Homemade Krispy Kreme Style Donuts
Homemade Krispy Kreme Style Donuts
Ingredients
For the Donut Dough
- 1 1/4 cups warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter, melted and cooled
- 2 eggs, lightly whisked
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 1/4 cups bread flour
- 3 cups vegetable oil, for frying
For the Plain Glaze
- 2 cups powdered sugar, sifted
- 2 tablespoons milk, or as needed
- 1/8 teaspoon salt
For the Chocolate Frosting (Optional)
- 1 container chocolate frosting, jarred
- 2 tablespoons sprinkles, as needed, for decoration
Instructions
- 1
In a large mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently with a spoon and let the mixture sit for 5-10 minutes, or until it becomes foamy, indicating the yeast is active.
⏱️ 10 min
- 2
Add the melted and cooled unsalted butter, lightly whisked eggs, salt, and vanilla extract to the yeast mixture. Whisk thoroughly until all ingredients are well combined.
⏱️ 5 min
- 3
Add half of the bread flour to the wet ingredients. Attach the dough hook to a stand mixer and mix on low speed until the flour is mostly incorporated. Scrape down the sides of the bowl. Add the remaining bread flour and continue mixing on medium-low speed for 5-7 minutes until the dough forms a cohesive ball and pulls away cleanly from the sides of the bowl. The dough should be soft and slightly sticky.
⏱️ 10 min
- 4
Lightly oil a clean glass bowl. Transfer the dough to the oiled bowl, turning it once to ensure all sides are coated with oil. Cover the bowl tightly with plastic wrap and let it rise in a warm place on the counter for 1 to 2 hours, or until it has doubled in size.
⏱️ 120 min
- 5
Lightly flour a clean work surface. Gently turn the risen dough out onto the floured surface. Carefully stretch and pull the dough by hand (or gently roll with a rolling pin) until it's about 1/2 inch thick. Use a 3-inch circular cookie cutter to cut out the donut shapes, pressing straight down without twisting. For the holes, use a smaller 1-inch circular cutter (like a piping tip) to cut out the centers. Gather any dough scraps, gently re-knead, and re-roll to cut out more donuts.
⏱️ 15 min
- 6
Arrange the cut donut shapes and donut holes on a lightly floured baking sheet. Cover loosely with plastic wrap or a clean kitchen towel and let them proof again for 20-30 minutes, allowing them to rise slightly more before frying.
⏱️ 30 min
- 7
Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F. Use a candy thermometer to monitor the temperature. Once the oil is hot, gently place 2-3 donuts into the oil at a time, sliding them in by setting one edge down first to prevent splashing. Fry for approximately 20-30 seconds per side, or until golden brown. Remove the fried donuts with tongs or a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with remaining donuts and donut holes, adjusting heat as needed to maintain oil temperature.
⏱️ 15 min•🌡️ 350
- 8
While the donuts are cooling slightly, prepare the glaze or frosting. For the Plain Glaze: In a medium bowl, sift the powdered sugar. Add 2 tablespoons of milk and the pinch of salt. Whisk until smooth and runny, adding more milk 1/2 teaspoon at a time if a thinner consistency is desired. For the Chocolate Frosting: Microwave the jarred chocolate frosting for about 10-15 seconds, stirring until it becomes pourable.
⏱️ 5 min
- 9
For plain glazed donuts, dip a warm donut into the plain glaze, flipping it to coat both sides. Lift and allow excess glaze to drip off, then place it on a wire rack set over a baking sheet to catch drips. For chocolate frosted donuts, dip a warm donut into the melted chocolate frosting, coating the top. Optionally, add sprinkles immediately. Let the glaze/frosting set for a few minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Krispy Kreme Style Donuts
Ingredients
For the Donut Dough
- 1 1/4 cups warm milk
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar
- 8 tablespoons unsalted butter, melted and cooled
- 2 eggs, lightly whisked
- 1 teaspoon salt
- 1 teaspoon vanilla extract
- 4 1/4 cups bread flour
- 3 cups vegetable oil, for frying
For the Plain Glaze
- 2 cups powdered sugar, sifted
- 2 tablespoons milk, or as needed
- 1/8 teaspoon salt
For the Chocolate Frosting (Optional)
- 1 container chocolate frosting, jarred
- 2 tablespoons sprinkles, as needed, for decoration
Instructions
- 1
In a large mixing bowl, combine the warm milk, active dry yeast, and granulated sugar. Stir gently with a spoon and let the mixture sit for 5-10 minutes, or until it becomes foamy, indicating the yeast is active.
⏱️ 10 min - 2
Add the melted and cooled unsalted butter, lightly whisked eggs, salt, and vanilla extract to the yeast mixture. Whisk thoroughly until all ingredients are well combined.
⏱️ 5 min - 3
Add half of the bread flour to the wet ingredients. Attach the dough hook to a stand mixer and mix on low speed until the flour is mostly incorporated. Scrape down the sides of the bowl. Add the remaining bread flour and continue mixing on medium-low speed for 5-7 minutes until the dough forms a cohesive ball and pulls away cleanly from the sides of the bowl. The dough should be soft and slightly sticky.
⏱️ 10 min - 4
Lightly oil a clean glass bowl. Transfer the dough to the oiled bowl, turning it once to ensure all sides are coated with oil. Cover the bowl tightly with plastic wrap and let it rise in a warm place on the counter for 1 to 2 hours, or until it has doubled in size.
⏱️ 120 min - 5
Lightly flour a clean work surface. Gently turn the risen dough out onto the floured surface. Carefully stretch and pull the dough by hand (or gently roll with a rolling pin) until it's about 1/2 inch thick. Use a 3-inch circular cookie cutter to cut out the donut shapes, pressing straight down without twisting. For the holes, use a smaller 1-inch circular cutter (like a piping tip) to cut out the centers. Gather any dough scraps, gently re-knead, and re-roll to cut out more donuts.
⏱️ 15 min - 6
Arrange the cut donut shapes and donut holes on a lightly floured baking sheet. Cover loosely with plastic wrap or a clean kitchen towel and let them proof again for 20-30 minutes, allowing them to rise slightly more before frying.
⏱️ 30 min - 7
Heat about 3 inches of vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat until it reaches 350°F. Use a candy thermometer to monitor the temperature. Once the oil is hot, gently place 2-3 donuts into the oil at a time, sliding them in by setting one edge down first to prevent splashing. Fry for approximately 20-30 seconds per side, or until golden brown. Remove the fried donuts with tongs or a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Repeat with remaining donuts and donut holes, adjusting heat as needed to maintain oil temperature.
⏱️ 15 min•🌡️ 350 - 8
While the donuts are cooling slightly, prepare the glaze or frosting. For the Plain Glaze: In a medium bowl, sift the powdered sugar. Add 2 tablespoons of milk and the pinch of salt. Whisk until smooth and runny, adding more milk 1/2 teaspoon at a time if a thinner consistency is desired. For the Chocolate Frosting: Microwave the jarred chocolate frosting for about 10-15 seconds, stirring until it becomes pourable.
⏱️ 5 min - 9
For plain glazed donuts, dip a warm donut into the plain glaze, flipping it to coat both sides. Lift and allow excess glaze to drip off, then place it on a wire rack set over a baking sheet to catch drips. For chocolate frosted donuts, dip a warm donut into the melted chocolate frosting, coating the top. Optionally, add sprinkles immediately. Let the glaze/frosting set for a few minutes before serving.
⏱️ 5 min