Name: Krispy Kreme-Style Glazed Doughnuts
Prep time: 2 h
Cook time: 15 min
Total time: 2 h 15 min
Cuisine: American
Ingredients: 2 1/4 teaspoons active dry yeast; 1/2 cup warm whole milk; 1/4 cup granulated sugar; 2 large eggs; 1/4 cup unsalted butter, softened; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 2 1/2 cups all-purpose flour (plus more for dusting); Vegetable oil (for frying); 2 cups powdered sugar; 1/4 cup whole milk (for glaze); 1/2 teaspoon vanilla extract (for glaze)

There's something magical about a warm, airy, melt-in-your-mouth doughnut fresh off the fryer—and this Krispy Kreme-style glazed doughnut recipe captures that perfectly. I’ve always been a fan of that signature glossy glaze and the fluffy, pillowy interior. This homemade version gives me all the satisfaction of the original, right from my kitchen.

Why You’ll Love This Recipe

I love how these doughnuts deliver that classic Krispy Kreme flavor and texture with simple pantry ingredients. The dough rises beautifully and fries to a perfect golden hue, while the glaze sets just right without getting too sticky or too hard. I also enjoy that this recipe allows me to make them fresh, serve them warm, and even play around with variations.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

for the dough:

All-purpose flour
Whole milk (warm)
Granulated sugar
Active dry yeast
Eggs
Unsalted butter (softened)
Salt
Vanilla extract
Vegetable oil (for frying)

for the glaze:

Powdered sugar
Whole milk
Vanilla extract

directions

I start by proofing the yeast in warm milk with a little sugar until it’s frothy.
In a large bowl, I mix the remaining sugar, eggs, butter, vanilla, and salt. Then I gradually add the flour and the yeast mixture until a soft, sticky dough forms.
I knead the dough until smooth and elastic, then let it rise for about 1 to 2 hours or until doubled in size.
Once risen, I roll the dough out to about ½ inch thick and use a doughnut cutter to shape the rings.
After cutting, I place the doughnuts on parchment paper, cover lightly, and let them rise again until puffy, about 30 to 45 minutes.
I heat the oil to 350°F (175°C) and fry the doughnuts in batches for about 1 minute per side, or until golden brown.
While the doughnuts are still warm, I dip them into the glaze and place them on a wire rack to set.

Servings and timing

This recipe makes about 12 doughnuts.
Prep time: 2 hours (including rise time)
Cook time: 15 minutes
Total time: around 2 hours and 15 minutes

Variations

I sometimes swap the vanilla in the glaze for maple extract or almond extract for a fun twist. For filled doughnuts, I skip the hole and pipe in jam, custard, or Nutella after frying. I’ve also tried a chocolate glaze instead—just melt chocolate chips with a bit of cream and dip the tops.

storage/reheating

These doughnuts are best fresh, but I store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, I pop them in the microwave for about 10 seconds to bring back some of the softness. I don’t recommend refrigerating them, as it dries them out.

FAQs

Can I make the dough ahead of time?

Yes, I prepare the dough, let it rise once, then refrigerate it overnight. In the morning, I roll it out, shape the doughnuts, and let them rise before frying.

Can I bake these doughnuts instead of frying?

Technically yes, but they won’t have the same airy texture or crisp outer edge. I find baking gives a more bread-like result.

What’s the best oil for frying doughnuts?

I use vegetable oil or canola oil because they have a neutral flavor and high smoke point, making them ideal for frying.

Why are my doughnuts greasy?

That usually means the oil wasn’t hot enough. I make sure the oil is at 350°F and fry in small batches so the temperature stays consistent.

Can I freeze the doughnuts?

I’ve had success freezing the shaped, un-fried dough. I let them thaw and rise before frying. Fried and glazed doughnuts don’t freeze well—they tend to get soggy when thawed.

Conclusion

These Krispy Kreme-style glazed doughnuts bring a bakery-quality treat into my home kitchen, and every time I make them, I get that nostalgic feeling of biting into a warm, fluffy doughnut straight off the rack. Whether I’m making a dozen for a weekend breakfast or just indulging on a lazy afternoon, this recipe never fails to impress.