Description
This Homemade Krispy Kremes recipe delivers soft, pillowy doughnuts with a rich, sweet glaze that’s perfect for a delightful treat. Made from scratch with simple ingredients, these classic doughnut holes are deep-fried to golden perfection and coated in a buttery vanilla glaze, mimicking the iconic Krispy Kreme flavor right in your own kitchen.
Ingredients
Scale
Doughnuts
- 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 cool until lukewarm. Stir in the yeast and a pinch of sugar, then let sit for 5–10 minutes until foamy, indicating the yeast is activated.
- Prepare Dough: In a large bowl, whisk together flour, sugar, and salt. Cut in the softened butter until the mixture resembles crumbs. Add the beaten egg and the yeast mixture, mixing until a sticky dough forms.
- Knead Dough: On a floured surface, knead the dough for 5–10 minutes until it becomes smooth and elastic, which develops gluten for a tender texture.
- First Rise: Place the dough in a greased bowl, cover it, and let it rise in a warm spot for about 1 hour, or until it doubles in size.
- Shape Doughnuts: Punch down the risen dough, divide it into four parts. Roll each part into a rope, cut into 1-inch pieces, and shape each piece into a small ball.
- Rest Dough Balls: Arrange the dough balls on a tray, cover, and let them rest for 10–15 minutes to relax the dough before frying.
- Fry Doughnuts: Heat oil in a deep fryer or heavy pot to 375°F (190°C). Fry the doughnut balls in batches for 2 minutes on each side, or until golden brown. Drain on paper towels to remove excess oil.
- Make Glaze: Melt the butter in a bowl, then stir in the confectioners’ sugar and vanilla extract. Gradually add hot water while stirring until the glaze is smooth and pourable.
- Glaze Doughnuts: Dip the warm doughnuts into the glaze, then place them on a wire rack to let the glaze set. Serve warm or at room temperature.
Notes
- Make sure the milk and water mixture is lukewarm, not hot, to avoid killing the yeast.
- Adjust the hot water quantity in the glaze to get your desired thickness; less water for thicker glaze.
- Use a deep-fryer thermometer to maintain the correct oil temperature to ensure even cooking and avoid greasy doughnuts.
- Leftover doughnuts can be stored in an airtight container at room temperature for up to 2 days but are best enjoyed fresh.
