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Sourdough "Krispy Kreme" Copycat Dougnuts are light, soft, and fluffy in the middle. Ever so slightly crispy on the outside with a sweet, crinkly glaze.

Sourdough "Krispy Kreme" Copycat Doughnuts

Servings 16 doughnuts

Ingredients

For the Dough

  • 100 g starter fed
  • 30 g water
  • 365 g milk
  • 5 g salt
  • 2 eggs
  • 580 g flour
  • 80 g sugar
  • 95 g butter room temp

For Frying

  • 4 cups coconut oil lard, or tallow preferably grass fed

For the Glaze

  • 2 cups powder sugar
  • 1/4 - 1/2 cup of cream or milk

Instructions

  1. Place all the dough ingredients except for the butter into a stand mixer with the dough hook attached. Knead until all the ingredients come together and are incorporated.
  2. Next add walnut sized chunks of the butter to the dough while the mixer is running. Only add the next chunk of butter after the previous one has been fully incorporated. Repeat until all the butter is added.
  3. Knead the dough for 10-15 minutes or until windowpane is reached and the dough feels strong. It won't totally clean the sides of the bowl but will be a cohesive mass that mostly cleans the sides.
  4. Cover and let rise approximately 8 hours or until double.
  5. Once the dough is double, moderately flour the counter and turn the dough out onto it. Press the dough flat until it is about 1/4-1/2 inch thick. Cut out with a round cutter (I use a wide mouth mason jar ring) until you run out of dough. Place the cut out doughnuts on a parchment lined baking sheet. Then gather the scraps and repeat.
  6. When all of the dough is cut out and on the sheets place them in a clean garbage bag. Close the bag by twisting the opening under the sheet with some air trapped inside so that the bag isn't resting on the doughnuts.
  7. Leave at room temp to proof for another 2-3 hours or until puffy and increased in size but not necessarily doubled.
  8. When the doughnuts are about ready, place frying oil in a deep skillet or other pan and bring to 375*f over medium heat.
  9. Once the oil is hot, gently lower 2-3 doughnuts into the oil. Fry about 2 minutes on each side or until they are golden brown. Move to towel lined plate once done. Repeat with all the doughnuts.
  10. After all the doughnuts have been fried and cooled mix all of the glaze ingredients together, adding the cream or milk just a little at a time. The glaze is the right consistency when it runs off your fork slowly in a solid stream.
  11. Dunk each doughnut in the glaze and set on parchment paper or a cooling rack. Repeat until all doughnuts are glazed.
  12. Alternatively, if you want to fill any doughnuts place the filling of your choice in a plastic bag (a sandwich bag or pastry bag) with the tip cut off so there is an opening. Then make a slit with a knife in one side of the doughnut. Place the opening of the bag with the filling in it into the knife slit and squeeze some filling in.