43 Reviews of Krispy Kreme Doughnuts Copycat

From: Steen

On Dec 18, 2005

I used to make doughnuts for a large chain grocery store. The way you turn the doughnuts while frying is to use large unpainted wooden chopsticks.You push on one side of the doughnuts over to turn them and can pick them up by inserting chopstick into the hole: no mashed or punctured doughnut!

From: najwa

On Jul 21, 2003

Yummy!! Great doughnuts! everyone loved these .. I made some jelly doughnuts and they were great as well .. thanks!

From: amigamaria May

On Feb 22, 2007

These are really great doughnuts - and I've made lots of doughnuts over the years. One thing to remember is use whole milk NOT even 2%. Also for the glaze including chocolate glaze - instead of the water use evaporated milk. I did everything else is the same. Terrific - thanks for the recipe Roosie

From: williemo morrison

On Apr 16, 2004

I made this wonderful recipe and was amazed at the. quality Williemo Calgary Alberta

From: Deb Marr

On Mar 8, 2005

I had never made donuts before but really wanted to find a duplicate of Krispy Kreme's. I tried this. They are a tad bit heavier than Krispy Kreme but make the absolute VERY BEST homemade donut you could ever hope to. I have made them several times since.

From: karenfood

On Sep 2, 2009

This was a great doughnut recipe. I must say that I do not care for the glaze recipe. It was a little too "vanilla tasting for me. I about 2/3 cup of powdered sugar and 1 1/2 Tbsp. milk to sort of tone it down. This made 25 - 3 1/2 to 4 inch doughnuts (as well as the doughnut holes). I did double glaze a few of the doughnuts as another viewer suggested and it gave it a thicker glaze that you find on many bakery doughnuts. As far as the doughnut preparation, I began by mixing the yeast and hot water together. I also added 1 tsp. of sugar to the yeast mixture in order to give the yeast something to feed off of, and i set it aside about 10 minutes to let it proof. This allows the yeast time to activate. I did knead the dough after mixing in all the flour because my dough had a slight batter appearance. I floured my board really well and kneaded it for about 3-4 minutes until it had enough flour in it to make a firmer dough but not stiff. I probably ended up adding about 1/4 to 1/3 cup of flour on my board to get it to the right consistency. After rolling them out, I did let them rise about 14 minutes longer than called for because I was busy getting the glaze ready. They were very fluffy. Overall this recipe was great. The kids even said to keep this recipe!

From: ZIRJ's Mama

On Mar 27, 2008

These were wonderful. I used cake flour instead of all purpose, and let the cut doughnuts rise in the refrigerator over night for a more tender texture (and a quicker morning meal) I used cream in the glaze instead of water, whole milk in the dough, and the chopstick idea is genius. Thanks!

From: FutureK

On Nov 4, 2007

I can't make this exact recipe, because my family has celiac disease and can't eat wheat flour. My gluten-free version was great though! A suggestion for those who found this recipe too heavy: when adapting traditional recipes for gluten-free cooking, I always DOUBLE the yeast and baking powder to lighten the texture. Increasing the yeast in this recipe should lighten them up nicely.

From: Kaykwilts

On Dec 29, 2004

These donuts had the same moistness, had the same texture and even smelled like Krispy Kreme but did not exactly taste like Krispy Kremes nevertheless they were still a good donuts.

From: Ilovemy4kids

On Jun 25, 2006

Wonderful recipe. Donuts were good, glaze was also good... a must try. I think you can halve the glaze recipe. Thank you for posting.