Krispy Kreme Kopycat Doughnuts and A Cookbook Giveaway

Let me begin this post by saying that I am a self proclaimed doughnut junkie! Now don’t get me wrong, I enjoy cookies, brownies and other sweets, but doughnuts? Forget about it! If you have never tackled making doughnuts from scratch I urge you to give them a try! I promise that they are no harder than whipping up a birthday cake and they will literally change your life! :D There is nothing quite like biting into a warm homemade doughnut. That’s why I am so excited to share this recipe with you today! Two words…Krispy Kreme. A light, spongy, sweet, sticky and fabulous homemade version of everyone’s favorite Krispy Kreme Doughnut…seriously does it get any better than that? Dede Wilson nailed this recipe. From the warm, spongy doughnut to the crackle underneath your teeth glaze. These doughnuts are outrageous!

When the people over at The Harvard Common Press contacted me about hosting a stop on Dede Wilson’s blog tour for her upcoming book, A Baker’s Field Guide to Doughnuts, I was so excited. A whole book dedicated to doughnuts? Count me in! As soon as the book arrived in the mail I immediately started bookmarking recipes I wanted to try. The first recipe to catch my eye were the Krispy Kreme Kopycat Doughnuts.

Her description of the doughnuts had my mouth watering and I would be lying if I didn’t say I wanted to make all 60 recipes that night! Don’t worry I didn’t make all 60 that night…only these Krispy Kreme Kopycats. But trust me I have about 59 other recipes bookmarked to try! ;) This book is packed with over 60 drool worthy recipes for making warm and fresh homemade doughnuts. From basic recipes such as old-fashioned buttermilk doughnuts, seasonal favorites like cider doughnuts and decadent creations such as the chocolate caramel-bourbon-pecan doughnut.

So here’s your chance to win a copy of this amazing cook book before it’s even available in stores! Just follow the directions below for a chance to win! Sorry this giveaway is limited to US residents only.

How to Enter: Leave a comment on this post answering the question: “What’s your favorite kind of doughnut?”

Extra Entries: The following six opportunities below will earn one extra entry into the giveaway for each. You must leave separate comments for each one to ensure that they are counted as separate entries:

  1. Subscribe to Sweet Pea’s Kitchen by either RSS or Email. Come back and let me know you have subscribed in an additional comment.
  2. Become a fan of Sweet Pea’s Kitchen on Facebook. Come back and let me know you became a fan in an additional comment.
  3. Follow Sweet Pea’s Kitchen on Twitter. Come back and let me know you’ve followed in an additional comment.
  4. Tweet the following about the giveaway: “Cookbook #Giveaway! Enter to win a copy of @dedewilsonbakes’s book Baker’s Field Guide to #Doughnuts @SPKitchen http://bit.ly/Q9md8o” Come back and let me know you’ve Tweeted in an additional comment.
  5. Follow me on Google +. Come back and let me know you’ve followed in an additional comment.
  6. Follow Sweet Pea’s Kitchen on Pinterest and Pin this giveaway

Deadline: Friday, September 14, 2012 at 11:59pm CST Giveaway Closed!

Winner: The winner will be selected at random by Sweet Pea’s Kitchen using Random.org. All entries received after the deadline will not be considered. Entries that do not follow the entry requirements will not be considered. Winner will be notified via email and will have 24 hours to confirm receipt of the email. If the winner does not reply within 24 hours, another winner will be selected.

The winner of the Giveaway was Judith! I hope you enjoy the cookbook! Here’s what she said:

Krispy Kreme Kopycat Doughnuts

A light, spongy, sweet, sticky and fabulous homemade version of everyone's favorite Krispy Kreme Doughnut.

Yield: about 22 doughnuts

Ingredients:

For the Doughnuts:
1/4 cup warm water (110 degrees F)
2 (0.25 ounce) packages of active dry yeast
6 tablespoons vegetable shortening
1 ½ cups whole milk
1/2 cup granulated sugar
2 large eggs, beaten, room temperature
1 teaspoon salt
1 teaspoon nutmeg
1 teaspoon vanilla extract
5 to 5 ½ cups all-purpose flour, divided
oil for frying (vegetable or canola, about 1 quart)

For the Hard Sugar Glaze:
2 cups confectioners’ sugar, sifted
2 tablespoons water
1/4 teaspoon vanilla extract

Directions:

