These Gluten Free Doughnuts (Krispy Kreme Copycat) are amazing! They are tender, fluffy and sweet. Mixed up quickly and baked in the oven, these glazed donuts will become a regular treat for your family.
We love you Krispy Kreme. Did you know glazed doughnuts are the most popular flavor? I’m partial to chocolate cake myself. When we lived in Boston and my son was just a baby we would don our heavy jackets, scarves, and hats and head out to the Krispy Kreme in the Copley Mall. He loved watching the assembly line and always wore his paper hat. He even had a t-shirt.
I have spent endless hours in the kitchen experimenting with store bought gluten free flours and making my own. I recently tried a new mix – Bob’s Red Mill 1 to 1 Baking Flour.
Love this stuff! It contains a mix of white and brown rice flour plus sweet white sorghum and it makes these Gluten Free Doughnuts (Krispy Kreme Copycat) awesome! It has 2 grams of protein and 1 gram of fiber.
I try to avoid the flour mixes that have corn starch or tapioca flour as their main ingredient. I need some nutritional value to my flour mix. I’m hoping that this new flour and I have a long and happy life together.
I used this mini donut maker from Amazon, but you can also use a donut pan in the oven. They are super simple because I do not use yeast and there is no deep frying.
Full disclosure – these are not as light and airy as Krispy Kreme because there is no yeast. They are sweet, fluffy and delicious. I can feel better about these because I know there are no additives or preservatives and my flour mix has some whole grain goodness to it. Let me know how it goes if you try them.
Need more donuts in your life? Don’t we all?
- Gluten Free Chocolate Doughnuts
- Gluten Free Apple Cider Doughnuts
- Easy Gluten Free Pumpkin Doughnuts
- Baked Vanilla Donuts with Raspberry Glaze (Gluten Free)
Warning – gluten free baked goods are tricky so substituting a different flour probably won’t work.
Gluten Free Doughnuts (Krispy Kreme Copycat
Ingredients
- 1 1/4 cups Bob's Red Mill 1 to 1 Baking Flour
- 1/4 cup flaxseed meal
- ¼ tsp baking soda
- ¼ tsp cream of tartar
- 1½ tsp baking powder
- ¼ tsp salt
- ⅔ cup sugar
- 8 tbsp unsalted butter melted and cooled
- 1 tsp vanilla
- 2 eggs whites separated
- 1 cup milk I used coconut milk
- For icing:
- 1 1/2 cup powdered sugar
- 1-2 tbsp milk
Instructions
- Preheat oven to 350º.
- Spray your donut pan with cooking spray.
- In a large bowl, whisk together the first seven dry ingredients, flour through sugar.
- In another small bowl whisk together the melted and cooled butter, vanilla, egg yolks, and milk. Make a well in the center of dry ingredients and pour in. Mix gently.
- In a separate small bowl whisk the two egg whites for about a minute or two with a fork. You are just trying to get them a bit thicker so they add some fluffiness to the doughnuts.
- Add egg whites to mixture and stir just until mixed.
- Transfer mixture to a Ziploc bag and cut the corner tip off. This makes it easy to pipe into the donut pan.
- Fill each well 3/4 full without covering the middle section. If you do, your doughnuts won't have a hole.
- Cook for about 8-10 minutes.
- Allow to cool completely before glazing.
- For the icing simply mix the powdered sugar with the desired amount of milk. More milk will make icing runny so don't add too much at one time.
- Dip doughnuts in icing and place on a rack to drip dry.
- These can also be made in a mini donut maker.
Nutrition
Em
November 22, 2015 at 1:04 AMI substituted tapioca starch for the flax and the result was phenomenal. Hands down the best g f donuts!!!
Karen Kelly
November 22, 2015 at 1:42 AMThanks so much for letting me know. Glad they worked for you!
Caitlin
February 16, 2016 at 10:57 PMDo you know if the recipe stays the same if cooking them in a donut pan in the oven? Also do you know how long I would cook them and at what temperature?
Karen Kelly
February 17, 2016 at 11:02 PMHi Caitlin,
I have not made these in the oven since I don’t have a donut pan (I need one!). But after doing some research, I would suggest about 9-12 minutes in a preheated 375° oven. You can insert a toothpick to test for doneness. Don’t forget to spray the pan and good luck. Let me know how they turn out.
