Description
Homemade Krispy Kreme Doughnuts — a perfect breakfast treat featuring light, yeast-risen dough fried to golden perfection and dipped in a crackly vanilla glaze. Makes 12 doughnuts in about 2 hours 15 minutes with 14 simple pantry ingredients.
Ingredients
Scale
To prepare this comforting recipe for 12 doughnuts, you’ll need:
- 2 tablespoons active dry yeast
- 1/4 cup warm water (105°F to 115°F)
- 1 1/2 cups lukewarm milk
- 1/2 cup granulated sugar
- 1 teaspoon salt
- 2 eggs
- 1/3 cup unsalted butter, melted
- 5 cups all-purpose flour, more for dusting
- 1/2 teaspoon nutmeg (optional)
- Oil for frying
For the Glaze:
- 1/2 cup butter, melted
- 2 cups powdered sugar, sifted
- 1 teaspoon vanilla extract
- 4–6 tablespoons hot water
Instructions
How to Make Homemade Krispy Kreme Doughnuts
Follow these steps to create your own delicious Homemade Krispy Kreme Doughnuts:
- Prepare the Dough: In a large bowl, dissolve yeast in warm water. Add milk, sugar, salt, eggs, melted butter, and 2 cups of flour. Beat until smooth, then stir in enough of the remaining flour to form a soft dough.
- First Rise: Transfer the dough to a greased bowl, turning it once to grease the top. Cover and let it rise in a warm place until doubled, about 1 hour.
- Shape the Doughnuts: After the dough has risen, punch it down. Roll it out on a floured surface to about 1/2-inch thickness. Use a floured doughnut cutter to cut out shapes and place them on greased baking sheets. Let the doughnuts rise again for 30 minutes.
- Fry the Doughnuts: Heat oil in a deep fryer or large pan to 375°F. Fry the doughnuts, a few at a time, until they’re golden brown on both sides. Drain on paper towels.
- Glaze: In a bowl, mix the glaze ingredients until smooth. While the doughnuts are still warm, dip them into the glaze and let them dry on wire racks.
Notes
- Refrigerator Storage: Place leftover glazed doughnuts in a single layer inside an airtight container, separating layers with parchment paper to prevent the glaze from sticking. They keep well for up to 3 days in the fridge. The glaze will soften and become slightly tacky, which is normal — a brief reheat restores the texture beautifully.
- Freezer Storage: For longer keeping, freeze unglazed doughnuts. Arrange them on a parchment-lined baking sheet and freeze for 2 hours until solid, then transfer to a freezer-safe zip-top bag. Stored this way, they maintain quality for up to 2 months. Always freeze without glaze — fresh glaze applied after reheating yields the best crackly finish.
- Oven Reheat: Preheat your oven to 325°F. Place doughnuts on a wire rack set over a baking sheet and warm for 5 minutes if refrigerated, or 10 minutes if frozen. The wire rack promotes even air circulation so the bottom doesn’t turn soggy. Dip in fresh warm glaze immediately after removing from the oven.
- Microwave Reheat: Set a single doughnut on a microwave-safe plate and heat at 50% power for 15 seconds. Check and add another 10-second burst if needed. Microwaving at full power toughens the dough, so reduced power is essential. This method is best for an on-the-go morning when you need one warm ring in under a minute.
- Air Fryer Reheat: Preheat the air fryer to 300°F. Place doughnuts in a single layer in the basket — do not stack them. Heat for 3 minutes, flipping halfway through. The circulating hot air re-crisps the exterior beautifully without drying out the soft interior. This is Sadka’s preferred method for restoring that just-fried texture at home, according to food storage guidelines.
- Prep Time: 30
- Cook Time: 15
- Category: Breakfast
Nutrition
- Serving Size: 1 doughnuts
- Calories: 310 calories
- Sugar: 22g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 52mg