These Homemade Krispy Kremes are light, fluffy, and melt-in-your-mouth delicious—just like the ones from your favorite doughnut shop. Made with a rich yeast dough and finished with a glossy vanilla glaze, these doughnuts are perfect for breakfast, brunch, or a sweet afternoon pick-me-up. The best part? You don’t need any fancy equipment—just a little patience and a love for warm, sugary goodness. Whether you’re making them for a special occasion or just because, these doughnuts are guaranteed to impress.
Ingredients:
For the Dough:
- 3 tablespoons milk
- 3 tablespoons boiling water
- 1 teaspoon active dry yeast
- 2 cups all-purpose flour
- 3 tablespoons granulated sugar
- 1 egg, lightly beaten
- 1 ounce unsalted butter, room temperature
- Dash of salt
- Oil for frying (vegetable or canola)
For the Glaze:
- ⅓ cup butter
- 2 cups confectioners’ sugar
- 1½ teaspoons vanilla extract
- 4 tablespoons hot water (or as needed)
Instructions:
1. Activate the Yeast
- In a large measuring jug, combine the milk and boiling water.
- Stir in 1 teaspoon of the sugar and sprinkle the yeast over the top.
- Let sit in a warm place for 5–10 minutes until foamy and activated.
2. Make the Dough
- In a large mixing bowl, combine the flour, remaining sugar, and a pinch of salt.
- Cut in the butter using your fingers or a pastry blender until the mixture resembles coarse crumbs.
- Add the beaten egg and the activated yeast mixture.
- Mix until a smooth dough forms, about 5 minutes.
3. Knead and Rise
- Turn the dough out onto a lightly floured surface and knead for 5–10 minutes until smooth and springy.
- Place the dough in a greased bowl, cover with a cloth or plastic wrap, and let rise in a warm place for about 1 hour or until doubled in size.
4. Shape the Doughnuts
- Once risen, turn the dough out and divide it into 4 pieces.
- Roll each piece into a rope about 1 to 1½ inches thick.
- Cut into 1-inch segments and roll into balls for doughnut holes, or flatten and cut with a doughnut cutter for classic rings.
- Place on a tray or wire rack, cover, and let rise again for 30–45 minutes.
5. Fry the Doughnuts
- Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C).
- Fry the doughnuts in batches, turning once, until golden brown on both sides (about 1–2 minutes per side).
- Remove with a slotted spoon and drain on paper towels or a wire rack.
6. Make the Glaze
- In a saucepan, melt the butter over low heat.
- Stir in the confectioners’ sugar and vanilla extract.
- Add hot water, one tablespoon at a time, until the glaze is smooth and pourable.
7. Glaze the Doughnuts
- While the doughnuts are still warm, dip them into the glaze or drizzle it over the top.
- Let set on a wire rack until the glaze firms up slightly.
Tips for Success:
- Use a thermometer to maintain oil temperature—too hot and the doughnuts burn, too cool and they absorb oil.
- Glaze while warm so the coating sticks beautifully.
- Don’t overcrowd the fryer—fry in small batches for even cooking.
- Add flavor twists: Try maple extract, citrus zest, or cocoa powder in the glaze.
Why You’ll Love It:
- Soft and airy texture just like the original
- Sweet, glossy glaze that melts in your mouth
- No special tools needed—just basic kitchen staples
- Perfect for sharing or indulging solo with a cup of coffee
Would you like a chocolate-glazed version or a baked (no-fry) alternative next?
Recipe adapted from Taste of Recipe.