There’s nothing quite like biting into a warm, melt-in-your-mouth Krispy Kreme doughnut, soft, airy, and covered in that iconic sweet glaze. But here’s the secret: you can recreate that same magic at home with just a little patience and the right technique. This recipe delivers perfectly fluffy, golden doughnuts that taste just like they came fresh off the conveyor belt. Once you try them, there’s no going back!
Step-by-Step Instructions
Step 1: Activate the Yeast
In the bowl of your stand mixer, combine the warm water and yeast. Let it sit for about 10 minutes, until foamy and fragrant — this is when the yeast comes alive!
Step 2: Mix the Dough
Add sugar, salt, butter, egg, egg yolk, vanilla, and 2½ cups of flour to the bowl. Using the dough hook, knead on low speed until the dough begins to come together. If it feels sticky, add more flour a tablespoon at a time until you have a soft, slightly tacky dough that pulls away from the bowl sides.
Step 3: First Rise
Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and place in a warm, draft-free spot. Let it rise for about 2 hours, until doubled in size.
Step 4: Chill the Dough
Punch down the dough gently to release air, then wrap it in plastic and refrigerate for at least 8 hours, or overnight. This step is key — it helps develop flavor and makes the dough easier to handle.
Step 5: Shape the Doughnuts
On a lightly floured surface, roll the chilled dough to ½-inch thickness. Use a doughnut cutter (or two round cutters — one large and one small) to cut out the doughnuts. Place them on a parchment-lined baking sheet, gathering scraps to re-roll for extra doughnut holes.
Step 6: Proof Again
Cover the doughnuts loosely with a clean kitchen towel and let them rest for about 1 hour, until they look puffy and slightly risen. This second proof gives them that signature light texture.
Step 7: Heat the Oil
In a heavy-bottomed pot or cast iron skillet, melt the shortening and bring the oil temperature to 360–370°F (182–188°C). Use a thermometer for accuracy — this is crucial for perfect frying!
Step 8: Fry to Golden Perfection
Carefully lower a few doughnuts at a time into the oil. Fry for about 1 minute per side, until golden brown. Don’t overcrowd the pan — that will lower the oil temperature and affect texture.
Transfer cooked doughnuts to a wire rack lined with paper towels to drain.
Step 9: Make the Glaze
In a medium bowl, whisk together powdered sugar, water, and vanilla extract until smooth. Add a little more water if you prefer a thinner glaze.
Step 10: Dip and Set
Dip each warm doughnut into the glaze, flip to coat both sides, then set them back on the rack. Let the glaze firm up for about 15 minutes and then, enjoy the magic!
Notes & Tips
- Perfect Temperature = Perfect Doughnuts: Keep that oil steady around 365°F. Too cool = greasy doughnuts; too hot = burnt outsides and raw centers.
- No Doughnut Cutter? Use two round cookie cutters or even the lid of a spice jar for the hole.
- Reuse the Oil: Let it cool, strain out crumbs, and store in an airtight container for next time.
- Glaze Variations: Add cocoa powder for a chocolate glaze, or a touch of maple extract for something different.
- Don’t Forget the Holes: Toss the little doughnut holes in cinnamon sugar for an extra treat.
FAQ
1. Can I bake these instead of frying?
You can, but they won’t have that same melt-in-your-mouth texture. Fried is truly the classic way to go!
2. Why chill the dough overnight?
It helps relax the gluten, making the dough easier to handle and improving the flavor and texture.
3. Can I make them ahead?
Yes! You can make the dough the night before and fry fresh in the morning.
4. What kind of oil is best?
Vegetable shortening gives the most authentic flavor and texture, but canola or vegetable oil works too.
5. How do I store leftover doughnuts?
Store in an airtight container at room temperature for up to 2 days. Pop them in the microwave for 8–10 seconds to refresh.
Make the Doughnuts: Combine the yeast and warm water in the bowl of a stand mixer fitted with a dough hook. Let stand for 10 minutes to allow the yeast to activate. Calories: Approximately 250-300 per doughnut (varies based on size)
Protein: 3g
Carbs: 35g
Fat: 12g
Ingredients
Instructions
Add the sugar, salt, butter, egg, egg yolk, vanilla extract, and 2½ cups of the flour to the yeast mixture. Knead on low speed until a dough begins to form. If the dough is quite sticky, add more flour a tablespoon at a time until a soft, tacky dough forms. The dough should clear the sides of the bowl, but not the bottom.
Transfer the dough to a lightly oiled bowl, cover tightly with plastic wrap, and place in a warm, draft-free spot for 2 hours to allow the dough to rise.
Gently press to deflate the dough, wrap it in plastic wrap, and refrigerate for at least 8 hours, or overnight. This chilling process is crucial for developing flavor and making the dough easier to handle.
On a floured work surface, roll the dough out to a ½-inch thickness. Using a doughnut cutter (if you don't have one, use one larger and one smaller round cutter) dipped in flour, cut out the doughnuts and place them on a parchment-lined baking sheet. (You can roll any leftover dough scraps into balls for more doughnut holes!)
Cover the doughnuts with a clean dish towel and allow them to rest for 1 hour. This allows them to proof a second time, resulting in a lighter texture.
Line a large rimmed baking sheet with a double layer of paper towels and place a wire cooling rack on top. This will absorb excess oil after frying.
When ready to fry, heat the vegetable shortening in a large cast iron skillet (or other wide, heavy-bottomed skillet or pot) to a maintained temperature of 360 to 370 degrees Fahrenheit. Use a thermometer to ensure accurate temperature control.
Gently lower the doughnuts into the hot oil, being careful not to overcrowd the pan (cook in batches to maintain the oil temperature). Cook until golden brown, about 1 minute per side. Monitor the temperature throughout.
Carefully remove the doughnuts from the oil using a slotted spoon or spider and place them on the cooling rack to drain.
Repeat until all of the doughnuts have been fried.
Make the Glaze: In a medium bowl, whisk together the powdered sugar, water, and vanilla extract until smooth. Add more water a teaspoon at a time if needed to adjust the consistency.
Working one at a time, dip each doughnut into the glaze, flip to coat the other side, and return it to the cooling rack. Allow the glaze to set for about 15 minutes before serving. Enjoy!Nutrition