Homemade Krispy Kremes are soft, airy donuts coated in a sweet, glossy glaze that melts in your mouth. They taste just like the iconic original but are even better fresh from your own kitchen. I love how these donuts come out pillowy and perfectly golden, with that signature melt-in-your-mouth bite that’s impossible to resist.

Why You’ll Love This Recipe

I love this recipe because it captures the light, fluffy texture and sweet glaze of classic Krispy Kreme donuts with ingredients I already have at home. There’s something so satisfying about watching them puff up while frying and getting that perfect sugary sheen from the glaze. They’re a fun baking project, and the payoff is more than worth it.

ingredients

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

For the Donuts:

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

For the Glaze:

Powdered sugar
Milk or water
Vanilla extract

directions

I start by blooming the yeast in warm milk with a bit of sugar for about 5–10 minutes until foamy.
In a large bowl, I combine the flour, remaining sugar, salt, eggs, butter, vanilla, and the yeast mixture.
I mix and knead the dough until soft and slightly sticky, then let it rise in a warm place for about 1 to 1½ hours until doubled in size.
I roll out the dough on a floured surface to about ½ inch thickness and cut out donut shapes using a donut cutter or two round cutters.
I place the donuts on parchment paper and let them rise again for about 30 minutes until puffy.
While they rise, I prepare the glaze by whisking together powdered sugar, milk, and vanilla until smooth.
I heat oil in a deep pan to 350°F (175°C) and fry the donuts a few at a time, flipping once, until golden brown on both sides.
I drain them on a wire rack and immediately dip them in the glaze while still warm, letting the excess drip off before serving.

Servings and timing

This recipe makes about 12 donuts and takes roughly 2½ hours, including rising time.

Variations

Sometimes I fill them with jam or vanilla cream instead of cutting the center out. For a chocolate version, I dip the tops in a chocolate glaze. I’ve also made them mini-sized for fun party treats. If I want to avoid frying, I bake them at 375°F for 8–10 minutes—though they won’t be quite as airy.

storage/reheating

I store leftover donuts in an airtight container at room temperature for up to 2 days. To reheat, I warm them in the microwave for about 10 seconds to bring back that soft, fresh texture. They’re best eaten the day they’re made, though.

FAQs

Do I need a stand mixer to make the dough?

No, I often knead it by hand. It takes a bit more time, but it’s very doable without a mixer.

Can I make the dough ahead of time?

Yes, I let it rise once, then refrigerate overnight. The next day, I roll, cut, rise, and fry as usual.

What oil is best for frying?

I use vegetable or canola oil—anything neutral with a high smoke point works well.

Can I freeze them?

I freeze the unfried shaped donuts on a tray, then transfer to a bag. When ready to fry, I thaw and let them rise again before cooking.

How do I know when the oil is the right temperature?

I use a thermometer for accuracy. If the oil’s too hot, they brown too quickly. Too cold, and they get greasy.

Conclusion

Homemade Krispy Kremes are a soft, fluffy, and perfectly glazed treat that tastes just like the real thing—maybe even better. They’re a fun baking adventure with a sweet reward at the end. Whether I’m making them for a special occasion or just a weekend indulgence, they always bring joy and a whole lot of smiles.

Homemade Krispy Kremes