There’s something truly irresistible about biting into a warm, freshly glazed doughnut that practically melts in your mouth. If you’ve ever dreamed of recreating that signature Krispy Kreme texture at home—light, airy, and covered in a perfectly thin layer of sweet glaze—this Homemade Krispy Kreme Doughnuts recipe is exactly what you need.

These copycat Krispy Kreme doughnuts are made with a simple yeast dough that delivers the ultimate soft and pillowy bite. The key to achieving that famous Krispy Kreme taste is in the double proofing process and the classic vanilla glaze that gives these doughnuts their signature sheen. Whether you’re a fan of the original glazed or looking to add your own twist, this foolproof recipe will show you how to make bakery-style doughnuts right in your own kitchen.

Keep reading for expert tips on frying, glazing, and achieving that authentic Krispy Kreme doughnut experience!

Once you take your first bite of these homemade Krispy Kreme doughnuts, you’ll never go back to store-bought! With their light-as-air texture, perfectly golden exterior, and addictive vanilla glaze, these doughnuts will quickly become a household favorite. Plus, making them at home means you can enjoy warm, fresh doughnuts anytime—no long drive-thru lines required!

If you’re looking for the best homemade glazed doughnuts recipe, this is it. Make a batch today and watch them disappear faster than you can say “Krispy Kreme!”.

WHY YOU’LL LOVE THIS HOMEMADE KRISPY KREMES DOUGHNUTS

• Melt-in-Your-Mouth Texture – Soft, airy, and perfectly fluffy, just like the real thing!
• That Signature Glaze – A sweet, crackly coating that locks in moisture and gives every bite a perfect finish.
• Fresh & Warm – Nothing beats a doughnut fresh from the fryer, still warm and dripping with glaze.
• Better Than Store-Bought – Made with real ingredients and no preservatives for a fresher, richer taste.
• Easier Than You Think – Simple ingredients and a step-by-step process make homemade doughnuts totally doable.
• Customizable – Love extra glaze? Prefer a chocolate topping? Add your own twist!
• Fun to Make – Whether for a weekend treat or a special occasion, making doughnuts is a deliciously rewarding experience.

INGREDIENTS FOR HOMEMADE KRISPY KREMES DOUGHNUTS

Ingredients for Doughnut Batter:

• Instant Yeast: A quick-acting yeast that helps the dough rise.
• Warm Water: Lukewarm water to activate the yeast.
• Milk: Whole or low-fat milk, warmed and then cooled for a tender dough.
• Granulated Sugar: Adds sweetness and aids in browning.
• Salt: Enhances the overall flavor.
• Eggs: Large eggs that enrich the dough.
• Butter or Shortening: Softened to add richness and tenderness.
• All-Purpose Flour: The foundation of the dough, incorporated gradually for the right consistency.
• Canola or Vegetable Oil: Used for deep frying until the doughnuts are perfectly golden.

Ingredients for Donut Glaze:

• Butter: Melted to create a smooth, rich glaze.
• Powdered Sugar: Provides sweetness and a glossy finish.
• Vanilla Extract: Imparts a warm, aromatic flavor.
• Evaporated Milk (or Water as a Substitute): Adjusts the glaze to your desired consistency.

HOW TO MAKE THIS HOMEMADE KRISPY KREMES DOUGHNUTS

Step 1: Activate the Yeast
In your standing mixer bowl, combine warm water with the instant yeast. Allow the mixture to sit for several minutes until the yeast is fully dissolved and activated.

Step 2: Prepare the Milk
Heat the milk in a microwave-safe bowl until it is warm (but not hot). Remove it from the heat and let it cool to a comfortable temperature.

Step 3: Combine the Batter Ingredients
To the activated yeast, add the cooled milk, granulated sugar, salt, eggs, and softened butter or shortening. Begin incorporating a portion of the all-purpose flour and mix until the ingredients start to come together. Gradually add the remaining flour while scraping down the sides of the bowl to ensure a smooth, even dough.

Step 4: Let the Dough Rise
Place the mixed dough into a large, greased bowl. Cover it loosely with a clean cloth and set it in a warm, draft-free area. Allow the dough to rise until it has noticeably expanded (ideally, until it has doubled in size).

Step 5: Shape the Doughnuts
On a floured surface, roll out the risen dough to a uniform, thin layer. Use a donut cutter (or two cookie cutters—a larger one for the outer edge and a smaller one for the center) to cut out doughnut shapes. Let the cut dough rest briefly to relax before frying.

Step 6: Fry the Doughnuts
Heat enough canola or vegetable oil in a large saucepan so that it reaches a sufficient depth for frying. Once the oil is properly heated, carefully lower a few doughnuts into the oil at a time. Fry them, turning once midway through, until they achieve a beautiful golden brown color. Remove the doughnuts from the oil and place them on paper towels to drain excess oil.

