krispy kreme

Make delicious fluffy doughnuts in your air fryer appliance. Whether you enjoy them warm with classic cinnamon sugar or drizzled with Krispy Kreme-style vanilla glaze, we'll show you how to get perfect donuts every time.

Air fryer donuts recipe

milliliters (1 cup) milk

yeast

(1/3 cup) caster sugar

(3 cups) plain flour

tsp salt

butter, melted

cinnamon

(2 1/2 cups) pure icing sugar, sifted

tsp vanilla extract

milliliters (1/4 cup) milk

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5834691439001&=domain=taste

5348771529001-5834691439001

These Krispy Kreme Doughnut Copycats are light and airy! Little fried pillows that melt in your mouth! 

Krispy Kreme Doughnut Recipe (Copycat)

45 g Butter (3 T + ½ t)

g Vegetable Oil (3 T + ½ t)

315 g Milk (1 cup + 3T + ½ t)

ea Large egg, beaten

t Vanilla

g Dry active yeast (1 ½ T)

220 g Cake Flour (1 ¾ cup + 1 T + ½ t)

250 g All Purpose flour (2 cups)

g Sugar (½ cup + ½ T)

t Kosher salt

Combine flours, sugar and salt in bain and set aside. 

In a small pot, melt butter over low heat. Whisk in oil then milk and finally eggs and vanilla. Cook over low heat, stirring constantly, until 106°F. Pour into bowl of a stand mixer. 

Whisk yeast into milk mixture and set aside for 10 minutes. 

Fit mixer with paddle attachment and add half the flour to the bowl with the yeast/milk mixture. Mix on low to combine, then add the remaining flour and mix on low until flour is incorporated. 

Switch to the dough hook and turn speed to medium high and continue to mix until you can see strands pulling from the sides of the bowl into the center when it is mixing, approximately 12 minutes.  It will not make a cohesive, smooth dough. There isn’t enough gluten for that! 

Spray hands and bowl scraper and form into a ball and place in oiled bowl. Cover with plastic wrap and bulk proof in the refrigerator for 30 minutes.

Gently roll out on a lightly floured surface to approximately ½ inch thick. Cut with ring mold (3”) and place on parchment lined baking sheet lightly sprayed with non-stick spray. Cut out the holes with a 1” cutter while they are on the baking sheet. This will keep them from misshaping. Spray surface of doughnuts, wrap with plastic wrap and refrigerate 2 hours. 

Alternatively to cook immediately: instead of retarding doughnuts in the refrigerator a second time, allow to sit out 30 minutes until doubled in size and then fry. 

Fry at 355°F. 60 seconds on one side; 45 seconds on the second side and then an additional 10-30 seconds as needed. Doughnuts should be a dark golden brown on both sides. This donut is so light and airy that the only indicator you need for doneness is the color. You can poke one with a cake tester though, if you are a nervous Nellie. 

Allow oil to drip off doughnut 10 seconds then roll in granulated sugar or dip in glaze. 

https://www.youtube.com/watch?v=-21W8SId_JQ

Professional Pastry Chef Lindsey Farr gives us this airy Krispy Kreme copycat donut, so light and fluffy you’ll reach for a second! You can now make Krispy Kreme donuts from the comfort of your own home with this donut recipe for homemade donuts. These Krispy Kreme donuts are everything you want from a donut, and have a perfect glaze to give you the glazed donuts that you always dream about. This is an easy-to-follow donuts recipe for yeast donuts. Follow along to learn how to make donuts at home! These homemade glazed donuts will make you verrrryyyy popular. ;)

For printable recipes, notes on customizing, and more tips learned in a professional kitchen: https://cheflindseyfarr.com/krispy-kreme-doughnut-recipe-copycat/

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Chapters: 
00:00 Intro to Krispy Kreme Copycat Donuts
00:18 Melt our butter and add our oil and milk
00:53 Add our vanilla and egg
01:30 Do a temperature check
01:47 Add our yeast, let it sit
02:30 Mix together dry ingredients
02:50 Put in half of our flour mixture
03:28 Incorporate the ingredients with the paddle
03:55 Mix in the rest of the flour
04:42 Put in dough hook on medium high
05:09 See gluten pulling into the center
06:08 Transfer to bowl, bulk proof in fridge
06:43 Roll it out
08:28 Cut out doughnuts
09:46 Let them final proof
10:24 Make glaze and set up fryer
12:25 Fry donuts
13:46 Glaze donuts
14:15 Repeat until done
17:00 Time to try!




