Dessert · American

Copycat Krispy Kreme Glazed Donuts

Daniel Brooks

Recipe by Daniel Brooks

Grilling & hearty mains · August 7, 2026

These homemade glazed donuts are light, airy, and coated in that signature glossy sugar glaze that melts on your tongue. Yes, they take a little time thanks to the yeast, but most of that is hands-off rising while you go about your day. Fry them fresh and dip them warm for the closest thing to the real deal you can make in your own kitchen.

Jump to recipe
Copycat Krispy Kreme Glazed Donuts

Why you'll love this

  • Tastes just like the fresh, melt-in-your-mouth original.
  • Most of the time is hands-off rising.
  • One dough makes nearly two dozen donuts.
  • That warm glaze dip is pure magic.

EveryDayMeal recipe

Copycat Krispy Kreme Glazed Donuts

Prep
30m
Cook
20m
Total
140m
Serves
18
Level
Medium

Ingredients

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

Equipment

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

Instructions

  1. Sprinkle the yeast over the 1/4 cup warm water in a large bowl and let it sit for about 5 minutes, until it looks 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, scraping the bowl constantly so everything combines evenly.
  3. Increase to medium speed and beat for 2 minutes, scraping the bowl now and then, until the batter is smooth and stretchy.
  4. 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.
  5. Cover the bowl and let the dough rise in a warm spot until doubled, about 50 to 60 minutes. It is ready when a fingertip indentation stays put instead of springing back.
  6. Turn the dough onto a floured surface and roll it gently to coat with flour. Roll it out about 1/2 inch thick with a floured rolling pin so the donuts stay tender, not dense.
  7. Cut out donuts with a floured donut cutter, then cover them loosely and let them rise again until doubled, about 30 to 40 minutes.
  8. Heat 2 to 3 inches of oil in a deep pot or fryer to 350 degrees F. Use a thermometer, since oil that is too cool makes greasy donuts and too hot burns the outside before the inside cooks.
  9. Slide the donuts into the hot oil a few at a time using 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.
  10. Lift the donuts out carefully without piercing them (a poked donut soaks up oil) and drain on a rack set over paper towels.
  11. For the glaze, melt the butter in a saucepan, then remove from heat and stir in the powdered sugar and vanilla until smooth. Add boiling water 1 tablespoon at a time until the glaze is thin enough to dip and coat.
  12. Dip each warm donut into the glaze, then set on a rack to let the excess drip off and set into a shiny shell. Serve them fresh and warm.

Tips from the kitchen

  • Keep your oil steady at 350 degrees F with a thermometer; drifting temperature is the number one reason homemade donuts turn out greasy or raw in the middle.
  • Dip the donuts while they are still warm so the glaze melts into a thin, glossy coat instead of sitting thick on top.
  • If your kitchen is cool, let the dough rise inside the oven with just the light on for a cozy, draft-free spot.

Estimated nutrition per serving: 240 cal · 3g protein · 34g carbs · 11g fat

Make it your own

  • Save the donut holes and fry them too for bite-size treats.
  • Add a pinch of nutmeg to the dough for a classic old-fashioned flavor.
  • Stir cocoa powder into the glaze for a chocolate version.

Storing & make-ahead

Donuts 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 refresh them.

Good to know

Can I bake these instead of frying?
You can, but they won't have the same light, glazed texture. Bake at 375 degrees F for about 10 minutes, though they will be more like a soft roll than a true glazed donut.
Why did my donuts turn out greasy?
Your oil was likely too cool. Keep it steady at 350 degrees F so the outside sets quickly and seals out excess oil.
Can I make the dough ahead?
Yes. After the first rise, cover and refrigerate overnight. Let it come to room temperature before rolling and cutting.
What oil is best for frying?
Use a neutral oil with a high smoke point like canola or vegetable oil for clean flavor and even frying.

Related recipes