Ingredients

2 cups All-purpose Flour

¼ cup Whole Milk (lukewarm)

¼ cup Water (lukewarm)

2 tsp Dry Active yeast

1 egg (at room temperature)

3 tbsp Granulated sugar

¼ cup Butter (at room temperature)

A pinch of Kosher salt

Oil for frying

2 cups Confectionary Sugar

¼ cup Whole Milk (lukewarm)

2 tbsp Heavy cream

1 tsp vanilla

Instructions

Step 1: In a mixing bowl, combine lukewarm water, lukewarm milk, 1 tablespoon of flour, 1 tablespoon of sugar, and dry active yeast. Mix well and set aside in a warm place for 10 minutes, or until the mixture becomes bubbly and frothy.

Step 2: In a separate bowl, whisk together the remaining flour and a pinch of kosher salt.

Step 3: Gradually add the butter to the flour mixture, using your hands to crumble it until the texture resembles sand.

Step 4: Add the sugar, egg, and the yeast mixture to the flour mixture. Knead everything together for about 5 minutes until you form a smooth dough. You can knead by hand or use a stand mixer fitted with a dough hook.

Step 5: Lightly flour a clean work surface and transfer the dough onto it. Knead the dough for an additional 5 to 8 minutes until it springs back when poked.

Step 6: Lightly oil a clean bowl and place the dough inside. Also, brush the top of the dough with a little oil to keep it from drying out.

Step 7: Cover the bowl with a clean cloth or plastic wrap. Let the dough rise at room temperature for about 1 hour or until it has doubled in size.

Step 8: Once risen, turn the dough out onto a lightly floured surface. Divide it into four equal parts and shape each into a dough ball.

Step 9: Roll each dough ball into a sheet approximately ½ inch thick. Use a donut cutter to cut out donuts and donut holes.

Step 10: Cover the cut donuts with a cloth and allow them to rise for another 30 to 40 minutes.

Step 11: Heat oil in a deep fryer or heavy-bottomed pot to 375°F (190°C). Carefully fry the donuts for 70 to 90 seconds per side until golden brown and floating.

Step 12: Transfer the fried donuts to a cooling rack to drain excess oil.

Step 13: While donuts cool, prepare the glaze by whisking together lukewarm milk, confectionary sugar, heavy cream, and vanilla until smooth.

Step 14: Dip or pipe the glaze onto the donuts to coat them evenly.

Step 15: Serve immediately and enjoy your fluffy, homemade Krispy Kreme-style donuts!

Tips & Variations

For fluffier donuts, make sure your yeast mixture is bubbly before combining with dry ingredients.

Use a candy or deep-fry thermometer to maintain oil temperature at 375°F for even frying without greasy donuts.

Experiment with glaze flavors by adding cocoa powder, maple extract, or citrus zest.

Substitute half of the all-purpose flour with cake flour for a more tender texture.

Storage

Store leftover donuts in an airtight container at room temperature for up to 2 days to maintain freshness. For longer storage, freeze the donuts in a sealed bag for up to 1 month. Reheat frozen donuts in a microwave for about 10-15 seconds or in a preheated oven at 350°F for 5 minutes before glazing.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast. Use about 25% less instant yeast as it’s more potent, and you can mix it directly with dry ingredients without proofing.

What oil is best for frying donuts?

Use a neutral oil with a high smoke point such as vegetable oil, canola oil, or peanut oil. These oils fry donuts evenly without imparting unwanted flavors.