Homemade Krispy Kreme Copycat Donut Recipe (Soft & Melt-In-Your-Mouth)

Jaffry K Ward

Stop waiting for the “Hot Now” sign 🍩✨ If you’ve been searching for a Homemade Donut Recipe that actually gives you that light, airy, melt-in-your-mouth texture, this is it. In this video, I’ll show you how to make Krispy Kreme Copycat Donuts right in your own kitchen using professional baking techniques that bakery shops don’t usually share.  👉 GET THE FULL RECIPE: https://jaffrywardjr.gumroad.com/  We’re using the Tangzhong (Roux) method to lock in moisture and create that ultra-soft crumb, plus a slow fermentation process that develops flavor and texture you can’t rush.  These are truly some of the softest, fluffiest homemade donuts you’ll ever make.  ⸻  ⏱ TIMESTAMPS  0:00 The Secret to Perfect Homemade Donuts 1:15 Making the Tangzhong (Moisture Base) 2:45 Mixing the Dough (Enriched Autolyse Method) 4:00 Adding Butter &amp; Salt (Delayed Fat Technique) 5:15 Why Cold Fermentation Matters 6:30 Shaping &amp; Frying (350°F – 360°F) 7:15 Signature Glaze Reveal 8:00 First Bite Test  ⸻  🧾 THE FORMULA (HIGHLIGHTS)  • Tangzhong: bread flour, milk, water, butter • Dough: 500g bread flour, 250g warm milk (104°F), 2 eggs, 60g butter-flavored shortening, 50g softened butter  Method Tip: Mix ever

Transcript

00:00in my opinion krispy kreme donuts are amazing and so many people have tried to replicate the recipe

00:05but they have not nailed down the texture to these donuts so in this video i'm going to show

00:09you exactly how to make it the reason why they have not nailed down a texture is because you

00:13have to make a roux i was watching the video of the krispy kreme guy making the krispy kreme donuts

00:17and he said they start off with the roux so this is equal parts butter flour milk and water and

00:22all i'm doing is stirring it so it becomes a thick paste like this we're going to place that to

00:26the

00:26side we're going to start working on our dough now i'm going in with some milk milk is going to

00:30make

00:30it soft and we're going to add our butter flavor shortening to that and we're going to add the

00:34paste that we made which is call it tangzong but we're just going to call it a roux so we're

00:38going

00:38to mix that too as well dissolved into the milk and then we're going to add some bread machine yeast

00:42this is probably important as well because this has some dough conditions in it it's going to make

00:46it soft but this is super important because we're going to be using bread flour and you don't want

00:50it to be too doughy and bready because that's not the way of krispy kreme donuts in a bowl of

00:55a stand

00:55mixture i got my bread flour and i'm adding in that roux milk and yeast mixture i'm going in with

01:01two eggs as well i didn't get the other clip of that egg but we're going to take that and

01:05we're

01:05going to add a little bit of vanilla extract today and we're going to mix it now this is going

01:08to take

01:09a while to mix because there's a lot of enrichment in this dough which is going to impede the gluten

01:14development so you're going to be mixing for a while i'm sorry and if you're mixing this by hand i

01:18am

01:18double sorry um there's nothing i can do about that but this is going to take a minute but eventually

01:24it's going to come together like this and it's not ready we need to knead it we're going to need

01:28it

01:28inside of the mixer because i do not feel like doing a whole lot of work and we're going to

01:32add

01:32in some butter slowly to this now this is going to give it a rich flavor that i think that

01:38is essential

01:39in a krispy kreme donut and we're going to add some of that butter and we're going to let it

01:43mix down

01:43and then we're going to also add some salt if you notice beforehand we did not add any salt and

01:49that's

01:49because we're going to auto lease this dough auto lease makes it a lot more softer and this is just

01:54another trick since we're using bread flour to make sure that this is not doughy and bready because as

01:58you guys know uh krispy kremes are hot air hot vanilla air so everything that we are doing is to

02:04make sure that this donut comes out soft so as we mix in this you're going to see it kind

02:08of you know

02:09get loose but then it's going to come back together and start to pull away from the bowl which is

02:13what we

02:13want so you want to make sure this is not sticky when you put your hands on it i know

02:18um some people

02:19like a sticky dough when it comes to their donuts but you don't want that you want it to be

02:23kneaded

02:23properly because it's going to have a lot of strength which is going to give a lot of air

02:27bubbles but still be soft which is the reason that we added those conditioners at the beginning of

02:31the recipe so now we're going to let this proof for about an hour or about an hour and 30

02:36minutes

02:36depending on the temperature in your house and i'm going to put this in like a case this is the

02:41case

02:41that i'll be using to make my pizza in and it creates a nice environment for it to proof in

02:47so this

02:47this is called a proof box so i'm just taking my dough and i'm spreading it out into like a

02:52rectangle square formation it's going to be easier for me to get the dough out and for me to start

02:57cutting donuts instead of just rolling into a bottle and put it in the refrigerator now this is

03:01going in the refrigerator for overnight or six hours this is non-negotiable it's going to build a

