This Krispy Kreme donut recipe yields golden brown donuts with a light and fluffy center, all covered in a lacey sugar glaze. They’re made with baking staples and taste even better than classic Krispy Kreme!
Ask anyone in my family who the donut fiend is, and they’ll all point to me. In fact, they might be my favorite dessert ever. As much as I love making mochi donuts and healthy donuts…I’ve always wanted to re-create my favorite, Krispy Kremes.
Not to toot my own horn, but I think I’ve done a good job. This copycat recipe tastes exactly like the cult favorite, minus the unnecessary ingredients or deep-fried dough flavor.
Table of Contents
- What’s so special about Krispy Kreme?
- Ingredients needed
- How to make Krispy Kreme doughnuts
- Recipe tips and variations
- How to store leftovers
- More donut recipes to try
- Krispy Kreme Donut Recipe (Recipe Card)
What’s so special about Krispy Kreme?
- Bakes in 12 minutes. Like baked doughnut holes, no yeast means no long rest times. Just make the batter, bake the donuts, then glaze them.
- Healthier. Rather than fry the donuts like traditional Krispy Kremes, I baked them instead, cutting out a ton of fat and extra calories.
- Everyday ingredients. Krispy Kreme may make some delicious doughnuts, but this recipe uses basic ingredients you probably have on hand already.
Ingredients needed
If you’ve ever made donuts from scratch, this ingredient list might look familiar. Here is everything you will need for the donuts:
- White whole wheat flour. I’m using two types of flour because each has a different protein structure that affects the gluten development and texture. White whole wheat flour is lighter in texture, mild, and slightly sweeter.
- All-purpose flour. For added gluten and to give the dough elasticity.
- Sugar. I used granulated white sugar, but you can use a low-carb sugar alternative like allulose if you prefer.
- Baking powder and baking soda. To create air bubbles.
- Cinnamon. For flavor.
- Salt. To elevate the other ingredients.
- Unsweetened applesauce. For moisture.
- Almond milk. To bind the ingredients. I used unsweetened almond milk.
- Coconut oil. To bind the ingredients and add moisture. Canola oil will also work.
- Egg. Room-temperature eggs are best.
- Vanilla extract. A must for any good donut recipe.
- Glaze. A simple blend of powdered sugar, almond milk, and vanilla extract.
How to make Krispy Kreme doughnuts
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Prep work. Preheat the oven to 350F/175C and lightly grease a doughnut pan with cooking spray.
Step 2- Make batter. In a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, sugar, baking powder, baking soda, cinnamon, and salt until combined. In a separate bowl, stir together the applesauce, milk, melted coconut oil, egg, and vanilla extract.
Step 3- Finish the dough. Pour the wet ingredients into the dry ingredients and stir until just combined.
Step 4- Bake. Spoon the batter into the prepared pan, filling each cavity about ⅔ full. Bake for 10-12 minutes or until the donuts are lightly golden and spring back when touched.
Step 5- Cool. Remove them from the oven and let the donuts cool in the pan for several minutes before transferring them to a wire rack to cool completely.
Step 6- Glaze. While the donuts are cooling, make the glaze. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk if needed to reach your desired consistency. Dip each cooled donut into the donut glaze, allowing any excess to drip off, then place them back on the cooling rack to set.
Can I fry these?
If you’d prefer to fry the donuts instead of baking them, you certainly can. However, I tested frying them at 325F for 2-3 minutes on both sides and while they tasted good, I didn’t notice a drastic improvement.
Recipe tips and variations
- Avoid overmixing the dough. If you mix it too much, then too much gluten will develop, and you’ll be left with dense, chewy donuts. Only mix until the ingredients are fully combined.
- Use a standing mixer with a dough hook attachment to save some time making the dough.
- Don’t overfill the doughnut pan, as it’ll cause the batter to spill out over the edge as it expands. If needed, work in batches.
- Make them vegan. Swap the egg for equal parts flax egg or add an extra ¼ cup of applesauce.
- Change the flavor of the glaze. Fold in ½ teaspoon of almond extract or fresh lemon zest to change the flavor.
How to store leftovers
To store: Leftovers can be kept fresh at room temperature in an airtight container for up to three days. They can be refrigerated for up to one week, though I find they become dense and chewy afterward.
To freeze: Freeze leftover donuts in a freezer-safe container for up to 6 months. Let them thaw overnight at room temperature before enjoying.
More donut recipes to try
- Beignets– Bring the flavors of New Orleans into your home.
- Blueberry donuts– Made with 5 ingredients and zero yeast, eggs, or butter.
- Air fryer donuts– They cook up in under 10 minutes.
- Protein donuts– Satisfy your sweet tooth and protein goals in one go.
- Breakfast donuts– My favorite way to start the day.
Krispy Kreme Donut Recipe
5 from 222 votes
This Krispy Kreme donut recipe yields golden brown donuts with a light and fluffy center, all covered in a lacey sugar glaze. They’re made with baking staples and taste even better than classic Krispy Kreme!
Servings: 12 donuts
Prep: 5 minutes mins
Cook: 15 minutes mins
Total: 20 minutes mins
Rate This Recipe
Ingredients
- 2 1/2 cups self-rising flour
- 1/2 cup maple syrup
- 1/4 cup coconut oil
- 1 cup milk
Glaze
- 2 cups confectioners sugar
- 1 teaspoon vanilla extract
- 1-3 tablespoon milk
Instructions
Preheat the oven to 180C/350F. Coat a 12-count donut pan with cooking spray and set aside.
Sift your flour into a large mixing bowl. Add the rest of the ingredients and mix until a thick dough remains.
Pour the donut batter into a large ziplock bag. Cut off one corner of the bag and pipe out the donut batter into the donut pan.Lightly wet your hands and shape into the donut cavities. Do not overfill.
Bake for 12-15 minutes, or until just done, and a skewer comes out just clean. Allow cooling in the pan for 5 minutes, before transferring to a wire rack to cool completely.
Once cool, dip each donut in the glaze.
Notes
TO STORE: Leftovers can be kept fresh at room temperature in an airtight container for up to three days. They can be refrigerated for up to one week, though I find they become dense and chewy afterward.
TO FREEZE: Freeze leftover donuts in a freezer-safe container for up to 6 months. Let them thaw overnight at room temperature before enjoying.
Nutrition
Serving: 1DonutCalories: 80kcalCarbohydrates: 11gProtein: 1gFat: 5gFiber: 2gVitamin A: 150IUVitamin C: 1.7mgCalcium: 20mgIron: 0.5mgNET CARBS: 9g
Course: Dessert
Cuisine: American
Author: Arman Liew
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