Desserts
Krispy Kreme Inspired Original Glazed Donuts
Light, airy yeast donuts fried until golden and coated in a shiny vanilla glaze. These homemade glazed donuts are soft on the inside with the signature sweet finish everyone loves.
Inspired by Krispy Kreme
Prep
40 min + rise
Cook
15 min
Serves
12
Difficulty
Hard
Method
- 1
Combine the warm milk, yeast, and a small amount of sugar in a bowl and allow it to sit until foamy.
- 2
Mix in the remaining sugar, eggs, melted butter, flour, and salt until a soft dough forms.
- 3
Knead the dough until it becomes smooth and elastic.
- 4
Place the dough in a greased bowl, cover it, and allow it to rise until doubled in size.
- 5
Roll the dough to about 1/2-inch thick and cut out donut shapes using a donut cutter or two round cutters.
- 6
Arrange the donuts on a parchment-lined tray and allow them to rise again until light and puffy.
- 7
Heat the oil to approximately 350°F (175°C).
- 8
Fry the donuts a few at a time for about 1-2 minutes per side until golden brown.
- 9
Transfer the donuts to a wire rack for one minute to drain excess oil.
- 10
Whisk together the powdered sugar, milk, and vanilla until smooth.
- 11
Dip each warm donut into the glaze, coating both sides if desired.
- 12
Return the donuts to the wire rack and allow the glaze to set before serving.
Recipe notes
Proofed cut donuts should look puffy and feel almost weightless. Keep oil close to 350°F (175°C), drain for one minute, and glaze while warm enough to set a thin shell without melting it off.
Planning, storage, and serving
Storage and reheating
Store cooled glazed donuts loosely covered at room temperature and eat the same day. Refrigeration accelerates staling; freeze unglazed fried donuts up to 1 month, thaw, warm briefly, and glaze fresh.
Make-ahead tips
Prepare dough through the first rise, refrigerate overnight, then roll, cut, and complete the second proof in the morning. Mix glaze while oil heats and set up the rack before frying.
What to serve with it
- - Hot coffee or cold milk
- - Fresh berries
- - A savory egg dish for brunch
Equipment needed
- - Stand mixer or large bowl
- - Donut cutter
- - Heavy pot, frying thermometer, and wire racks
Difficulty explained
Two proofs, delicate shaped dough, oil-temperature control, and glaze timing make this a hard recipe.
Nutrition estimate
Calories
355
Protein
6g
Carbs
53g
Fat
14g
Sat. fat
5g
Fiber
1g
Sugar
26g
Sodium
190mg
Estimated nutrition per serving. Values are approximate and can change materially with brands, substitutions, optional toppings, portion size, and cooking method.
Alternatives
- Cut filled-donut rounds without center holes and pipe filling after frying for a variation, adjusting fry time for the thicker center.
- Add a little citrus zest or maple extract to the glaze for a different finish without altering the dough.
- Bake the rings for a bread-like alternative with less oil, but they will not have the same airy fried crust.
Pitfalls to Watch Out For
- Oil below 350°F (175°C) produces greasy donuts, while hotter oil browns them before the centers cook; monitor every batch.
- Under-proofed rings stay dense and split irregularly; wait until they are visibly puffy and spring back slowly.
- Do not overcrowd the pot or leave hot oil unattended, and keep water and ice far from the frying station.
Nutrition Context
- These donuts are made from refined flour, added sugar, butter, glaze, and absorbed frying oil, so they are an energy-dense sweet with limited fiber.
- Enjoying one fresh donut and freezing unglazed extras can help preserve quality and control the serving size.
FAQ
How do I know the donut dough has risen enough?
It should double during the first rise, and cut donuts should look noticeably puffy and feel light before frying.
Why are my donuts greasy?
Oil below about 350 F makes dough absorb fat. Fry small batches and let the oil return to temperature between them.
Why are the centers raw while the outside is dark?
The oil is too hot or the dough was rolled too thick. Maintain temperature and keep the dough near one-half inch thick.
When should I glaze the donuts?
Drain for about one minute, then dip while still warm. Very hot donuts melt the glaze off; cold donuts do not take an even thin coating.
Can glazed donuts be made ahead?
They are best the same day. Store cooled donuts loosely covered at room temperature and avoid refrigeration, which speeds staling.