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! 😀 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:

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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 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


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


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.