Homemade Original Krispy Kreme Donuts

Ashton Swank | Something Swanky Updated
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Want to bring the amazingness of Krispy Kreme Glazed Doughnuts home? You are two easy steps away from doing so!

Krispy Kreme Donut Pic

My love of Krispy Kreme Original Glazed Doughnuts is unconditional, unwavering, and absolute.

They are warm, and soft, and they can pick me up when I'm feeling down. They never disappoint me. They never annoy me. And they never, ever tell me that the dishes need to be done or that I need to pick my clothes up off the bathroom floor (I may or may not have  a problem there...). And I will love them until the day I die.

You might think I'm joking, that I'm being dramatic. So let's see how you<do when you're up against a dozen glazed doughnuts made fresh in your own kitchen!

Glazed Donuts

You<give this Krispy Kreme copycat recipe a try, and see how you feel after that first bite of a fresh, warm, glazed deliciousness. Mark my words: you'll be declaring your love for these doughnuts too!

Know what else I love? Freshly baked Mrs. Fields Chocolate Chips Cookies. *Swoon*

Anyway. Back to these doughnuts. The key to getting them just right is in two very important steps:

  1. The Rising. You must let the dough rise twice. Once in the bowl, and once after you've cut the doughnuts. Which leads me to...
  2. The thickness of the doughnuts you cut. I had the best results with rolling the dough out pretty thin before cutting, down to about 1/4 inch. Think roll-out sugar cookie dough thick, and that's about where you want these.

Be sure to follow those two simple rules, and you'll have perfectly fluffy Krispy Kreme Original Glazed doughnuts made in your very own kitchen.

    12 Servings


  • 1 1/4 cups water, warm
  • 1 tablespoon active dry yeast
  • 1/4 cup honey
  • 3 cups all-purpose flour
  • 1 1/2 tablespoons non fat dry milk
  • 1/2 tablespoon salt
  • 4 sifted cups powdered sugar
  • 1/4 cup milk
  • 4 cups vegetable oil


  1. Pour the warm water into the bowl of your stand mixer (I like to make the water a little bit warmer than bath water, so that when the bowl cools it slightly, it will still be warm enough to activate the yeast). Sprinkle the yeast evenly over the water. Drizzle the honey over the yeast. Let rest for 5-10 minutes until yeast is very foamy.
  2. Add the flour, dry milk, and salt to the bowl. Knead with the dough hook on a low speed. Once the dough starts to form, allow the hook to continue to knead for another 5-6 minutes until the dough is elastic and no longer sticky.
  3. Cover the bowl and let dough rise until doubled in size. Punch down the dough and move it to a floured workspace like the kitchen table. Roll out the dough to about 1/4 inch thickness.
  4. Cut out the doughnuts, and be sure to cut a small hole in the middle (this prevents the center of the doughnut from being undercooked, so don't skip it!).
  5. Cover and let the dough rise once more for about 10 minutes. Meanwhile, prepare the oil. You need about 2 inches of oil in a pot. I just used a small 2 quart saucepan, and I was able to fry 2 doughnuts at a time. If you want to fry more doughnuts at a time, simply use a bigger pot with more oil. 4 cups of oil worked perfectly for me. Heat the oil over medium-high heat. It's ready when water droplets make it slightly sizzle.
  6. Gently place each doughnut in the oil. Once you see brown begin to creep up the side of the doughnuts, flip them (this should happen pretty quickly, it won't take more than a minute, especially as the oil continues to get hotter).
  7. Remove the doughnuts to a wire rack over paper towels to let dry and cool slightly.
  8. Whisk together the powdered sugar and milk. Add 1-2 tablespoons of additional milk if the glaze is too thick for dipping.
  9. Thoroughly dip each doughnut in the glaze, top and bottom. Place back on the wire rack to allow excess glaze to drip off.


  • My instructions are for use with a stand mixer. If you do not own a stand mixer, you can still mix and knead the dough by hand without a problem.

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Ashton Swank

About Ashton

Ashton regularly blows our minds as our copycat desserts fanatic. Visit Something Swanky for even more crazy delicious dessert ideas.

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Wow, this looks so good! Our whole family loves donuts. I am going to have to try them, do you think they would still taste good if you substituted Pamela's gluten free bread mix for the flour?

bluebonnetbaker.com @ NaturallyBlessedMama

Hi Naturally Blessed Mama,
Bread flour in general is meant to have more protein than all-purpose. I would guess that a gluten free flour like King Arthur's Gluten Free All-Purpose might be better suited than something that is meant to take the place of bread flour. All the best, Amber | Managing Editor, foodfanatic

@ Amber Bracegirdle

Thanks, this help a lot!


What type of flour should be used in the Krispy Kreme recipe


Anyone who thinks Krispy Kreme glaze is just milk and powdered surgar needs have their taste buds examined. What a joke.

@ Sean Pedersen

yeah, what's missing?

@ Sean Pedersen

then what is the glaze made of??? do tell!!


I put the water into a measuring cup. Yeast feeds on sugar, so I add about 1/4 tesp of sugar. 30 sec in the microwave on high is perfect for yeast. leave in cup until it proofs (gets bubbly and starts to rise).


Two words...complete failure. I'm no stranger to making dough with yeast and I knew it was going to be an issue from the get go. No matter how long I kneaded the dough, it stayed sticky. It never truly rose, so of course I wound up with flat, chewy, donuts. Waste of time and money.


These are to die for1 it is super bowl Sunday and these are on the menu...made in the kitchen so they are nice and HOT!! I live way in the mountains and need to make everything at home...since my hubby is sick with a bad cold, he will have an appetite for these!


just wanna ask U something. in this recipe, there's nothing butter or eggs. do U really don't use butter or eggs?
i read all comments above, many says, "the donut were tough". i think it because this recipe haven't fat (butter&eggs).
need your reply 'cz i want to try this soon.


Can you omit the powdered milk? Will they still come out ok? I have everything but that ingredient, but I want to make them for breakfast still. Lol.


The trick to getting melt in your mouth donuts is half all purpose flour and half cake flour.


Like others, I found them to be very tough. I think your glaze is dead on, though. Kudos