Get ready to indulge in perfectly pillowy, sweet-glazed Homemade Krispy Kremes that melt in your mouth—just like the originals, but made right in your own kitchen. These copycat doughnuts will become your favorite dessert treat for family mornings or special gatherings.
Why You’ll Love This Recipe
- Instant bakery vibes at home—no trip to the mall needed
- Soft, fluffy interior with that signature crispy crust
- Classic glazed finish that’s irresistible for sweet lovers
- Fun weekend baking activity—kids love helping swirl the glaze
- Ready in about two hours from start to finish
- Customizable: try chocolate, cinnamon sugar, or maple glaze
- Perfect for gift boxes, brunch buffets, or mid-day pick-me-ups
- Uses simple pantry staples—no fancy ingredients required
Ingredients
- 2 1/4 teaspoons (1 packet) active dry yeast
- 1/2 cup whole milk, warmed to 110°F (sub for almond milk for dairy-free)
- 1/4 cup warm water (about 100°F)
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter, melted (coconut oil works too)
- 1 large egg, room temperature
- 1/2 teaspoon salt
- 3 to 3 1/2 cups all-purpose flour, divided
- Vegetable oil, for frying (canola or peanut oil recommended)
Glaze
- 2 cups powdered sugar, sifted
- 1/4 cup milk (or water for thinner glaze)
- 1 teaspoon pure vanilla extract
Directions
- Activate the Yeast
In a small bowl, whisk warm water, warm milk, and 1 teaspoon sugar; sprinkle yeast on top and let sit 5–7 minutes until foamy—this signals fresh, lively yeast. - Mix Wet Ingredients
In your stand mixer bowl (or large mixing bowl), combine melted butter, remaining sugar, egg, and salt. Stir in the yeast mixture until blended. - Add Flour & Knead
With mixer on low, gradually add 2 cups of flour. Switch to dough hook and knead, adding remaining flour a bit at a time, until you have a smooth, slightly sticky dough. (Tip: dough should pass the windowpane test—stretch a small ball thinly without tearing.) - First Rise
Lightly oil a clean bowl, place dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot about 60 minutes, until doubled in size. - Shape the Donuts
Punch down dough and roll out on a lightly floured surface to about 1/2-inch thickness. Use a 3-inch round cutter for the doughnut holes and a 1-inch cutter for the centers. Re-roll scraps and repeat. - Second Rise
Arrange cut doughnuts and holes on parchment-lined trays, leaving 1-inch gaps. Cover loosely and let rest 20–30 minutes, until puffy. - Heat the Oil
In a deep skillet or heavy-bottomed pot, heat 2 inches of oil to 350°F (use candy thermometer). Maintain heat between 340°F and 360°F for even cooking. - Fry to Golden
Carefully slide 2–3 doughnuts into hot oil; fry 1–1.5 minutes per side, flipping once with a slotted spoon. Transfer to a wire rack over paper towels to drain. - Glaze the Doughnuts
Whisk powdered sugar, milk, and vanilla until smooth. Dip warm doughnuts one at a time, swirl to coat, and place back on the rack to let excess drip—but don’t wait too long; the glaze sets best on hot doughnuts!
Servings & Timing
Makes: 12–14 glazed doughnuts + 24 doughnut holes
Prep Time: 20 minutes (plus 60 minutes first rise)
Proof Time: 20–30 minutes (second rise)
Cook Time: 10 minutes frying + 5 minutes glazing
Total Time: Approximately 1 hour 55 minutes
Variations
- Chocolate Glaze: Swap vanilla glaze for a 1:1 mix of powdered sugar and cocoa powder.
- Cinnamon Sugar: Toss freshly fried doughnuts in cinnamon-sugar mixture before glazing cools.
- Maple Glaze: Replace milk in the glaze with warm maple syrup for a rich twist.
- Vegan Doughnuts: Use plant-based milk, vegan butter, and flax ‘egg’ (1 tbsp flaxseed + 3 tbsp water).
- Stuffed Doughnuts: Pipe pastry cream or fruit jam into cooled doughnuts before glazing.
Storage & Reheating
Store glazed doughnuts in an airtight container at room temperature for up to 2 days (best enjoyed day one). For longer storage, freeze unfrosted doughnuts in a sealed bag for up to 1 month; thaw at room temperature and re-glaze. To refresh, microwave a glazed doughnut 5–7 seconds for that fresh-from-the-fryer feel.
FAQs
Q: Can I make dough the night before?
A: Absolutely—you can refrigerate the dough after the first rise (covered) and shape it next morning for fresher mornings.
Q: My doughnuts absorbed too much oil—why?
A: Oil likely wasn’t hot enough. Keep temperature steady at 350°F to prevent sogginess.
Q: How do I get a really thin glaze coating?
A: Let excess glaze drip off for 10–15 seconds before placing on rack; don’t over-saturate.
Q: Can I bake rather than fry these doughnuts?
A: Yes—bake at 375°F for 8–10 minutes, then brush with melted butter and glaze immediately.
Q: Why did my doughnuts collapse after frying?
A: They may have overproofed or the oil was too hot—stick to the recommended proof and frying temps.
Q: Do I need a mixer for this recipe?
A: No, hand-kneading works; just allow extra time and a bit more elbow grease.
Q: What’s a good substitute for all-purpose flour?
A: Bread flour works too, yielding a slightly chewier texture, but adjust liquid if the dough feels stiff.
Q: Is it okay to double the recipe?
A: Yes—just watch your yeast-to-flour ratio and divide dough into batches for proofing and frying.
Conclusion
These Homemade Krispy Kremes capture the classic, melt-in-your-mouth magic of the original glazed donuts right in your own kitchen. Give this copycat recipe a whirl, and let me know in the comments how your family loved these sweet treats—then explore my other homemade donut recipes for even more baking fun!
Homemade Krispy Kremes
Ingredients
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/2 cup whole milk warmed to 110°F
- 1/4 cup warm water about 100°F
- 1/4 cup granulated sugar
- 2 tablespoons unsalted butter melted
- 1 large egg room temperature
- 1/2 teaspoon salt
- 3 to 3 1/2 cups all-purpose flour divided
- Vegetable oil for frying
- 2 cups powdered sugar sifted
- 1/4 cup milk for glaze
- 1 teaspoon vanilla extract
Instructions
- Whisk warm water, warm milk, and 1 teaspoon sugar; sprinkle yeast on top and let sit 5–7 minutes until foamy.
- In a mixer bowl, combine melted butter, remaining sugar, egg, and salt. Stir in the yeast mixture until blended.
- Gradually add 2 cups of flour on low speed, then knead with dough hook adding more flour until dough is smooth and slightly sticky.
- Oil a bowl, place dough inside, cover, and let rise 60 minutes until doubled in size.
- Punch down dough, roll to 1/2-inch thickness, and cut with a 3-inch and 1-inch round cutter.
- Arrange doughnuts on parchment-lined trays, cover loosely, and let rest 20–30 minutes until puffy.
- Heat 2 inches of oil to 350°F in a deep pot, maintaining 340–360°F for frying.
- Fry doughnuts 1–1.5 minutes per side until golden, then drain on a wire rack over paper towels.
- Whisk glaze ingredients until smooth, dip hot doughnuts, and let excess drip before serving.
Notes
Nutrition
