Name: Krispy Kreme Doughnut Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 3 tablespoons milk; 3 tablespoons boiling water; 1 teaspoon dry active yeast; 8 ounces all-purpose flour (about 2 cups); 1 1/2 ounces sugar (about 3 tablespoons); 1 egg; 1 ounce butter, melted (about 2 tablespoons); Dash of salt; Oil for frying; 1/3 cup butter (for glaze); 2 cups powdered sugar; 1 1/2 teaspoons vanilla extract; 4 tablespoons hot water (or as needed for glaze)

Why You’ll Love Krispy Kreme Doughnut Recipe

There’s something unforgettable about biting into a warm glazed doughnut, and this recipe delivers that same bakery-style experience at home.

First, the texture is unbeatable. The dough is soft and pillowy inside with a lightly crisp exterior from frying.

Second, the glaze is simple yet iconic. It forms a thin, glossy coating that melts slightly into the warm doughnut, creating that signature finish.

It’s also surprisingly achievable. While yeast dough requires patience, the steps are straightforward and rewarding.

Finally, these doughnuts are incredibly versatile. Enjoy them classic and glazed, or use the dough as a base for filled or flavored variations.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the doughnuts:
warm water
active dry yeast
whole milk
granulated sugar
salt
large eggs
unsalted butter, softened
all-purpose flour
vegetable oil or canola oil for frying

For the glaze:
confectioners’ sugar
milk
vanilla extract

Directions

Activate the yeast by combining warm water and yeast in a bowl. Let it sit for about 5–10 minutes until foamy.
Warm the milk gently until lukewarm, not hot.
In a large mixing bowl, combine the yeast mixture, milk, sugar, salt, eggs, and butter. Mix until well incorporated.
Gradually add the flour, mixing until a soft dough forms. Knead the dough for 5–8 minutes until smooth and elastic. The dough should be slightly tacky but not overly sticky.
Transfer the dough to a lightly greased bowl. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
Punch down the dough and roll it out on a floured surface to about 1/2-inch thickness. Cut into doughnut shapes using a doughnut cutter or two round cutters.
Place the cut doughnuts on parchment-lined trays, cover lightly, and let them rise again for 30–45 minutes until puffy.
Heat oil in a deep pot to 350°F (175°C). Carefully fry the doughnuts in batches for about 1 minute per side, or until golden brown. Remove and drain on paper towels.
Prepare the glaze by whisking together confectioners’ sugar, milk, and vanilla until smooth.
While the doughnuts are still warm, dip them into the glaze, allowing excess to drip off. Place on a wire rack to set.

Servings and timing

Servings: approximately 18–24 doughnuts

Prep time: 20 minutes

Rise time: 1 hour 30 minutes

Cook time: 15–20 minutes

Total time: about 2 hours 15 minutes

Variations

Chocolate glazed doughnuts: Replace part of the glaze with cocoa powder for a rich chocolate coating.

Maple glaze: Substitute vanilla with maple extract for a warm, sweet twist.

Filled doughnuts: Cut the dough into rounds without holes and fill with jam, pastry cream, or chocolate after frying.

Cinnamon sugar: Skip the glaze and toss warm doughnuts in a mixture of granulated sugar and ground cinnamon.

Baked option: Bake at 375°F (190°C) for 8–10 minutes instead of frying for a lighter version, though the texture will differ slightly.

Storage/Reheating

Store leftover doughnuts in an airtight container at room temperature for up to 24 hours for best freshness.

For longer storage, refrigerate for up to 3 days, though texture may become slightly denser.

To freeze, place unglazed doughnuts in a freezer-safe container for up to 2 months. Thaw at room temperature before reheating and glazing.

To reheat, microwave for 8–10 seconds to restore softness, or warm in a 300°F oven for about 5 minutes.

FAQs

Can I make the dough ahead of time?

Yes. After the first rise, you can refrigerate the dough overnight. Let it come to room temperature before shaping.

Why didn’t my dough rise properly?

This is usually due to inactive yeast or liquid that was too hot and killed the yeast.

What is the ideal oil temperature for frying?

350°F (175°C) is ideal. Too hot and the outside will brown before the inside cooks; too cool and the doughnuts absorb excess oil.

Can I use instant yeast instead of active dry yeast?

Yes. Instant yeast can be mixed directly with the dry ingredients and does not need to be proofed first.

How do I keep the glaze shiny?

Dip the doughnuts while they are still warm and allow them to rest on a wire rack so the glaze sets evenly.

Can I make these without a doughnut cutter?

Absolutely. Use a large round cutter and a smaller cutter for the center, or shape them carefully by hand.

Why are my doughnuts greasy?

Greasy doughnuts often result from oil that isn’t hot enough during frying.

Can I air fry these doughnuts?

Air frying is possible, but the texture will be closer to baked doughnuts than traditional fried ones.

How do I know when the dough is kneaded enough?

The dough should be smooth, elastic, and spring back slightly when pressed.

Are these best served warm or cooled?

They are best enjoyed warm, shortly after glazing, when they are at peak softness and flavor.

Conclusion

Making homemade Krispy Kreme–style doughnuts is a rewarding kitchen project that delivers bakery-quality results. With their airy texture and sweet, glossy glaze, these doughnuts are perfect for special breakfasts, weekend treats, or sharing with friends and family. Once you taste them fresh and warm, you’ll understand why they’re such a timeless favorite.