Krispy Kreme Donuts (Original Glazed)

This copycat Krispy Kreme donut recipe makes soft, fluffy yeast donuts covered in a thin, sweet vanilla glaze, just like the famous Original Glazed. The buttery dough fries up lightly golden on the outside and airy on the inside, then gets dipped in glaze while the donuts are still warm. The recipe makes enough homemade glazed donuts to share, and they're especially delicious fresh, when the glaze has just set.

Why You'll Love These Krispy Kreme Doughnuts

I've always loved Krispy Kreme donuts. Back when there was a location in Buffalo, I used to go all the time, especially when the Hot Light was on. There's nothing better than getting one of those freshly glazed donuts while it's still warm. Now my wife and I always try to stop at Krispy Kreme whenever we come across one while traveling.

We hadn't had them in a while, and since I love recreating iconic recipes at home, like my Auntie Anne's soft pretzels, I figured it was time to try making Krispy Kreme's Original Glazed donuts myself. I wanted to get that same light, fluffy texture and thin vanilla glaze that makes them so good.

The recipe makes 9 donuts, and while the dough needs time to rise, the actual process is pretty straightforward. The donuts only take about a minute per side to fry, and dipping them in the glaze while they're still warm gives them that classic Krispy Kreme finish. Plus, you can fry the donut holes to make a copycat of the Original Glazed Donut Dots!

Ingredients You'll Need

For the donuts:

• 1 cup (240g) whole milk, warmed to 105–110°F (40–43°C) 
• 2 ¼ teaspoon (7g) instant yeast
•  ¼ cup (5 g) granulated sugar 
• 2 large eggs, room temperature 
• 1 tablespoon vanilla extract 
• 1 teaspoon kosher salt 
• 3 ¼ cups (400 g) all-purpose flour 
• 6 tablespoon (85g) salted butter, very soft 
• Neutral oil, for frying

For the glaze:

• 2 cups (240 g) powdered sugar 
• 4–5 tablespoon whole milk 
• 1 tablespoon salted butter, melted 
• 1 teaspoon vanilla extract
• Pinch of kosher salt

Ingredient Notes That Make These Homemade Krispy Kremes Better

• Instant yeast: I use one standard packet (2¼ teaspoons). Active dry yeast works too, but you'll need to let it foam in the warm milk and sugar for 5–10 minutes before mixing.
• Whole milk: Warm the milk to 105–110°F so the yeast can work properly. I also recommend using room-temperature eggs.
• All-purpose flour: I highly recommend weighing the flour (400g). Too much flour can make the donuts dense instead of light and fluffy.
• Salted butter: Make sure it's very soft but not melted so it incorporates smoothly into the dough.
• Powdered sugar: Start with 4 tablespoons of milk for the glaze, adding more as needed to get a thin, pourable consistency.
• Oil for frying: Use a neutral oil like vegetable or canola oil, with enough to fill your pot about 2–3 inches deep.

How to Make Krispy Kreme Donuts

Step 1: Make the Donut Dough

In the bowl of a stand mixer fitted with a dough hook, combine the warm milk, instant yeast, and sugar. Let sit for 5 minutes, then add the eggs and vanilla extract and mix until combined.

Add the flour and salt and mix until a rough dough forms. Knead on medium-low speed for 3–4 minutes, then gradually add the softened butter, one tablespoon at a time. Continue kneading for 8–12 minutes, until the dough is smooth, elastic, and slightly tacky.

Step 2: Let the Dough Rise

Transfer the dough to a lightly greased bowl and cover with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1–1 ½ hours, or until doubled in size. The dough should look noticeably puffier and feel soft when you gently press it.

Step 3: Cut out The Donuts

Turn the risen dough onto a lightly floured surface and gently roll it out to about ½-inch thickness. Use a 3-inch round cutter to cut out the donuts, then a 1-inch cutter to remove the centers.

Place the donuts on a parchment-lined baking sheet, leaving space between each one. You should get approximately 9 donuts, plus the donut holes.

Step 4: Let the Donuts Rise Again

Loosely cover the shaped donuts and let them rise for another 30–45 minutes, until noticeably puffy. This second rise is important for getting that light, airy texture that Krispy Kreme donuts are known for.

Step 5: Fry the Donuts

Heat 2–3 inches of vegetable or canola oil in a heavy-bottomed pot to 350°F (175°C). Carefully lower a few donuts into the hot oil, making sure not to overcrowd the pot. Fry for 45–60 seconds per side, until lightly golden brown. Transfer them to a wire rack to drain any excess oil. Repeat with the remaining donuts, allowing the oil to return to 350°F between batches. You can fry the donut holes too, but they'll cook faster.

Step 6: Make the Krispy Kreme Glaze

In a medium bowl, whisk together the powdered sugar, 4 tablespoons of milk, melted butter, vanilla extract, and a pinch of salt until smooth. Add another tablespoon of milk if needed. The glaze should be thin enough to drip off the whisk easily while still coating the donuts.

