And these homemade Krispy Kremes are light, airy and glazed to perfection. Rich dough, a glossy sweet glaze, they could compete with the classic doughnuts from your neighborhood shop. Great for breakfast, brunch or a sweet snack, these doughnuts are as much fun to make as they are to eat!
Why You’ll Love This Recipe
Perfect Texture: These doughnuts are soft, fluffy and temptation-tender, just like the ones that you’d buy from your favorite shop.
No Special Equipment Required: There’s no doughnut cutter or a stand mixer—just some basic tools and a desire to bake!
And of course, with the classic vanilla glaze being such an icon, you can make a simple variation by adding cocoa powder, citrus zest, or even maple extract.
Made from Home: There’s just something so satisfying about making these doughnuts from scratch. I assure you they are even more delicious knowing you made them!
Crowd-Pleaser: These doughnuts are ideal for sharing and will wow your brunch guests, party friends or anyone looking to perk up their morning coffee.
Key Ingredients
All-Purpose Flour: The basic building blocks of the doughnuts, which provide them structure but still leave them light and fluffy. For more accuracy in your baking, weigh your flour.
Active Dry Yeast: That’s the key to those puffy doughnuts. You’re activating the yeast to get it to rise, so don’t skip this one!
Milk: Used in creating the perfect liquid base for the yeast mixture, milk provides softness to the dough and richness to the flavor.
Butter: Added cold to the flour, butter lends a gentle richness to the dough without making it heavy.
Egg: Binds the dough, provides structure and adds a bit of richness. This helps the dough maintain its shape while it’s frying so that it doesn’t fall flat.
Confectioners’ Sugar: This is the most important ingredient in the glaze — the fine sugar gives it its signature smooth, velvety coating, like on Krispy Kreme doughnuts. It melts when baked, imparting the doughnuts’ irresistible sweetness.
Vanilla Extract: Optional but recommended, this supports the humanization of the dough and the glaze, bringing forth warmth and aromatic sophistication while helping to balance the inherent sweetness and marry all the flavors together.
The full ingredient list with amounts and instructions can be found in the recipe card at the bottom of the page
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Instructions
Step 1: Mix yeast mixture
Measure 3 tbsp milk into a jug, top with 3 tbsp boiling water, top it up. Stir to mix.
Add 1 teaspoon sugar, stirring until dissolved.
Pour 8 ounces | 1 cup liquid and sprinkle 1 teaspoon yeast over it.
It should be foamy and bubbly, which means that the yeast is activated, place in a warm place for 5-10 minutes
Step 2: Combine Dry Ingredients
In a big mixing bowl combine:
2 cups of all-purpose flour
2 tablespoons of sugar
A pinch of salt.
Using your fingers or a pastry blender, cut 2 tablespoons of cold butter into the flour mixture. Mix until it has a crumbly texture like coarse crumbs.
Step 3: Mix the Dough
Create and indent in the center of the flour mixture.
Stir in the activated yeast mixture and 1 beaten egg.
Mix until a soft dough forms. Adjust consistency:
Add more flour if too sticky.
Toss in a little milk if it’s too dried out.
Step 4: Knead and Rise
Note: Transfer dough to a lightly floured work surface.
Knead for 5 to 10 minutes, until the dough is soft and elastic.
Shape the dough into a ball and place in a greased bowl, cover with towel or plastic wrap and set in a warm place to rise for 1 hour or until doubled in size.
Step 5: Shape the Doughnuts
When risen, turn out onto a floured surface.
Cut the dough into quarters (or however many puffs you want to make).
Roll each snake 1-1.5 inches thick. Pinch off pieces of dough and roll into balls.
Arrange the balls on a tray or wire rack, leaving space between them. Cover and let rise for 15-20 minutes.
Step 6: Heat the Oil
In a wok or deep fryer, heat 3–4 inches of oil to 375°F (190°C). Use an accuracy kitchen thermometer,
Keep this temperature so that the doughnuts cook and brown evenly, and don’t take up too much oil.
Step 7: Fry the Doughnuts
Add the doughnut balls a few at a time, to the hot oil.
Fry until golden brown, 1 minute on each side.
With a slotted spoon, remove and drain on a paper towel–lined tray.
Step 8: Glaze the Doughnuts
Melt 2 tablespoons of butter in a small saucepan over low heat.
Stir in:
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract.
