Make Perfect Krispy Kreme Glazed Donuts with this Easy Copycat Recipe 🍩

By Bigger Bolder Baking · 180 min

Ingredients

Instructions

1. Steam or bake the potato in its skin until fully tender, about 30 minutes. Peel while hot, press through a sieve until fine, and measure ¾ cup (6 oz/170 g) into a large bowl.
2. Whisk the milk, melted butter, egg and vanilla into the potato until smooth.
3. In a stand mixer bowl fitted with a dough hook, whisk the flour, sugar, yeast and salt, then add the wet ingredients.
4. Mix on medium-low speed for 6–8 minutes. The dough should be very soft, mostly pull away from the sides and hold its shape.
5. Place the dough in a large oiled bowl, cover and let rise in a warm place until doubled, about 1½ hours.
6. Line a baking sheet with parchment and dust with flour.
7. On a lightly floured surface, roll the dough to ½ inch (12 mm) thick and cut out rings with a 3-inch (7½ cm) cutter and 1-inch (2½ cm) cutter. Place on the sheet, then gather and re-roll scraps to make 12 doughnuts.
8. Cover with a second sheet and let rise again until doubled, about 40 minutes.
9. Whisk the powdered sugar, milk and vanilla into a smooth, thin glaze that goes on fairly clear; add more milk if needed.
10. Heat 2–3 inches of oil in a heavy, high-sided pan on medium to medium-low for 5 minutes, or until it reaches 325°F (165°C) on a candy thermometer.
11. Set a wire rack on a baking sheet beside the pan.
12. Fry 2–3 doughnuts at a time, flipping once golden on one side after about a minute, then fry the other side. Drain on the rack while frying the rest.
13. While still hot, dip each doughnut in the glaze, let the excess drip back into the bowl, then return to the rack to set.
14. Serve while still warm.

Summarized from Bigger Bolder Baking's video. Watch it for the details.

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