Caitlin
February 17, 2016 at 11:25 PMThey turned out great! I did 10 minutes at 350. Great recipe. Thanks 🙂
Karen Kelly
February 18, 2016 at 12:00 AMThanks for letting me know. Maybe I’ll add that to the recipe!
Carolina P
July 26, 2016 at 2:12 AMHi Caitlin! just wondering, did you use a mini donut pan, or a regular-sized donut pan? Thanks!!
Sheran
March 29, 2016 at 4:49 PMJust wondering if they will turn out if I do not use egg whites.I will be using the vegan eggs though where it says egg yolks.I was thinking maybe just not as airy and light??
Karen Kelly
March 30, 2016 at 1:48 AMHi there. I wish I had a good answer for you but I haven’t tried these doughnuts with vegan eggs. My bet is they still turn out but the texture is a bit different. Give it a try and let us know how it goes. Thanks!
Andrea
July 21, 2017 at 12:45 PMYou can use aqua fabba instead of egg whites if you would like this vegan, was going to try it and see for my vegan friends.
Karen Kelly
July 22, 2017 at 7:55 AMAndrea, great idea. Be sure to let me know how it goes! I will add a note to the recipe!
fortheloveofjesuschrist
March 31, 2016 at 2:57 PMI would like them to be more “light and airy.” Is there a way to adjust the recipe to add yeast, and deep frying?
Karen Kelly
April 1, 2016 at 12:24 PMHi there. Thanks so much for your comment. Unfortunately, I don’t have experience deep frying so I can’t advise you on that. Best of luck to you!
Elisabeth
April 29, 2016 at 1:16 AMDo u think this recipe could be used to make blueberry donuts? We have been gluten free for about 3 weeks and my son is begging for donuts
Karen Kelly
April 29, 2016 at 10:38 AMHI Elisabeth, I have found this recipe to be extremely versatile. Add a few fresh blueberries should be okay. I worry about frozen because they would add so much moisture. Toss your fresh blueberries with 1 tablespoon or so of the gluten free flour to keep them from sinking to the bottom. Let me know how they turn out. Congrats on the gluten-free. It’s really hard at first, but it gets easier.
Emma
June 5, 2016 at 8:37 PMIs there any way these could be made without the flaxseed meal, or if it could be substituted for anything?
Karen Kelly
June 6, 2016 at 12:51 PMHi, Emma. Yes, just use 1 1/2 cups of Bob’s Red Mill 1 to 1 flour and omit the flaxseed meal. I do that sometimes too but the flaxseed really pumps up the nutrition and my kids don’t know the difference. Good luck!
Lissa
June 17, 2017 at 9:51 AMThank you! Many Celiacs can’t tolerate flax of any kind because it’s an inflammatory. So it’s wonderful to know how to adjust the recipe for those of us who can’t take advantage of flax. (It’s so sad!)
Karen Kelly
July 8, 2017 at 7:21 PMThanks Lissa. I didn’t know that about flax! So glad I had a sub for you!
Cathy Rexford
June 20, 2016 at 11:38 PMWhat kind of coconut milk do you use? Full fat from a can or refrigerated coconut milk for drinking?
Karen Kelly
June 22, 2016 at 10:54 AMHi Cathy, I use plain refrigerated coconut milk. I like So Delicious but you can use any type of regular milk (not skim) or canned coconut milk. Good luck.
Kristi
June 21, 2016 at 11:59 PMwhat kind of donut maker do you have? I have never even heard of one!
Karen Kelly
July 26, 2016 at 10:43 AMHi Kristi, I have this one from Amazon http://amzn.to/2ahrGhw and I love it. It cooks really fast and it’s easy to whip up a special treat for the kids in a flash.
Bethany
September 11, 2016 at 12:40 PMI just made these yesterday and the donuts turned out perfectly! I tried a bite before putting the glaze on and was really happy with the recipe. But once I dipped them in the glaze, the donuts absorbed all of it and became heavy and soggy. I used a cup of confectioner’s sugar and 3 tbsp of milk. The glaze never set up on the donuts like in your picture or what you usually see with glazed donuts. It didn’t have that nice glazed shell around it. I have no idea what went wrong! And now I have to throw out the donuts I made. They are just too soggy. Any advice? Thank you!
