Copycat Krispy Kreme Doughnuts are fabulously light and fluffy and literally melt in your mouth. Covered in a wonderfully sweet glaze, these overnight yeast doughnuts are every bit as delicious as “Hot” Krispy Kremes.   And you don’t even have to leave the house to have them! Make a huge batch and whip up some Krispy Kreme Bread Pudding with the leftovers! Want to save this recipe?Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!Please enable JavaScript in your browser to complete this form.Please enable JavaScript in your browser to complete this form.Name *Email *Save Overnight Recipe This is an overnight recipe. The dough gets prepared the night before so you are that much closer to warm doughnuts when you wake up in the morning. In the morning, all you have to do is roll out the dough, cut the doughnuts and let them rise for an hour. Krispy Kreme Doughnuts are my very favorite doughnuts. The texture of them is just the way a doughnut should be- light, airy, tender. If you’re lucky enough to live near a Krispy Kreme Doughnut store, I am very jealous. Doughnut Texture The texture of these doughnuts is a little different than the real thing which is nearly impossible to replicate because they use all kinds of emulsifiers and additives to get that super delicate texture. But these doughnuts are every bit as delicious and you get the satisfaction of eating something homemade and hand-crafted.   Copycat Krispy Kreme Doughnuts Recipe Tips For best flavor, fry these bad boys in shortening. As a back-up you can use vegetable oil. Don’t crowd the pan. Only cook 3 to 4 at a time depending on how large your pan is. Fry for 1 to 2 minutes per side. Check one to make sure it is cooked all the way through. For best results, use a thermometer to ensure the oil temperature is correct. You want it to be about 350 to 360 degrees F. Any cooler and the doughnuts will soak up to much oil. Too hot and the outside will burn before the inside is done. Drain on paper towels to absorb excess grease. And then move to a wire rack so the underside does not get soggy. How To Store Best when eaten right away while they are still warm but will be delicious for a few days. I store them in a large ziplock bag. Rewarm them in the microwave for just a few seconds before serving. Pin this now to find it laterPin It More Doughnut Recipes Apple Cider Doughnuts Old-Fashioned Buttermilk Doughnuts Frisky Apple Fritters Blueberry Fritters with Browned Butter Glaze Print Copycat Krispy Kreme Doughnuts Copycat Krispy Kreme Doughnuts are fabulously light and fluffy and literally melt in your mouth. Covered in a wonderfully sweet glaze, these overnight yeast doughnuts are every bit as delicious as "Hot" Krispy Kremes. Course BreakfastCuisine SouthernKeyword donuts Prep Time 2 hours hours 30 minutes minutesCook Time 10 minutes minutesRefrigerate 8 hours hoursTotal Time 10 hours hours 40 minutes minutes Servings 15 Calories 321kcal EquipmentDoughnut CutterElectric Stand Mixer Ingredients1 (1/4-ounce) package rapid rise yeast3/4 cup warm water (no more than 115 degrees)1/2 teaspoon sugar1/3 cup granulated sugar1/4 cup salted butter, melted1 large egg1 large egg yolk1/2 teaspoon salt1 teaspoon vanilla extract2 3/4 cups bread flour4 to 5 cups shortening or vegetable oilGlaze2 cups confectioners' sugar1/4 cup water1 teaspoon vanilla extract InstructionsCombine yeast and warm water in a glass measuring cup. Add 1/2 teaspoon of sugar. Let sit 10 minutes.In the bowl of a stand mixer, combine sugar, melted butter, egg, egg yolk and salt. With the paddle attachment, beat just until combined.Add yeast and beat until combined.Add flour and beat on medium-low speed until dough starts to pull away from sides of bowl. If necessary, add another tablespoon or two of flour. Dough should be sticky, so don't add too much flour.Brush the top of the dough with oil. Cover and let rise until doubled in bulk, about 1 to 1/2 hours.Punch dough down, cover with plastic wrap and refrigerate overnight.On a lightly floured surface, roll dough out until it is about 1/2-inch thickness.Use a doughnut cutter to cut doughnuts and place them and the doughnut holes on a piece of parchment or wax paper.You can reroll the scraps and cut more doughnuts, but they will be a little misshapen when they fry. Or you can cut a bunch of doughnut holes out of the scraps.Cover doughnuts with a towel and let rise for 1 hour.Prepare glaze. Whisk together all ingredients in a shallow bowl until smooth. Set aside.Heat shortening in a Dutch oven or deep cast iron skillet until 360 degrees.Working in batches, fry 3 doughnuts at a time for about 1 minute per side. Drain on paper towel lined plate and then dip in glaze. Place on a wire rack set inside a baking sheet.Fry the doughnut holes, drain and dip in glaze. NotesIf you don’t have bread flour, you can use all-purpose flour. Be sure the water isn’t hotter than 115 degrees or it will kill the yeast. NutritionCalories: 321kcal | Carbohydrates: 37g | Protein: 3g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 2g | Cholesterol: 33mg | Sodium: 109mg | Potassium: 32mg | Fiber: 1g | Sugar: 20g | Vitamin A: 129IU | Calcium: 8mg | Iron: 0.3mg Recipe Source: Grits and Gouda   Disclosure: This post contains affiliate links. The post Copycat Krispy Kreme Doughnuts appeared first on Spicy Southern Kitchen.