Description
This homemade Krispy Kremes recipe offers a delightful way to create classic glazed doughnuts from scratch. Soft, fluffy, and perfectly sweet, these doughnuts are fried to golden perfection and dipped in a buttery vanilla glaze, making them an irresistible treat perfect for breakfast or anytime indulgence.
Ingredients
Scale
Dough:
- 3 tablespoons milk
- 3 tablespoons boiling water
- 1 teaspoon dry active yeast
- 8 ounces all-purpose flour (about 1¾ cups)
- 1½ ounces sugar (about 3 tablespoons)
- 1 egg
- 1 ounce butter (softened)
- A dash of salt
- Oil for frying
Glaze:
- 1/3 cup butter
- 2 cups confectioners’ sugar
- 1½ teaspoons vanilla extract
- 4 tablespoons hot water (adjust as needed)
Instructions
- Activate yeast: Combine milk and boiling water in a small bowl. Let cool to lukewarm, then stir in yeast and a pinch of sugar. Let sit until foamy, about 5–10 minutes to ensure the yeast is active.
- Mix dry ingredients and butter: In a large bowl, mix flour, sugar, and salt. Cut in softened butter until the mixture resembles coarse crumbs, creating a crumbly texture perfect for the dough.
- Add wet ingredients: Add beaten egg and the yeast mixture to the dry ingredients. Mix thoroughly until a sticky dough forms, ensuring all components are combined.
- Knead dough: Knead the dough on a floured surface for 5–10 minutes until it becomes smooth and elastic, which develops gluten and gives structure.
- First rise: Place the dough in a greased bowl, cover, and let it rise in a warm place for about 1 hour or until doubled in size, allowing the yeast to ferment and expand the dough.
- Shape doughnuts: Punch down the risen dough, divide it into four parts, roll each into a rope, cut into inch-long pieces, and shape each piece into a ball to form doughnut shapes.
- Rest doughnuts: Place dough balls on a tray, cover, and let them rest for 10–15 minutes to relax the gluten and prepare for frying.
- Heat oil and fry: Heat oil in a deep fryer or heavy pot to 375°F (190°C). Fry doughnuts in batches for 2 minutes per side or until golden brown. Drain on paper towels to remove excess oil.
- Prepare glaze: Melt butter for the glaze, then stir in confectioners’ sugar and vanilla extract. Slowly add hot water, adjusting as needed, until the glaze is smooth and pourable.
- Glaze doughnuts: Dip warm doughnuts into the glaze, ensuring they are fully coated, then place them on a wire rack to set and cool slightly before serving.
Notes
- Ensure the milk-water mixture is lukewarm to properly activate the yeast without killing it.
- Maintain consistent oil temperature at 375°F to achieve even frying without soggy doughnuts.
- Adjust water in glaze gradually to get the perfect dipping consistency.
- Use fresh yeast for best fermentation results.
- The dough can be refrigerated after the first rise to slow fermentation for making doughnuts over two days.
- Drain fried doughnuts well to avoid greasy results.