Karen Kelly
September 12, 2016 at 2:03 PMHi Bethany,
Thanks for your comment. The recipe calls for 1 1/2 cups of powdered sugar so give that a try. Add the milk in 1 tbsp at a time until you have the desired consistency. Also, try pouring the glaze over instead of dipping and make sure the donuts are cool. I hope this helps and sorry you had trouble!
Bethany
September 12, 2016 at 11:45 AMThank you, Karen! I’m sorry, I meant to type a cup and a half. I used the right amount of sugar from the recipe. But I didn’t add a tablespoon at a time. Maybe that is what happened! I also realized that it was fat free organic milk. That might have made it too watery. Maybe I need to buy whole milk next time. I’ll also try drizzling it over the donuts instead of dipping. Thank you so much for your reply! I’m excited to have a donut recipe for the fall! I’ll have to check out your other recipes!
Karen Kelly
September 12, 2016 at 12:21 PMYeah, that fat free milk can be a killer. I hope it works for you this time and thanks again for reaching out to me!
Brenda
September 16, 2016 at 2:07 PMLooks delicious! Has anyone tried these substituting earth balance for the butter?
Karen Kelly
September 16, 2016 at 4:21 PMI have not tried that but please let me know how it goes!
Christina
September 29, 2016 at 7:16 PMI’m sorry, but I have searched the entire site and cannot find the actual recipe! Am I just missing it? I love Krispy Kreme and have missed it since going gluten free. Please help!
Karen Kelly
September 29, 2016 at 8:36 PMI so sorry Christina! You are right. I have no idea where it went but it’s back now. Hope you like them!
Devin Cipriani
March 29, 2017 at 9:17 PMI can’t find the recipe! I see the picture and the heading for it but it’s not showing me the actual recipe! I was so excited!
Karen Kelly
March 30, 2017 at 6:36 AMSo sorry I fixed it! Hope you enjoy it!
Jessica
November 9, 2016 at 8:15 PMWhere do I find the special flour it’s asking for?
Karen Kelly
November 9, 2016 at 8:24 PMHi Jessica, you can find Bob’s Red Mill 1 to 1 Gluten Free Flour just about anywhere. I get mine at Target or Safeway. It’s carried in most stores now. Thanks!
Natalie
December 28, 2016 at 3:56 PMCan you make these as jelly filled donuts, without the center hole?
Karen Kelly
December 28, 2016 at 4:07 PMHey, Natalie, that’s a good question. I’m not sure. You would need a pan to bake them in that doesn’t have a hole. If you find that, it would probably work. They are tender donuts so I don’t think they could handle a heavy amount of jelly. Good luck and let me know how it goes!
Elizabeth
December 30, 2016 at 7:02 PMI am alergic to flax is there anything that I can substitute it with?
Karen Kelly
December 31, 2016 at 6:31 AMHi Elizabeth. Yes you can just use another 1/4 cup of Bob’s Red Mill Flour. So in total that would be 1 1/2 cups flour. Hope you enjoy them!
Kaelyn
January 15, 2017 at 9:45 PMWhat do you mean by 1¼ cups Bob’s Red Mill 1 to 1 Baking Flour?? What is the 1 to 1?
Karen Kelly
January 16, 2017 at 8:17 AMHi Kaelyn, that is the brand name of the flour. You can find it in just about any grocery store nowadays in the gluten free section. It’s call Bob’s Red Mill 1 to 1 Baking Flour. Thanks!
Heather
February 3, 2017 at 4:08 PMIs this a three ingredient recipe? That is all I am able to see.
Thank you!
Karen Kelly
February 3, 2017 at 5:02 PMHeather, no it’s not three ingredients. Not sure why you can’t see more. Everything is working well on my end. Sorry you are having trouble.
Caroline
January 21, 2017 at 2:43 PMHi Karen, just found your recipe and waiting for them to bake right now. Question..when i melted the butter and then added the milk it caused the butter to solidify. It declumped a little when i added it to the flour. What consistancy is the flour supposed to be? I basically ended up pouring the batter in the pan. I hope they come out.
Karen Kelly
January 22, 2017 at 7:42 AMYes, the batter is pourable so you should be fine. I usually let my melted butter cool a bit before mixing it in. I hope it turns out for you!
Catelyn
January 22, 2017 at 2:27 AMHey there – just made this recipe tonight in a Wilton Mini Donut Cake Pan. LOVED IT.
What I modified: I used Almond Milk (Cadia brand), skipped the flaxseed (used 1 1/2c. Bob’s Red Mill 1 to 1 instead), and I beat my egg whites until they formed soft peaks, then folded them into the batter.
