Nothing stirs up sweet nostalgia quite like a warm, pillowy Krispy Kreme doughnut. The light texture and signature vanilla glaze can turn any day into a small celebration. With this comprehensive recipe, you’ll bring the fresh bakery experience right into your kitchen.
Why Make Krispy Kreme Doughnuts at Home?
Fresh doughnuts have a charm all their own. When I make this copycat Krispy Kreme doughnut recipe, my whole kitchen fills with that unmistakable aroma—rich, yeasty dough and caramelizing sugar. These homemade treats offer more than great taste:
– Cost-Effective: Get bakery results with pantry staples.
– Ultimate Freshness: Enjoy doughnuts at their warmest, just minutes out of the fryer.
– Custom Flavors: Glaze, sprinkles, fillings—create your own spin.
– Fun Kitchen Project: It’s perfect for weekends, family activities, or tackling a baking bucket list.
Ingredient Breakdown
Each component in this recipe builds the foundation for that classic light, fluffy doughnut. Here’s a closer look:
| Ingredient | Purpose / Role |
|---|---|
| Instant Yeast | Creates lift and guarantees a soft, airy texture. |
| Warm Water | Activates the yeast efficiently and helps form a smooth dough. |
| Whole Milk | Adds richer flavor and a tender crumb. |
| Granulated Sugar | Feeds the yeast and gently sweetens the dough. |
| Salt | Rounds out sweetness and deepens flavor. |
| Eggs | Boost doughnut richness and give structure. |
| Unsalted Butter | Infuses the dough with a buttery depth and soft mouthfeel. |
| All-Purpose Flour | Provides structure and elasticity—no bread flour needed. |
| Vegetable or Canola Oil | Neutral-tasting oil is best for crisp, golden frying. |
| Confectioners’ Sugar | Forms the base of the classic silky glaze. |
| Vanilla Extract | Gives the glaze its signature aromatics. |
| Whole Milk (for glaze) | Ensures smooth, dippable glaze consistency. |
Notes on Substitutions
- Sub whole milk with oat or almond milk for a dairy-free option; expect a lighter result.
- Use plant-based butter for a vegan version, but the flavor will differ slightly.
- For extra flavor, swap a teaspoon of vanilla for almond extract in the glaze.
Step-by-Step Instructions
Homemade doughnuts may sound complex, but the steps are simple once you get going. Plan about 2 to 2.5 hours total.
1. Activate the Yeast
Combine 2¼ teaspoons instant yeast with ⅓ cup warm water (about 110°F). Let the mixture sit for 5 minutes until bubbles form on the surface.
2. Mix the Dough
In your stand mixer’s bowl, add:
– ¾ cup warm whole milk
– ¼ cup granulated sugar
– ½ teaspoon salt
– 2 large eggs (room temperature)
– ¼ cup melted unsalted butter (lukewarm)
– Activated yeast mixture
– 2 cups all-purpose flour
Mix until almost smooth. Slowly add 2½ to 3 more cups flour. With a dough hook, knead on medium for 5–7 minutes. The dough should feel very soft and a little tacky but not stick to your fingers.
3. First Rise
Transfer to a greased bowl. Turn the dough so all sides get a light coating of oil, then cover with a damp towel or plastic wrap. Let it rise in a warm spot until doubled, about 1 to 1½ hours.
4. Shape Your Doughnuts
Lightly dust your countertop with flour. Roll out the dough to about ½-inch thickness. Cut circles with a doughnut cutter, or use a 3-inch round cookie cutter and a 1-inch cutter for the center. Gather scraps and reroll once if needed.
Arrange the cut doughnuts and holes on a parchment-lined baking sheet. Cover with a towel. Let them rest for 15–20 minutes. They’ll puff up slightly—this “proof” is key for pillowy texture.
5. Fry to Perfection
Heat 2–3 inches vegetable oil in a heavy pot to 365–375°F. Fry a test doughnut hole first. Each doughnut should fry for 1–2 minutes per side, turning golden brown. Use a slotted spoon to transfer fried doughnuts to a paper towel-lined rack.
6. Glaze While Warm
While the doughnuts cool just slightly, make the glaze. Mix together:
– 2 cups confectioners’ sugar
– ½ teaspoon vanilla extract
– 3–4 tablespoons whole milk
Stir until smooth and silky. Dip each doughnut, letting excess drip off, then move back to the rack for the glaze to set partially.
Troubleshooting and Pro Tips
Doughnuts aren’t hard, but a few tricks help:
– Right Temperature Matters: If oil’s too hot, outsides brown before insides cook. Too cool, and doughnuts turn greasy. Use an instant-read thermometer for best results.
– Sticky Dough? If overly soft, add flour 1 tablespoon at a time, just until manageable.
– Uniform Size: Doughnuts of the same size cook evenly. Don’t forget to check oil temp between batches.
– Don’t Crowd the Pot: Fry in batches of 3–4, letting oil recover between rounds.
– Donut Holes: Fry leftover center cutouts, too—perfect snack size!
