- 1 hour ago
Homemade Krispy Kreme copycat donuts get their signature soft, airy texture from a simple roux and a slow, patient dough process. The dough starts with a tangzhong-style paste made from equal parts butter, flour, milk, and water, then gets mixed with bread flour, milk, yeast, eggs, vanilla, butter-flavored shortening, and butter for a rich, tender crumb.
After kneading, the dough is proofed, chilled overnight for flavor, then rolled, cut, and fried in vegetable shortening at 350°F to 360°F until the donuts develop that classic blonde line. A smooth glaze of powdered sugar, milk, butter, and vanilla finishes them with the glossy Krispy Kreme look and melt-in-your-mouth bite.
This is a homemade donut recipe for anyone searching for Krispy Kreme copycat donuts, soft glazed donuts, fried donut recipe, yeast donut tutorial, or bakery-style donuts made from scratch. It’s a satisfying baking guide for breakfast treats, dessert ideas, and classic donut lovers who want that fresh-from-the-shop texture at home.
After kneading, the dough is proofed, chilled overnight for flavor, then rolled, cut, and fried in vegetable shortening at 350°F to 360°F until the donuts develop that classic blonde line. A smooth glaze of powdered sugar, milk, butter, and vanilla finishes them with the glossy Krispy Kreme look and melt-in-your-mouth bite.
This is a homemade donut recipe for anyone searching for Krispy Kreme copycat donuts, soft glazed donuts, fried donut recipe, yeast donut tutorial, or bakery-style donuts made from scratch. It’s a satisfying baking guide for breakfast treats, dessert ideas, and classic donut lovers who want that fresh-from-the-shop texture at home.
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00:00in my opinion krispy kreme donuts are amazing and so many people have tried to replicate the recipe
00:05but they have not nailed down the texture to these donuts so in this video i'm going to show
00:09you exactly how to make it the reason why they have not nailed down a texture is because you
00:13have to make a roux i was watching the video of the krispy kreme guy making the krispy kreme donuts
00:17and he said they start off with the roux so this is equal parts butter flour milk and water and
00:22all i'm doing is stirring it so it becomes a thick paste like this we're going to place that to
00:26the
00:26side we're going to start working on our dough now i'm going in with some milk milk is going to
00:30make
00:30it soft and we're going to add our butter flavor shortening to that and we're going to add the
00:34paste that we made which is call it tangzong but we're just going to call it a roux so we're
00:38going
00:38to mix that too as well dissolved into the milk and then we're going to add some bread machine yeast
00:42this is probably important as well because this has some dough conditions in it it's going to make
00:46it soft but this is super important because we're going to be using bread flour and you don't want
00:50it to be too doughy and bready because that's not the way of krispy kreme donuts in a bowl of
00:55a stand
00:55mixture i got my bread flour and i'm adding in that roux milk and yeast mixture i'm going in with
01:01two eggs as well i didn't get the other clip of that egg but we're going to take that and
01:05we're
01:05going to add a little bit of vanilla extract today and we're going to mix it now this is going
01:08to take
01:09a while to mix because there's a lot of enrichment in this dough which is going to impede the gluten
01:14development so you're going to be mixing for a while i'm sorry and if you're mixing this by hand i
01:18am
01:18double sorry um there's nothing i can do about that but this is going to take a minute but eventually
01:24it's going to come together like this and it's not ready we need to knead it we're going to need
01:28it
01:28inside of the mixer because i do not feel like doing a whole lot of work and we're going to
01:32add
01:32in some butter slowly to this now this is going to give it a rich flavor that i think that
01:38is essential
01:39in a krispy kreme donut and we're going to add some of that butter and we're going to let it
01:43mix down
01:43and then we're going to also add some salt if you notice beforehand we did not add any salt and
01:49that's
01:49because we're going to auto lease this dough auto lease makes it a lot more softer and this is just
01:54another trick since we're using bread flour to make sure that this is not doughy and bready because as
01:58you guys know uh krispy kremes are hot air hot vanilla air so everything that we are doing is to
02:04make sure that this donut comes out soft so as we mix in this you're going to see it kind
02:08of you know
02:09get loose but then it's going to come back together and start to pull away from the bowl which is
02:13what we
02:13want so you want to make sure this is not sticky when you put your hands on it i know
02:18um some people
02:19like a sticky dough when it comes to their donuts but you don't want that you want it to be
02:23kneaded
02:23properly because it's going to have a lot of strength which is going to give a lot of air
02:27bubbles but still be soft which is the reason that we added those conditioners at the beginning of
02:31the recipe so now we're going to let this proof for about an hour or about an hour and 30
02:36minutes
02:36depending on the temperature in your house and i'm going to put this in like a case this is the
02:41case
02:41that i'll be using to make my pizza in and it creates a nice environment for it to proof in
02:47so this
02:47this is called a proof box so i'm just taking my dough and i'm spreading it out into like a
02:52rectangle square formation it's going to be easier for me to get the dough out and for me to start
02:57cutting donuts instead of just rolling into a bottle and put it in the refrigerator now this is
03:01going in the refrigerator for overnight or six hours this is non-negotiable it's going to build a
03:07lot of flavor in these donuts and the texture of these donuts will be closer to crispy cream if you