Your recommendation to use a ziplock bag was genius – I happen to own a pastry bag, so I used that without a nozzle and it worked perfect for neatly filling the little rounds.
My first go round, I overfilled the cups and ended up with no holes on one side. No biggie – I just filled them with strawberry jam and drizzled them with melted chocolate. Then next few batches came out great. Perfect little donuts. I tossed them all in powdered sugar and have a plethora of powdered donuts to enjoy for days.
Thank you for a great recipe!
Karen Kelly
January 22, 2017 at 7:40 AMHey Catelyn! Thanks so much for letting me know how these turned out for you. I love your idea to fill them with jam and drizzle with chocolate. Yum!
Talitha Trippel
February 5, 2017 at 1:40 PMI am allergic to sorghum and flax, any suggestions?
Karen Kelly
February 5, 2017 at 6:52 PMHi Talitha. Yes, I would use Cup 4 Cup flour and use 1 1/2 cups. Leave out the flax. It should work just as well. Good luck!
Lizzie
February 14, 2017 at 5:06 PMI love doughnuts! it must have been a challenge coming up with a satisfactory gluten free one. And that doughnut maker looks so handy (but possibly too tempting..)
Karen Kelly
April 3, 2017 at 2:02 PMIt is so tempting and my kids want these all the time!
Michelle Frank | Flipped-Out Food
February 14, 2017 at 5:11 PMThis brings back memories of driving past the Krispy Kreme with my mom and seeing the “Hot NOW” sign. Those donuts, hot out of the fryer, were SO good…and soooooooo BAAAAAAAAAD. Your copycat version has such wholesome ingredients that I’m confident I could snarf one (or two) and not hate myself afterward!
Karen Kelly
April 3, 2017 at 1:59 PMThanks Michelle, yes those hot ones are dangerous aren’t they?
Willow | Will Cook For Friends
February 14, 2017 at 5:50 PMThese look INCREDIBLE! I actually have a mini doughnut pan in my cupboard, but have yet to turn out a truly amazing batch of donuts with it (everything I’ve tried has come out kinda dense and tough, or dry). I will have to get some of that baking flour and give these a go, thank you!!
Platter Talk
February 14, 2017 at 5:55 PMThese look like Krispy Kreme! If they taste like them, I could be in serious trouble.
Karen Kelly
April 3, 2017 at 2:02 PMIt’s true! They are trouble!
Suchi Modi
February 14, 2017 at 5:57 PMWow I love doughnuts and copycat recipes are just perfect. Favorite thing with no processed stuff and chemicals. I need to go look for this pan. And ready in 30 minutes sounds like a dream.
Karen Kelly
April 3, 2017 at 2:02 PMThanks Suchi!
swathi
February 14, 2017 at 6:21 PMYes me too like Bob Red mill’s gluten free all purpose flour. I use them occasionally with gluten free flour so I won’t like to buy Xanthan gum . This all purpose flour had everything mixed in it that part I like. My kids love Krispy kreme doughnut, you made it perfectly like their glazed one. Happy valentine day to you . I will give it try.
Karen Kelly
April 3, 2017 at 2:03 PMThanks, Swathi!
Jan
February 17, 2017 at 6:42 PMAloha Karen, I have had this recipe and they were SOOOO good, but I was wondering if this recipe could be made into Chocolate Krispy Kreme donuts? Thanks so much. Have a grand day
Karen Kelly
February 18, 2017 at 7:42 AMJan, thanks so much for coming back and leaving a comment. I love hearing from people who have made my recipes. I have a recipe for a chocolate donut here – https://www.seasonalcravings.com/gluten-free-chocolate-doughnuts/ Not sure if they are exactly what you are looking for but they are based on this recipe for the Krispy Kreme Copycat. Hope they work for you! Lucky you living in Hawaii!
Jan
February 18, 2017 at 7:12 PMAloha Miss Karen, Thank you so much for getting back to me so quickly. You are DA BOMB!!!! I will try this out as well. Having all my life, literally, trying to enjoy donuts, to find out at 68 that I have celiac disease and eating gluten free donuts for the first time and not feel like I have a rock in my stomach and all the discomfort that goes with that, it is a sincere pleasure to be able to enjoy donuts like everyone else has and does. Thank you so much for bringing pleasure to my life. Aloha plenty, Miss jan
Karen Kelly
February 20, 2017 at 5:14 PMJan, it makes me so happy to hear that you can enjoy these donuts and they make you happy. That’s all I want in the world – besides living in Hawaii!
