Description
This Homemade Krispy Kreme-inspired doughnut recipe yields light, fluffy, and golden-fried doughnuts with a sweet vanilla glaze. Perfectly soft on the inside with a crisp exterior, these classic yeast-raised doughnuts are fried to perfection and coated in a simple yet irresistible glaze. Ideal for breakfast or an indulgent treat.
Ingredients
Scale
Doughnuts
- 1 cup warm milk (110°F/45°C)
- 1/4 cup granulated sugar
- 1 package (2 1/4 tsp) active dry yeast
- 2 tbsp unsalted butter, melted
- 1/2 tsp salt
- 1 tsp vanilla extract
- 1/4 tsp ground nutmeg (optional)
- 2 large eggs
- 3 1/2 cups all-purpose flour (plus extra for rolling)
- Vegetable oil for frying
Glaze
- 2 cups powdered sugar
- 1/4 cup whole milk
- 1 tsp vanilla extract
Instructions
- Activate the Yeast: In a small bowl, combine the warm milk and granulated sugar, stirring until the sugar dissolves. Sprinkle the yeast over the milk and stir gently. Let it sit for 5-10 minutes until frothy, indicating the yeast is active.
- Mix the Dough: In a large bowl, combine the yeast mixture, melted butter, salt, vanilla extract, nutmeg (if using), and eggs. Stir well to combine all ingredients.
- Add Flour Gradually: Add the flour one cup at a time, mixing until a soft, slightly sticky dough forms. You may need to adjust the flour depending on humidity.
- Knead the Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic, or use a stand mixer with a dough hook on low speed for 3-4 minutes.
- First Rise: Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and let it rise in a warm place for 1-1.5 hours until doubled in size.
- Shape the Doughnuts: Punch down the risen dough and roll it out to 1/2 inch thickness on a floured surface. Use doughnut cutters to cut shapes. Re-roll scraps to cut additional doughnuts.
- Second Rise: Arrange the cut doughnuts on a floured baking sheet, cover, and let rise another 30-45 minutes until puffy.
- Heat Oil: Heat 2-3 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). Test the temperature with a small piece of dough that should sizzle immediately.
- Fry Doughnuts: Fry doughnuts in batches for 1-2 minutes per side until golden brown, gently flipping with tongs.
- Drain: Remove doughnuts from oil and place on a wire rack or paper towels to drain excess oil.
- Prepare the Glaze: In a medium bowl, whisk powdered sugar, milk, and vanilla extract until smooth. Adjust consistency by adding milk or powdered sugar as needed.
- Glaze the Doughnuts: While still warm, dip each doughnut into the glaze to coat fully. Place on wire rack to let glaze set before serving.
Notes
- Ensure milk is warm but not hot to prevent killing the yeast.
- You can skip the nutmeg if you prefer a more classic vanilla flavor.
- Use a candy thermometer for accurate oil temperature for best frying results.
- Store glazed doughnuts in an airtight container at room temperature for up to 2 days.
- Reheat doughnuts briefly in a microwave or oven to refresh before serving.
