Description

This Krispy Kreme Doughnut Recipe recreates the iconic light, fluffy, and super soft doughnuts at home. With a slightly sweet yeast dough fried to golden perfection and dipped in a classic vanilla glaze, these doughnuts are irresistible treats perfect for breakfast or dessert. The process involves proofing a yeast dough, frying it in hot oil, and then glazing, delivering that signature sweet and airy delight.

Ingredients

Scale

Dough

2 ¼-ounce packages instant yeast (or 4½ teaspoons)
⅓ cup (80ml) warm water (105-115℉/40-46℃)
1½ cups (355ml) milk (whole or low fat)
½ cup (100g) granulated sugar
1 teaspoon (7g) salt
2 large eggs
⅓ cup (76g) butter or shortening (softened)
5 cups (600g) all-purpose flour
Canola oil for frying (enough for at least 3 inches depth in pan)

Glaze

½ cup (113g) butter (melted)
2 cups (240g) powdered sugar
2 teaspoons (10ml) vanilla extract
5–7 tablespoons (75-103ml) evaporated milk (or water as substitute)

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Instructions

Activate yeast: In a standing mixer bowl, combine lukewarm water and instant yeast. Let it sit undisturbed for about 5 minutes until the yeast dissolves and becomes slightly frothy.
Heat milk: In a microwave-safe medium bowl, warm the milk for approximately 2 minutes. Remove and allow it to cool to lukewarm temperature before using in dough.
Mix initial dough ingredients: Add the cooled milk, granulated sugar, salt, eggs, softened butter (or shortening), and 2 cups of flour to the bowl with activated yeast.
Mix dough: Using a mixer at medium speed, mix these ingredients for about 2 minutes. Then gradually add the remaining 3 cups of flour and continue mixing while scraping down the sides until a smooth dough forms.
Proof the dough: Transfer the dough into a large greased bowl. Cover loosely with a clean cloth and let it rise in a warm, draft-free environment for 1 to 2 hours, or until the dough doubles in size.
Shape doughnuts: Roll the dough out on a floured surface to about 1/4 inch thickness. Use a doughnut cutter or two round cookie cutters (one about 3-4 inches and a smaller one about 1 inch) to cut out doughnut shapes. Let the cut doughnuts rest and stand for about 10 minutes.
Prepare frying oil: In a large saucepan, pour enough canola oil to reach at least 3 inches in depth. Heat the oil over medium heat until it reaches 375°F (190°C).
Fry doughnuts: Carefully place a few doughnuts at a time into the hot oil, frying them until golden brown, about 3 minutes total, turning once midway for even cooking. Use a slotted spoon to remove doughnuts and drain on paper towels.
Make glaze: In a microwave-safe bowl, melt ½ cup butter. Remove from microwave and stir in powdered sugar and vanilla extract until well combined.
Adjust glaze consistency: Gradually add evaporated milk (or water) one tablespoon at a time until the glaze reaches your desired dripping consistency.
Glaze doughnuts: Dip the fried doughnuts into the glaze, allowing excess to drip off, then place on a wire rack to set.

Notes

Ensure the water and milk are at lukewarm temperatures to properly activate the yeast without killing it.
Frying temperature is critical; use a thermometer to maintain oil at 375°F for perfect golden, non-greasy doughnuts.
If doughnuts are not rising enough, find a warmer spot around the kitchen to proof.
Store glazed doughnuts in an airtight container at room temperature for up to 2 days for best freshness.
You can substitute evaporated milk in the glaze with regular milk or water but evaporated milk gives a richer flavor.
Use a wire rack for glazing to allow excess glaze to drip and avoid sogginess.

Prep Time: 1 hour 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Frying
Cuisine: American