These homemade Krispy Kreme doughnuts are pillow-soft, perfectly golden, and coated in a sweet, crackly glaze. Made with a touch of nutmeg for flavor and a creamy glaze that melts in your mouth, these doughnuts are just like the ones from your favorite shop. Perfect for weekend baking or a special breakfast treat, they’re sure to be a hit with everyone!
Why You’ll Love This Recipe
- Incredibly Soft Texture: The dough is light, fluffy, and melt-in-your-mouth soft.
- Authentic Glaze: A smooth, sweet glaze that adds just the right amount of sweetness.
- Perfect for Sharing: This recipe makes a batch of 12 doughnuts, ideal for family breakfasts or weekend treats.
- Fun and Easy: While they take time to rise, these doughnuts are simple to make and totally worth the effort.
Ingredients
For the Doughnuts
- 1 cup whole milk, warmed to about 110°F (warm but not hot)
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar, divided
- 2 large eggs, at room temperature
- 1/3 cup unsalted butter, melted and slightly cooled
- 4 cups all-purpose flour (plus extra for dusting)
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg (for a hint of classic doughnut flavor)
For the Glaze
- 2 cups powdered sugar
- 1/3 cup whole milk
- 1/4 teaspoon vanilla extract
Step-by-Step Instructions
Activate the Yeast
- In a large mixing bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Stir gently and let the mixture sit for 5-10 minutes until it becomes foamy. If there’s no foam, the yeast might be inactive, so try again with fresh yeast.
Prepare the Dough
- Add the remaining sugar, eggs, melted butter, salt, and nutmeg to the yeast mixture. Stir to combine.
- Gradually add the flour, one cup at a time, mixing well after each addition until a sticky but smooth dough forms.
Knead the Dough
- Turn the dough onto a floured surface and knead by hand for 5-7 minutes, or until it becomes soft, elastic, and smooth. If the dough is too sticky, add a little extra flour as you knead.
First Rise
- Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
Shape the Doughnuts
- Roll out the dough on a floured surface to about 1/2-inch thickness. Use a 3-inch round cutter to cut out the doughnuts and a 1-inch cutter for the holes.
- Transfer the cut doughnuts to a parchment-lined baking sheet, arranging them with enough space for a second rise.
Second Rise
- Cover the doughnuts with a towel and let them rise for another 30 minutes until they’re puffy and nearly doubled in size.
Fry the Doughnuts
- In a deep pot or Dutch oven, heat 2-3 inches of vegetable oil to 350°F (175°C). Fry the doughnuts in batches, about 1 minute per side, or until they’re golden brown.
- Use a slotted spoon to transfer the doughnuts to a wire rack to drain and cool slightly.
Make the Glaze
- While the doughnuts are cooling, whisk together the powdered sugar, milk, and vanilla extract in a medium bowl until smooth and creamy. If the glaze is too thick, add a bit more milk.
Dip the Doughnuts
- Dip each warm doughnut into the glaze, allowing any excess to drip off. Place the glazed doughnuts back on the wire rack to set.
Serve
- Enjoy the doughnuts warm for the best flavor and texture. They’re deliciously soft and perfect for any occasion!
Kitchen Equipment Needed
- Large mixing bowl for the dough
- Whisk and spatula
- Rolling pin and round cutters (3-inch and 1-inch)
- Deep pot or Dutch oven for frying
- Slotted spoon for removing doughnuts from oil
- Wire rack for cooling
Serving and Storage Tips
- Serving: Serve these doughnuts warm with coffee, tea, or hot chocolate for an indulgent treat.
- Storage: Store leftover doughnuts in an airtight container at room temperature for up to 2 days. They’re best enjoyed fresh.
- Reheating: Warm leftover doughnuts in the microwave for 5-10 seconds to restore their softness.
Variations
- Chocolate Glaze: Substitute some of the powdered sugar with cocoa powder in the glaze for a chocolatey finish.
- Cinnamon Sugar: Instead of glazing, roll the doughnuts in cinnamon sugar while they’re still warm.
- Filled Doughnuts: Skip the hole, fry as whole circles, and pipe in jam, custard, or cream after frying for a filled doughnut.
Helpful Notes and Tips
- Temperature Control: Use a thermometer to keep the oil at a steady 350°F for even cooking. If the oil is too hot, the doughnuts will brown too quickly.