Flavor Variations
Homemade doughnuts are a canvas for creativity:
- Chocolate Glaze: Melt 4 oz semisweet chocolate, ¼ cup unsalted butter, and 1 cup confectioners’ sugar. Whisk in 3–4 tablespoons milk until smooth.
- Cinnamon Sugar: Skip the glaze. Toss freshly fried doughnuts in cinnamon and granulated sugar blend.
- Maple Glaze: Stir 2 tablespoons pure maple syrup into the classic glaze.
- Filled Doughnuts: Omit the center hole. Once fried and cooled, pipe in jam, custard, or whipped cream.
A dash of nutmeg or cinnamon in the dough adds comforting warmth. Or, fold in lemon or orange zest for a citrusy lift.
Storage and Make-Ahead Tips
Krispy Kreme doughnuts are best on day one, but you can still enjoy them later with these steps:
Make Ahead
Prepare the dough a day in advance. After the first rise and cutting, arrange doughnuts on a tray, cover, and refrigerate up to 18 hours. Let them warm to room temp before frying.
Storing Leftovers
- Store cooled, glazed doughnuts in an airtight container at room temperature for up to 24 hours.
- For longer storage, keep in the refrigerator for up to 3 days. The glaze texture will change, but reheating restores softness.
Freezing
- Lay unglazed doughnuts in a single layer on a baking sheet, freeze until solid, then transfer to freezer bags. Store glazed doughnuts with wax paper between layers to prevent sticking.
Reheating
- Warm doughnuts in the microwave for 8–10 seconds for that just-baked feel.
- Multiple doughnuts can be refreshed in the oven at 325°F for 6–8 minutes.
Frequently Asked Questions
Can I bake these instead of frying?
Yes, they’ll be more cake-like and less airy. Bake on a greased tray at 375°F for 10–12 minutes. Brush with melted butter and dip in glaze while warm.
Why did my glaze turn thin/runny?
Gradually add milk and whisk well. For a thicker glaze, increase confectioners’ sugar; thin with more milk for a lighter coating.
What if I don’t have a stand mixer?
Mix and knead the dough by hand for about 10–12 minutes. The dough is soft but not unmanageable.
Can I use bread flour?
You can, but the texture will be slightly chewier and less tender.
Final Touches
I always save the doughnut holes—they’re tiny bursts of joy and perfect for dipping or popping straight from the rack. Doughnuts are best eaten warm, when the glaze is still just a bit soft. For a bakery-style feast, brew a pot of coffee and gather everyone around.
This Krispy Kreme doughnut recipe gives you all the satisfaction of those shop-fresh treats: light, sweet, and impossibly fluffy. Whether you stick to the classic glaze or try a twist, these homemade doughnuts are sure to draw a crowd and brighten your table.
Krispy Kreme Doughnut Recipe
Make this Krispy Kreme doughnut recipe at home for a freshly baked treat! The fluffy cake inside is irresistible. The sweet glaze finishes them perfectly. These doughnuts taste just like the original.
Ingredients
- 1/3 cup warm water (105-115 degrees Fahrenheit)
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 1/3 cup butter, softened
- 4 1/2 teaspoons instant yeast
- 2 cups confectioners’ sugar
- 2 teaspoons vanilla extract
- vegetable or canola oil, for frying
- 3 -5 tablespoons milk
- 2 large eggs
- 1 1/2 cups whole milk, warmed
- 5 cups all-purpose flour, divided
Instructions
- In the bowl of a stand mixer, combine the warm water and yeast. Let sit for 5 minutes until foamy.
- Warm the milk in a microwave-safe bowl (about 2 minutes), and let it cool to lukewarm.
- Add the milk, sugar, salt, eggs, butter, and 2 cups of flour to the yeast mixture. Using the paddle attachment, mix at medium speed until smooth and combined.
- Gradually add the remaining 3 cups of flour and switch to the dough hook attachment. Knead at medium speed for about 5 to 7 minutes or until the dough is soft, smooth, and slightly sticky.
- Transfer the dough to a large, greased bowl, turning once to coat. Cover it loosely with a clean kitchen towel. Let it rise in a warm, draft-free spot for 1-2 hours or until doubled in size.
- Once risen, turn the dough out onto a lightly floured surface. Roll to 1/4-inch thickness. Use a doughnut cutter or two round cutters (3-4 inches for the outer circle, 1 inch for the center) to cut out doughnuts. Re-roll scraps as needed.
- Place the cut doughnuts and holes onto a parchment-lined baking sheet. (Leave a bit of space between them.) Cover loosely and let rest for 10-15 minutes while heating the oil.
- Heat 3 inches of oil in a large, deep saucepan to 375 degrees Fahrenheit. (Use a thermometer for accuracy.)
- Working in batches, carefully fry the doughnuts. Fry for about 1-2 minutes per side, turning once, until golden brown. Remove with a slotted spoon and drain on a paper towel-lined tray.
- In a medium bowl, whisk together confectioners’ sugar, vanilla, and 3 tablespoons of milk until smooth. Add more milk, one tablespoon at a time, until the glaze is thin enough to dip but not too runny.
- Dip each warm doughnut (top side down) into the glaze. Let the excess drip off. Place on a wire rack to set for a few minutes. Serve, and enjoy!