Description
This homemade Krispy Kremes recipe guides you through making light, fluffy, and perfectly sweet glazed doughnuts from scratch. Using yeast-leavened dough, these classic treats are fried until golden and then dipped in a smooth vanilla glaze for an irresistible finish. Perfect for breakfast, snack, or dessert, these doughnuts bring the beloved bakery experience into your kitchen.
Ingredients
Scale
Dough
- 3 tablespoons milk
- 3 tablespoons boiling water
- 1 teaspoon dry active yeast
- 8 ounces all-purpose flour (about 1¾ cups)
- 1½ ounces sugar (about 3 tablespoons)
- 1 egg
- 1 ounce butter (softened)
- A dash of salt
- Oil for frying
Glaze
- 1/3 cup butter
- 2 cups confectioners’ sugar
- 1½ teaspoons vanilla extract
- 4 tablespoons hot water (adjust as needed)
Instructions
- Activate Yeast: Combine milk and boiling water in a small bowl and let it cool to lukewarm. Stir in the dry active yeast and a pinch of sugar, then let the mixture sit until foamy, about 5–10 minutes. This ensures the yeast is active and ready to leaven the dough.
- Mix Dry Ingredients: In a large bowl, combine the all-purpose flour, sugar, and salt. Cut in the softened butter until the mixture resembles crumbs. This adds tenderness to the dough.
- Add Wet Ingredients: Beat the egg and add it along with the yeast mixture to the flour mixture. Mix until a sticky dough forms, ensuring all ingredients are evenly incorporated.
- Knead Dough: Turn the dough onto a floured surface and knead for 5–10 minutes until the dough becomes smooth and elastic, which develops the gluten for proper texture.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm place for about 1 hour or until it doubles in size. This fermentation step gives the doughnut its airy structure.
- Shape Doughnuts: Punch down the risen dough, divide it into four equal parts, then roll each into a rope. Cut into 1-inch long pieces and shape each piece into a ball. This forms the individual doughnuts.
- Rest Dough Balls: Place the dough balls on a tray, cover them, and let them rest for 10–15 minutes to relax before frying, which helps them puff up nicely.
- Heat Oil and Fry: Heat oil in a deep fryer or heavy pot to 375°F (190°C). Fry the doughnuts in batches, about 2 minutes per side, or until golden brown. Drain them on paper towels to remove excess oil.
- Prepare Glaze: Melt the butter in a bowl, then stir in the confectioners’ sugar and vanilla extract. Gradually add hot water, stirring until the glaze is smooth and pourable. Adjust water to desired consistency.
- Glaze Doughnuts: While the doughnuts are still warm, dip each into the glaze to coat thoroughly. Place them on a wire rack to set the glaze before serving.
Notes
- Ensure the milk and boiling water mixture is lukewarm before adding yeast to avoid killing the yeast.
- Kneading time may vary; stop kneading when dough is smooth and elastic to avoid tough doughnuts.
- Use a thermometer to maintain oil temperature at 375°F for perfect frying results.
- Adjust glaze thickness by adding more or less hot water for thinner or thicker coating.
- These doughnuts are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
