Description
Enjoy the classic taste of Homemade Krispy Kreme Doughnuts with this easy-to-follow recipe. These light, fluffy doughnuts are made from scratch using a yeast dough, fried to golden perfection, and coated with a sweet vanilla glaze, replicating the irresistible treat loved by many.
Ingredients
Scale
Dough Ingredients
- 2 ¼ tsp active dry yeast
- 1 ¼ cups warm milk (110°F/45°C)
- ¼ cup granulated sugar
- ¼ cup vegetable shortening
- ½ tsp salt
- 2 large eggs
- 4 cups all-purpose flour
- Vegetable oil, for frying
Glaze Ingredients
- 2 cups powdered sugar
- ¼ cup milk
- ½ tsp vanilla extract
Instructions
- Activate the Yeast: In a small bowl, dissolve the active dry yeast in warm milk (110°F/45°C). Let it rest for about 5 minutes until the mixture becomes foamy, indicating the yeast is activated and ready to help the dough rise.
- Mix the Dough: In a large mixing bowl, combine granulated sugar, vegetable shortening, salt, and eggs. Mix thoroughly until blended. Add the yeast mixture and 2 cups of flour. Mix on medium speed until smooth, then gradually incorporate the remaining flour ½ cup at a time until a soft dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface and knead for 5 to 7 minutes until the dough is smooth and elastic. Proper kneading develops the gluten and ensures a tender texture.
- First Rise: Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for about 1 hour or until doubled in size. This rising process creates a soft, airy dough.
- Shape the Doughnuts: Once risen, roll out the dough to about ½ inch thickness on a floured surface. Use a doughnut cutter or two round cutters (large and small) to cut out doughnuts and holes. Re-roll scraps to cut more doughnuts.
- Second Rise: Arrange the doughnuts and holes on a parchment-lined baking sheet, cover with a towel, and let them rise for another 30 minutes to become light and fluffy.
- Heat the Oil: Heat vegetable oil in a deep skillet or Dutch oven to 350°F (175°C), using a thermometer to ensure the correct frying temperature.
- Fry the Doughnuts: Carefully fry a few doughnuts at a time for 1-2 minutes on each side or until golden brown. Remove with a slotted spoon and drain on a wire rack lined with paper towels to remove excess oil.
- Prepare the Glaze: In a medium bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick yet pourable.
- Glaze the Doughnuts: While the doughnuts are warm, dip each one fully into the glaze, then place them on a wire rack to let the glaze set and harden slightly.
Notes
- Ensure the milk is at the correct temperature (110°F/45°C) to activate the yeast properly without killing it.
- Do not overheat the oil – frying at 350°F ensures the doughnuts cook evenly and absorb less oil.
- Kneading well is crucial for light and airy doughnuts.
- Use a thermometer to monitor oil temperature accurately for best results.
- Glaze doughnuts while warm for a smooth and shiny coating that sets nicely.
- Leftover doughnuts can be stored in an airtight container for 1-2 days but are best enjoyed fresh.
