You know that feeling when you drive past a Krispy Kreme shop and the red “Hot Now” light is glowing like a sign from heaven? Yeah, same. That cloud of sugar, warm dough, and a light-as-air bite that practically vanishes in your mouth, there’s nothing like it.
But let’s be honest. Driving across town, waiting in line, and hoping they’re still warm when you get home? Not exactly ideal. That’s why we recreated it, fresh out of the fryer, warm in your hand, and totally made-from-scratch at home.
These are pillowy, fluffy, slightly chewy but still soft. Glazed while still warm so the top turns into that classic, crackly, see-through glaze. The kind that melts before you even chew. Let’s make that happen.
Table of Contents
Ingredients
For the Dough
- 3 cups (about 380 g) all-purpose flour, plus extra for dusting
- ¼ cup (50 g) granulated sugar
- 2¼ tsp (1 packet) instant yeast
- ½ tsp salt
- ¼ tsp ground nutmeg (optional, but nostalgic)
- 1 cup (240 ml) whole milk, lukewarm
- 1 large egg
- 2 tbsp unsalted butter, melted
For the Glaze
- 4 cups (about 500 g) powdered sugar
- ½ cup (120 ml) milk
- ½ tsp vanilla extract
- Pinch of salt
How to Make Them
1. Bloom the yeast
Warm the milk just slightly (think bathwater warm), then stir in the yeast and a teaspoon of sugar. Let it sit for about 5 minutes. It’ll start to foam and bubble up—that’s when you know the magic’s started.
2. Mix the dough
In a large bowl (or mixer if you’ve got one), whisk together the sugar, salt, nutmeg, egg, melted butter, and the milk-yeast mixture. Stir in the flour gradually. You’re looking for a soft, sticky dough—don’t overdo the flour or it’ll lose that Krispy Kreme softness.
3. First rise
Cover the dough with a towel and let it rise in a warm, quiet spot for about 1 hour. It should double in size and feel like a marshmallow when you poke it.
4. Shape the doughnuts
Roll the dough out gently on a floured surface until it’s about ½ inch thick. Use a doughnut cutter (or a wide glass and bottle cap combo) to cut out the rings. Place them on parchment paper, cover lightly, and let them puff up again for 30–45 minutes.
5. Make the glaze
Whisk together all the glaze ingredients in a bowl. It should be thick but pourable—like a slightly runny pancake batter. Set aside.
6. Fry time
Heat about 3 inches of oil in a deep pot to 375°F (190°C). Fry two or three doughnuts at a time—don’t crowd the pot. They’ll need about 45–60 seconds per side. Flip once, let them turn golden, then pull them out and set on a wire rack or paper towel.
7. Glaze while warm
The moment they’re cool enough to touch but still warm, dip the tops in your glaze, let the excess drip off, and place back on the rack. The glaze will set into that glassy, translucent shell just like the real thing.
Makes & Timing
- Yield: 12 full-size doughnuts plus a few bonus holes
- Prep time: 20 minutes
- Rise time: 1.5 hours
- Fry + glaze time: 15 minutes
- Total: Just over 2 hours
Tips from my kitchen
- Don’t skimp on rise time. It’s what gives you the fluff. Be patient.
- Keep the oil hot, but not screaming. A thermometer helps here—too hot, and the outside browns before the inside cooks.
- Microwave trick: Warm one for 6–8 seconds the next day to bring it back to Hot-Light glory.
- Don’t toss the doughnut holes. They fry in seconds and are perfect for glaze dunking or a cinnamon-sugar dust.
These doughnuts aren’t just a recipe. They’re a little edible memory. From the light yeastiness in the air as they rise, to the sizzle when they hit the oil, to that moment the glaze hardens into a sugar shell, this is pure nostalgic joy. Whether you’re making them for a weekend breakfast, a sleepover treat, or just because, one thing’s for sure: they won’t last long.
So go ahead, pour some coffee, put on a lazy playlist, and make your kitchen smell better than any doughnut shop ever could.
Let me know if you try it, or if you riff on it. I’d love to see your version.
Ingredients
For the Dough
-
3 cups (about 380 g) all-purpose flour, plus extra for dusting
-
¼ cup (50 g) granulated sugar
-
2¼ tsp (1 packet) instant yeast
-
½ tsp salt
-
¼ tsp ground nutmeg (optional, but nostalgic)
-
1 cup (240 ml) whole milk, lukewarm
-
1 large egg
-
2 tbsp unsalted butter, melted
For the Glaze
-
4 cups (about 500 g) powdered sugar
-
½ cup (120 ml) milk
-
½ tsp vanilla extract
-
Pinch of salt
Instructions
1. Bloom the yeast
Warm the milk just slightly (think bathwater warm), then stir in the yeast and a teaspoon of sugar. Let it sit for about 5 minutes. It’ll start to foam and bubble up—that’s when you know the magic’s started.
2. Mix the dough
In a large bowl (or mixer if you’ve got one), whisk together the sugar, salt, nutmeg, egg, melted butter, and the milk-yeast mixture. Stir in the flour gradually. You’re looking for a soft, sticky dough—don’t overdo the flour or it’ll lose that Krispy Kreme softness.
3. First rise
Cover the dough with a towel and let it rise in a warm, quiet spot for about 1 hour. It should double in size and feel like a marshmallow when you poke it.
4. Shape the doughnuts
Roll the dough out gently on a floured surface until it’s about ½ inch thick. Use a doughnut cutter (or a wide glass and bottle cap combo) to cut out the rings. Place them on parchment paper, cover lightly, and let them puff up again for 30–45 minutes.
5. Make the glaze
Whisk together all the glaze ingredients in a bowl. It should be thick but pourable—like a slightly runny pancake batter. Set aside.
6. Fry time
Heat about 3 inches of oil in a deep pot to 375°F (190°C). Fry two or three doughnuts at a time—don’t crowd the pot. They’ll need about 45–60 seconds per side. Flip once, let them turn golden, then pull them out and set on a wire rack or paper towel.
7. Glaze while warm
The moment they’re cool enough to touch but still warm, dip the tops in your glaze, let the excess drip off, and place back on the rack. The glaze will set into that glassy, translucent shell just like the real thing.
Notes
Makes & Timing Yield: 12 full-size doughnuts plus a few bonus holes Prep time: 20 minutes Rise time: 1.5 hours Fry + glaze time: 15 minutes Total: Just over 2 hours
