Krispy Kreme Doughnuts (FAILPROOF Copycat Recipe)

Who doesn't like Krispy Kreme doughnuts?! The fresh aroma, the warmth, the soft and fluffy dough and the itch to eat more.

After endless research and multiple failed attempts, I've finally reached this FAILPROOF recipe which is as close to Krispy Kreme doughnuts as it gets.

This recipe makes 14 donuts-

• Flour- 280 g
• Sugar- 40 g
• Milk - 120 ml
• Butter- 40 g
• Yeast- 7 g
• Salt- 0.5 tsp
• Egg- 1

Special equipment-

• Stand mixer (optional)
• Spatula
• Rolling pin
• Large mixing bowls
• Donut cutter (optional)
• Piping bag and nozzles (optional)

For simple Sugar glaze-

• Powdered sugar- 250 g
• Butter- 70 g
• Vanilla extract- 1 tsp
• Milk- 3-5 tbsp

For the chocolate glaze, I just melted a bar of dark chocolate and dipped the donuts.
And for the custard, I used normal custard powder and made it with milk as per box directions.

Warm the milk.
To it add the egg, melted butter and yeast and stir well to get a good mix.

In a big bowl, combine the flour, sugar and salt and whisk thoroughly.

To this add the wet ingredient mixture that you just made. With a spatula, combine the ingredients thoroughly till they form a shaggy sticky dough (about 1-2 minutes of mixing).

The rough dough that we just made needs to be kneaded for about 10 minutes.
Oil your hands and the surface and then knead the dough till you get an elastic, soft and sticky dough.

If you have a stand mixer, mix the ingredients for 2 minutes on medium speed and then 3 minutes on high speed to make the dough.

After the kneading, shape the dough into a ball and place it in a large bowl/ container and cover it.
Let it sit in a warm place for about one to two hours till the yeast works its magic and the dough doubles in size.

After the dough has risen, remove the doubled dough (which will be less sticky now) on you work surface. Punch the dough to remove all air and then flatten the dough. It may seem difficult as the dough will be very elastic, but keep going at it and flatten it to a sheet about half an inch thick.

After the flattening, cut out the donut shapes on your dough. I didn't have a doughnut cutter, so I used a steel tumbler as the outer cutter and a shot glass for the inner cutter.
The outer diameter should be around 3.5 inches wide and the inner diameter about 1.5 inches.

After cutting out the shapes, re-roll the leftover dough and re-shape it to cut out more doughnuts. Since the dough is very elastic, this should be pretty easy.

Place the doughnut on a sheet of parchment paper or a cloth and let it rest for another 15 minutes.

Heat a skillet/ pan with oil on a medium-low heat till the oil is hot (320 F). Test the oil with the doughnut balls.

Fry 1-2 doughnuts at a time, and fry each side of the doughnut for about 15-20 seconds and flip till it's a beautiful golden colour on both sides and drain on paper towels.

(To prevent the doughnut shapes from deflating or losing shape, you can cut the parchment paper under the doughnuts into squares and use that to transfer them to the hot oil)

While the doughnuts are still hot, dip the doughnuts into your choice of flavoring.
I personally like chocolate and sprinkles more than the classic sugar glaze, but I've even given the recipe of the sugar glaze.
To make custard stuffed doughnuts, make a hole on the side with a small knife and wiggle it inside to create some space. Then with a piping bag and a nozzle, pipe some thick custard into the doughnut and let it cool before serving. Honestly, the decorations and fillings are completely up to your imagination!

If you want to save them for later, put them in the fridge in a covered box and microwave them for 15 seconds before serving.

If you liked this instructable, please do vote for it in the Copycat Recipe Speed Challenge. Thanks!