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Learn how to make Krispy Kreme Donuts at home with this donut recipe like Krispy Kreme! Because you’ve been needing a donut recipe ala Krispy Kreme all these years. A copycat recipe for those scrumptious Krispy Kreme doughnuts of your childhood. Learn how to make Krispy Kreme donuts with this copycat Krispy Kreme recipe. A wonderful homemade donuts recipe with a tutorial on how to make doughnuts. 

Did you make this recipe? I want to hear all about it! 🥳 Tag me on Instagram with your instagram sensation @cheflindseyfarr and use the hashtag #cheflindseyfarr

HOW TO MAKE KRISPY KREME DONUTS AT HOME: Learn a wonderful donut recipe like Krispy Kreme!

These doughnuts taste just like Krispy Kreme's! They're soft and fluffy and every bite will melt in your mouth. Fun to make and everyone will love them!

Copycat Krispy Kreme Glazed Doughnuts

Doughnuts

active dry yeast

water (, 110 degrees)

sugar (, divided)

evaporated milk (, warmed to 110 degrees)

vegetable shortening (, at room temperature)

all-purpose flour (, then more as needed (scooped and leveled))

vegetable shortening (, for frying)

Tbsp unsalted butter (, melted)

sugar

salt

tsp evaporated milk

water

In the bowl of an electric stand mixer, whisk together yeast, warm water and 1/2 tsp of the sugar. Let rest 5 - 10 minutes. Add in evaporated milk, remaining granulated sugar (3 Tbsp + 2 1/2 tsp), salt, 1/4 cup shortening, egg, egg yolk and vanilla.

Add half of the flour and set mixer with whisk attachment and blend until smooth. Switch mixer to hook attachment, slowly add remaining flour and knead on low speed until smooth and elastic about 4 - 5 minutes, adding additional flour as needed.

Transfer dough to a lightly oiled bowl, cover with plastic wrap and let rise in a warm place until double in size, about 1 1/2 hours.

Punch dough down and roll into an even layer onto a floured surface to slightly less than 1/2-inch thickness.

Cut into doughnut shapes using a doughnut cutter or two round circle cutters (on large and one small for holes). Cover and let rise until doubled, about 30 - 40 minutes.

Heat shortening in a cast iron dutch oven to 360 degrees (don&#039;t walk away from oil while preheating and don&#039;t let it get above 375 degrees, remove from heat and reduce heat as needed).

Meanwhile, prepare glaze by mixing together all of the glaze ingredients in a shallow dish (don&#039;t add too much water, you&#039;ll be dipping warm doughnuts in glaze so you don&#039;t want it to be runny, fairly thick is good).

Carefully transfer doughnuts to oil (I could fry 3 at a time) and fry until golden on bottom, then using a wooden chopstick, flip to opposite side and fry opposite side until golden brown.

Transfer to a wire rack and allow to cool 1 - 2 minutes then dip top half in glaze while still warm and return to wire rack and allow glaze to set at room temperature. Best served warm. Once cool reheat in microwave 5 - 10 seconds if desired.

Making donuts and munchkins from scratch can seem like an intimidating endeavor, but once you go homemade, it’s really hard to go back to store-bought. After you make the dough and let it rise overnight, you’ll cut the donut and donut hole shapes and fry them in a heavy pan. While they rest, whisk together the glaze and either drizzle over the donuts or dunk them in it. Add sprinkles if you want and enjoy your warm, fresh-baked treats — this recipe makes a lot of them!

Classic Glazed Donuts Recipe by Tasty

unsalted butter, soft

eggs

vanilla extract

flour, sifted

vegetable oil

shortening,

dry milk powder

water, hot

The official home of all things Tasty, the world’s largest food network. Search, watch, and cook every single Tasty recipe and video ever - all in one place!

Tasty

In a medium bowl, add the milk, sugar, and yeast, stirring to combine.

