Homemade Krispy Kreme-Style Glazed Donuts
Capture that iconic light, airy texture and signature glaze at home with this recipe. While not the original secret formula, these get remarkably close!
Ingredients
For the Donuts:
· 2 ¼ tsp (1 packet) active dry yeast
· ¼ cup warm water (105-115°F)
· ¾ cup warm milk (105-115°F)
· ¼ cup granulated sugar
· ½ tsp salt
· 1 large egg
· 2 tbsp unsalted butter, softened
· 2 ½ – 3 cups all-purpose flour
· Vegetable oil for frying
For the Glaze:
· ¼ cup milk
· 2 tsp light corn syrup or honey
· 1 tsp vanilla extract
· 2 cups powdered sugar, sifted
Equipment
· Deep fry thermometer
· 3-inch round cutter + 1-inch cutter for holes
· Stand mixer with dough hook (optional but helpful)
· Wire racks
Instructions
- Make the Dough
· Dissolve yeast in warm water with a pinch of sugar. Let sit 5-10 minutes until frothy.
· In mixing bowl, combine warm milk, sugar, salt, egg, butter, and yeast mixture.
· Gradually add 2½ cups flour, mixing until dough comes together. Add more flour if too sticky.
· Knead 5-7 minutes until smooth and elastic (stand mixer: 3-4 minutes on medium).
· Place in greased bowl, cover, and let rise in warm place 1-1½ hours until doubled.
- Shape & Second Rise
· Roll dough on floured surface to ½-inch thickness.
· Cut with 3-inch round cutter, then cut holes with 1-inch cutter.
· Place on parchment-lined baking sheets, cover loosely, and let rise 45-60 minutes until puffy.
- Fry to Perfection
· Heat 2-3 inches of oil in heavy pot to 350-360°F.
· Fry donuts 2-3 at a time, 60-90 seconds per side until golden brown.
· Drain on wire rack over paper towels.
- Make the Glaze
· Whisk milk, corn syrup, and vanilla until combined.
· Gradually whisk in powdered sugar until smooth.
· Glaze should be thin enough to coat but thick enough to adhere.
- Glaze While Warm
· Dip warm donuts (not hot) into glaze, let excess drip off.
· Place on wire rack to set (glaze will form that classic crackly shell).
Tips for Authentic Results:
· Temperature matters: Too-cool oil makes greasy donuts; too-hot burns them.
· Don’t over-flour: Dough should be soft and slightly tacky.
· Work quickly: Glaze sets best on warm (not hot) donuts.
· Eat fresh: These are best within hours of making.
Variations:
· Chocolate glaze: Add ¼ cup cocoa powder to glaze
· Cinnamon sugar: Toss warm donuts in cinnamon-sugar mixture
· Stuffed: Inject with jelly or custard after frying
Enjoy your homemade version of this classic treat! The magic is in that light, yeasted dough and the crackly-sweet glaze that makes Krispy Kreme so distinctive.