03:13do this um i wish i can tell you that you don't have to do this but that's not true
03:17you're going to have
03:17to do this in order for this recipe to turn out right so this is the next day of me
03:21taking the
03:22paper off of these donuts and as you can see it rolls a little bit but we're going to of
03:26course
03:27punch all of the air out and we're going to put this on a sheet pan and i'm going to
03:32flour it heavily
03:33before putting that dough down and we're going to start cutting our donuts at this point you should
03:37have the smell of vanilla in the air that means these donuts are going to be great and i'm going
03:42to
03:42just get a cutter i have this donut cutter that i got off of amazon and i'm just cutting down
03:47the
03:48donut part now of course i lost the donut hole puncher and i had to use a water bottle which
03:55you're going to see me do in a second but this makes 12 donuts you can roll it out and
04:01make more
04:01i don't think if you roll this up and you know re-roll it out it's going to be chewy
04:06or something like
04:06that because those dough conditioners are really working in this recipe i promise these are some of the
04:11softest donuts that you will ever have but it's not soft as you know it's gummy but it's soft enough
04:17that where you can tell that it's bread but it's not chewy it's not extra you know bready and it's
04:23just a perfect donut it's just a perfect soft donut so like i said i was going to use the
04:27water bottle
04:28because i did not have my donut hole puncher i lost it so yeah so we're just going to use
04:34the water bottle
04:35to make the donut holes so at this point i'm going to go ahead and get my shortening going
04:41for my donuts but you can just see that these are starting to look like donuts but you can just
04:46take these scraps and put them in for another day that you want to make donuts you can re-roll
04:51them
04:51out they're not going to be chewy like i said so now i'm going to get the glaze going because
04:55if i
04:55don't do the glaze i'm going to forget about it but we got powder sugar going down milk butter and
05:00a
05:01little bit of vanilla now we're going to stir this until it's well combined and i'll make sure i have
05:05the
05:05four measurements on my website where you guys can download the recipe and actually do this or the link will
05:11be
05:11in the bio for that so make sure you guys click that and also make sure you guys if you're
05:14enjoying
05:14this video and if you like this content definitely like don't forget to subscribe also share this with
05:19other people but basically we're going to mix this with the whisk until it comes together and it's
05:24looking like that i'm going to add a little bit of vanilla extract in the end just to give it
05:28a little
05:28bit of a dark tint and to give it a little bit of flavor the four recipes to this glaze
05:33will be
05:34with the crispy cream donut recipe on my website so you guys will have that too but it's very drippable
05:39it's very pourable but it's going to stick to the donut now here comes the controversial part but
05:44we're going to use vegetable shortening instead of vegetable oil you guys know about science it's a
05:48cleaner fry when you use the vegetable shortening because when vegetable shortening cools down it turns
05:53back into a solid and when vegetable oils cool down it turns back into a liquid which is not going
05:58to taste well with a donut so make sure that you guys use vegetable shortening instead of vegetable
06:03oil but basically i let these proof until they were wrong temperature but i did i wasn't looking for
06:08puffiness when i put these in the oil they puffed up well and it gave me that blunt line so
06:13when you
06:14are proofing your donuts and when you're taking them out the refrigerator they don't have to be
06:17necessarily proofed up but they do have to be room temperature so i'm putting these in the oil and
06:24it's on 350 i'm frying these on each side for about one minute i'm using a toothpick to turn them
06:30over
06:30and you want to have that blunt line in the middle somewhere on your donut sometimes it's kind of hard
06:35to do but you can see that i'm getting those blunt lines as i'm taking them out and these donuts
06:40look
06:40perfect already and if i have some powdered sugar i would just you know sprinkle it over there and taste
06:45one but you want to make sure that you keep your oil between anywhere between 350 to 360 so this
06:51is
06:51very very important to make sure that your donuts are room temperature so that it doesn't cool down
06:55the grease when you put it in there as the donuts are coming out i'm immediately dunking them in our
07:01glaze i don't want to wait um it's a little bit warm so the ssc is going to drip off
07:06but no need to wait
07:08go ahead and dip them in there turn them around um if you had if you have a another wire
07:13rack i did
07:14not have another wire rack you can just pour it over there but i wanted to make sure that i
07:17get
07:18the most out of each of my donuts make sure they're well properly glazed and this is important as well
07:24because it has a glossy crispy cream donut finish and when they cool they're going to look like this
07:30y'all when i say these turned out perfect they look amazing they even taste more amazing i was literally
07:37sitting here i'm like this is crispy cream this is what they look like this is the size this is
07:42the
07:42texture this is how they taste i was literally amazed because this is the first time i made
07:47a recipe for crispy cream and it actually tasted like crispy cream donuts man when i tell you guys
07:54that you have to try these you have to try these you will be addicted to these donuts making that
08:00rule following the steps we did made these donuts amazing and i can tell you guys are going to love
08:05them
08:05as well but the full recipe to this donut will be in the description below so definitely check that out
08:10if you guys enjoyed this video like follow subscribe i'll see you guys on the next one