Homemade Krispy Kremes

Well hello!

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Mine vs. Krispy Kreme

If you’re looking for a doughnut fix without leaving your house then welcome – you’ve come to the right place (albeit assuming Deliveroo is unavailable).

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These doughnuts are delightful. In a side by side comparison they are just as delicious as the original glazed Krispy Kreme. They have a beautiful sweet flavour (which isn’t an exact mimic of the distinct krispy kreme but equally as sugary and moorish), and a soft squishy texture that makes them melt in the mouth.

You can find my full krispy kreme tutorial video on my youtube account Sofia Bakes –

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I hope you adore this recipe as much as me. They may be little time consuming but are well-worth the patience and energy. Don’t forget to comment below if you have any questions, and also to check out my youtube video if you’re at all stuck.


Lots of love, Sofia xxx



  • 280g plain flour
  • 40g caster sugar
  • 2 tsp milk powder (if you don’t have any to hand feel free to skip this)
  • 1/2 tsp salt
  • 1 tsp vanilla paste or extract
  • 1 large egg, free-range
  • 45g of vegetable shortening, melted – I use TREX in the UK, but butter will work well too
  • 120g whole milk
  • 1 instant yeast sachet (7g)


  • 2 tsp vanilla paste or extract
  • 65g butter, melted
  • 260g icing sugar
  • 4-6 tbsp water


  • Approx. 3hours of your time
  • A heavy-bottom pan with 1.5-2L of oil (I used sunflower)
  • A kitchen thermometer (reduces the chance of burnt doughnuts)
  • Cooling rack
  • Chopsticks (or something suitable to lower/ retrieve your dough from the oil)



  1. In a small bowl warm your milk until it’s lukewarm to touch. Sprinkle over your dried yeast and set to one side for 5-10mins.
  2. Place your plain flour, salt, milk powder and sugar into a large bowl.
  3. Add in your melted shortening, egg, vanilla paste and milk/ yeast mix.
  4. Mix with your hand until you form a dough.
  5. Tip your dough out onto an oiled surface (pour roughly 2tbsp of oil to a surface/board – avoid using flour) and knead your dough for 6-8mins until elastic and soft.
  6. Return your dough to an oiled bowl and leave to rise at room temperature for 1+1/2 to 2 hours, until its doubled in size.
  7. Once the dough has risen, tip it onto a lightly floured work surface.
  8. Roll your dough into a large oval or rectangle using a floured rolling pin until it is approx. 1inch thick.
  9. Take a floured circle cutter and cut out the doughnut circles. Using a smaller circle cutter (I use the end of a piping nozzle), cut out the inner circle to form a ring of dough.
  10. Re-roll all the cut-out scraps and repeat – I would highly recommend keeping a few of the smaller circles to fry as doughnut holes, they’re delicious.
  11. Place your dough rings onto a tray lined with parchment paper. Leave at room temperature for a final 30mins until they have risen again.
  12. Make your glaze – in a small bowl mix together sifted icing sugar, melted butter and vanilla paste until thick. Beat in 1tbsp of water at a time until you have a pourable glaze consistency.
  13. Just before your doughnuts are ready, heat your oil gently to 160 degrees celsius in a heavy-bottomed saucepan. I used roughly 1.5-2L which was around 3inches worth of oil.
    1. CAUTION this oil is very hot so keep cautious if you’re not used to deep-frying.
  14. Also, prepare your frying station with a plate lined with kitchen towel, your glaze, chopsticks and a cooling rack nearby.
  15. Once the dough has rested, cut the parchment into squares around each piece of dough so you can easily drop them into the oil.
  16. Keeping your oil at a constant 160 degrees celcius, drop 2-3 doughnuts at a time into the oil to fry. The oil should be bubbling around the dough. Fry on each side for roughly 2 minutes until a beautiful golden colour, I use chopsticks to flip them over.
  17. Once the batch of doughnuts are ready to come out of the oil, use chopsticks to retreive them from the pan, and place them straight onto your plate lined with kitchen roll.
  18. Leave them to sit for a few seconds, then submerge them completely in glaze.
  19. Once coated evenly in glaze, place the doughnuts onto your cooling rack to firm.
  20. Repeat the process with another 2-3 doughnuts until they are all fried and coated.
    1. The doughnut holes don’t take quite as long to fry.
    2. It is really important you keep an eye on your oil at all times. I keep a thermometer in my oil to also make sure it’s at a constant tempreature.
  21. Let your doughnuts cool if you can, then enjoy.

❤ ❤ ❤

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