Homemade Glazed Doughnuts Krispy Kreme Style

In this Instructable, I will show you how to make glazed donuts. This easy homemade yeast doughnuts recipe makes donuts similar to those classic Krispy Kreme doughnuts that so many people love. Topped with a simple yummy glaze these are sure to impress your friends and family members. If I can do it, you can do it. Let's get started!

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Follow the easy steps below or watch the video tutorial or do both.

Step 1: Ingredients and Tools

You can print the recipe here if you like.

Ingredients:
Doughnuts

1/2 cup plus 1 Tbsp. whole milk (140ml)
2 1/4 tsp. active dry yeast (may use instant or rapid rise) (7g)
1/4 cup white granulated sugar (50g)
3 Tbsp butter (salted or unsalted), melted (42g)
1 large egg
2 1/4 cups all-purpose flour (280g)
3/4 tsp. salt (3g)
1/4 tsp. nutmeg (1g)
Oil for kneading and frying (Vegetable, canola, peanut, coconut, etc.)

Glaze

3 Tbsp. butter, melted (42g)
2 cups powdered sugar (240g)
1/4 cup milk plus a Tbsp. or two depending on the consistency you want (60 to 75 ml)

Tools:

Rolling pin
Donut cutter or biscuit cutter
Bowls
Whisk
Fork
Large pot for oil
Wire rack

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Step 2: Prep the Yeast

In a small bowl add the milk and heat it up to 100 - 110 F (37 - 43 C). Use the microwave or heat it on the stovetop. Then put in a tsp. of your sugar (this is optional, but I always add it as food for the yeast.) Next, add the yeast and mix it in with a fork and then let it sit for 5 to 10 minutes until it gets nice and foamy.

Step 3: Eggs and Butter

After the yeast has been activated, add the egg and then melt the butter and add that as well as the sugar. Make sure the butter is just barely melted and not too hot, otherwise it may cook the egg.

Step 4: Finish the Dough

In a separate bowl combine the flour, salt, and nutmeg. Then add it about 1/3 at a time mixing with a spoon until a dough forms.

Step 5: Knead and Rise

Now pour the dough out onto a surface and knead the dough for 10 minutes. Do NOT add any more flour, you will probably have about 2 Tbsp. of flour mixture leftover. The dough will be sticky which is perfect. Use a tiny bit of oil on your hands to keep it from sticking. The reason why we aren't adding more flour while kneading is it will create a more dense dough. The less flour we have the lighter the doughnut will turn out. After 10 minutes of kneading (either by hand or in a stand mixer with a dough hook) shape the dough into a ball and place it into a large bowl with a bit of oil in it. Make sure the dough gets coated with oil and then cover and let the dough rise for 1.5 to 2 hours until the dough at least doubles in size.

Step 6: Cut Out Those Donuts

Now after the dough has risen, roll out the dough until it is about 1/4 of an inch thick. Then use a doughnut cutter or a biscuit cutter with a pastry tip, to cut out the doughnut shapes. Make sure to save the holes and you can try rolling out the scraps together or just fry up the scraps as is, for interesting shapes.

Step 7: Let Rise a Second Time

Now place the cutout dough onto a sheet pan lined with parchment paper, cover loosely with plastic wrap and allow to rise for an hour. Again we want to achieve a nice airy light pillowy donut. 20 minutes before the second rise is done you can add your oil to a large pot or deep fryer. You only need about 1 inch to 1.5 inches deep of oil. Heat the oil to 325 F/162 C.

Step 8: Frying Time

Once the oil is ready, drop a couple of doughnuts in the oil gently. They will only need about a minute or so per side to get a nice golden brown color. Use a fork or spider strainer to turn and remove the doughnuts. Place the fried donuts on a wire rack to drain. Make sure fry up those donut holes as well! :)

Step 9: Glazing Time

Now in a small bowl melt the butter and then add the powdered sugar. Add enough milk to get the consistency you want. Some people like the glazed really thick, others like it really thin. I prefer thinner glaze. Drop the donuts in one at a time turning them with a fork until well coated.