krispy kreme donut glaze recipe

Written BySheba G Updated On
krispy kreme donut glaze recipe
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The Best krispy kreme donut glaze recipe

I keep this glaze recipe taped inside a cabinet door because I use it more than almost anything else in my kitchen. It takes about three minutes to stir together and it turns plain fried dough, store bought biscuits, or a batch of baked donuts into something that tastes like it came from a drive thru window. Powdered sugar, a splash of milk, a little vanilla, and a touch of corn syrup for that crackly set. That is the whole thing. No mixer, no thermometer, no special order ingredients.

My kids know the sound of the whisk hitting the bowl and they come running. We make a weekend batch most months, and the rule in our house is that whoever helped fry gets the first donut. I also bring these to school bake sales, birthday mornings, and the church potluck in July, mostly because they travel well and nobody ever leaves them on the table. Warm donut, thin glaze, eaten standing at the counter. That is the version my family likes best.

I am not going to tell you a glazed donut is a health food, because it is not. What I will say is that making the glaze at home means five ingredients you can pronounce, no preservatives, and control over the sugar so you can thin it out or go lighter on the vanilla. Everything in moderation has always been my approach, and a fresh donut on a Sunday morning fits into that fine.

Copycat Krispy Kreme Glazed Donuts

Copycat Krispy Kreme Glazed Donuts

4.6 from 1533 votes

Pillowy yeast donuts fried until golden and dipped warm in a thin, glossy sugar glaze that sets to a delicate shell. The dough is soft and tender, the glaze is simple, and the whole batch disappears faster than it takes to cool.

Prep Time30 mins
Cook Time25 mins
Resting Time0 mins
Total Time2 hrs 30 mins
Servings: 12 donutsCuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Dough

2 1/4 tsp active dry yeast (one packet)
1/4 cup warm water, 105°F to 115°F
1 cup whole milk, warmed
1/4 cup granulated sugar
1 large egg, room temperature
1/4 cup butter, softened
1 tsp salt
3 1/2 cups all-purpose flour, plus more for dusting
2 tbsp potato flour (optional, for a softer crumb)

For the Glaze

3 cups powdered sugar
1/3 cup whole milk
1/4 tsp vanilla extract
1 pinch salt

For Frying

6 cups vegetable oil, or enough to fill your pot 2 inches deep

👨‍🍳Directions

1Stir the yeast and a pinch of the granulated sugar into the warm water in a small bowl. Let it sit 5 to 10 minutes until the surface turns foamy. If it stays flat, the yeast is dead and you should start over with a fresh packet.
2Whisk the warmed milk with the remaining granulated sugar, salt, egg, and softened butter in a large bowl until combined. The mixture should feel lukewarm, not hot.
3Pour the yeast mixture and the milk mixture into the bowl of a stand mixer fitted with the dough hook. Add the flour and the potato flour if using. Mix on low until a shaggy dough forms, about 1 minute.
4Knead on medium-low for 6 to 8 minutes. The dough is ready when it pulls cleanly away from the sides of the bowl, feels tacky but not sticky, and stretches into a thin translucent window when you pinch and pull a piece.
5Shape the dough into a ball, place it in a lightly greased bowl, and cover with plastic wrap or a damp towel. Let it rise in a warm spot for 1 to 1 1/2 hours, until doubled in size.
6Punch the dough down and turn it onto a lightly floured surface. Roll it to about 1/2 inch thick. Cut 3-inch rounds with a floured cutter, then press a 1-inch cutter through the center of each. Reroll the scraps once; a second reroll toughens the dough.
7Set the rounds and holes on floured baking sheets about 2 inches apart. Cover loosely and let them rise 30 to 45 minutes, until puffy and a gentle poke with a fingertip springs back slowly and leaves a faint dent.
8Heat the oil to 350°F in a heavy Dutch oven, keeping the thermometer clipped to the side so you can watch the temperature. Line a rack with paper towels nearby.
9Fry 2 or 3 donuts at a time, 45 to 60 seconds per side, until deep golden brown. The dough will float and a pale ring will form around the middle. Fry the holes for about 20 seconds per side. Lift out with a slotted spoon and drain briefly, then move to the rack.
10While the donuts fry, whisk the powdered sugar, milk, vanilla, and salt in a shallow bowl until completely smooth. The glaze should pour in a thin ribbon and coat the back of a spoon; add milk a teaspoon at a time if it is too thick, or powdered sugar if too thin.
11Dip each donut while it is still warm, about 1 to 2 minutes out of the oil. Press the top into the glaze, turn once to coat, then lift and let the excess drip back into the bowl for a second or two.
12Return the glazed donuts to the rack and let them sit 5 to 10 minutes until the glaze turns clear and sets to a thin shell. Serve the same day, ideally within a few hours while the crust is still crisp at the edge.

