Homemade Krispy Kreme Donuts Recipe | Soft Glazed Bakery Style
These Krispy Kreme–style donuts are soft, airy, and coated in a thin, shiny vanilla glaze you can easily make at home. Follow precise temps and timing for bakery-quality results.
Ingredients
Ingredients
- 3 1/2 cups (420 g) all-purpose flour, plus more for dusting
- 1/3 cup (65 g) granulated sugar
- 2 1/4 tsp (7 g) instant yeast
- 1 tsp fine sea salt
- 3/4 cup (180 ml) whole milk, warmed to 105–110°F
- 1/3 cup (80 ml) lukewarm water
- 2 large eggs, room temperature
- 1/4 cup (57 g) unsalted butter, very soft
- 1 tsp pure vanilla extract
- Neutral oil (canola or peanut) for frying, about 6–8 cups
- 3 cups (360 g) powdered sugar, sifted
- 1/2 cup (120 ml) whole milk, warm
- 2 tsp pure vanilla extract
- Pinch of fine salt
Instructions
Instructions
- Whisk the flour, sugar, yeast, and salt in a stand mixer bowl.
- Combine the warm milk, water, eggs, and vanilla, then with the dough hook running on low, stream the liquids into the dry ingredients and mix until a shaggy dough forms.
- Add the soft butter in small pieces and knead on medium-low until the dough is smooth, elastic, and slightly tacky, 8–10 minutes, adding a little flour only if extremely sticky.
- Lightly oil a bowl, add the dough, turn to coat, cover, and let rise in a warm spot until doubled, about 1 to 1.5 hours.
- Turn the dough onto a lightly floured surface and pat or roll to 1/2 inch thickness, then cut 3-inch donut rings, re-rolling scraps once if needed, and place on parchment squares.
- Loosely cover and let the cut donuts rise in a warm spot until puffy and delicate, 30–45 minutes.
- Heat 2–3 inches of neutral oil in a heavy pot to 350–355°F and set a wire rack over a sheet pan for draining.
- Fry 2–3 donuts at a time, sliding them in with the parchment and peeling it away, cooking 45–60 seconds per side until light golden, then drain on the rack and let the oil return to temperature between batches; fry holes 30–40 seconds total.
- Whisk powdered sugar, warm milk, vanilla, and a pinch of salt into a silky, pourable glaze, adjusting with a little milk or sugar as needed.
- Dip each warm donut fully in the glaze, let excess drip off, and place on the rack to set 5–10 minutes.
Notes
Best the day made; peak within 4–6 hours. Store loosely covered at room temperature up to 24 hours. Freeze unglazed donuts up to 2 months; thaw and glaze fresh. Reheat unglazed at 300°F for 6–8 minutes or glazed in the microwave for 8–10 seconds. Keep frying oil at 350–355°F to avoid greasy donuts, and avoid overproofing. Active dry yeast can be bloomed and used in place of instant.