Yeast, flour, butter, egg, sugar, and vanilla—this Krispy Kreme Doughnuts recipe brings that warm, sweet, melt-in-your-mouth magic home.
So I was driving home from a friend’s place the other night—late, hungry, moody for no real reason—and there it was. That glowing, red “Hot Now” sign outside Krispy Kreme, blazing like a beacon in the dark. If you’ve seen it, you know. It’s practically a spiritual experience. You could’ve just eaten dinner and you’d still be like, well… maybe just one.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I didn’t stop. Don’t ask why—I think I was trying to be “good” or something. Dumb. Because all I did was go home and lie awake thinking about those stupid perfect doughnuts. You know that light, just-melted glaze? That barely-there crisp edge on the outside? The way the inside practically disappears when you bite in? I swear they cast some kind of spell.
Anyway, I cracked. The next morning, still slightly obsessed, I decided to make them myself. No red light. No line of cars. Just me, a slightly flour-covered counter, and a weirdly strong craving. And I’ve gotta say… the results? Shockingly close. Not perfect—because how could they be? But close enough to make me do a little kitchen dance while dipping them in glaze.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Krispy Kreme Doughnuts Recipe?
Okay, first off: I’m not a pastry chef. I don’t own a fancy mixer. And if a recipe calls for multiple rise times and a kitchen scale, I usually click away. But this one? It’s totally doable.
These homemade Krispy Kreme doughnuts are soft, airy, and sweet but not over-the-top. The texture is spot-on—pillowy in the center with that whisper of crispness after frying. The glaze hugs each doughnut like it wants to be there. No overly sweet sticky mess. Just simple, honest, doughnut-shop vibes.
Also? This recipe makes 60 doughnut holes. Sixty. It’s like your past self knew your future self was going to need a win and sent this as a love letter.
Ingredient Notes:
Before you freak out about yeast—breathe. Yeast is weird, yes. It doesn’t always do what you want, and sometimes it smells like gym socks. But when it works? You get magic. Like these doughnuts.
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All-Purpose Flour – No fancy flour here. Just regular, all-purpose stuff. The kind you’ve used for pancakes, banana bread, and that one failed sourdough starter in 2020.
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Active Dry Yeast – This is the gatekeeper of fluff. It can be moody, so give it warm water, a little sugar, and ten quiet minutes to wake up.
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Boiling Water + Milk – The combo gives richness and just enough steam to activate the yeast like you mean it.
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Egg – Adds structure and softness. Plus, whisking an egg always feels like the moment something serious is happening, right?
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Melted Butter – It’s the flavor background music of this recipe. You don’t always notice it, but take it out and everything feels off.
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Granulated Sugar – Because, duh. But don’t go overboard. We’re not making cupcakes.
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Oil for Frying – Use something neutral. No olive oil, please. We want golden, not gourmet.
The Glaze:
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Powdered Sugar + Hot Water – The core of it.
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Vanilla Extract – Just enough to whisper “I care.”
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Melted Butter – For cling and shine. Because what’s a doughnut without a little excess?
How To Make Krispy Kreme Doughnuts?
Step 1: Wake the yeast gently.
Mix the boiling water, 1 teaspoon of sugar, the yeast, and the milk. Give it a stir, then walk away. Don’t peek for 10 minutes. Just let it do its thing. If it looks foamy and a little weird? Congrats—it’s alive.
Step 2: Build the dough.
In a separate bowl, mix the melted butter, 2¾ cups of the flour, and the rest of the sugar. Then pour in the egg and that foamy yeast bath. Stir it all together. It’ll be sticky at first—don’t panic. Add more flour gradually until the dough stops clinging like an emotionally needy ex.
Step 3: Knead the heck out of it.
Toss it onto a floured surface and knead for a good five minutes. Maybe a little more if you’ve got tension to work out. The dough should feel soft and a tiny bit tacky—like it might still stick to your hand, but not in a way that ruins your day.
Step 4: Let it rise.
Put it in a greased bowl, cover with a clean towel (or whatever’s clean-ish), and place somewhere warm. Maybe near a window, or on top of the fridge. Let it rise for an hour. It should double in size, and you should feel unreasonably proud.
Step 5: Shape it up.
Divide the dough into four equal parts. Roll each into a log, about 2 inches wide, then cut into 15 chunks. Roll each piece into a little dough ball. It won’t be perfect. That’s okay. Neither are we.
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Step 6: Fry time.
Heat oil in a deep skillet to 350°F. Drop in a few doughnut holes at a time. They should sizzle happily, not explode in protest. Fry until golden—about 3–4 minutes. Flip halfway through if they need it. Drain on paper towels.
Step 7: Glaze while warm.
Mix up the powdered sugar, vanilla, butter, and hot water until it’s smooth and kind of shiny. Dip each warm doughnut hole in the glaze and set it on a rack or parchment paper. Watch the glaze drip. Try not to eat one yet. (You’ll fail.)
