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Homemade Glazed Yeast Doughnuts (Krispy Kreme Style)

These homemade yeast-raised glazed doughnuts are soft, airy, and sweet with a delicate vanilla glaze—perfectly replicating the iconic Krispy Kreme texture and flavor. With a tender, brioche-like dough and a thin, crackly glaze, this from-scratch recipe transforms basic pantry ingredients into a bakery-quality treat. Ideal for breakfast, brunch, or a weekend indulgence, these doughnuts are best enjoyed fresh and warm.
Print Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Proofing & Refrigeration Time 2 hours
Total Time 2 hours 40 minutes
Servings: 12 doughnuts
Course: Breakfast, Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Doughnuts
  • 2.25 teaspoons instant yeast
  • 0.75 cup warm water
  • 0.33 cup granulated sugar
  • 0.5 teaspoon salt
  • 0.25 cup unsalted butter at room temperature
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon vanilla extract
  • 2.5 to 3 cups all-purpose flour add more as needed for a soft, tacky dough
  • 3 to 4 cups vegetable shortening for frying
For the Glaze
  • 2 cups powdered sugar sifted
  • 0.25 cup water
  • 1.5 teaspoons vanilla extract

Method
 

Prepare and Proof the Dough
  1. In the bowl of a stand mixer fitted with a dough hook, combine instant yeast and warm water. Let sit for 10 minutes.
  2. Add sugar, salt, butter, egg, egg yolk, vanilla extract, and 2½ cups of flour. Mix on low speed until a dough begins to form.
  3. If the dough is too sticky, add additional flour one tablespoon at a time until it becomes soft and tacky, pulling away from the sides of the bowl but not the bottom.
  4. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let rise in a warm place for 2 hours, until doubled in size.
  5. Punch down the dough gently, wrap in plastic, and refrigerate for at least 8 hours or overnight.
  6. On a floured surface, roll the chilled dough to ½-inch thickness. Use a floured doughnut cutter or two round cutters to cut out doughnuts.
  7. Place cut doughnuts on a parchment-lined baking sheet. Cover with a towel and let rest for 1 hour until slightly puffed.
Fry the Doughnuts
  1. Line a rimmed baking sheet with paper towels and place a wire cooling rack on top.
  2. Heat vegetable shortening in a cast iron skillet or heavy-bottomed pot to 360–370°F (182–188°C).
  3. Fry doughnuts in batches, cooking each for about 1 minute per side until golden brown. Do not overcrowd the pan.
  4. Transfer fried doughnuts to the prepared cooling rack to drain.
Make the Glaze and Finish
  1. In a medium bowl, whisk together powdered sugar, water, and vanilla extract until smooth.
  2. Dip each doughnut into the glaze, flipping to coat both sides. Return to the rack and allow the glaze to set for 15 minutes before serving.

Notes

  • Make sure your oil temperature stays consistent to avoid greasy or undercooked doughnuts.
  • The glaze sets best when doughnuts are still warm but not hot.
  • Doughnuts are best enjoyed fresh the same day.