Homemade Krispy Kreme-Style Glazed Donuts
These light, airy, yeast-raised donuts fry up golden and are coated in a signature sweet, crackly glaze. They rival the iconic originals and are best served fresh and warm.
Prep Time: 30 mins | Rise Time: 1.5 – 2 hours | Cook Time: 20 mins | Makes: 12-14 donuts + holes
Ingredients
For the Dough:
· ½ cup (120ml) warm whole milk (110°F/45°C)
· 2 ¼ tsp (1 packet) active dry yeast
· ¼ cup (50g) granulated sugar, divided
· 2 ½ cups (315g) all-purpose flour, plus more for dusting
· ½ tsp salt
· 2 large egg yolks, room temperature
· 2 tbsp unsalted butter, softened
· ½ tsp vanilla extract
· Oil for frying (vegetable, canola, or peanut oil)
For the Glaze:
· ¼ cup (60ml) whole milk
· 2 tsp vanilla extract
· 2 cups (240g) powdered sugar, sifted
Instructions
- Activate the Yeast
· In a small bowl, combine warm milk, yeast, and 1 tsp of the sugar. Stir and let sit for 5-10 minutes until foamy.
- Make the Dough
· In the bowl of a stand mixer fitted with a dough hook, combine the flour, remaining sugar, and salt.
· Add the yeast mixture, egg yolks, softened butter, and vanilla.
· Mix on low speed until a shaggy dough forms, then increase to medium and knead for 5-6 minutes until smooth and elastic (it will be slightly sticky). Alternatively, knead by hand for 8-10 minutes.
· Place dough in a lightly greased bowl, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, until doubled in size.
- Shape the Donuts
· Punch down the dough. On a lightly floured surface, roll it out to ½-inch thickness.
· Using a 3-inch donut cutter (or two round cutters), cut out donuts. Re-roll scraps to cut more.
· Place shaped donuts and holes on parchment-lined baking sheets, cover loosely, and let rise for 30-45 minutes, until slightly puffed.
- Fry the Donuts
· Heat 2-3 inches of oil in a heavy Dutch oven or deep skillet to 350°F-360°F (175°C-180°C). Use a thermometer for accuracy.
· Gently lift donuts (they’re delicate) and fry 2-3 at a time for 45-60 seconds per side, until golden brown.
· Drain on a wire rack set over a baking sheet.
- Glaze Immediately
· Make the glaze: Whisk milk and vanilla into the sifted powdered sugar until smooth.
· While donuts are still warm (but not piping hot), dip the top of each into the glaze, let excess drip off, then return to the wire rack. The glaze will set in minutes.
· For a double dip: Let first layer set for 1 minute, then dip again for a thicker coating.
- Serve Warm
· Enjoy within a few hours for that iconic fresh, melt-in-your-mouth texture.
Key Success Tips
· Yeast Temperature: Milk should be warm, not hot, to avoid killing the yeast.
· Knead Properly: Adequate kneading develops gluten for an airy texture.
· Oil Temperature: Maintain 350°F-360°F. Too cool = greasy; too hot = dark outside, raw inside.
· Don’t Overcrowd: Frying too many at once drops oil temp.
· Glaze While Warm: Warm donuts absorb the glaze perfectly.
Storage
· Best Fresh: These are truly at their peak within 1-2 hours of frying.
· Room Temp: Store unglazed in an airtight container for 1 day. Reheat briefly in microwave (5-10 seconds) and glaze fresh if possible.
· Freezing: Freeze unglazed donuts in a single layer, then bag for up to 1 month. Thaw, reheat gently, and glaze.
Classic Variations
· Chocolate Glaze: Add ¼ cup cocoa powder to the glaze and a little extra milk.
· Maple Glaze: Use maple syrup in place of some milk.
· Cinnamon Sugar: Roll warm donuts in a mix of cinnamon and sugar instead of glazing.
· Filled Donuts: Inject with jelly, custard, or pastry cream after glazing.
Enjoy the magical, melt-in-your-mouth experience of homemade “hot now” donuts!