Step 7: Glaze the Donuts and Serve

While the donuts are still warm, dip both sides into the vanilla glaze, letting the excess drip off. Place them back on the wire rack and let the glaze set for 3–5 minutes.

I highly recommend eating one while it's still warm. That's when they're closest to those freshly glazed Krispy Kreme donuts straight off the line!

My Expert Tips for the Best Homemade Krispy Kreme Donuts

• Use the windowpane test. After kneading, stretch a small piece of dough between your fingers. If it stretches thin without tearing immediately, the gluten is developed enough to give you light, airy donuts. If it tears right away, knead for another minute or two.
• Don't twist the donut cutter. Press the cutter straight down into the dough and lift it back up. Twisting can pinch the edges together and prevent the donuts from rising evenly.
• Be careful not to overproof the donuts. Overproofed donuts can deflate and turn out flat instead of fluffy. I recommend checking the shaped donuts after 20–25 minutes, especially in a warm kitchen. Gently press one with your fingertip. If the indentation slowly springs back, it's ready to fry. If it springs back immediately, it needs more time. If the indentation stays and the dough starts collapsing, it's overproofed. Go by how the dough looks and feels rather than relying on the clock.
• Let the dough scraps rest. If you're rerolling the leftover dough, let it rest for 10–15 minutes first. This relaxes the gluten so it's easier to roll out without the dough shrinking back. I recommend rerolling just once to keep the donuts tender.
• Fry one test donut first. I recommend frying one donut and cutting it open before cooking the whole batch. If the outside is golden but the center is still gummy, lower the oil temperature slightly and give the next donut a little more time to cook.

How to Store Krispy Kreme Donuts

• At room temperature: These donuts are best eaten fresh, but you can store leftovers in an airtight container at room temperature for up to 2 days. Let the glaze set completely before storing so the donuts don't stick together. I don't recommend refrigerating them since it can make the dough go stale faster.
• In the freezer: You can freeze the glazed donuts for up to 2 months. Let the glaze set, then freeze the donuts in a single layer until firm. Transfer them to a freezer-safe bag or container, separating layers with parchment paper. Thaw at room temperature before serving.
• To reheat: My favorite way to bring back that fresh Krispy Kreme texture is to microwave a donut for about 8–10 seconds. This softens the dough and slightly warms the glaze, just like getting a fresh donut when the Hot Light is on. Be careful not to overheat it, or the glaze will melt off.

Krispy Kreme Donut Recipe FAQs

Are Krispy Kreme donuts yeast donuts or cake donuts?

Krispy Kreme's Original Glazed donuts are yeast-raised donuts, which is why they're so light, fluffy, and airy. Unlike cake donuts, which typically use baking powder or baking soda for leavening, yeast donuts need time to rise before frying. This copycat recipe uses instant yeast to recreate that classic texture.

Why are my homemade Krispy Kreme donuts dense instead of fluffy?

Dense donuts usually happen when the dough hasn't risen enough, there's too much flour, or the gluten hasn't developed properly during kneading. I recommend weighing your flour and making sure the dough has noticeably expanded before shaping and frying. The donuts should feel light and puffy before going into the oil, not heavy or firm.

Can I make Krispy Kreme donut dough the night before?

Yes! You can refrigerate the dough overnight instead of letting it complete its first rise at room temperature. After kneading, transfer it to a lightly greased bowl, cover tightly, and refrigerate for 8–12 hours. The next day, roll and cut the donuts, then let them rise until puffy before frying. The second rise may take longer because the dough is cold.

Can I bake these Krispy Kreme donuts instead of frying them?

Yes! To bake these donuts, follow the recipe through the second rise, then preheat your oven to 350°F (175°C). Arrange the donuts on a parchment-lined baking sheet, leaving about 2 inches between them. Bake for 12–15 minutes, or until puffed, lightly golden, and cooked through in the center. Let them cool for a few minutes, then dip them in the vanilla glaze while they're still warm.

How do you make Krispy Kreme-style donut glaze?

The glaze in this copycat recipe is made with powdered sugar, whole milk, melted butter, vanilla extract, and a pinch of salt. The key is getting it thin enough to leave a light coating that sets on the donuts. I recommend glazing them while they're warm but not piping hot. If the glaze is too runny, whisk in a little more powdered sugar. If it's too thick, add milk a teaspoon at a time.

Why are my homemade donuts greasy after frying?

Greasy donuts are usually a sign that the frying oil was too cool. If the temperature drops too far below 350°F, the donuts can absorb more oil instead of frying quickly. I recommend using a frying thermometer, cooking only a few donuts at a time, and letting the oil return to temperature between batches. Drain the finished donuts on a wire rack before glazing.

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