Adjust oven rack to middle position and heat oven to 200 degrees. When oven reaches 200 degrees, shut off.
In the bowl of a stand mixer combine the warm water and yeast and let rest 5 minutes until foamy.
Meanwhile, melt the shortening with the milk in a microwave or saucepan, set aside and let cool until milk mixture is 115 degrees F.
Add the milk mixture, sugar, eggs, salt, nutmeg, vanilla and 2 ½ cups flour to the yeast mixture and mix with the dough hook on medium-low speed, slowly adding an additional 2 ½ cups of flour until thoroughly combined, about 5 minutes. (You can add up to an additional ½ cup of flour if necessary).
Transfer the dough to a lightly oiled bowl, cover with plastic wrap and place in warm oven. Let rise until doubled in size, about 1 hour.
Line 2 baking sheets with parchment and sprinkle them generously with flour. Punch down dough and divide in half. Roll out one piece of the dough on a lightly floured work surface until it is about 1/2 inch thick. Using a 3-inch doughnut cutter or 3 inch biscuit cutter and a 1 inch biscuit cutter, cut out doughnut shapes. Place the cut doughnuts onto the prepared baking sheet. Re-roll the scraps of dough and holes and cut additional doughnuts from the dough. Cover and let rest in a warm, draft free location until doubled in size, about 30 minutes.
Add enough oil to a deep-sided pan to measure a depth of about 3 inches. Attach a candy thermometer to the side of the pan and heat over medium heat until the oil reaches 350 degrees. Have ready a plate lined with several paper towels.
For the glaze: While the oil is heating, make the glaze by placing the the confectioners’ sugar in a medium saucepan. Whisk in the water until it begins to combine; it will be thick. Cook over medium heat, whisking often, until it liquefies and becomes completely smooth and very warm-but not hot to the touch. Do not let it simmer. The cooking will be brief-about 15 seconds. Stir in vanilla and keep the glaze warm, over low heat.
To fry and assemble: Carefully add a few doughnuts to the oil, being careful not to crowd the pan, and fry until golden brown. Turn the doughnuts over and fry until the other side is golden. Drain on paper towels after the doughnuts are fried. Dip the top of the warm doughnuts into the glaze and serve immediately.

Recipe Note: Doughnuts are best enjoyed as soon as possible, though they will remain soft and spongy the next day.

292 Responses to “Krispy Kreme Kopycat Doughnuts and A Cookbook Giveaway”

  1. #
    101
    janice harris — September 7, 2012 @ 1:24 pm

    I am now following you on pinterest

    chocolate cake doughnuts with glaze are the best

  2. #
    102
    Regina — September 7, 2012 @ 1:26 pm

    I haven’t had a K/K in years, brought back memories of hitting Dunkin’ Doughnuts right after they opened and getting a nice warm glazed doughnut, they’re my favorite, I agree with Jull :)

  3. #
    103
    Shelly Smith — September 7, 2012 @ 1:36 pm

    I LOVE apple cider doughnuts!!

  4. #
    104
    Shelly Smith — September 7, 2012 @ 1:36 pm

    I receive Sweet Peas Kitchen via e-mail!

  5. #
    105
    Shelly Smith — September 7, 2012 @ 1:36 pm

    I LIKE you on FB!

  6. #
    106
    Shelly Smith — September 7, 2012 @ 1:39 pm

    I follow you on Twitter!

  7. #
    107
    Shelly Smith — September 7, 2012 @ 1:39 pm
  8. #
    108
    Shelly Smith — September 7, 2012 @ 1:41 pm

    I follow you on Pinterest!

  9. #
    109
    Lara — September 7, 2012 @ 1:54 pm

    I LOVE chocolate covered-custard filled donuts!

  10. #
    110
    Lara — September 7, 2012 @ 1:54 pm

    I am an email follower

  11. #
    111
    Lara — September 7, 2012 @ 1:54 pm

    I “liked” Sweet Pea’s Kitchen on Facebook

  12. #
    112
    Lara — September 7, 2012 @ 1:55 pm

    I follow you on Google+

  13. #
    113
    Lara — September 7, 2012 @ 1:55 pm

    I follow you on Pinterest and repinned the giveaway:

    http://pinterest.com/pin/127719339403702288/

  14. #
    114
    Angie G. — September 7, 2012 @ 1:58 pm

    I became a facebook fan

  15. #
    115
    Angie G. — September 7, 2012 @ 1:59 pm

    Following you on pintrest

  16. #
    116
    Kim — September 7, 2012 @ 2:00 pm

    I’m a chocolate frosting with sprinkles kind of gal!!

  17. #
    117
    Kim Boynton — September 7, 2012 @ 2:15 pm

    We have a locally owned donut shop here that has been around since I was a kid. It is called Sandy’s. It is a tiny little spot that formerly housed an ice cream store. The husband of the former owner used to make all the doughnuts himself. He died a couple of years ago, but not before handing off his recipes and expertise. They make them every night and sell out every day. They make simple donuts with holes, but THEN they make these incredible creations including, but not limited to: yum yum (my personal favorite which defies description), polka dot, bowtie, fritters, cinnamon fries, eclairs, long johns and on and on. Who needs to make donuts when you can get these down the street! BUT, I would love a cookbook!

  18. #
    118
    Crystal Mital; — September 7, 2012 @ 2:21 pm

    There’s absolutely NOTHING better than a HOT Krispy Kreme! But if they aren’t available, then I love a good boston cream doughnut! That custard gets me every time….YUM!

  19. #
    119
    Donna W — September 7, 2012 @ 2:24 pm

    Love your blog! These look amazing – will have to try this recipe and make my own “hot and ready” doughnuts! My favorite is chocolate covered donut holes from way back!!

  20. #
    120
    Joann — September 7, 2012 @ 2:24 pm

    Oh… I love so many kinds, but especially this time of year I love a pumpkin glazed doughnut !

