krispy-lreme-dunkin-donuts-copycat-glazed-donut-recipe-alyonascooking-

If you like Dunkin Donuts,  Krispy Kreme or a bakery style glazed donut, then wait until you try this recipe! This Dunkin Donuts Glazed Donuts Recipe is exceptionally FLUFFY! They’ve been commented on how they taste like Dunkin Donuts ones, but Krispy Kreme or any other gourmet tasting donuts would compare to the taste of these! I don’t know if there is a fluffier donut recipe then this! A HUGE thanks to my friend Lubasha for introducing this recipe to me! She has even commented, “that the first thing that came into my mind when I tried them was Krispy Kreme, mm,” on her IG post.

Can I take shortcuts making these Glazed Donuts?

I tried to take shortcuts for the recipe but they didn’t taste as fluffy, so please don’t use a whole egg in the place of the yolk or any shortcuts in that matter. Just follow the instructions and see for yourself what kind of results are even possible from this recipe! This recipe is a KEEPER!

krispy-lreme-dunkin-donuts-copycat-glazed-donut-recipe-alyonascooking-

krispy-lreme-dunkin-donuts-copycat-glazed-donut-recipe-alyonascooking-

Ingredients for Dunkin Donuts Glazed Donuts Recipe:
  • 2 TBSP yeast
  • 1 cup warm water
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 stick butter, melted
  • 1/2 cup warm milk
  • 2 eggs
  • 2 egg yolks
  • 4 1/2 cups all-purpose flour (I used Baker’s Rose flour)
GLAZE:
    • 3 cups powdered sugar
    • 1/2 cup water
    • 1/4 tsp vanillin (vanilla sugar)
Directions to make Dunkin Donuts Glazed Donuts Recipe:

1. In the bowl of a stand mixer, mix the warm water, yeast and 1 teaspoon of sugar together and let poof 5 minutes.

2. Whisk in the remaining sugar, salt, warm milk, butter, eggs, and egg yolks. Add in the flour and mix over low-speed until dough comes together. Knead for 5 minutes. The dough should be tacky, place in an oiled bowl and allow to rise 1 hour in a warm place.

3. Transfer dough to a lightly floured surface and roll out to a 1/2-inch thickness (about a 17-inch oval.)

4. Cut out donuts using a 3.5-inch donut cutter. Re-use scraps and continue cutting out remaining dough. Allow donuts to rise another 20-30 minutes.

5. Heat 2-3 cups of oil in a medium-sized frying pan over medium-low heat. Fry donuts until lightly golden on each side. Transfer onto paper towels and continue to fry 3-4 donuts at a time.

6. Combine the glaze ingredients and dip warm donuts in the glaze. SERVE.

Dunkin Donuts Glazed Donuts Recipe (Copycat)

Prep Time: 10 minutes
Cook Time: 15 minutes
Rising Time:: 1 hour 30 minutes
Total Time: 1 hour 55 minutes
Servings: 1 dozen
Author: Alyona's Cooking
If you like Dunkin Donuts, Krispy Kreme or a bakery style glazed donut then wait until you try this recipe! This glazed donut recipe is so FLUFFY! They've been commented on how they taste like Dunkin Donuts but Krispy Kreme or any other gourmet tasting donuts would compare to the taste of these! I don't know if there is a fluffier donut recipe then this!

Ingredients

Donuts Dough:

  • 2 TBSP yeast
  • 1 cup warm water
  • 1/2 cup sugar
  • 1/2 tsp salt
  • 1 stick butter melted
  • 1/2 cup warm milk
  • 2 eggs
  • 2 egg yolks
  • 4 1/2 cups all-purpose flour I used Baker's Rose flour

Glaze:

  • 3 cups powdered sugar
  • 1/2 cup water
  • 1/4 tsp vanillin vanilla sugar

Instructions

How to make Dunkin Donuts Glazed Donuts:

  • In the bowl of a stand mixer, mix the warm water, yeast and 1 teaspoon of sugar together and let poof 5 minutes.
  • Whisk in the remaining sugar, salt, warm milk, butter, eggs, and egg yolks. Add in the flour and mix over low-speed until dough comes together. Knead for 5 minutes. The dough should be tacky, place in an oiled bowl and allow to rise 1 hour in a warm place.
  • Transfer dough to a lightly floured surface and roll out to a 1/2-inch thickness (about a 17-inch oval.)
  • Cut out donuts using a 3.5-inch donut cutter. Re-use scraps and continue cutting out remaining dough. Allow donuts to rise another 20-30 minutes.
  • Heat 2-3 cups of oil in a medium-sized frying pan over medium-low heat. Fry donuts until lightly golden on each side. Transfer onto paper towels and continue to fry 3-4 donuts at a time.
  • Combine the glaze ingredients and dip warm donuts in the glaze. SERVE.

Notes

Use any mild frying oils, like shortening, soybean or canola. 

Nutrition per serving

Serving: 1gCalories: 417kcalCarbohydrates: 75.4gProtein: 7.4gFat: 9.9gSaturated Fat: 5.6gCholesterol: 83mgSodium: 171mgFiber: 1.7gSugar: 38.4g

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Leave a comment

106 comments

    • Saffron

    For the flour is it 4 cups and then a half cup or is it 4 half cups so technically 2 cups really confused me. it is really watery if you do the 4 half cups ?? Thanks

      • Alyona’s Cooking

      Hi Saffron, I used 4 and a half cups of flour for making these donuts.

      Depending on your location altitudes and elevation in baking can vary which means you may need to add additional flour. I’ve noticed some flours can vary in volume from brand to brand as well. The proportions in the recipe worked great for our elevation of 65′ feet. Here is a helpful article on high-altitude-baking from King Arthur.

      https://www.kingarthurflour.com/learn/resources/high-altitude-baking

      My advice is to add 3 Tbsp of flour and mixing it in well until the dough comes together. You want a tacky dough and one that’s slightly sticky for donuts. After the rising time, it will be easier to handle. Too much flour will not make as fluffy donuts, enjoy!

    • Sabresha

    Hi, where I am we don’t really have sticks of butter. So how much butter is required in cups please and also is it salted butter or regular? Thank you

      • Alyona’s Cooking

      Hi Sabresha, a stick of butter is 4 oz or 113 grams and that would be unsalted.

    • anna

    These donuts are so good! Easy to make too which makes it dangerous! lol

      • Alyona’s Cooking

      Hi Anna, I’m glad to hear the donuts were good!

    • Lori

    Delicious. Made today and made only donut holes. I have half the dough left over. Is there a way to keep the dough for another day?

      • Alyona’s Cooking

      Hi Lori,
      I heard freezing donut dough is possible, not so sure how refrigerating it would work since I haven’t done it with donuts before.

    • ruby

    Hi! If i have instant yeast instead of active dry, do I need to adjust the recipe? Thanks!

      • Alyona’s Cooking

      Hi Ruby, the only thing that could probably differ in using instant yeast is that it would rise faster. So consider using less rising time than called for.

    • Shannon Desjardins

    Best recipe ever , family loves it!!!!!

      • Alyona’s Cooking

      I’m so glad to hear Shannon!

    • Judy

    The dough came out too liquid . I surely respected the proportions. Very disappointed .

      • Alyona’s Cooking

      Hi Judy, I apologize for the inconvenience. Flours can vary in volume as I’ve noticed Canadian flour needs far less than a King Arthurs all-purpose flour in recipes. If you see the dough is not looking right, by all means go with your instincts and add a little more. If you give it another try please note which brand of flour you used and how much of it so I can leave a note in the recipe card for other readers. Thanks for sharing your disappointment perhaps it can help someone else.

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