Description
This Homemade Krispy Kreme recipe guides you through creating soft, fluffy, and classic glazed doughnuts reminiscent of the famous chain. Using yeast dough for that perfect rise and a sweet, creamy glaze, these doughnuts make a delightful treat that can be made fresh at home with simple ingredients and frying technique.
Ingredients
Scale
Doughnuts
- 2¼ teaspoons active dry yeast
- 2 tablespoons warm water (110°F)
- ¾ cup warm milk (110°F)
- ¼ cup granulated sugar
- ¼ teaspoon salt
- 1 egg
- 2½ tablespoons shortening
- 2½ cups all-purpose flour (plus more for rolling)
- Vegetable oil for frying
Glaze
- 2 cups powdered sugar
- ¼ cup whole milk
- ½ teaspoon vanilla extract
Instructions
- Activate Yeast: In a small bowl, dissolve the active dry yeast in 2 tablespoons of warm water (110°F) and let it sit for about 5 minutes until it becomes foamy, indicating the yeast is active.
- Mix Dough Ingredients: In a large mixing bowl, combine the warm milk (110°F), granulated sugar, salt, egg, shortening, and 1 cup of the all-purpose flour. Add the yeast mixture and stir until smooth.
- Form Dough: Gradually add the remaining flour while mixing, continuing until a soft dough forms that is no longer sticky but still pliable.
- First Rise: Cover the dough with a towel or plastic wrap and let it rise in a warm, draft-free place for 1 to 1½ hours, or until it has doubled in size.
- Shape Doughnuts: Roll the risen dough out on a lightly floured surface to approximately ½-inch thickness. Cut out doughnut shapes using a doughnut cutter or two round cutters for the rings and holes. Place the cut doughnuts and holes on parchment paper, cover lightly with a towel, and let them rise again for 30 to 45 minutes to puff up.
- Heat Oil: In a deep fryer or a large, heavy pot, heat vegetable oil to 350°F. This temperature ensures the doughnuts will cook quickly and evenly without absorbing too much oil.
- Fry Doughnuts: Carefully place a few doughnuts at a time into the hot oil. Fry them for about 1 minute on each side or until golden brown. Use a slotted spoon or tongs to flip and to remove them when done.
- Drain Doughnuts: Transfer the fried doughnuts to paper towels to drain excess oil and cool slightly but keep them warm for glazing.
- Prepare Glaze: In a bowl, whisk together the powdered sugar, whole milk, and vanilla extract until the glaze is smooth and free of lumps.
- Glaze Doughnuts: Dip each warm doughnut into the glaze, letting excess drip off, then place them on a wire rack to set the glaze before serving.
Notes
- For a chocolate glaze variation, substitute 2 tablespoons of the milk in the glaze recipe with unsweetened cocoa powder.
- These doughnuts are best enjoyed fresh the same day but can be stored in an airtight container for up to 2 days.
