Homemade Krispy Kreme-style doughnuts — light, yeasted rings fried until golden and dipped in a sweet vanilla glaze. Pillowy, melt-in-the-mouth and best eaten fresh.
These homemade Krispy Kreme-style doughnuts are everything you love about the original — impossibly light, pillowy yeast-raised rings under a thin, glossy sugar glaze. Warm from the fryer and freshly glazed, they melt in the mouth. Making them at home is a joyful project that rewards you with the freshest doughnuts you'll ever taste.
Prep 120 min
Cook 20 min
Total 140 min
Medium
- 1/4 ounce Yeast
- 1 1/2 cups Water
- 1 tsp Salt
- 2 Eggs
- 1/3 cup Shortening
- 5 drops Flour
- Sprinking Canola Oil
- 1/2 cup Milk
- 2 cups Sugar
- 1 1/2 cups Vanilla
- 6 tablespoons Boiling Water
- 1/3 cup Butter
Video
Preparation
- Dissolve the yeast in warm water in a 2½-quart bowl. Add the milk, sugar, salt, eggs, shortening and 2 cups of the flour. Beat on low for 30 seconds, scraping constantly, then beat on medium for 2 minutes, scraping occasionally. Stir in the remaining flour until smooth.
- Cover and let rise until doubled, 50–60 minutes (it's ready when an indentation remains when touched).
- Turn the dough onto a floured surface, roll lightly to coat with flour, then gently roll out ½-inch thick and cut with a floured doughnut cutter. Cover and let rise until doubled, 30–40 minutes.
- Heat the oil in a deep fryer to 350°F. Slide the doughnuts in with a wide spatula, turning as they rise to the surface, and fry until golden brown, about 1 minute each side. Remove carefully (don't prick the surface) and drain.
- For the glaze, melt the butter, remove from the heat, and stir in the powdered sugar and vanilla until smooth, then stir in the water a tablespoon at a time to the desired consistency.
- Dip the doughnuts into the glaze and set on a rack.
Tips from the ZestyPlate Kitchen
- Give the dough both rises in full so it's airy and light — patience is key to that signature fluffiness.
- Keep the oil steady at 350°F so the doughnuts cook through and stay pale-golden, not greasy.
- Glaze them while still warm so the glaze melts into a thin, shiny coat.
- Don't prick the surface when turning — handle them gently to keep them puffy.
Frequently Asked Questions
They likely needed longer to rise, or the oil was too hot, cooking the outside before the inside set. Give both proves their full time and watch the temperature.
You can bake them for a lighter version, but they won't have the same melt-in-the-mouth texture as the traditional fried doughnut.
Melt the butter, whisk in the icing sugar and vanilla, then add water a little at a time until it's just pourable. Glaze while the doughnuts are warm.
Absolutely — like the original, these are at their best within hours of making. They lose their magic once stale.
