Homemade Krispy Kreme Donuts Recipe

There’s something magical about biting into a warm, pillowy Homemade Krispy Kreme Donut that melts in your mouth. These golden, glazed treats boast a light, airy texture and a delicate sweetness that’s simply irresistible.

With just a few hours of effort, including a 2-hour proofing time, you’ll create donuts that rival your favorite bakery’s. The crisp exterior gives way to a soft, fluffy interior, while the glossy glaze adds a perfect finishing touch.

Making these donuts at home lets you enjoy them fresh from the fryer, still warm and fragrant. The process is surprisingly simple, with a 40-minute prep and 30-minute cook time.

Each bite delivers a heavenly combination of buttery dough and sweet glaze, making every moment in the kitchen worth it. Share them with loved ones or savor them solo—they’re guaranteed to bring joy.

Ingredients for Homemade Krispy Kreme Donuts

• 1 large starchy potato (about 8 oz/225 g, steamed or baked until tender)
• ¾ cup (6 fl oz/170 ml) whole milk (lukewarm)
• 6 tablespoons (3 oz/85 g) butter (melted)
• 1 large egg (room temperature)
• 1 tablespoon vanilla extract
• 3 cups (15 oz/426 g) cake flour
• ¾ cup (6 oz/170 g) granulated sugar
• 2 teaspoons instant yeast
• 1 ½ teaspoons salt
• Vegetable oil (for frying, enough for 2-3 inches deep in the pan)
• 1 recipe Vanilla Doughnut Glaze (made with powdered sugar, milk, and vanilla extract)

Step-by-Step Instructions

1. Prepare the potato: Steam or bake the potato with the skin on until fully tender, about 30 minutes. Peel while hot and push through a sieve to finely mash. Measure out ¾ cup (6 oz/170 g) and place in a large bowl.
2. Mix wet ingredients: To the bowl of mashed potato, add the milk, melted butter, egg, and vanilla extract. Whisk until smooth.
3. Combine dry ingredients: In the bowl of a stand mixer fitted with a dough hook, whisk together the cake flour, sugar, yeast, and salt.
4. Make the dough: Pour the wet ingredients into the dry ingredients. Mix on medium-low speed for 6 to 8 minutes. The dough should be soft but able to mostly clear the sides of the bowl and hold its shape.
5. First rise: Transfer the dough to a large, oiled bowl. Cover and let rise in a warm place until doubled, about 1 ½ hours.
6. Shape the doughnuts: Line a baking sheet with parchment paper and sprinkle with flour. On a lightly floured surface, pat the dough to ½ inch (12 mm) thick. Use a 3-inch (7 ½ cm) and 1-inch (2 ½ cm) cookie cutter to cut out doughnut shapes. Transfer to the baking sheet, gather and reroll scraps to make 12 doughnuts.
7. Second rise: Cover the doughnuts with a second baking sheet and let rise until doubled, about 40 minutes.
8. Make the glaze: Whisk powdered sugar, milk, and vanilla extract together until smooth and thin. Add more milk if needed. Set aside.
9. Heat the oil: In a large, heavy-bottomed pan, pour oil 2 to 3 inches deep. Heat on medium to medium-low for 5 minutes or until it reaches 325°F (165°C). Place a wire rack on a baking sheet next to the pan for draining.
10. Fry the doughnuts: Fry 2 to 3 doughnuts at a time. After about 1 minute, when golden on one side, flip and fry the other side. Transfer to the wire rack to cool and drain.
11. Glaze the doughnuts: While still hot, dip the doughnuts in the glaze, letting excess drip off. Return to the wire rack to set.
12. Serve: Enjoy warm. These doughnuts are best eaten the day they are made.

Creative Toppings and Glazes to Elevate Your Donuts

While the classic vanilla glaze is delicious, why not experiment with other flavors? Try a chocolate glaze by mixing 1 cup powdered sugar, 2 tablespoons cocoa powder, and 3-4 tablespoons milk. For a fruity twist, add a few drops of lemon or orange extract to the glaze. Sprinkle with crushed nuts, shredded coconut, or colorful sprinkles for extra flair!

How to Store and Reheat Your Homemade Donuts

These donuts are best enjoyed fresh, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day. To revive their warmth and softness, microwave for 10-15 seconds or pop them in a 300°F (150°C) oven for 5 minutes. Avoid refrigerating, as it can dry them out.

