Indulge in the comfort of your own kitchen with our Homemade Krispy Kremes Donuts recipe featuring simple ingredients: milk, water, yeast, flour, sugar, egg, and butter. Topped with a heavenly vanilla glaze, these donuts are a perfect treat to satisfy your sweet cravings!
Oh, the smell of fresh donuts! It takes me back to the Saturday mornings of my childhood, where the air was sweet, and the kitchen was the heart of all excitement. My grandmother, with her flour-dusted apron and a twinkle in her eye, would usher me to the countertop where magic happened. We’d laugh as our fingers got sticky with dough, and the anticipation built as they puffed up in the hot oil. Those were more than just donuts; they were little circles of joy that pulled our family together. I’ve carried on the tradition with this Homemade Krispy Kremes Donuts recipe, tweaking it until it matched my beloved memories. It’s been my sweet bridge to the past and a sugary gift to the future.
Why You’ll Love These Homemade Krispy Kremes:
Now, what sets these ‘circle of joy’ wonders apart, you ask?
First, there’s the texture – oh so important in a donut! We aim for ‘cloud-like’, and this recipe delivers.
Then, there’s the simplicity of the ingredients, which you likely have sitting in your pantry right now. No fancy gadgets required here, just your hands and a passion for good old-fashioned home baking.
Plus, the glaze – it’s the glossy crown on these regal treats, setting them apart from any store-bought impersonators. Every bite whispers ‘made with love’, and really, isn’t that the best flavor there is?
Alright, fellow bakers, let’s chat about the cast of characters in our donut drama. Milk and water join forces to activate our yeast – think of them as the warm-up act. The yeast itself is the star, giving rise to our donuts in a performance you don’t want to miss. Flour is the stage where all action takes place, while sugar sweetens the deal. The egg holds it all together, like a reliable sidekick, and butter adds a touch of richness. Then, there’s our glaze – a concoction that dreams are made of – butter, confectioners’ sugar, vanilla, and hot water. Simple? Yes. Spectacular? Absolutely!
Let’s get the donut show on the road! Start by mixing milk and boiling water in a jug. Toss in a teaspoon of sugar and the yeast, then let it froth – think cappuccino foam.
Next, in a mixing bowl, whisk together flour, the rest of the sugar, and salt. Now get handsy with the butter until it’s all crumbly. Beat an egg like it owes you money and mix it with the yeast ensemble, then introduce it to the flour party. Knead the dough on a floured surface; you’re looking for springy, bubbly dough – like a good pillow. Let it rise.
Once it’s doubled in size, show it who’s boss and divide it into ropes, then cut them into bite-sized pieces of future bliss. Cover the dough balls, heat your oil to a sizzle-ready 375F, and then fry them to a golden hue. Drain those beauties and give them a warm glaze bath. The result? A masterpiece.
Once you’ve conquered the donut-making mountain, you may wonder, ‘How do I keep these treasures safe from ravenous snackers?’ Well, if by some miracle there are leftovers, store them in an airtight container at room temperature to maintain their Krispy Kreme-worthy luster for a day or two. For a slightly longer stint, tuck them into the fridge, but let’s be real – their life expectancy is as short as a chocolate bar at a kids’ party.
Variations and Substitutions:
Now, suppose your pantry throws you a curveball, and you’re staring at a lack of this or that. No panic needed! No milk? Water and a pinch of extra butter can pinch-hit. No all-purpose flour? Bread flour can step up to the plate for a chewier donut. Vegan? Swap in plant-based milk, a flax egg, and vegan butter. And for those feeling adventurous, spice up that glaze with lemon zest or swap vanilla for almond extract. Go wild, my friends, the donut world is your oyster!
Homemade Krispy Kremes
- 3 tablespoons of milk
- 3 tablespoons of boiling water
- 1 teaspoon of dry active yeast
- 8 ounces of all-purpose flour approximately 2 cups; precise measurement and weighing are advised
- 1.5 ounces of granulated sugar roughly 3 tablespoons
- 1 large egg
- 1 ounce of butter should be cold to room temperature, avoid melting
- A pinch of salt
- Sufficient vegetable oil to fill the bottom few inches of a wok or deep fryer for frying
- For the Glaze:
- 1/3 cup of butter
- 2 cups of confectioners’ sugar
- 1.5 teaspoons of vanilla extract
- 4 tablespoons of hot water additional water may be required to achieve desired consistency
- In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
- In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
- Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
- Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
- Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
- Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
- Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
- Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!
- A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
- 2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours. 🙂
- If you don’t have a scale, start at 1 1/2 cups and work your way up from there.