Description
This homemade Krispy Kreme-style doughnut recipe guides you through creating light, fluffy, and delicious glazed doughnuts from scratch. Using yeast for a perfect rise and a sweet vanilla glaze for the classic finish, these doughnuts are fried to golden perfection and ideal for enjoying fresh and warm at home.
Ingredients
Scale
Dough
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup warm milk (110°F/43°C)
- 1/2 cup granulated sugar
- 1/4 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 3 1/2 cups all-purpose flour, plus extra for rolling
- 1/2 cup water
Frying
- Vegetable oil, for frying
Glaze
- 2 cups powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pinch of salt
Instructions
- Activate the yeast: In a small bowl, combine the warm milk, granulated sugar, and active dry yeast. Stir gently to dissolve and let it sit for 5-10 minutes until the mixture becomes frothy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, whisk together the flour and salt. Add the frothy yeast mixture, melted butter, eggs, and vanilla extract. Mix until all ingredients come together into a dough. Transfer to a floured surface and knead for 5-7 minutes until the dough is smooth and elastic.
- First rise: Place the kneaded dough into a lightly greased bowl, cover it with a clean kitchen towel, and allow it to rise in a warm place for 1 to 1.5 hours, or until it doubles in size.
- Shape the doughnuts: Punch down the risen dough to deflate it. Roll it out on a floured surface to about 1/2-inch thickness. Use a doughnut cutter, or a large round cutter with a smaller cutter for holes, to shape the doughnuts and holes.
- Second rise: Arrange the cut doughnuts and holes on a floured baking sheet. Cover them with a towel and let them rise for another 30 minutes to puff up further before frying.
- Heat oil and fry: Heat vegetable oil in a deep fryer or a large, deep pot to 350°F (175°C). Carefully fry the doughnuts in batches to avoid overcrowding, cooking each side for 1-2 minutes until golden brown. Remove with a slotted spoon and drain on paper towels to remove excess oil.
- Make the glaze: Whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt in a medium bowl until smooth and glossy.
- Glaze the doughnuts: While the doughnuts are still warm, dip each one into the glaze, coating fully. Allow excess glaze to drip off before transferring to a wire rack to set.
- Serve: Enjoy your freshly made homemade Krispy Kreme doughnuts warm for the best taste and texture.
Notes
- Make sure the milk is warm but not hot to avoid killing the yeast.
- If you don’t have a doughnut cutter, use two round cookie cutters of different sizes to cut out doughnuts and holes.
- Maintain the oil temperature steadily at 350°F to ensure even cooking without greasy doughnuts.
- You can store glazed doughnuts in an airtight container for up to 2 days but best enjoyed fresh.
- For a more traditional Krispy Kreme texture, be sure not to over-knead; the dough should be smooth but still soft.
