Description
These homemade Krispy Kreme doughnuts are light, fluffy, and perfectly glazed, just like the iconic doughnuts from the famous chain. With a soft, airy dough, crispy golden exterior, and a sweet, smooth glaze, these doughnuts are a perfect treat for any occasion. Whether you’re making them for breakfast, a special brunch, or just a sweet indulgence, this recipe will give you that signature Krispy Kreme experience right at home.
Ingredients
Scale
For the Doughnuts:
- 2 ¼ tsp active dry yeast
- 1 ¼ cups warm milk (110°F/45°C)
- ¼ cup granulated sugar
- ¼ cup vegetable shortening
- ½ tsp salt
- 2 large eggs
- 4 cups all-purpose flour
- Vegetable oil, for frying
For the Glaze:
- 2 cups powdered sugar
- ¼ cup milk
- ½ tsp vanilla extract
Instructions
- Activate the Yeast:
In a small bowl, dissolve the active dry yeast in the warm milk. Let it sit for about 5 minutes until it becomes foamy. This activates the yeast for the dough. - Mix the Dough:
In a large mixing bowl, combine the granulated sugar, vegetable shortening, salt, and eggs. Mix until well combined.
Add the yeast mixture and 2 cups of flour to the bowl. Mix on medium speed until smooth. Gradually add the remaining flour, ½ cup at a time, mixing well after each addition until a soft dough forms. - Knead the Dough:
Transfer the dough to a lightly floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. Kneading helps develop the dough’s texture. - First Rise:
Place the dough in a greased bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour, or until doubled in size. The dough needs to rise to get that soft, airy texture. - Shape the Doughnuts:
Once the dough has risen, transfer it to a lightly floured surface and roll it out to about ½ inch thickness.
Use a doughnut cutter or two round cutters (one large and one small) to cut out the doughnuts. Re-roll the scraps and cut out more doughnuts. - Second Rise:
Place the cut doughnuts and doughnut holes on a baking sheet lined with parchment paper. Cover with a towel and let them rise for another 30 minutes. This second rise ensures the doughnuts will be light and fluffy when fried. - Heat the Oil:
In a large, deep skillet or Dutch oven, heat vegetable oil to 350°F (175°C). Use a thermometer to ensure the oil is at the correct temperature for frying. - Fry the Doughnuts:
Carefully add a few doughnuts to the hot oil, frying them for about 1-2 minutes on each side, or until golden brown. Frying time may vary slightly depending on the size of the doughnuts.
Use a slotted spoon to transfer the fried doughnuts to a wire rack lined with paper towels to drain excess oil. - Prepare the Glaze:
In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable. - Glaze the Doughnuts:
While the doughnuts are still warm, dip each one into the glaze, ensuring it’s fully coated.
Place the glazed doughnuts on a wire rack to allow the glaze to set. The glaze will harden slightly as it cools.
Notes
- Make sure the yeast is fully activated before proceeding with the dough. If the mixture doesn’t foam, the yeast might be expired, and you’ll need to start again.
- Keep the oil temperature steady during frying. If the temperature is too high, the doughnuts will brown too quickly on the outside but remain raw inside.
- The doughnuts are best served warm, right after glazing, but they can also be stored at room temperature in an airtight container for up to 2 days.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 doughnut
- Calories: 250
- Sugar: 16g
- Sodium: 100mg
- Fat: 14g
- Saturated Fat: 3 g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg