Description
This homemade Krispy Kreme-inspired doughnut recipe delivers soft, fluffy, and beautifully glazed doughnuts perfect for any occasion. Made from scratch with a yeast-raised dough, fried to golden perfection, and coated with a sweet vanilla glaze, these doughnuts capture the classic taste and texture of the beloved original treat.
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 (about 2-3 inches deep)
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. Stir until sugar dissolves, sprinkle yeast over the milk, stir gently, and let sit for 5-10 minutes until frothy, indicating activated yeast.
- Mix the Dough: In a large bowl, combine the yeast mixture with melted butter, salt, vanilla extract, nutmeg (if using), and eggs. Stir well to integrate all ingredients.
- Add Flour Gradually: Add flour one cup at a time, mixing until a soft, slightly sticky dough forms. Adjust flour as needed depending on humidity.
- Knead the Dough: Turn dough onto a floured surface and knead 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook for 3-4 minutes on low speed.
- First Rise: Place dough in a greased bowl, cover with towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours until doubled in size.
- Shape the Doughnuts: Punch down risen dough, roll out to 1/2 inch thickness, and cut out doughnuts using a doughnut cutter or two round cutters for shape. Re-roll scraps to cut more doughnuts.
- Second Rise: Place cut doughnuts on a floured baking sheet, cover with a towel, and let rise for another 30-45 minutes until puffy.
- Heat Oil: Heat 2-3 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C), testing temperature by dropping a small dough piece that should sizzle immediately.
- Fry the Doughnuts: Fry doughnuts in batches for 1-2 minutes per side until golden brown, flipping gently with tongs.
- Drain Excess Oil: Remove fried doughnuts to a wire rack or paper towels to drain excess oil.
- Prepare the Glaze: In a medium bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding more milk or powdered sugar if needed.
- Glaze the Doughnuts: While warm, dip each doughnut in the glaze to coat fully, then place on a wire rack to let the glaze set before serving.
Notes
- Ensure milk is warm, not hot, to avoid killing the yeast.
- You can add nutmeg for a subtle warm flavor, but it’s optional.
- Use a thermometer for accurate oil temperature to prevent greasy or undercooked doughnuts.
- Allow doughnuts to cool slightly before glazing so the glaze adheres properly but doesn’t melt off.
- Store glazed doughnuts in an airtight container at room temperature for up to 2 days for best freshness.
