Description
This homemade Krispy Kreme doughnuts recipe guides you through making classic, fluffy, and sweet yeast doughnuts topped with a smooth vanilla glaze. Perfectly golden and tender, these doughnuts are fried to perfection and coated in a signature glaze that melts in your mouth, bringing the beloved bakery treat right to your kitchen.
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
For 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 and let the mixture sit for about 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare the Dough: In a large mixing bowl, whisk together the all-purpose flour and salt. Add the yeast mixture, melted butter, eggs, vanilla extract, and water to the dry ingredients. Mix until a dough forms, then transfer it onto a floured surface and knead for 5 to 7 minutes until the dough is smooth, elastic, and slightly tacky.
- First Rise: Place the kneaded dough into a lightly greased bowl and cover it with a clean towel. Allow it to rise in a warm place for approximately 1 to 1.5 hours, or until the dough has doubled in size.
- Shape the Doughnuts: After the dough has risen, punch it down to release any air bubbles. Roll it out on a floured surface to about 1/2-inch thickness. Using a doughnut cutter, cut out doughnuts and holes. If you don’t have a doughnut cutter, use a large round cookie cutter for the doughnuts and a smaller cutter for the holes.
- Second Rise: Arrange the shaped doughnuts on a floured baking sheet and cover them loosely with a towel. Let them rise again for about 30 minutes until they become puffy and slightly risen.
- Fry the Doughnuts: Heat vegetable oil in a deep fryer or heavy-bottomed pot to 350°F (175°C). Fry the doughnuts in batches for about 1 to 2 minutes on each side until they achieve a golden brown color. Use a slotted spoon to transfer the fried doughnuts onto a paper towel-lined plate to drain any excess oil.
- Make the Glaze: In a medium bowl, whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until the glaze is smooth and pourable.
- Glaze the Doughnuts: While the doughnuts are still warm, dip each one into the glaze, ensuring they are fully coated. Allow any excess glaze to drip off, then place the glazed doughnuts on a wire rack to set.
- Serve: Enjoy your homemade Krispy Kreme doughnuts fresh and warm for the best taste and texture.
Notes
- Make sure your milk is warm, not hot, to properly activate the yeast without killing it.
- Use a candy or deep-frying thermometer to maintain the oil temperature at 350°F for even frying.
- If you don’t have a doughnut cutter, cookie cutters of appropriate sizes will work just fine.
- Store leftover doughnuts in an airtight container for up to 2 days; reheat slightly before serving.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend suitable for yeast doughs.