03:07lot of flavor in these donuts and the texture of these donuts will be closer to crispy cream if you

03:13do this um i wish i can tell you that you don't have to do this but that's not true

03:17you're going to have

03:17to do this in order for this recipe to turn out right so this is the next day of me

03:21taking the

03:22paper off of these donuts and as you can see it rolls a little bit but we're going to of

03:26course

03:27punch all of the air out and we're going to put this on a sheet pan and i'm going to

03:32flour it heavily

03:33before putting that dough down and we're going to start cutting our donuts at this point you should

03:37have the smell of vanilla in the air that means these donuts are going to be great and i'm going

03:42to

03:42just get a cutter i have this donut cutter that i got off of amazon and i'm just cutting down

03:47the

03:48donut part now of course i lost the donut hole puncher and i had to use a water bottle which

03:55you're going to see me do in a second but this makes 12 donuts you can roll it out and

04:01make more

04:01i don't think if you roll this up and you know re-roll it out it's going to be chewy

04:06or something like

04:06that because those dough conditioners are really working in this recipe i promise these are some of the

04:11softest donuts that you will ever have but it's not soft as you know it's gummy but it's soft enough

04:17that where you can tell that it's bread but it's not chewy it's not extra you know bready and it's

04:23just a perfect donut it's just a perfect soft donut so like i said i was going to use the

04:27water bottle

04:28because i did not have my donut hole puncher i lost it so yeah so we're just going to use

04:34the water bottle

04:35to make the donut holes so at this point i'm going to go ahead and get my shortening going

04:41for my donuts but you can just see that these are starting to look like donuts but you can just

04:46take these scraps and put them in for another day that you want to make donuts you can re-roll

04:51them

04:51out they're not going to be chewy like i said so now i'm going to get the glaze going because

04:55if i

04:55don't do the glaze i'm going to forget about it but we got powder sugar going down milk butter and

05:00a

05:01little bit of vanilla now we're going to stir this until it's well combined and i'll make sure i have

05:05the

05:05four measurements on my website where you guys can download the recipe and actually do this or the link will

05:11be

05:11in the bio for that so make sure you guys click that and also make sure you guys if you're

05:14enjoying

05:14this video and if you like this content definitely like don't forget to subscribe also share this with

05:19other people but basically we're going to mix this with the whisk until it comes together and it's

05:24looking like that i'm going to add a little bit of vanilla extract in the end just to give it

05:28a little

05:28bit of a dark tint and to give it a little bit of flavor the four recipes to this glaze

05:33will be

05:34with the crispy cream donut recipe on my website so you guys will have that too but it's very drippable

05:39it's very pourable but it's going to stick to the donut now here comes the controversial part but

05:44we're going to use vegetable shortening instead of vegetable oil you guys know about science it's a

05:48cleaner fry when you use the vegetable shortening because when vegetable shortening cools down it turns

05:53back into a solid and when vegetable oils cool down it turns back into a liquid which is not going

05:58to taste well with a donut so make sure that you guys use vegetable shortening instead of vegetable

06:03oil but basically i let these proof until they were wrong temperature but i did i wasn't looking for

06:08puffiness when i put these in the oil they puffed up well and it gave me that blunt line so

06:13when you

06:14are proofing your donuts and when you're taking them out the refrigerator they don't have to be

06:17necessarily proofed up but they do have to be room temperature so i'm putting these in the oil and

06:24it's on 350 i'm frying these on each side for about one minute i'm using a toothpick to turn them

06:30over

06:30and you want to have that blunt line in the middle somewhere on your donut sometimes it's kind of hard

06:35to do but you can see that i'm getting those blunt lines as i'm taking them out and these donuts

06:40look

06:40perfect already and if i have some powdered sugar i would just you know sprinkle it over there and taste

06:45one but you want to make sure that you keep your oil between anywhere between 350 to 360 so this

06:51is

06:51very very important to make sure that your donuts are room temperature so that it doesn't cool down

06:55the grease when you put it in there as the donuts are coming out i'm immediately dunking them in our

07:01glaze i don't want to wait um it's a little bit warm so the ssc is going to drip off

07:06but no need to wait

07:08go ahead and dip them in there turn them around um if you had if you have a another wire

07:13rack i did

07:14not have another wire rack you can just pour it over there but i wanted to make sure that i

07:17get

07:18the most out of each of my donuts make sure they're well properly glazed and this is important as well

07:24because it has a glossy crispy cream donut finish and when they cool they're going to look like this

07:30y'all when i say these turned out perfect they look amazing they even taste more amazing i was literally

07:37sitting here i'm like this is crispy cream this is what they look like this is the size this is

07:42the

07:42texture this is how they taste i was literally amazed because this is the first time i made

07:47a recipe for crispy cream and it actually tasted like crispy cream donuts man when i tell you guys

07:54that you have to try these you have to try these you will be addicted to these donuts making that

08:00rule following the steps we did made these donuts amazing and i can tell you guys are going to love

08:05them

08:05as well but the full recipe to this donut will be in the description below so definitely check that out

08:10if you guys enjoyed this video like follow subscribe i'll see you guys on the next one

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