Amanda
March 18, 2017 at 2:38 PMIs there a way to make these if I don’t own a donut pan?
Karen Kelly
March 18, 2017 at 2:45 PMHi Amanda, I’m not sure bc I haven’t tried it. You might be able to try a mini muffin pan. Good luck and hope it works for you!
Karen
March 30, 2017 at 12:06 AMHi I can’t find the recipe.. could you please post the link g for me? Many thanks, my son and I are missing eating donuts.
Karen Kelly
March 30, 2017 at 6:35 AMSo sorry I was having some technical difficulties. It should be fine now. Thanks for letting me know!
Michelle
May 29, 2017 at 2:30 PMI didn’t have a doughnut pan or doughnut maker, but I used a mini bundt cake pan. They turned out perfect, instead of doughnuts, they were little mini bundt cakes with drizzled icing. Everyone loved them (even my non gf eaters). Great recipe!
Karen Kelly
May 29, 2017 at 6:01 PMMichelle, I am so glad to hear this! Thanks so much for letting me know.
Liss
July 7, 2017 at 9:18 PMJust made these…no substitutions!! My son loves them and no glaze yet…was worried because the batter was so runny…not a problem!! Turned out great!!
Thank you so much!!!💋
Karen Kelly
July 8, 2017 at 7:20 PMLiss, thanks so much for coming back and leaving me a review! My family loves these donuts and we make them all the time. You can add chocolate chips or blueberries to mix it up a bit! Enjoy and thanks again!
Christen Weber
July 14, 2017 at 4:24 PMYou get 24 donuts from this recipe? I am going to ve lucky to get 12!! Maybe my donut pan is a lot bigger?
Karen Kelly
July 14, 2017 at 5:09 PMHi Christen, yes I used a mini donut pan so you might get 12 if you are using a big one. Sorry about that!
Dina
July 27, 2017 at 10:20 PMCan these be frozen?
Karen Kelly
July 28, 2017 at 8:03 PMDina, I haven’t tried to freeze them so I’m not sure. Let me know how they do if you try it.
Marci
October 24, 2017 at 9:04 AMThese are outstanding, I will be making them again!
Karen Kelly
October 26, 2017 at 10:37 AMThanks so much for letting me know Marci!
Holly
November 6, 2017 at 7:55 PMHi there-can’t wait to try these! I have a question, how do they keep? I want to make them a day ahead for my daughter‘s birthday to surprise her before school. I just want to make sure they taste every bit as good the second day as can sometimes not be the case with gluten-free baked goods. Also, how do you store them? Refrigerator or room temperature? I find gluten-free items usually dry out in the refrigerator but just not sure on these. Thanks so much!
Karen Kelly
November 7, 2017 at 5:48 AMHi Holly… I think if you make them a day ahead they will be fine. I store them in a plastic container on the counter for a day or two but after that, I would put in fridge. Make sure your icing is not too thin. When it’s really thin it can soak into the doughnut. A thicker icing will stay nice and solid for the next day. Good luck! Let me know how it goes!
Holly
November 9, 2017 at 8:56 PMHi, my comment disappeared. The last time that happened on a blog it went into their junk file. Can you look for it and answer me please? Thank you so much!
Holly
November 9, 2017 at 8:57 PMI see it now! Thank you so much! Thanks for the tip on the icing, that’s super helpful.
Brittni
April 1, 2018 at 3:53 PMI was having a hard time finding the Bob’s Red Mill 1 to 1 Baking Flour so I took a chance and substituted it with Betty Crocker All Purpose Gluten Free Rice Flour Blend which seemed to have a lot of the same ingredients as the Bob’s Red Mill. I followed the rest of the recipe to a T and they came out perfect! Absolutely delicious 🙂
Karen Kelly
April 1, 2018 at 5:00 PMThanks so much for letting me know. I’ll have to check out that flour too!
Lanie
June 30, 2018 at 1:28 PMThank you for the delicious recipe! I do not have a donut pan, so I used a muffin pan and filled the bottom with a heaping tablespoon of donut batter in each round. They turned out like mini old fashioned donuts. I finished them off with a chocolate glaze, and they were so yummy that my kids, hubby, and mother-in-law ate them all before I could get a good picture! We no longer have to visit our local GF bakery for donuts. Thank you again!
