The iconic Krispy Kreme glazed donut can be recreated at home with a fluffy, yeasted dough and a sweet, melty glaze. This copycat recipe offers a deliciously authentic experience, and the addition of a cherry glaze provides a delightful twist on the classic.

• Prep Time: 3 hours

• Cook Time: 3 hours

• Servings: 12

• Temperature: 360°F (182°C) for frying

Ingredients:

• For the donuts:

  • Active dry yeast: 2 1/4 teaspoons (7g)

  • Warm water: 1/2 cup (118ml), warmed to 110°F (43°C)

  • Granulated sugar: 1/4 cup (50g), divided

  • Evaporated milk: 1/4 cup (60ml), warmed to 110°F (43°C)

  • Salt: 1/2 teaspoon (3g)

  • Vegetable shortening: 1/4 cup (57g), room temperature

  • Large egg: 1 (50g)

  • Egg yolk: 1 (17g)

  • Vanilla extract: 1/2 teaspoon (2.5ml)

  • All-purpose flour: 2 1/2 cups (300g), spooned and leveled, plus more for dusting

• For the cherry glaze:

  • Unsalted butter: 2 tablespoons (28g), melted

  • Powdered sugar: 1 1/3 cups (175g)

  • Salt: A pinch, to taste

  • Evaporated milk: 2 teaspoons (10ml)

  • Vanilla extract: 1/2 teaspoon (2.5ml)

  • Hot water: To taste

  • Cherry preserves or jam: 2-3 tablespoons (30-45g), warmed and strained to remove seeds (optional, for added cherry flavor and color)

Equipment needed:

• Stand mixer with dough hook attachment

• Large mixing bowl

• Plastic wrap

• Large Dutch oven or heavy-bottomed pot

• Wire cooling rack

• Doughnut cutter or two round cutters (one large, one small)

• Wooden spoon or tongs for flipping

• Shallow dish for glazing

• Measuring cups and spoons

• Kitchen thermometer (recommended for oil)

Instructions:

1. In a mixing bowl, whisk together the yeast, 1/2 cup of warm water, and 1/2 teaspoon of the granulated sugar. Let the mixture rest for 10 minutes until it becomes frothy.2

2. Add the 1/4 cup of warm evaporated milk, the remaining 1/4 cup of granulated sugar, the salt, 1/4 cup of room temperature vegetable shortening, the egg, the egg yolk, and 1/2 teaspoon of vanilla extract to the yeast mixture. Stir to combine.2

3. In the same mixing bowl, add 1/2 of the all-purpose flour and combine until smooth.2

4. Switch the mixer to the dough hook attachment.2

5. Slowly add the remaining flour while the machine is running on low speed.2

6. Let the machine knead on low speed until the dough is smooth and elastic, about 4-5 minutes.2

7. Lightly grease a large bowl and transfer the dough to it.2

8. Cover the bowl with plastic wrap and let the dough rise in a warm place until it has doubled in size, about 1 hour 30 minutes.2

9. After the dough has risen, lightly dust a work surface with flour.2

10. Turn the dough out onto the floured work surface and punch the dough down.2

11. Roll the dough out to slightly less than 1/2-inch thickness.2

12. Cut the dough into doughnut shapes using a doughnut cutter or two round circle cutters (a large cutter and a small cutter for the hole).2

13. Once the doughnut shapes are formed, remove the excess dough, combining and rolling it out to make more doughnut shapes until none of the dough remains.2

14. Cover the donuts and let them double in size, about 35-45 minutes.2

15. In a large Dutch oven, heat 4 cups of vegetable shortening to 360°F (182°C). Do not overheat, and continue to monitor the temperature throughout the frying process.2

16. While the oil is heating, mix together the melted butter, powdered sugar, salt, evaporated milk, vanilla extract, and hot water in a shallow container suitable for dipping. The consistency should be on the thicker side; slowly drizzle in the hot water to avoid making it too thin.2 For the cherry glaze, stir in 2-3 tablespoons of warmed, strained cherry preserves or jam until well combined.2

17. Working in batches, carefully fry the donuts in the hot oil until just browned on the bottom, about 3-4 minutes.2

18. Use a wooden spoon or another suitable tool to flip the donuts to the reverse side and cook until just browned, about 1-2 minutes.2

19. Transfer the cooked donuts to a wire rack and allow them to cool for at least 2 minutes.2

20. Repeat the frying process until all donuts are cooked, monitoring the oil temperature throughout.2

21. Once the donuts are cool enough to touch, dip the top half of the donuts in the warm cherry glaze while they are still warm and return them to the wire rack.2

22. Let the glaze set at room temperature.2

23. Serve warm.2

Safety Notes: Always monitor the oil temperature closely to prevent overheating, which can cause the oil to smoke or catch fire. Use a thermometer and keep a lid nearby to smother any potential flames. Handle hot oil with extreme care. Ensure all ingredients, especially the eggs and milk, are at room temperature for optimal dough development.

Substitutions: Active dry yeast can be substituted with instant yeast (use the same amount, but mix it directly with the flour). Evaporated milk can be replaced with whole milk. Vegetable shortening can be substituted with lard or a neutral oil like canola, though the texture may be slightly different. For a dairy-free version, use a plant-based milk and vegan butter. For a gluten-free option, use a high-quality gluten-free flour blend, though the texture will differ.

Storage: Store cooled donuts in an airtight container at room temperature for up to 2 days. For longer storage, freeze them for up to 2 months. Reheat in a 350°F (175°C) oven for 5-7 minutes or in a microwave for 10-15 seconds to restore warmth and texture.

Pro Tips: The key to a light and fluffy donut is proper rising. Ensure the dough rises in a warm, draft-free place. Do not overwork the dough after adding the flour, as this can develop too much gluten and make the donuts tough. The oil temperature is critical; if it's too low, the donuts will absorb too much oil and become greasy. If it's too high, they will brown too quickly on the outside before cooking through. The glaze should be thick enough to coat the donut but thin enough to drip off slightly; adjust with hot water as needed. For the best flavor, use the cherry glaze while the donuts are still warm.