Incrementally add 1-2 tablespoons of hot water, stirring until the glaze is smooth and slightly runny.
Dip the warm doughnuts into the glaze, allowing excess to drain off.
Place on a wire rack to set.
Serving Suggestions
Classic Pairing: Serve these doughnuts warm with a cup of hot coffee or a cappuccino topped with froth.
Dessert Dreams: Make these a dessert by topping with whipped cream, chocolate drizzle or sprinkles
Breakfast Platter: Serve next to fresh fruit, scrambled egg and bacon, for an over-the-top brunch spread.
Topping Fun: Turn a doughnut bar into a do-it-yourself party with bowls of different glazes, sprinkles and chopped nuts for all to make their own doughnut.
Storage Tips
Room Temperature
Store leftover doughnuts in an airtight container, up to 2 days. Place a slice of bread inside the container to help keep them moist.
Refrigeration
Doughnuts can last up to 5 days in the fridge, however, they lose their light, fluffy texture. If freezing, microwave for 10-15 seconds before consuming.
Freezing
Flash freeze unglazed doughnuts on a baking sheet in a single layer. Once frozen, just transfer them into a freezer-safe bag for up to 3 months. To serve, thaw and glaze right before you enjoy.
Variations
Chocolate Glaze: Mix 2 tablespoons of cocoa powder into the glaze for a deeply chocolatey finish.
Cinnamon Sugar: Forget the glaze and roll the warm-from-the-fryer doughnuts in a blend of cinnamon and granulated sugar for a classic take.
Maple Glaze: Use maple extract instead of the vanilla extract in the glaze for a sweet and earthy flavor.
Filled Doughnuts: Use a piping bag to inject the doughnuts with your favorite fillings — vanilla custard, raspberry jam or Nutella.
Vegan: Substitute the milk with almond milk, have vegan butter, and use a flaxseed “egg” (1 tbsp ground flaxseed + 2.5 tbsp) in place of the egg.
Conclusion
Krispy Kreme-like doughnuts to make yourself at home. You’ll have doughnuts better than any you’ll buy in a store, with a little patience and very few, ordinary ingredients. Whether you prefer them plain, glazed or with your own twist, these doughnuts will have everyone asking for seconds — and the recipe!
So, roll up your sleeves and give these a go. I swear, after you have that first warm, sweet bite, you’re gonna be addicted.
Homemade Krispy Kremes
Ingredients
- 3 tbsp milk
- 3 tbsp boiling water
- 1 tsp dry active yeast
- 8 oz all-purpose flour a little under 2 cups
- 1 1/2 oz sugar about 3 tablespoons
- 1 egg beaten
- 1 oz butter cold to room temperature, avoid melting
- dash of salt
- enough oil to cover the bottom few inches of a wok or a deep fryer
- 1/3 cup butter for glaze
- 2 cups confectioners' sugar
- 1 1/2 tsp vanilla extract
- 4 tbsp hot water or as needed, for glaze
Instructions
- Combine 3 tablespoons of milk with 3 tablespoons of boiling water in a measuring jug. Stir to mix. Add 1 teaspoon of sugar and stir to dissolve. Sprinkle 1 teaspoon of yeast over the liquid and stir gently. Let sit for 5-10 minutes in a warm place until foamy.
- In a large mixing bowl, combine flour, sugar, and a dash of salt. Cut cold butter into the flour mixture using fingers or a pastry blender until the texture resembles coarse crumbs.
- Make a well in the center of the flour mixture. Pour in the activated yeast mixture and beaten egg. Mix until a soft dough forms. Adjust with more flour if too sticky or milk if too dry.
- Turn the dough onto a floured surface and knead for 5-10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
- Turn the risen dough onto a floured surface. Divide into four sections, roll each into a 1-1.5 inch rope, and cut into 1-inch pieces. Shape into balls and let rise for 15-20 minutes.
- Heat 3-4 inches of oil in a wok or deep fryer to 375°F (190°C). Maintain this temperature for even frying.
- Carefully place doughnut balls into the hot oil in batches. Fry each side for 1 minute or until golden brown. Remove with a slotted spoon and drain on paper towels.
- In a saucepan, melt butter over low heat. Stir in confectioners' sugar and vanilla extract. Gradually add hot water until the glaze is smooth. Dip warm doughnuts into the glaze and place on a wire rack to set.