Krispy Kreme Donuts

So tasty and delicious that you get hooked!

Print-friendly recipe

Our sons love Krispy cream donated! Always buy a lot when we go home from the US. There will be no trips due to Covid, so I started looking for good recipes to make Krispy cream donated. I tried several different recipes; it was more or less successful. The youngest son found a recipe on YouTube where they attempted to imitate Krispy Kreme with successful results through several tests. I slipped to the plant, and the result was above expectations! Here is the recipe that I have modified and simplified.

Some things to keep in mind before we begin:

Donuts are generally tastiest when they are fresh – but you can also get the same effect if you heat them in the microwave for 10-15 seconds.

Then there is the issue with the number of donuts. 😊 It depends on how small or large donuts you make, of course – I use a form that is 8 cm in diameter, and the inner ring is about 3 cm in diameter.

The best glaze is my recipe which works great – I have received a lot of praise for my donations from my youngest son and the neighbors who have received several rounds of donuts when I have tried different things. I replace one or two tablespoons of the milk and replace it with maple syrup instead!

The dough should be 1.2″ thick when you roll it out. I think that is too thick – feel free to try with a little thinner dough instead.

You can dissolve the yeast in 98,60°  (F) milk and then add it to the dry ingredients – here, I chose to crumble the fresh yeast and add directly among the dry ingredients – it worked perfectly. The prerequisite, however, is to let the dough rise in a dough cabinet. You can easily create a dough cabinet by having a small container at the bottom of the oven and fill it with boiling water – turn on the light in the oven and leave the dough to rise for about an hour or until it has doubled in size.


Dry ingredients Whole batch (gives about  20 – 26) Half batch  (gives about 10 – 12)
Flour 850 g 425 g
Salt 14 g 7 g
Fresh Yeast* (see note below) 18 g 9 g
Unsalted butter 114 g 57 g
Liquid ingredients
Egg 4 st. 2 st.
Honey 114 g 57 g
Oil 28,5 g 14,25 g
Vanilla sugar or extract 1 Tbsp 0,5 Tbsp
Milk (whole milk) 490 g 245 g
Glaze* (see tip) Whole batch Half batch
Butter 150 g 75 g
Milk (whole milk) 3 – 5 Tbsp 3 Tbsp
Icing sugar 500 g 250 g
Vanilla sugar or extract 2 tsp 1 tsp

18-gram fresh yeast = 9-gram active dry yeast
18-gram fresh yeast = 6,67 gram instant yeast
9-gram fresh yeast = 4,5-gram active dry yeast
9-gram fresh yeast = 3,33 instant yeast

*Need to convert in between a different kind of yeast? This is the site to visit!  Conversion


  1. Combine all dry ingredients (wheat flour, vanilla sugar, salt, crumbled fresh yeast,(or whatever yeast you are using) and unsalted butter in a bowl to a standing mixer with a dough hook.
  2. Make a hole in the center of the bowl. Add all the “wet” ingredients: eggs, honey, oil, and milk.
  3. Run it at low speed until you get a sticky dough. It takes about 5 minutes.
  4. Increase the speed and continue mixing until the dough is smooth, and no longer as sticky (approx. 5 min). It takes about 10 minutes in total.
  5. Flour kitchen counter or baking surface properly. Work the dough together quickly using a dough scraper, shape it into a ball and then place the dough in a clean oiled bowl.
  6. Cover with plastic wrap.
  7. Transfer the bowl to a dough cabinet, which you can easily create by pouring boiling water into a container and place it at the bottom of the oven – then turn on the light and keep the bowl in the oven for about an hour, or until the dough has doubled in size.
  8. Pick up the dough when it has finished fermenting. Press down the dough using the dough scraper and your hands.
  9. Cover the bowl with plastic wrap again and then store it in the fridge overnight.
  10. The next day, scrape out the dough on a floured surface. Work quickly and flour as needed to prevent the dough from sticking to the surface. Roll out the dough to 1/2-inch thickness.
  11. Punch out the cookies. Use two cake cutters or (runners) to punch out the donuts (3-inch) and 1 inch for the “inner ring.”
  12. Place each donut on its square of parchment paper. Cover and let ferment at room temperature for about 20 – 30 minutes. It can go pretty fast, even just 10 minutes.
  13. Pour oil into a heavy-bottomed saucepan and heat it to 320° (F).
  14. While you wait for the oil to warm up, you can make the glaze.
  15. Melt the butter in a saucepan, pour in the icing sugar, vanilla sugar, milk, or a combination of milk and maple syrup. My experience is that five tablespoons of liquid work the best. Keep the glaze warm – not boil! Make sure there are no lumps of icing sugar in the glaze!
  16. Work in batches, fry the donut and turn once until they are golden everywhere except a pale ring around the sides (it can take between 2 – 4 minutes).
  17. Dip the donut directly into the glaze and then let it drain on a wire rack.


  • To enhance the taste, you can advantageously add a pinch or two of freshly grated nutmeg!
  • Also, try replacing nutmeg with cardamom!
  • Glaze: Replace one or two tablespoons of milk with one or two tablespoons of maple syrup – super tasty!


Leave a Reply