Time-Saving Tips for Busy Bakers

To streamline the process, prepare the dough the night before and let it rise in the fridge overnight. In the morning, bring it to room temperature before shaping and frying. You can also pre-measure ingredients and use a food processor to mash the potato quickly. These small steps can save you precious time!

Equipment You’ll Need for Perfect Donuts

For best results, use a stand mixer with a dough hook to knead the dough evenly. A candy thermometer ensures your oil stays at the ideal 325°F (165°C) for frying. Don’t forget a wire rack to drain the donuts and keep them crispy. If you don’t have cookie cutters, a glass and a bottle cap work just as well!

Common Questions About Homemade Donuts

Can I bake these instead of frying? Yes! Bake at 375°F (190°C) for 10-12 minutes, but note they won’t be as crispy. What if I don’t have cake flour? Substitute with all-purpose flour, but the texture may be slightly denser. Can I freeze the dough? Absolutely! Freeze after the first rise, then thaw and shape when ready to use.

Homemade Krispy Kreme Donuts Recipe

Shaziya

There’s something magical about biting into a warm, pillowy Homemade Krispy Kreme Donut that melts in your mouth. With just a few hours of effort, including a 2-hour proofing time, you’ll create donuts that rival your favorite bakery’s.

Print Recipe Pin Recipe

Prep Time 40 minutes mins

Cook Time 30 minutes mins

Total Time 3 minutes mins

Servings 12 doughnuts

Ingredients

  

1x2x3x

• 1 large starchy potato (about 8 oz/225 g)
• 3/4 cup whole milk, lukewarm (6 fl oz/170 ml)
• 6 tablespoons butter, melted (3 oz/85 g)
• 1 large egg, room temperature
• 1 tablespoon vanilla extract
• 3 cups cake flour (15 oz/426 g)
• 3/4 cup granulated sugar (6 oz/170 g)
• 2 teaspoons instant yeast
• 1 1/2 teaspoons salt
• Vegetable oil, for frying
• 1 recipe Vanilla Doughnut Glaze

Instructions

 

• Make the Dough
• Steam or bake the potato with the skin on until fully tender, about 30 minutes. Peel the potato while hot and push it through a sieve to finely mash it. Measure out ¾ cup (6 oz/170g) and place in a large bowl. This is the amount you will need for the recipe.
• To the bowl of potatoes, add the milk, butter, egg, and vanilla and whisk until smooth.
• In the bowl of a stand mixer fitted with a dough hook, whisk together the flour, sugar, yeast, and salt, then pour in the wet ingredients.
• Mix on medium-low speed for 6 to 8 minutes. The dough should be very soft but still be able to mostly clear the sides of the bowl and just hold its shape.
• Transfer the dough to a large, oiled bowl, cover and let rise in a warm place until doubled, about 1 ½ hours.
• Line a baking sheet with parchment paper and sprinkle some flour on top.
• On a lightly floured surface, pat out the dough to ½ inch (12 mm) thick and using a 3-inch (7 ½ cm) and 1-inch (2 ½ cm) cookie cutter, cut out doughnut shapes. Transfer to the prepared baking sheet and gather and reroll scraps to get 12 doughnuts.
• Cover the doughnuts with a second baking sheet and let the doughnuts rise a second time until doubled, about 40 minutes.
• Make the Glaze
• Whisk the powdered sugar, milk, and vanilla extract together to make a smooth, thin glaze that should go on fairly clearly. Add more milk if needed. Set aside.
• Fry the Doughnuts
• In a large, heavy-bottomed high-sided pan, pour oil 2 to 3 inches deep and heat on Medium to Medium-Low for 5 minutes. (You can also use a candy thermometer and heat to 325°F (165°C).
• While the oil is heating, place a wire rack on a baking sheet next to the heating oil to drain the doughnuts after frying.
• Once the oil has reached temperature, fry the doughnuts, 2 to 3 at a time. After about a minute, when the doughnut is golden on one side, flip and fry the other side.
• Rest on the wire rack to cool and drain while you fry the remaining doughnuts.
• While the doughnuts are still hot, dip in the glaze, letting the excess drip back into the bowl. Return to the wire rack to let them set.
• Serve right away while still warm. These doughnuts are best eaten the day they are made.

Keyword donut recipe, easy donut recipe, glazed donuts, homemade donuts, Krispy Kreme copycat

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