Krispy Kreme-Style Glazed Doughnuts

Krispy Kreme-style glazed doughnuts are the ultimate treat when I want something warm, fluffy, and perfectly sweet. These homemade doughnuts are soft, pillowy, and coated in a buttery vanilla glaze that melts in your mouth. They taste just like the iconic originals—maybe even better fresh out of the fryer.

Why You’ll Love This Recipe

I love how these doughnuts strike that perfect balance of lightness and richness. They’re airy yet satisfying, and the sweet glaze gives them that signature melt-in-your-mouth texture. Making them at home is easier than it looks, and there’s nothing quite like biting into one while it’s still warm and fresh. These are great for brunches, celebrations, or any time I want to treat myself.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough:

• 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 large eggs

• 1/3 cup shortening (or unsalted butter, softened)

• 5 cups all-purpose flour (plus more for dusting)

For the Glaze:

• 1/3 cup butter

• 2 cups powdered sugar

• 1 1/2 teaspoons vanilla extract

• 1/3 cup hot water

Directions

1. Activate the Yeast

I dissolve the yeast in warm water in a small bowl and let it sit for about 5–10 minutes until foamy. This ensures the yeast is alive and ready to help the dough rise.

2. Mix the Dough

In a large mixing bowl, I combine lukewarm milk, sugar, salt, eggs, and shortening. I add the foamy yeast mixture, then gradually stir in the flour one cup at a time until a soft dough forms.

3. Knead the Dough

I knead the dough on a lightly floured surface for 5–8 minutes until smooth and elastic. A stand mixer with a dough hook works great too.

4. Let It Rise

I place the dough in a greased bowl, cover it with a clean towel, and let it rise in a warm spot for 1 to 1.5 hours, until it doubles in size.

5. Shape the Doughnuts

I roll out the dough to about 1/2 inch thick, then cut out doughnut shapes using a doughnut cutter or two round cutters (one large and one small for the hole). I place the cut doughnuts on a floured surface and let them rise again for 30–45 minutes until puffy.

6. Fry the Doughnuts

I heat oil in a deep fryer or heavy pot to 350°F (175°C). Working in batches, I fry each doughnut for about 1 minute per side until golden brown. I transfer them to a paper towel-lined plate to drain.

7. Make the Glaze

I melt butter in a saucepan over medium heat, then stir in the powdered sugar and vanilla. I add hot water a little at a time until the glaze is smooth and pourable.

8. Glaze the Doughnuts

While the doughnuts are still warm, I dip them into the glaze, let the excess drip off, and place them on a rack to set.

Servings and timing

This recipe makes about 18–24 doughnuts, depending on size, and takes approximately 2.5 to 3 hours total—30 minutes to prep, 1.5 hours to rise, and 30–45 minutes to fry and glaze.

Variations

I sometimes add a touch of cinnamon or nutmeg to the dough for extra warmth. For chocolate lovers, I dip the tops in a simple chocolate glaze instead. If I want filled doughnuts, I skip the hole, fry the whole dough round, and inject it with custard or jam before glazing.

Storage/Reheating

I store leftover doughnuts at room temperature in an airtight container for up to 2 days. To reheat, I microwave them for about 8–10 seconds to bring back that warm, fresh-from-the-fryer taste. They’re best eaten the same day.

FAQs

Can I make the dough ahead of time?

Yes, I sometimes refrigerate the dough after the first rise. I bring it to room temperature before shaping and frying.

What oil is best for frying?

I use a neutral oil with a high smoke point like canola or vegetable oil.

Can I bake these instead?

These doughnuts are meant to be fried for the classic texture. Baking will make them more like soft rolls, but it can work in a pinch at 375°F for about 10–12 minutes.

How do I keep the glaze from melting off?

I let the doughnuts cool just slightly before dipping—warm, not hot. This helps the glaze set nicely without sliding off.

Can I freeze the doughnuts?

Yes, I freeze unglazed, cooked doughnuts in an airtight container. I thaw and reheat them, then glaze before serving.

Conclusion

Krispy Kreme-style glazed doughnuts are a sweet, fluffy treat that I love making at home. They’re surprisingly simple, endlessly satisfying, and always worth the effort. Whether I’m making them for a special occasion or just because, these doughnuts bring smiles every time.