Don’t those words, Skinny Krispy Kreme Copycat Donuts, make you giddy? I remember the first day I heard about Krispy Kreme. At the time, I hated donuts and didn’t understand what all the fuss was about. Mom used to take us to this little donut shop before church every sunday, and while everyone else would munch down on donut holes, I’d go for the pigs-in-a-blanket (Ooooo, I need to make a skinny recipe for those!) and dutch chocolate milk. I wasn’t always a health freak!
Then, a few years into college, I started liking donuts. Not liking. Loving! And today, Krispy Kreme is in the running for best creation ever!Here’s what you’ll need to make awesome Skinny Krispy Kreme Copycat Donuts:
If you’re a donut freak like me, you need this stuff:
Favorites? I have to have that donut portrait somewhere in my home. It’s a must. Also, I am the biggest fan of mugs, and I Donut Care is no different. Additionally, I am obsessed, in love, crazy about donut holes.
- Donut Ingredients:
- 1/2 package active dry yeast (about 10 calories)
- 1 tablespoon hot water
- 1/4 cup lukewarm unsweetened almond milk (7.5 calories)
- 2 tablespoons Truvia Baking Blend (50 calories)
- 2 tablespoons Truvia
- 1/4 teaspoon salt
- 1 tablespoon eggbeaters (8 calories)
- 1 tablespoon unsweetened applesauce (7 calories)
- 1 cup + 2 tablespoons white whole wheat flour (450 calories)
- Butter Glaze Ingredients:
- 1 tablespoon I Can't Believe It's Not Butter, "Lite" (40 calories)
- 1 teaspoon unsweetened almond milk or milk of choice
- 2 tablespoons powdered Swerve or organic powdered sugar (0 - 60 calories)
- 1/2 teaspoon pure vanilla extract (6 calories)
- Cut yeast package in half and dissolve in 1 tablespoon hot water.
- In a large bowl, add yeast, milk, Truvia, salt, eggbeater, applesauce and flour.
- Kneed well, getting rid of all lumps. You can do this by hand or using a machine.
- Cover and let rise for about an hour.
- After an hour, kneed dough well and break into 6 evenly-sized balls, creating donut shapes in each. I used a donut tin to do this. If you want, you can leave dough inside donut tin while rising, as long as you cover well.
- Allow to rise for an additional hour.
- 20 minutes before dough has finished rising, heat oven to 325F. Or, use an air-fryer. Greatest invention ever!
- 5 minutes before dough has finished, heat butter in microwave until it has melted and mix with milk, sugar and vanilla extract.
- If donuts were already placed in donut tin, your job is very simple. Cover top of donuts with half of glaze and place donut tin inside oven and bake for only 7 - 12 minutes. Your flour will bake very quickly, so keep an eye on it. I actually took my donuts out prior to 7 minutes, but I was using a heating drawer while my dough was rising. If your donuts were shaped into donuts and you do not own a donut tin, place donuts on parchment paper and oven-safe tray, coat with half of glaze and allow to bake for 7 - 12 minutes.
- Take out donuts and allow to cool a few minutes before flipping them over and coating with other half of glaze.
How do you take your donuts? Do you take them like a Peanut-Butter Cup?Do you take them stacked like pancakes?Do you rip them to shreds before you devour them?I don’t judge. If you like them a thousand different ways and a thousand times more healthy, check out my special donut icing options: Cake Batter Icing.Chocolate Drizzle Icing.Strawberry Cream Frosting.Cream Cheese Frosting.Peanut-Butter Spread.Or, you can have all of them.