Homemade Krispy Kremes Recipe

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.

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