This Copycat Krispy Kreme Recipe can be tasted every time you chew a donut that melts in your mouth. Like the original, this imitation recipe has a slightly sweet glaze that perfectly finishes the donut.
This copycat crispy cream donut recipe fills your mouth with fluffy yeast donuts when you chew a bite of bear. Like the ones in the store, this donut is most delicious when it’s a little warm in the oven. Yes, the fingers are a little sticky due to the sugar frosting, but it’s definitely worth it!
Ingredients Of Copycat Krispy Kreme Recipe
Combine together
- Prepare 2½ tsp active dry yeast
- You need 2 Tbsp warm water
- You need 1/2 tsp granulated sugar
Mix with a mixer
- Prepare 3¼ cups all purpose flour
- Prepare 1 cup whole milk warm
- It’s 2 oz shortening
- You need 3 large egg yolks
- Prepare 2 Tbsp granulated sugar
For glaze
- You need 2 1/2 cup confections sugar
- It’s 1/4 cup milk
- Prepare 1/4 cup light corn syrup
For frying
- You need 4-5 cups Crisco shortening or vegetable oil
Copycat Krispy Kreme Instructions Step by Step:
- Proof yeast: Mix 2 tbsp of warm water, 1/2 tsp sugar, and 2 1/2 tsp active dry yeast in a tall glass. Leave for 5-10 minutes or until the volume doubles and becomes fluffy. If it doesn’t swell or foam, discard the yeast and buy a new one to proceed with the recipe.
- Make donut dough: Put 3 1/4 cups of flour, 1 cup of warm milk, 2 ounces of shortening, 3 egg yolks, 2 tablespoons of sugar, and a swelling yeast mixture into a mixer at low speed using a dough hook attachment, and in about 2 minutes until the dough hardens. Mix in. Slightly increase the speed and knead for at least 15-20 minutes until the dough sticks.
- Shape donut dough: Take the dough and shape it into a ball. Butter (inflate) a large bowl, return the dough mass to the oiled bowl, and oil the dough mass itself to prevent clustering.
- Proof: Cover with a clean kitchen towel, place in a warm, well-ventilated place with poor ventilation, and leave for 1-2 hours (depending on temperature) until the volume more than doubles.
- Cut out 5″x5″ squares of parchment or wax paper.
- Punch the dough, turn it on an oiled surface (a non-stick spray can be used) and extrude it to a thickness of ½ inch. Cut out as many circles as possible using a 3-inch circular cookie cutter, then place a disc-shaped dough on a piece of prepared parchment. Press and hold until the dough runs out and cut as many donut pieces as possible.
- Cover the cut donuts with a clean kitchen towel and leave in 45 minutes for 1 hour or until they swell twice.
- Heat Crisco shortening or 4-5 cups of vegetable oil to 350F in a sturdy (cast iron) pan. To fry the donuts, drop some at a time and flip them to the other side for about 1-2 minutes on one side to make them golden.
- Transfer to paper towels or wire rack to drain. Let cool.
Make the glaze
- Mix 2 1/2 cups of powdered sugar, 1/4 cup of milk and 1/4 cup of light corn syrup.
- When the donuts have cooled sufficiently, sprinkle the donut glaze over them or soak the top half of the donuts to drain the wire rack.