Step 7: Prepare the Glaze
In a microwave-safe bowl, melt the butter until smooth. Stir in the powdered sugar and vanilla extract until the mixture comes together uniformly. Gradually add evaporated milk (or water) while stirring, until the glaze reaches a consistency that will nicely coat your doughnuts.

Step 8: Glaze the Doughnuts
Dip each fried doughnut into the glaze, ensuring an even coating. Allow any extra glaze to drip off, then place the doughnuts on a rack so that the glaze can set.

STORAGE OPTIONS

Refrigerate: Store in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigerate for up to 4 days, but note they may lose some softness.

Freeze: Arrange doughnuts in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. Store for up to 2 months. Thaw at room temperature before reheating.

Reheat: Warm in the microwave for 8-10 seconds for a soft, fresh-from-the-oven taste. For a slight crisp, bake at 300°F for 3-5 minutes. Avoid overheating to prevent drying out.

VARIATIONS AND SUBSTITUTIONS

• Glaze Options – Use chocolate, maple, caramel, or citrus-flavored glaze instead of the classic vanilla.
• Filled Doughnuts – Inject custard, fruit jam, peanut butter, or Nutella for a creamy center.
• Flour & Sweetener Swaps – Use bread flour for chewier doughnuts or replace sugar with honey for a different sweetness.
• Baked Alternative – Bake at 375°F (190°C) for 10–12 minutes, then brush with butter before glazing.
• Dairy-Free Option – Replace milk with almond or oat milk and use coconut oil instead of butter.
• Coating Choices – Skip the glaze and roll warm doughnuts in cinnamon sugar or dip in melted chocolate.
• Mini Doughnuts – Use a smaller cutter to make bite-sized versions for snacking.

SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD!

Homemade Krispy Kremes Doughnuts

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 20 minutes minutes

2 hours hours

Servings: 6

Ingredients

• Doughnut Batter
• Ingredients
• Yeast: 2 ¼‑ounce packages instant yeast or 4½ teaspoons
• Water: ⅓ cup 80 ml warm water (105–115°F / 40–46°C)
• Milk: 1½ cups 355 ml whole or low‑fat milk
• Sugar: ½ cup 100 g granulated sugar
• Salt: 1 teaspoon 7 g
• Eggs: 2 large eggs
• Fat: ⅓ cup 76 g softened butter (or shortening)
• Flour: 5 cups 600 g all‑purpose flour
• Oil: Canola oil for frying
• Doughnut Glaze
• Ingredients
• Butter: ½ cup 113 g melted butter
• Powdered Sugar: 2 cups 240 g
• Vanilla: 2 teaspoons 10 ml vanilla extract
• Liquid: 5–7 tablespoons 75–103 ml evaporated milk

Instructions

• Activate the Yeast:
• In the bowl of a standing mixer, combine the lukewarm water and instant yeast. Let the mixture sit for about 5 minutes, until the yeast dissolves and becomes frothy.
• Heat the Milk:
• In a microwave‑safe bowl, heat the milk for approximately 2 minutes. Remove it from the microwave and allow it to cool slightly.
• Mix the Batter:
• Into the yeast mixture, add the cooled milk, granulated sugar, salt, eggs, softened butter (or shortening), and 2 cups of the flour. Mix on medium speed for about 2 minutes until well combined.
• Gradually add the remaining 3 cups of flour, mixing continuously and scraping down the sides of the bowl until a soft dough forms.
• Let It Rise:
• Transfer the dough to a large, greased bowl. Cover it loosely with a clean cloth and let it rise in a warm, draft‑free spot for 1 to 2 hours, or until it has doubled in size.
• Shape the Doughnuts:
• On a lightly floured surface, roll the dough out to about ¼‑inch thickness. Use a doughnut cutter (or two cookie cutters—one about 1‑inch for the inner circle and another 3–4‑inch cutter for the outer shape) to cut out doughnut shapes. Let the cut doughnuts rest for about 10 minutes.
• Fry the Doughnuts:
• In a large saucepan, add enough canola oil to reach a depth of at least 3 inches (approximately 5 cm). Heat the oil to 375°F (190°C).
• Carefully drop a few doughnuts into the hot oil at a time. Fry each doughnut, turning once, for about 3 minutes or until they turn golden brown. Remove them with a slotted spoon and drain on paper towels.
• Prepare the Glaze:
• In a microwave‑safe bowl, melt the butter. Stir in the powdered sugar and vanilla extract until the mixture is smooth. Gradually add evaporated milk (or water, if preferred) until you achieve the desired glaze consistency.
• Glaze and Serve:
• Dip each warm doughnut into the glaze, allowing any excess to drip off, and place them on a rack to set. Enjoy your freshly made doughnuts!