🔧Equipment

Stand mixer with dough hook
Large mixing bowl
Rolling pin
3-inch round cutter
1-inch round cutter
Heavy Dutch oven or deep fryer
Candy or deep-fry thermometer
Wire cooling rack
Shallow bowl for glazing
Slotted spoon or spider skimmer

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 25mg🧂Sodium: 180mg🌾Total Carbs: 51g🥦Dietary Fiber: 1g🍬Sugars: 27g🥩Protein: 4g

📝Notes

Nutrition figures are estimates based on the ingredient amounts and will vary with frying oil absorption and glaze thickness. Tips: Keep the oil as close to 350°F as you can; cooler oil makes greasy donuts, hotter oil browns the outside before the center cooks. Dip the donuts warm, since a cooled donut will not grip the glaze and it will slide off. For a thicker coating, dip once, let the glaze set 10 minutes, then dip a second time. If you skip the potato flour, replace it with the same amount of all-purpose flour. Freeze fried, unglazed donuts for up to one month and rewarm in a 300°F oven for 6 to 8 minutes before glazing. Any leftover glaze keeps in the fridge for about a week; loosen it with a splash of milk before using.

Watch Video Of How Copycat Krispy Kreme Glazed Donuts Works

I keep this glaze recipe on a sticky note in my kitchen because it works for everything from Sunday morning donuts to a last minute treat for a school party. Kids and adults both go for it, and it takes just a few minutes to stir together. Whether it is a holiday breakfast or a casual family gathering, this glaze is always a good idea.

❓ Frequently Asked Questions About Copycat Krispy Kreme Glazed Donuts

1. What makes the glaze on a Krispy Kreme donut different from a basic powdered sugar icing?

The classic glaze is much thinner than frosting-style icing. It’s mixed to a pourable, almost watery consistency so a warm donut can be dipped and lifted out in one motion, leaving a thin, even coat rather than a thick layer. Because the donut is still warm when it hits the glaze, the sugar mixture sets quickly into that signature translucent shell that crackles slightly when you bite it.

2. Do I have to glaze the donuts while they are still warm?

Yes, temperature matters more than almost anything else here. A warm donut lets the glaze cling evenly and dry to a smooth, clear finish. If the donuts have cooled completely, the glaze slides off in patches and dries cloudy and dull. Work in small batches and glaze each one within a minute or two of coming out of the oil.

3. Why did my glaze turn out runny or grainy?

Runny glaze usually means too much liquid went in at once; add powdered sugar a tablespoon at a time until it coats the back of a spoon but still drips off in a steady stream. Graininess comes from sugar that hasn’t fully dissolved, so whisk longer and use liquid that’s warm rather than cold. Sifting the powdered sugar first prevents lumps that no amount of stirring will fix.

4. Can I make the glaze ahead of time or store leftovers?

Mix it fresh if you can, since it thickens and forms a skin as it sits. If you need to prep ahead, whisk it together up to a few hours in advance, keep it covered at room temperature, and give it a quick stir or a splash of milk before dipping. Leftover glaze keeps in the refrigerator for about two days — reheat gently and thin it back out, because cold glaze will be far too stiff to coat properly.

5. Can I use this glaze on other baked goods besides donuts?

It works well anywhere a light, quick-setting finish makes sense: fried dough twists, apple fritters, plain pound cake, or warm cinnamon rolls. Keep in mind that the recipe is built for dipping, so it’s thinner than a drizzle glaze. For cakes and cookies you plan to serve at room temperature, add a little extra powdered sugar so the coating stays put instead of soaking in.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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