CHEF GRPA's Note:
This homemade Krispy Kreme doughnuts are not quite as sweet as the real ones and not quite as greasy (reader, that as good or bad, depending on your personal taste). My friend Carter said that my homemade Krispy Kreme doughnuts were the first doughnuts he's ever had that didn't have a weird artificial aftertaste. I've never noticed any odd aftertaste with Krispy Kremes, but I took Carter's comment as a nice compliment. There are four main benefits that I see to making a homemade Krispy Kremes (feel free to add your own in the comments): 1. You can serve every single doughnut fresh and piping hot. 2. You can make the doughnuts any size you want. I made some mini ones that I used in cupcakes (stay tuned). 3. You get to eat the doughnut holes. 4. You know exactly what goes into them. (This one applies to anything homemade.)
My Private Note
Units: US | Metric
- 1 cup whole milk
- 2 teaspoons active dry yeast
- 2 1/4 cups bread flour, divided
- 3 egg yolks
- 2 tablespoons superfine sugar
- 1/2 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/4 cup unsalted butter, melted
- vegetable oil (for frying)
- 1Doughnut Directions:.
- 2Heat the milk to 100*F. You can do this in the microwave or on the stove top.
- 3Stir in the yeast until it is dissolved or close to dissolved.
- 4Transfer to a medium-sized bowl and mix in 3/4 cup plus 2 tablespoons of the bread flour. Stir until smooth.
- 5Cover the bowl (I like to use my cloth bowl covers for this) to prevent drying out and place in a warm spot to rise.
- 6When the batter has doubled in size (about an hour, depending on the temperature of your house), add it to a mixer fitted with a paddle attachment.
- 7Add the egg yolks, superfine sugar, and salt. Mix on low speed until smooth.
- 8Mix in vanilla extract and butter until smooth.
- 9With the mixer running, slowly add the rest of the flour (1-1/4 cups + 2 tablespoons). Keep mixing until the batter just comes together into a smooth dough. It will be quite wet and sticky, but should be able to hold together as one “lump” of dough. If not, add a bit more flour, one tablespoon at a time.
- 10Lift the ball of dough up and brush the bottom of the bowl lightly with vegetable oil.
- 11Cover the bowl again and place in a warm spot to rise.
- 12Once the dough has doubled in size (another hour or so), refrigerate it for 15 minutes. This will make it easier to roll out.
- 13On a well-floured surface, gently roll out the dough to about 3/8” to 1/2” thickness.
- 14Use cookie cutters to stamp out whatever shapes you like. I used a 3 1/2" circle for the large doughnuts with a 1-1/4" hole. For the minis, I used a 1-1/2" circle with a 15/16" hole (all of these cutters come in the same set). Save the holes to fry up as well, or roll the batter out again to make more doughnuts.
- 15Place the stamped dough on a parchment- or Silpat-lined cookie sheet, cover with plastic, and allow to rise again in a warm spot.
- 16Once the doughnuts are almost doubled in size (another hour or so), heat oil in a large pot or deep fryer until it reaches 360*F. I strongly prefer to fry in a deep fryer. It keeps everything so much cleaner and perfectly regulates the temperature.
- 17Fry the doughnuts in batches until golden brown on each side (you'll need to flip them mid-fry). The total frying time will be under 2 minutes. Use tongs to flip and retrieve them.
- 18Set hot doughnuts on paper towels to absorb extra oil.
- 19Glaze Directions:.
- 20Mix all ingredients in a small bowl until smooth.
- 21Drizzle over piping hot doughnuts.
- 22Note: If necessary, to reheat doughnuts in the microwave for about twenty seconds.
Browse Our Top Yeast Breads Recipes
Nutritional Facts for Krispy Kreme Doughnuts
Serving Size: 1 (818 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2349.2
- Calories from Fat 635
- Total Fat 70.6 g
- Saturated Fat 39.3 g
- Cholesterol 648.7 mg
- Sodium 1323.6 mg
- Total Carbohydrate 378.1 g
- Dietary Fiber 9.7 g
- Sugars 156.4 g
- Protein 48.7 g