Description
Learn how to make classic, homemade Krispy Kreme-style doughnuts with a soft, fluffy interior and a sweet, tender glaze. This recipe involves activating yeast, mixing and kneading a rich dough, allowing it to rise twice, and frying the doughnuts to golden perfection before coating them with a simple vanilla glaze.
Ingredients
Scale
Doughnuts
- 1 cup warm milk (110°F/45°C)
- 1/4 cup granulated sugar
- 1 package (2 1/4 tsp) active dry yeast
- 2 tbsp unsalted butter, melted
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg (optional)
- 2 large eggs
- 3 1/2 cups all-purpose flour (plus extra for rolling)
- Vegetable oil for frying
Glaze
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
Instructions
- Activate the Yeast: In a small bowl, combine warm milk and granulated sugar, stirring until sugar dissolves. Sprinkle yeast over the milk and stir gently. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.
- Mix the Dough: In a large bowl, combine the yeast mixture, melted butter, salt, vanilla extract, nutmeg if using, and eggs. Stir to combine.
- Add Flour: Gradually add the flour one cup at a time, mixing until a soft, slightly sticky dough forms. Adjust flour as needed depending on humidity.
- Knead the Dough: On a floured surface, knead the dough for 5-7 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on low speed for 3-4 minutes.
- First Rise: Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let rise in a warm spot for 1 to 1.5 hours or until doubled in size.
- Shape the Doughnuts: Punch down the dough to release air, then roll it out on a floured surface to about 1/2 inch thickness. Cut out doughnuts using a doughnut cutter or two round cutters.
- Second Rise: Place doughnuts on a floured baking sheet without touching, cover with a towel, and let rise for 30 to 45 minutes until puffy.
- Heat Oil: While doughnuts rise, heat 2-3 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C).
- Fry the Doughnuts: Fry doughnuts in batches for 1 to 2 minutes per side until golden brown, flipping carefully with tongs.
- Drain: Remove doughnuts from oil and drain on a wire rack or paper towels to remove excess oil.
- Prepare Glaze: Whisk together powdered sugar, whole milk, and vanilla extract until smooth.
- Glaze the Doughnuts: Dip the warm doughnuts into the vanilla glaze, allowing excess glaze to drip off. Let glaze set before serving.
Notes
- Ensure milk is warm but not hot to avoid killing the yeast.
- Use fresh yeast for best results; expired yeast may not activate properly.
- If the dough is too sticky, add flour gradually, but keep it soft for tender doughnuts.
- Maintain oil temperature around 350°F to cook doughnuts evenly without absorbing too much oil.
- Allow doughnuts to cool slightly before glazing to prevent the glaze from melting off.
- Store doughnuts in an airtight container for up to 2 days or freeze for longer storage.
