Krispy Kreme Glazed Donut Recipe

    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.

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  • 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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Recipe Yields:
12 donuts
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Ashton Swank
Recipe Yields: 12 donuts
Prep Time: 45 minutes
Cook Time: 25 minutes
Total Time: 70 minutes

Nutrition Facts

Serving Size 1 donut
Servings Per Recipe 12

Amount Per Serving
Calories from Fat 3
Calories 269

% Daily Value*
Total Fat 0g
  Saturated Fat 0g
Sodium 294mg
Total Carbohydrate 63g
  Dietary Fiber 1g
  Sugars 38g
Protein 3g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.

If you have a yeast allergy, how would you substitute lemon and baking soda for the yeast?

Amber managing editor
@ Shanikwa Ames

Hi Shanikwa, we're really not sure as we've never tried it.

@ Amber | Food Fanatic

Thank you for answering my reply, I'll try it and hopefully it won't be a complete mess


Has anyone actually used this recipe? I tried it and as far as I can see I followed the recipe to a tee. However, the dough was very, very wet and I had to keep adding more flour. Adding more flour made them tough, but they still seem to taste good and had the flavor of krispy kreme donuts. Also, when proofing the yeast should i stir it after sprinkling the yeast in the liquid?


I wanted to know can I use my bread machine and put it on the dought cycle for this recipe cause I don't have a standerd mixer

Amber @ pamela stack

That should work fine, Pamela.


Love love lor


Doe this recipe REALLY call for 1/2 TABLESPOON of salt? It seems like a lot in comparison to the size of the recipe.
I'm gonna try it with just 1/2 teaspoon, to see how it comes out. I think I'd rather have not enough salt than too much.

@ Angela

In baking Salt serves 2 purposes, 1) is it enhances the flavor of other items, and 2) is it controls the rate at which the yeast consumes the dough. So it may seem like a lot but it's really not. 1/2 a table spoon is roughly 1 1/2 teaspoons.


looks soooo goood. i will try this out later on tonight ! first i have to get all the ingredients that i need to make them :).. THANK YOU FOR SHARING. picture is amazing by the way.