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)

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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.

Krispy Kreme-Style Glazed Doughnuts

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Author: Sue
Prep Time: 2 hours
Cook Time: 15 minutes
Total Time: 2 hours 15 minutes
Yield: 12 doughnuts
Category: Breakfast, Dessert
Method: Frying
Cuisine: American
Diet: Vegetarian

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Description

Homemade Krispy Kreme-style glazed doughnuts that are light, fluffy, and coated in a perfectly sweet glaze. This recipe replicates the iconic texture and flavor of the original, ideal for a warm breakfast treat or indulgent snack.

Instructions

Proof the yeast in warm milk with 1 tablespoon of sugar until frothy, about 5–10 minutes.
In a large bowl, mix the remaining sugar, eggs, butter, vanilla, and salt.
Gradually add the flour and the yeast mixture, mixing until a soft, sticky dough forms.
Knead the dough on a floured surface until smooth and elastic, about 5–8 minutes.
Place the dough in a greased bowl, cover, and let it rise for 1 to 2 hours or until doubled in size.
Roll the dough out to about ½ inch thick and cut out doughnut shapes using a cutter.
Place the cut doughnuts on parchment paper, cover lightly, and let rise for 30 to 45 minutes until puffy.
Heat vegetable oil to 350°F (175°C) in a deep fryer or heavy pot.
Fry doughnuts in batches for about 1 minute per side, until golden brown. Drain on paper towels.
Whisk together powdered sugar, milk, and vanilla extract to make the glaze.
Dip warm doughnuts into the glaze and place on a wire rack to set.