  21. #
    121
    Joann — September 7, 2012 @ 2:26 pm

    I am subscribed to Sweet Peas Kitchen through e-mail. LOVE IT !!

  22. #
    122
    Judy — September 7, 2012 @ 2:51 pm

    I love Red Velvet Donuts from Donut Pub in NYC.

    I follow SPK on facebook and twitter.

  23. #
    123
    MaryB — September 7, 2012 @ 2:52 pm

    Glazed donuts are my favorite or maybe maple bars.

  24. #
    124
    MaryB — September 7, 2012 @ 2:53 pm

    I subscribe to Sweet Pea’s Kitchen RSS feed.

  25. #
    125
    MaryB — September 7, 2012 @ 2:54 pm

    I like Sweet Pea’s Kitchen on Facebook.

  26. #
    126
    Ashley @ Wishes and Dishes — September 7, 2012 @ 2:58 pm

    Glaze doughnuts are near and dear to my heart :)

  27. #
    127
    Ashley @ Wishes and Dishes — September 7, 2012 @ 2:58 pm

    I subscribe by email

  28. #
    128
    Ashley @ Wishes and Dishes — September 7, 2012 @ 2:59 pm

    I am a fan on facebook

  29. #
    129
    Ashley @ Wishes and Dishes — September 7, 2012 @ 3:00 pm

    I follow you on Twitter

  30. #
    130
    Dianne — September 7, 2012 @ 3:23 pm

    This looks so good. Can’t wait to try it.

  31. #
    131
    Mckenzie-Rose — September 7, 2012 @ 3:30 pm

    I follow you on google+! Love the new look by the way!!

  32. #
    132
    Peggy Nelson — September 7, 2012 @ 3:31 pm

    Any doughnut with chocolate sprinkles works for me!

  33. #
    133
    Linda Myers — September 7, 2012 @ 3:37 pm

    I’ve subscribed by email!! :)

  34. #
    134
    Linda Myers — September 7, 2012 @ 3:38 pm

    I’m a fan on FB!!!

  35. #
    135
    Chris — September 7, 2012 @ 4:03 pm

    I love a good cake doughnut…..always having been especially fond of buttermilk….or any variation with it. Blueberry…or pumpkin…or spice…you get the picture! Yeast doughnuts? I’m gluten-free so…..probably not a viable option in most instances. I guess I might have to pursue that thought now!!

  36. #
    136
    Jenna@LIttleKitchenBigFlavors — September 7, 2012 @ 4:18 pm

    Sour Cream Glazed – all the time!

  37. #
    137
    Jenna@LIttleKitchenBigFlavors — September 7, 2012 @ 4:19 pm

    Follow you on twitter!

  38. #
    138
    Jenna@LIttleKitchenBigFlavors — September 7, 2012 @ 4:19 pm

    and RSS feed!

  39. #
    139
    Melissa B — September 7, 2012 @ 4:19 pm

    My favorite kind of doughnut is anything chocolate! =)

  40. #
    140
    Melissa B — September 7, 2012 @ 4:21 pm

    Im already a Sweet Pea email follower! =)

  41. #
    141
    Melissa B — September 7, 2012 @ 4:24 pm

    I follow you on Facebook!

  42. #
    142
    Melissa B — September 7, 2012 @ 4:25 pm

    I follow on Twitter! =)
    Thanks for the giveaway!

    Love your new site!

  43. #
    143
    Melissa B — September 7, 2012 @ 4:31 pm

    Im following you on Google ( plus) ! =)

  44. #
    144
    Kathy B. — September 7, 2012 @ 4:38 pm

    My favorite kind of doughnut is the classic glazed. I am, unfortunately, allergic to barley (and therefore malt) as of the year 2002, and haven’t had a Krispy Kreme doughnut since. So I really NEED to learn how to make doughnuts at home; the ones I’ve tried from scratch were never up to snuff.

  45. #
    145
    Laura — September 7, 2012 @ 4:39 pm

    My favorite doughnut is the Maple Cake from Nori Donuts in Redwood City, CA. Also love their crumb doughnut. Come to think of it I have yet to have a doughnut from this shop that I didn’t like. So fresh and quality ingredients.

    I follow you by email and on Pinterest.

    Keep up the good posting.

    Laura

  46. #
    146
    ChgoJohn — September 7, 2012 @ 5:04 pm

    This is a dangerous recipe, at least around here. Thanks for sharing, Christina. I now follow you of FB, Twitter, and Pinterest but no need to enter me into the contest. Thanks just the same.

  47. #
    147
    Dotti — September 7, 2012 @ 5:27 pm

    Cream filled donuts are my favorite…..not the custard type cream, the white fluffy cream! Yummmmm

  48. #
    148
    Dotti — September 7, 2012 @ 5:29 pm

    I follow you on FB!

  49. #
    149
    Dotti — September 7, 2012 @ 5:29 pm

    I also subscribe to your emails!

  50. #
    150
    Dotti — September 7, 2012 @ 5:30 pm

    I’m now a follower on Pinterest.

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