Light, airy, and glazed to perfection, these homemade Krispy Kremes are the ultimate indulgence. With a tender dough and a glossy, sweet glaze, they rival the classic doughnuts from your favorite shop. Perfect for breakfast, brunch, or a sweet snack, these doughnuts are as fun to make as they are to eat!
Why You’ll Love This Recipe
Perfect Texture: These doughnuts are soft, fluffy, and irresistibly tender, just like the ones you’d pick up at your favorite shop.
No Fancy Equipment Needed: You don’t need a doughnut cutter or a stand mixer—just basic tools and a love for baking!
Customizable Glaze: While the classic vanilla glaze is iconic, you can easily tweak it with cocoa powder, citrus zest, or even maple extract for a fun twist.
Homemade Satisfaction: There’s something so rewarding about making these doughnuts from scratch. Trust me, they taste even better knowing you made them yourself!
Crowd-Pleaser: Perfect for sharing, these doughnuts are sure to be a hit at brunches, parties, or even as a sweet snack with your morning coffee.
Key Ingredients
All-Purpose Flour: The backbone of the doughnuts, providing structure while keeping them light and fluffy. For best results, weigh your flour for precision.
Active Dry Yeast: This is the key to those airy doughnuts. Activating the yeast ensures a proper rise, so don’t skip this step!
Milk: Used to create the perfect liquid base for the yeast mixture, milk keeps the dough soft and adds richness to the flavor.
Butter: Incorporated cold into the flour, butter adds a subtle richness to the dough without weighing it down.
Egg: Provides structure and a slight richness, helping the dough hold its shape during frying.
Confectioners’ Sugar: The foundation of the glaze, it creates that velvety, sweet coating synonymous with Krispy Kreme doughnuts.
Vanilla Extract: A must-have for both the dough and the glaze, vanilla adds warmth and enhances the overall sweetness.
Oil: Choose a neutral oil like vegetable or canola for frying. It ensures even cooking and a crisp, golden exterior.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Instructions
Step 1: Prepare the Yeast Mixture
Combine 3 tablespoons of milk with 3 tablespoons of boiling water in a measuring jug. Stir to mix.
Add 1 teaspoon of sugar, stirring to dissolve.
Sprinkle 1 teaspoon of yeast over the liquid and stir gently.
Let the mixture sit for 5-10 minutes in a warm place until foamy and bubbly, indicating the yeast is activated.
Step 2: Prepare the Dry Ingredients
In a large mixing bowl, combine:
2 cups of all-purpose flour
2 tablespoons of sugar
A pinch of salt.
Cut 2 tablespoons of cold butter into the flour mixture using your fingers or a pastry blender. Mix until the texture resembles coarse crumbs.
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Step 3: Mix the Dough
Make a well in the center of the flour mixture.
Pour in the activated yeast mixture and 1 beaten egg.
Mix until a soft dough forms. Adjust consistency:
Add more flour if too sticky.
Add a touch of milk if too dry.
Step 4: Knead and Rise
Turn the dough onto a lightly floured surface.
Knead for 5-10 minutes, until smooth and elastic.
Place the dough in a greased bowl, cover with a cloth or plastic wrap, and let it rise in a warm place for 1 hour or until doubled in size.
Step 5: Shape the Doughnuts
Once risen, turn the dough onto a floured surface.
Divide the dough into four sections.
Roll each section into a rope 1-1.5 inches thick. Cut into 1-inch pieces and shape into balls.
Place the balls on a tray or wire rack, leaving space between them. Let them rise for 15-20 minutes.
Step 6: Heat the Oil
Heat 3-4 inches of oil in a wok or deep fryer to 375°F (190°C). Use a kitchen thermometer for accuracy.
Maintain this temperature to ensure the doughnuts cook evenly without absorbing too much oil.
Step 7: Fry the Doughnuts
Carefully place the doughnut balls into the hot oil in small batches.
Fry each side for 1 minute, or until golden brown.
Remove with a slotted spoon and drain on a paper towel-lined tray.
Step 8: Glaze the Doughnuts
In a small saucepan, melt 2 tablespoons of butter over low heat.
Stir in:
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract.
Gradually add 1-2 tablespoons of hot water, stirring until the glaze is smooth and slightly runny.
Dip the warm doughnuts into the glaze, letting excess drip off.
Place on a wire rack to set.
Serving Suggestions
Classic Pairing: Serve these doughnuts warm with a cup of hot coffee or a frothy cappuccino for a cozy café-style treat.
Dessert Dreams: Turn these into dessert by topping with whipped cream, chocolate drizzle, or sprinkles.
Breakfast Platter: Pair these with fresh fruit, scrambled eggs, and bacon for a decadent brunch spread.
Fun with Toppings: Create a DIY doughnut bar with bowls of different glazes, sprinkles, and chopped nuts so everyone can customize their own treat.
Storage Tips
Room Temperature
Store leftover doughnuts in an airtight container for up to 2 days. To keep them soft, place a slice of bread in the container to maintain moisture.
Refrigeration
While doughnuts can last in the fridge for up to 5 days, they tend to lose their fluffy texture. If storing this way, warm them in the microwave for 10-15 seconds before eating.
Freezing
Freeze unglazed doughnuts in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag for up to 3 months. When ready to serve, thaw and glaze just before enjoying.
Variations
Chocolate Glaze: Add 2 tablespoons of cocoa powder to the glaze for a rich chocolatey finish.
Cinnamon Sugar: Skip the glaze and roll the freshly fried doughnuts in a mixture of cinnamon and granulated sugar for a classic twist.
Maple Glaze: Replace the vanilla extract in the glaze with maple extract for a sweet and earthy flavor.
Filled Doughnuts: Use a piping bag to inject the doughnuts with your favorite fillings—think vanilla custard, raspberry jam, or Nutella.
Vegan Option: Substitute the milk with almond milk, use vegan butter, and swap the egg for a flaxseed “egg” (1 tbsp ground flaxseed + 2.5 tbsp water).
Conclusion
Homemade Krispy Kremes are the perfect way to bring bakery-style indulgence into your own kitchen. With a little patience and simple ingredients, you can create doughnuts that rival any store-bought version. Whether you enjoy them plain, glazed, or with your own creative spin, these doughnuts will leave everyone asking for seconds—and the recipe!
So, roll up your sleeves and give these a try. I promise, once you taste that first warm, sweet bite, you’ll be hooked.
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.