  • 15 ml (1 Tbsp) maple syrup
  • 10 ml (2 tsp) maple extract
  • 2 grams (½ tsp) salt
  • 230 grams (2 cups) powdered sugar
Krispy Kreme Copycat Doughnuts
Instructions
Doughnuts
  1. Warm the water to 41°C-43°C (105°F-110°F) before adding the yeast. Allow mixture to sit for 5 minutes. If it foams up, it's ready to use! If not, the water was either not the right temperature, or you need to buy new yeast.
  2. While waiting for the yeast and water to become friends, in a mixing bowl, stir in sugar, salt, butter, egg, egg yolk, extract, and 340 grams (2½ cups) of the flour.
  3. Then add the yeast mixture.
  4. If using a stand mixer, mix ingredients on low until you form a dough. Add flour if dough is too sticky. The dough should be soft and tacky and should clear only the sides of the bowl.
  5. If not using a stand mixer, mix the dough with your hands in the bowl, adding a bit of flour until it becomes easier to manage. Knead the dough a bit on a floured surface until it becomes soft and tacky. Do not add too much flour. It does not need to be fully kneaded and will still be a little sticky.
  6. Add a bit of oil to the bowl and place the dough back in it, making sure the dough is fully, yet lighlty coated. In a draft-free area, cover the dough with plastic wrap or a clean kitchen towel and allow it to sit for one hour.
  7. After one hour, gently deflate the dough, wrap it in plastic or in a large Ziploc bag, and refrigerate it for 8 hours or overnight.
  8. Next, roll out dough to a 1-meter (1/2-inch) thickness on a floured surface. Cut out doughnuts using a doughnut cutter or a cup with sharp edges (I used a piping tip for the smaller holes) and place them on squares of parchment paper. Use leftover dough to make more doughnuts.
  9. Cover all the cut-out doughnuts with a clean, kitchen towel or paper towels for 1 hour.
  10. While waiting for the doughnuts to rise, prepare the glaze(s) and a large baking sheet with a cooling rack and paper towels underneath.
  11. Heat the vegetable shortening to 180°C-190°C (360°F-370°F) in a pot or cast-iron skillet. Throughout the frying process, try to maintain this temperature range by checking the temperature often and by moving the pot on and off the heating surface.
  12. Using the parchment paper squares, lower the doughnuts gently in the shortening and fry about 1 minute each side. Once done, place the doughnuts on the prepared, cooling rack. Dip doughnuts in the glaze of your choice. Enjoy!
Vanilla Glaze (Not pictured)
  1. Mix the sugar, salt, and butter in a bowl wide enough to dip the doughnuts. Then had vanilla extract (if using) and 1 Tbsp of milk/half-n-half until you reach a thick, yet pourable consistency. If it becomes too thin, add more powdered sugar. If too thick, add a bit more milk.
Maple Glaze (Not pictured)
  1. Mix the butter and brown sugar in a pan or pot. With a whisk, add in the milk and heat the mixture for 5 minutes on medium heat. Stir often until butter and sugar have melted.
  2. Remove mixture from heat and add in maple syrup and extract. Whisk in powdered sugar 60 grams (½ cup) at a time until you reach a smooth consistency. Add 5-10 ml (1-2 tsp) more milk, if necessary. Allow glaze to harden a bit. Keep maple glaze warm and whisk occasionally.
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Memoria James

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