Karen Kelly
July 1, 2018 at 6:41 AMSo glad to hear these work in a muffin pan! Thanks for letting me know!
Grace
August 29, 2018 at 6:29 PMI just made these the way the directions said to and there was no hole in the middle. Can you help me???
Also my glaze was very runny…
Karen Kelly
September 1, 2018 at 5:33 PMHi there, which donut pan did you use? You can’t fill them any higher than 3/4 full or the dough will cover up the hole. You can always cut the hole out with a knife or a small round cutter. An apple corer also works as a perfect sized cutter. As for the icing, I say in the directions to only add a little milk at a time until you get to your desired consistency. Some folks like the icing thick and sitting on top while others prefer a glaze more like Krispy Kreme.
Kim
September 8, 2018 at 12:25 PMCan this be split in half?
Kate
October 10, 2018 at 7:39 AMDelicious! Made this recipe using BRM oat flour and tapioca flour to substitute the flax. Also reduced the sugar by half but found that doughnuts were still sweet. Fantastic recipe and very rich. Just glad that I can have GF doughnuts in Singapore.
Karen Kelly
October 10, 2018 at 9:01 AMThanks so much for letting me know! I’m so glad they worked out and I love hearing about your changes.
Becky
October 17, 2018 at 8:29 AMI have a sorghum allergy so I cant use the Bobs Red Mill flour. Do you have any other suggestions? Thank you very much!
Karen Kelly
October 17, 2018 at 1:28 PMHey, Becky, I’ve had good luck with Cup 4 Cup Flour too. Sorry I haven’t tried it with any other flours and I know gluten free flours can be finicky!
Michelle @ Sunkissed Kitchen
October 22, 2018 at 5:17 AMI made these and — WOW! My toddler ate 3 off the counter before I even knew he was up from his nap. Family approved!
Karen Kelly
October 22, 2018 at 7:09 AMThanks so much for letting me know. So glad your toddler enjoyed them!
Annie
October 30, 2018 at 12:46 AMHello! I hope I’m not repeating myself. I thought I posted a question but I don’t see it here. I want to make these but I only have one 6 donut pan. Will it be a problem if I bake the donuts in batches? The batter will have to sit for a whe until the 1st and 2nd batch bakes. What do you think? Will the batter be good if I don’t bake it right away?
Karen Kelly
October 30, 2018 at 5:54 AMHi Annie, that should be fine. Good luck!
Tory
November 2, 2018 at 7:45 AMJust made these for 2 kids that hadn’t been able to have donuts in months, and they were a big hit. Thank you for providing such a beneficial and easy to follow recipe, plus all of the great tips!
Karen Kelly
November 4, 2018 at 6:26 AMSo happy your kids loved the donuts! Thanks for letting me know.
Sara J Hague
December 17, 2018 at 8:51 PMMy son (11) just made these for the “Golden Spatula” competition at Boy Scouts tonight and won 1st place! He says he’s going to make us donuts every weekend now:)
Karen Kelly
December 18, 2018 at 1:52 PMOMG that’s the cutest story ever and makes me so happy. My boys used to be Boy Scouts too!Thanks for letting me know.
Catherine
January 20, 2019 at 1:46 PMFound this recipe last night and made them today! They are yummy and I can’t wait to make them again, BUT they’re nothing like Krispy Kreme donuts. I used almond milk and vegan (no soy) butter. Thanks for sharing this recipe!!!
Suzanne
March 1, 2019 at 6:31 PMMy husband is going to LOVE these! Krispy Kreme is one thing he really misses since being gluten free. Thanks for the tip above about how to modify without the flax.
Karen Kelly
March 2, 2019 at 2:42 PMI hope he does enjoy them!
virginia wyatt
May 10, 2019 at 4:09 PMHi Karen,
I was wondering if these are cake donuts?
Katie
June 12, 2019 at 4:18 PMI can’t wait to try this recipe for my husband, who hasn’t had a donut in over six years. Has anyone tried freezing them? And might it be better to freeze them before adding the sugar glaze (or chocolate drizzle, which I’m also going to try)? Thank you!
Karen Kelly
June 12, 2019 at 5:24 PMI have not tried freezing them so let me know how that goes! Good luck and hope your husband likes them.