Homemade Krispy Kremes
These Homemade Krispy Kremes are a foolproof copycat of the iconic glazed donuts—soft, fluffy, and topped with a perfectly sweet glaze. Ideal for weekend baking or special occasions!
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
Doughnuts are best enjoyed the day made. Store in an airtight container at room temp for up to 2 days or freeze unfrosted for 1 month.
Nutrition
Calories: 200kcal
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