- Use Room Temperature Ingredients: Room temperature eggs and butter mix better into the dough for a smoother texture.
- Don’t Overcrowd the Pot: Fry the doughnuts in batches to keep the oil temperature consistent.
Frequently Asked Questions
1. Can I bake these doughnuts instead of frying?
Yes, you can bake them at 375°F for about 10-12 minutes, though they won’t have the same soft, pillowy texture as fried doughnuts.
2. Do I need to use nutmeg?
Nutmeg adds a traditional doughnut flavor, but you can omit it if you prefer.
3. How can I tell if the dough is properly kneaded?
The dough should be smooth, stretchy, and slightly tacky but not sticky. When stretched, it should hold together without tearing.
4. Can I prepare the dough the night before?
Yes, prepare the dough through the first rise, then refrigerate overnight. Let it come to room temperature before shaping and frying.
5. Can I use instant yeast instead of active dry yeast?
Yes, you can use instant yeast. Skip the activation step and mix the yeast directly into the flour. The rise time may be slightly shorter.
These Krispy Kreme-style doughnuts are a warm, sweet indulgence that’s hard to beat. With their soft, airy texture and perfectly sweet glaze, they’re a must-try treat for any doughnut lover!
Homemade Krispy Kreme Doughnuts – Warm Glazed Pillow-Soft Doughnuts
There’s something magical about biting into a fresh, homemade Krispy Kreme doughnut. Each doughnut is light, fluffy, and melts in your mouth with a glaze that gives a satisfying sweetness in every bite. These doughnuts have that perfect crackly glaze and soft interior that makes them irresistible.
Ingredients
- For the Doughnuts
- 1 cup whole milk warmed to about 110°F (warm but not hot)
- 2 1/4 teaspoons active dry yeast 1 packet
- 1/4 cup granulated sugar divided
- 2 large eggs room temperature
- 1/3 cup unsalted butter melted and cooled slightly
- 4 cups all-purpose flour plus extra for dusting
- 1/2 teaspoon salt
- 1/4 teaspoon ground nutmeg
- For the Glaze
- 2 cups powdered sugar
- 1/3 cup whole milk
- 1/4 teaspoon vanilla extract
Instructions
- Activate the YeastIn a large bowl, mix together the warm milk, yeast, and 1 tablespoon of the sugar. Let sit for 5-10 minutes until foamy. If there’s no foam, the yeast might be inactive, so try again with fresh yeast.
- Prepare the DoughAdd the remaining sugar, eggs, melted butter, salt, and nutmeg to the yeast mixture. Stir to combine. Gradually add the flour, one cup at a time, mixing until a sticky but smooth dough forms.
- Knead the DoughTurn the dough onto a floured surface and knead for 5-7 minutes until it’s soft and elastic. If it’s sticking, add a little more flour as you go.
- First RisePlace the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1-1.5 hours, or until it has doubled in size.
- Shape the DoughnutsRoll out the dough on a floured surface to about 1/2-inch thickness. Use a 3-inch cutter for the doughnuts and a 1-inch cutter for the holes. Transfer the cut doughnuts to a parchment-lined baking sheet.
- Second RiseCover the doughnuts with a towel and let them rise for another 30 minutes until they’re puffy.
- Fry the DoughnutsHeat 2-3 inches of vegetable oil in a deep pot to 350°F. Fry the doughnuts a few at a time, about 1 minute per side, until golden. Use a slotted spoon to transfer them to a wire rack to drain.
- Make the GlazeWhile the doughnuts are cooling slightly, whisk together powdered sugar, milk, and vanilla extract until smooth. Dip each warm doughnut into the glaze, allowing excess to drip off.
- ServeEnjoy the doughnuts warm for the best flavor and texture. They’re perfect fresh out of the glaze, with a crackly, sweet finish!
Notes
- Temperature Control: Use a thermometer to keep the oil at a steady 350°F for even cooking. If the oil is too hot, the doughnuts will brown too quickly.
- Use Room Temperature Ingredients: Room temperature eggs and butter mix better into the dough for a smoother texture.
- Don’t Overcrowd the Pot: Fry the doughnuts in batches to keep the oil temperature consistent.