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If you’ve ever dreamed of sinking your teeth into a pillow-soft doughnut, these Homemade Krispy Kremes deliver that dreamy glazed goodness right in your kitchen—no drive-thru run required.
Why You’ll Love This Recipe
- No fancy gadgets—just a mixing bowl, rolling pin, and a pot for frying.
- Ready in under an hour if you keep things moving.
- That glossy, melt-in-your-mouth glaze? It’s pure comfort in every bite.
- Perfect for weekend brunch, office treats, or packing in gift boxes.
- Made with pantry staples—flour, yeast, sugar—nothing exotic.
- You can swap in seasonal spices like pumpkin pie or lemon zest.
- Kid-approved and an easy project for family bonding.
- Skip eggs or use dairy-free milk to fit your dietary vibe.
Ingredients
• 3½ cups (420 g) all-purpose flour (King Arthur or Pillsbury; bread flour for extra chew)
• 2¼ tsp (one packet) active dry yeast (Fleischmann’s)
• 1 cup (240 ml) warm milk (110 °F; dairy or almond milk)
• ¼ cup (50 g) granulated sugar (or 3 Tbsp light brown sugar)
• ½ tsp salt
• 2 large egg yolks (room temperature; or use ½ cup applesauce for egg-free)
• ¼ cup (56 g) unsalted butter, melted and cooled
• Vegetable oil (canola or peanut)—about 4 cups for frying
Glaze:
• 2 cups (250 g) confectioners’ sugar, sifted
• ¼ cup (60 ml) whole milk or heavy cream
• 1 tsp pure vanilla extract
Directions
- Proof the yeast
In a small bowl, whisk together warm milk, yeast, and a pinch of sugar. Let it sit 5–7 minutes until foamy (that’s your green light). - Combine dry ingredients
In a large bowl, stir flour, remaining sugar, and salt. Make a well in the center. - Mix the dough
Pour the foamy yeast, egg yolks, and melted butter into the flour. Stir with a wooden spoon until you have a shaggy dough. - Knead until smooth
Turn dough onto a lightly floured surface and knead 6–8 minutes—press, fold, and turn—and you’ll feel it go elastic and smooth. - First rise
Transfer dough to a lightly oiled bowl, cover with a clean towel, and let rise in a warm spot for about 45 minutes or until doubled. - Shape your doughnuts
Gently deflate the dough, roll it to ½-inch thickness, and use a 3-inch cutter for rounds and a 1-inch cutter for holes. Place shapes on parchment-lined trays. - Second rise
Cover doughnuts with a towel and let puff up 20–30 minutes; they should look pillowy. - Fry until golden
Heat oil to 350 °F on a candy thermometer. Fry 2–3 doughnuts at a time, 1 minute each side, until golden. Drain on paper towels. - Whisk the glaze
While doughnuts cool slightly, whisk together confectioners’ sugar, milk, and vanilla until smooth and pourable. - Glaze and serve
Dip the warm doughnuts top-first into the bowl of glaze, let excess drip off, then transfer to a rack. Glaze sets in minutes—dig in while warm!
Servings & Timing
Makes 12 doughnuts
Prep Time: 20 minutes
Rise Time: 1 hour (two rises)
Cook Time: 20 minutes
Total Time: about 1 hour 40 minutes
Variations
• Cinnamon-Sugar Coating: Toss hot doughnuts in cinnamon mixed with sugar instead of glaze.
• Chocolate Glaze: Stir ¼ cup melted dark chocolate into your glaze for a mocha twist.
• Maple Glaze: Swap vanilla for 1 tsp maple extract and add a pinch of sea salt.
• Stuffed Doughnuts: Pipe in jam, Nutella, or lemon curd after frying.
• Vegan Version: Use plant-based milk, skip yolks (applesauce works), and fry in chosen oil.
• Spiced Pumpkin: Add ½ tsp pumpkin pie spice to dough and glaze.
Storage & Reheating
Store doughnuts in an airtight container at room temperature for up to 24 hours—their fluffiest window. For longer storage, freeze unglazed doughnuts in a sealed bag for up to 1 month. To reheat, unwrap and warm in a 300 °F oven for 5–7 minutes or zap gently in the microwave.
FAQs
Q: Can I use instant yeast?
A: Yes—reduce the proof time; instant yeast can go straight into the flour mix.
Q: My doughnuts turned out dense—why?
A: They probably needed more kneading or a warmer spot for rising; yeast needs that cozy environment.
Q: How do I keep glaze shiny?
A: Dip when doughnuts are still warm but not hot; let set at room temperature.
Q: Can I bake instead of frying?
A: Sure—brush rounds with melted butter and bake at 425 °F for 8–10 minutes, flipping halfway.
Q: Is it okay to freeze glazed doughnuts?
A: Best to freeze them unglazed, then thaw and dip in fresh glaze.
Q: Why did my doughnuts absorb too much oil?
A: Oil temperature was too low—aim for a steady 350 °F to seal the crust fast.
Conclusion
These Homemade Krispy Kremes bring the classic doughnut shop charm to your kitchen, complete with that iconic pillowy center and sweet glaze. Trust me—you’ll never look at drive-thrus the same way! Give them a whirl, leave a comment on your favorite twist, and don’t forget to explore more homemade doughnut and dessert treats on the blog.
Homemade Krispy Kreme Doughnuts
Ingredients
- 3½ cups all-purpose flour bread flour for extra chew
- 2¼ tsp active dry yeast one packet
- 1 cup warm milk 110°F; dairy or almond milk
- ¼ cup granulated sugar or 3 Tbsp light brown sugar
- ½ tsp salt
- 2 large egg yolks or ½ cup applesauce for egg-free
- ¼ cup unsalted butter melted and cooled
- 4 cups vegetable oil for frying
- 2 cups confectioners’ sugar sifted
- ¼ cup whole milk or heavy cream
- 1 tsp pure vanilla extract
Instructions
- In a small bowl, whisk together warm milk, yeast, and a pinch of sugar. Let it sit 5–7 minutes until foamy.
- In a large bowl, stir flour, remaining sugar, and salt. Make a well in the center.
- Pour the foamy yeast, egg yolks, and melted butter into the flour. Stir with a wooden spoon until you have a shaggy dough.
- Turn dough onto a lightly floured surface and knead 6–8 minutes until smooth and elastic.
- Transfer dough to a lightly oiled bowl, cover with a towel, and let rise in a warm spot until doubled in size, about 45 minutes.
- Gently deflate the dough, roll it to ½-inch thickness, and cut with a 3-inch and 1-inch cutter for rings and holes.
- Place on parchment-lined trays, cover with a towel, and let rise another 20–30 minutes until puffed.
- Heat oil to 350 °F. Fry 2–3 doughnuts at a time, 1 minute per side, until golden brown. Drain on paper towels.
- Whisk confectioners’ sugar, milk, and vanilla until smooth to make the glaze.
- Dip warm doughnuts top-first into glaze, let excess drip off, and place on rack to set. Enjoy while warm!
Notes
Nutrition
