Homemade Krispy Kremes

Have you ever walked past a Krispy Kreme shop and felt the pull of that iconic “Hot Now” sign? I mean, who can resist it? Those pillowy doughnuts, still warm and glazed to shiny perfection. It’s like a little piece of heaven in every bite. Trust me, once you make these at home, you’ll understand why Krispy Kreme doughnuts have such a cult following. And you know what? It’s easier than you think to get that perfect, melt-in-your-mouth texture right in your own kitchen.

The first time we made these, we couldn’t believe how close they were to the real thing. A little trial and error (okay, and some sticky fingers and flour-covered countertops), but the payoff? Beyond worth it. Imagine a soft, cloud-like doughnut with a sweet, crackly glaze that shatters with each bite. Yeah, you’ll want to make a double batch.

Let’s Talk Ingredients

The magic behind Krispy Kreme’s signature doughnut is its light and airy texture. The dough is yeast-based, which means you get those irresistible puffy doughnuts that are still soft on the inside. The secret? A touch of nutmeg in the dough for that slight warm flavor and a rich milk-and-butter base that keeps them tender.

Here’s what you’ll need:

For the Doughnuts:

• 1 cup whole milk, warmed (not too hot! Think “baby bath” warm)
• 2 1/4 teaspoons active dry yeast (one packet)
• 1/4 cup granulated sugar
• 2 large eggs, room temperature
• 1/3 cup unsalted butter, melted and slightly cooled
• 4 cups all-purpose flour (plus a bit more for rolling)
• 1/2 teaspoon salt
• 1/4 teaspoon ground nutmeg (this is key!)

For the Glaze:

• 2 cups powdered sugar
• 1/3 cup whole milk
• 1/4 teaspoon vanilla extract

You’ll also need some vegetable oil for frying—don’t be shy about it. The doughnuts need to float freely in the oil, so make sure you have enough to give them a good deep fry.

Step-by-Step: How to Make the Doughnuts

1. Activate the Yeast

In a large bowl, combine the warm milk, yeast, and about a tablespoon of the sugar. Give it a gentle stir and let it sit for about 5 to 10 minutes until it becomes frothy. If your yeast doesn’t bubble up and get foamy, your dough won’t rise. (Trust me, I’ve had my fair share of dough disasters—fresh yeast is a must.)

2. Make the Dough

To the frothy yeast mixture, add the remaining sugar, eggs, melted butter, salt, and nutmeg. Stir until everything is combined. Now gradually add in your flour, one cup at a time, mixing until you have a sticky dough that’s soft but not overly wet.

I love this part: kneading. Turn the dough out onto a floured surface and knead for about 5-7 minutes until it’s smooth and elastic. If it’s sticking too much, just sprinkle a bit more flour on top. And don’t worry if it’s not perfect—the dough should feel like a soft pillow by the end.

3. Let It Rise

Place the dough in a greased bowl, cover it with a damp towel, and let it rise in a warm spot until it has doubled in size—about 1 to 1 1/2 hours. I usually stick mine in the oven (turned off!) with just the light on. Perfect rising conditions.

4. Cut and Shape

Once your dough has risen, turn it out onto a floured surface and gently roll it out to about 1/2-inch thick. Now for the fun part: cutting the doughnuts! You can use a doughnut cutter if you have one, but I usually use a 3-inch round cookie cutter for the doughnuts and a small 1-inch cutter for the holes. (And please, don’t toss those holes—they fry up just as beautifully as the big doughnuts.)

5. Second Rise

Place your cut doughnuts and holes on a parchment-lined baking sheet, cover them with a towel, and let them rise again for about 30 minutes until they look nice and puffy.

6. Fry ‘Em Up!

Heat about 2-3 inches of oil in a deep, heavy-bottomed pot to 350°F. If you have a thermometer, it’s super helpful here. Carefully add a few doughnuts to the oil (don’t crowd the pot!), and fry for about 1 minute on each side until they’re golden brown. Use a slotted spoon to transfer them to a wire rack to drain. And yes, you’ll want to sneak a bite at this point—they already smell incredible!

7. Glaze to Perfection

While your doughnuts are cooling just a bit, make the glaze. Whisk together powdered sugar, milk, and vanilla until smooth. Dip each warm doughnut into the glaze, letting any excess drip off before placing them back on the rack to set. The glaze will harden a little as it cools, giving you that perfect crackle.

And there you have it: warm, homemade Krispy Kreme doughnuts that are dangerously close to the real thing. I dare you to eat just one.

A Few Tips for Perfect Doughnuts

• Temperature Matters: If your oil is too hot, the doughnuts will brown quickly on the outside but stay raw in the middle. Too cool, and they’ll absorb too much oil. Aim for that 350°F sweet spot.
• Don’t Overcrowd: Fry only a few doughnuts at a time so they have space to puff up and brown evenly.
• Enjoy Them Fresh: These doughnuts are best eaten the day they’re made—preferably within hours! But honestly, I don’t think you’ll have a problem with that.

Variations

• Chocolate Glaze: Melt some chocolate chips with a splash of milk and dip your doughnuts for a chocolatey twist.
• Cinnamon Sugar: Skip the glaze and instead toss the freshly fried doughnuts in a mix of cinnamon and sugar for an old-fashioned favorite.
• Filled Doughnuts: Instead of cutting out the centers, leave the doughnuts whole. Once fried and cooled slightly, use a piping bag to fill them with jam, custard, or Nutella.

If you make these, let us know how they turn out! What’s your favorite way to enjoy a doughnut—classic glazed or filled with something sweet? We can’t wait to hear all about your doughnut-making adventures. Happy frying! 🍩