Homemade Krispy Kremes Recipe

Why You’ll Love This Recipe

I adore this recipe because it captures everything I love about Krispy Kremes: the tender dough, the light texture, and that glossy glaze that sets beautifully as the donuts cool. Making them at home feels special and surprisingly easy once I get started. The process is relaxing—mixing, kneading, watching the dough rise—and the results are pure magic. I also love that I can customize them by adding fillings or toppings, making each batch my own version of donut heaven.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

All-Purpose Flour: 4 cups
Granulated Sugar: 1/3 cup
Instant Yeast: 2 1/4 teaspoons
Salt: 1/2 teaspoon
Whole Milk: 1 cup (warm)
Unsalted Butter: 1/4 cup (softened)
Eggs: 2 large
Vanilla Extract: 1 teaspoon

For the glaze:
Powdered Sugar: 2 cups
Milk: 1/4 cup
Vanilla Extract: 1/2 teaspoon

Directions

I start by preparing a large pot or deep fryer for frying later, setting it aside until the dough is ready.

In a large bowl, I combine the warm milk, sugar, and yeast, then let it sit for about 5 minutes until it becomes foamy. This helps activate the yeast. Next, I add the eggs, softened butter, vanilla, flour, and salt. I mix everything together until a sticky dough forms, then knead it for about 8 minutes until it’s smooth and elastic.

Once the dough is ready, I transfer it to a greased bowl, cover it with plastic wrap or a towel, and let it rise in a warm spot for about an hour or until it has doubled in size.

When the dough is puffy, I roll it out on a floured surface to about ½-inch thickness. Using a donut cutter (or two round cutters), I cut out donuts and place them on parchment-lined trays. I let them rise again for 30–45 minutes until soft and slightly puffed.

Meanwhile, I heat the oil in my fryer or pot to 350°F (175°C). Working in small batches, I carefully fry the donuts for about 1–2 minutes per side, just until they’re golden brown. I transfer them to a wire rack to drain.

For the glaze, I whisk together powdered sugar, milk, and vanilla until smooth. While the donuts are still warm, I dip each one into the glaze, letting the excess drip off before setting them back on the rack to cool slightly. The glaze forms a beautiful, shiny coating as it sets.

Servings and Timing

This recipe makes about 12 donuts and takes roughly 2 hours from start to finish, including rising and frying. Prep time is about 20 minutes, cook time is 20 minutes, and the rest is rising time. Each donut has around 270 calories—just the right size for a sweet treat.

Variations

I love experimenting with this recipe. Sometimes I fill the donuts with vanilla cream, chocolate ganache, or strawberry jam. For a fun twist, I make chocolate glaze by adding cocoa powder to the icing or top the glazed donuts with sprinkles or crushed nuts. If I want to make baked donuts instead of fried, I bake them at 375°F (190°C) for about 10 minutes and brush them with melted butter before glazing. For extra flavor, I’ve even added a hint of nutmeg or cardamom to the dough.

Storage/Reheating

I store leftover donuts in an airtight container at room temperature for up to 2 days or refrigerate them for up to 4 days. When I’m ready to enjoy them again, I reheat them in the microwave for about 10 seconds to bring back their softness. If I plan ahead, I freeze the unglazed donuts and thaw them at room temperature before glazing and serving.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, I just dissolve active dry yeast in warm milk with sugar and let it sit for about 10 minutes until foamy before mixing.

Why are my donuts dense instead of fluffy?

This usually happens if the dough wasn’t kneaded long enough or if the oil was too cool when frying.

Can I make the dough the night before?

Yes, I prepare the dough, let it rise once, then refrigerate it overnight. I bring it to room temperature before cutting and frying.

How do I get the glaze smooth and shiny?

I make sure to whisk it well and dip the donuts while they’re still warm so the glaze adheres perfectly.

Can I bake these instead of frying?

Yes, though they won’t have the exact same texture. I bake them at 375°F (190°C) for about 10 minutes, then glaze.

What oil is best for frying?

I prefer using canola or vegetable oil because they have a neutral flavor and high smoke point.

How do I know when the donuts are cooked through?

They should be golden brown on both sides and feel light when lifted out of the oil.

Can I make mini donuts with this recipe?

Definitely! I cut smaller rounds and fry them for about 1 minute per side.

Can I double the recipe?

Yes, this dough scales well—just be sure to fry in batches to keep the oil temperature consistent.

How can I keep the glaze from melting?

I let the donuts cool slightly before glazing and store them in a cool, dry place once set.

Conclusion

These Homemade Krispy Kremes bring all the joy of the classic donut shop right into my kitchen. I love how soft, fluffy, and perfectly glazed they turn out every time. The process of kneading, frying, and glazing feels so rewarding, and the first bite always melts in my mouth. Whether I’m making them for breakfast, dessert, or a weekend treat, these donuts never fail to impress—they’re pure homemade happiness.