In a separate medium bowl, add the butter, eggs, and vanilla extract, stirring to combine.

Add the milk mixture to the egg mixture and whisk to combine. Transfer to a large bowl and add the flour in thirds, stirring between each addition.

Dump the dough onto a lightly floured surface and knead for 5 minutes, until smooth. Gently poke the dough with a finger--the dough should bounce back up from the indentation.

Place the dough in a large bowl, and lightly coat the dough with oil. Cover the bowl with plastic wrap.

Let the dough rise in a warm place for an hour, or until doubled in size.

Take the dough out and knead on a floured surface for 5 minutes until smooth. Place the dough in an oiled bowl and repeat with rise overnight in refrigerator.

Roll out the dough on a floured surface until ¼ inch (6 mm) thick.

Cut out the doughnuts and donut holes with a cookie cutter and piping tip.

Melt enough shortening over medium heat to come up just 2 inches (5 cm) up on the side of a heavy frying pan. Heat the shortening to 375°F (190°C)

Fry the donuts and donut holes for 45 seconds on each side, or until golden brown.

In a bowl, combine the powdered sugar, dry milk powder, vanilla extract and hot water until smooth.

Strain the glaze through a fine-mesh sieve to remove any lumps.

Dunk the donuts in the glaze or drizzle the glaze on top.

https://vid.tasty.co/output/75436/landscape_480/1517263408

Make our Krispy Kreme Glazed Doughnuts at home for your family this weekend. With our Secret Restaurant Recipe your glazed donuts will taste just like Krispy Kreme’s.  And, we've included the Chocolate Frosting at no additional charge. ;)

Krispy Kreme Glazed Doughnuts Recipe

Yeast

Water,

Whole Milk, scalded, then cooled

Sugar

Salt

Eggs

Shortening

All-Purpose Flour

Canola Oil

Creamy Glaze

Butter

Vanilla

Water

Chocolate Frosting

Powdered Sugar

Milk Chocolate Chips

Dissolve yeast in warm water in 2 1/2-quart bowl.

Add milk, sugar, salt, eggs, shortening and 2 cups flour.

Beat on low for 30 seconds, scraping bowl constantly.

Beat on medium speed for 2 minutes, scraping bowl occasionally.

Stir in remaining flour until smooth.

Cover and let rise until double, 50 - 60 minutes. (Dough is ready when indentation remains when touched.)

Turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick with floured rolling pin.

Cut with floured doughnut cutter.

Cover and let rise until double, 30 - 40 minutes.

Heat vegetable oil in deep fryer to 350°F.

Slide doughnuts into hot oil with wide spatula.

Turn doughnuts as they rise to the surface.

Fry until golden brown, about 1 minute on each side.

Remove carefully from oil (do not prick surface); drain.

Dip the doughnuts into creamy glaze set on rack then when slightly cooled spread chocolate frosting on top.

Dip in sprinkles or other toppings after chocolate if desired.

Heat butter until melted.

Remove from heat.

Stir in powdered sugar and vanilla until smooth.

Stir in water, 1 tablespoon at a time, until desired consistency.

Heat butter and chocolate over low heat until chocolate is melted. Remove from heat.

Stir in water 1 tablespoon at a time, until desired consistency.

Fluffy Krispy Kreme donuts filled with banana pudding.

Krispy Kreme Banana Pudding Donuts Recipe

(16 oz) can of refrigerated biscuits

Cooking spray

instant banana pudding mix

milk

banana,

Step 1.1

Step 1.2

Open the can of refrigerated biscuits and separate them. Flatten each biscuit and place a spoonful of banana pudding in the middle. Add a few slices of banana on top.

Step 1.3

Fold the biscuit over and pinch the edges to seal it. Lightly spray a baking sheet with cooking spray and place the filled biscuits on it.

Step 1.4

Bake for 10 minutes or until golden brown.

Step 1.5

While the donuts are baking, make the icing by whisking together the instant banana pudding mix and milk until smooth.

Step 1.6

Remove the donuts from the oven and allow them to cool for a few minutes. Drizzle the banana pudding icing over the donuts and dust with powdered sugar.

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