Storage Options:
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Room Temp: Best eaten fresh. But if you must, keep them in an airtight container for a day or two. Reheat in the microwave for 8 seconds to revive their soul.
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Freezer: Totally works. Freeze unglazed doughnuts. Warm them up, glaze fresh. Boom—instant happiness.
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Fridge: Don’t. Just don’t. Cold doughnuts = sadness.
Variations and Substitutions:
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Cinnamon Sugar Style: Roll freshly fried doughnut holes in cinnamon sugar instead of glazing. Cozy and low-key brilliant.
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Chocolate Glaze: Add cocoa powder to the glaze and swap some water for milk. Your inner child will thank you.
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Filled Doughnuts: Flatten, add a tiny spoon of jam or Nutella before rolling into balls. Fry carefully. You’ll probably cry when you bite into one (in a good way).
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Egg-Free: Sub with ¼ cup applesauce or a flax egg (1 tbsp flaxseed + 3 tbsp water). Texture changes slightly, still delicious.
What to Serve with Krispy Kreme Doughnuts?
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Coffee. Obviously. Bonus points if it’s in a slightly chipped mug from your favorite diner.
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Cold Milk. Classic. Straight from the fridge.
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Weekend Brunch. Pile these next to scrambled eggs and bacon and feel like you’ve got your life together.
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Movie Night. No one will expect doughnuts and that makes it even better.
Frequently Asked Questions:
Can I make the dough ahead of time?
Yep! Let it rise once, then stick it in the fridge overnight. Bring to room temp before shaping.
Do I need a deep fryer?
Nope. Just a heavy pot and a thermometer. Keep that oil steady at 350°F and you’re golden.
Can I bake these?
You can, but they’ll be more like sweet rolls. Still good, but not the same.
These homemade Krispy Kreme Doughnuts might not be as perfect as the ones that come off the conveyor belt, but they’ve got soul. They’ve got effort and butter and tiny kitchen stories baked into every bite. And that? That’s what makes them kinda magic.
So what do you think? You in? Make a batch, eat ‘em warm, glaze everywhere. Tag me if you do. Or just shoot me a message and tell me how many you “accidentally” ate. I get it. We’re friends here.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Krispy Kreme Doughnuts
Ingredients
For the Dough:
- 1 cup boiling water
- 3 tablespoons + 1 teaspoon granulated sugar divided
- 1 packet active dry yeast
- 3 tablespoons milk
- 2¾ to 3½ cups all-purpose flour
- 1 large egg
- 2 tablespoons unsalted butter melted
- Neutral oil for frying (e.g., vegetable or canola)
For the Glaze:
- 2 cups powdered sugar
- 4 tablespoons hot water
- 2 teaspoons vanilla extract
- ⅓ cup unsalted butter melted
Instructions
Activate the yeast.
- In a medium mixing bowl, combine the boiling water, 1 teaspoon of sugar, the active dry yeast, and the milk. Stir gently, then allow the mixture to rest undisturbed for 10 minutes, or until foamy.
Prepare the dough base.
- In a separate large mixing bowl, combine the melted butter, 2¾ cups of the flour, and the remaining granulated sugar. Add the egg and the activated yeast mixture. Stir until the ingredients are fully incorporated and a sticky dough begins to form.
Adjust and knead the dough.
- Gradually add additional flour, as needed, until the dough pulls away from the sides of the bowl and is soft but still slightly tacky. Transfer the dough to a floured surface and knead for approximately 5 minutes, adding small amounts of flour as necessary, until the dough becomes smooth and no longer sticky.
Let the dough rise.
- Lightly grease a large bowl with oil or nonstick spray. Place the kneaded dough in the bowl, cover with a clean kitchen towel or plastic wrap, and allow it to rise in a warm area for 1 hour, or until doubled in size.
Shape the doughnuts.
- After the dough has risen, divide it into four equal portions. Roll each portion into a log approximately 2 inches in diameter. Cut each log into 15 even pieces and roll each piece into a smooth ball to create doughnut holes.
Heat the oil and fry.
- Pour several inches of oil into a deep, heavy-bottomed skillet or pot and heat to 350°F (175°C). Working in batches, carefully lower the dough balls into the oil and fry for approximately 3 to 4 minutes, or until golden brown. Turn as needed to ensure even cooking.
Drain the doughnuts.
- Remove the doughnuts with a slotted spoon and place on a paper towel-lined plate to absorb excess oil. Allow to cool slightly before glazing.
Prepare the glaze.
- In a bowl, whisk together the powdered sugar, hot water, vanilla extract, and melted butter until smooth and fully combined.
Glaze and serve.
- Dip the warm doughnut holes into the glaze and place on a wire rack or parchment paper to set for several minutes before serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
