1. Prepare the Dough:
- Activate the Yeast:
- In a small bowl, combine the warm milk and 1 tablespoon of the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until it becomes frothy and bubbly.
- Mix Wet Ingredients:
- In a large mixing bowl, whisk together the remaining sugar, eggs, melted butter, and vanilla extract.
- Combine Dry Ingredients:
- In another bowl, combine the flour and salt. Gradually add the flour mixture to the wet ingredients, alternating with the yeast mixture. Mix until a soft dough forms.
- Knead the Dough:
- Turn the dough out onto a floured surface and knead for about 5-7 minutes, until the dough is smooth and elastic. You can also use a stand mixer fitted with a dough hook and knead on medium speed for 5 minutes.
- Let it Rise:
- Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.
2. Shape the Doughnuts:
- Roll Out the Dough:
- Once the dough has risen, turn it out onto a floured surface and gently roll it out to about 1/2-inch thickness.
- Cut the Doughnuts:
- Use a doughnut cutter or two round cutters (one large, one small) to cut out doughnut shapes. Re-roll the scraps as needed to cut more doughnuts.
- Second Rise:
- Place the cut doughnuts on a parchment-lined baking sheet, cover with a towel, and let them rise for an additional 30 minutes, or until they are puffed up.
3. Fry the Doughnuts:
- Heat the Oil:
- In a large, deep pot, heat about 2-3 inches of vegetable oil to 350°F (175°C). Use a candy thermometer to maintain the correct temperature.
- Fry the Doughnuts:
- Carefully lower the doughnuts into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for about 1-2 minutes per side, or until golden brown.
- Drain the Doughnuts:
- Use a slotted spoon to remove the doughnuts from the oil and place them on a wire rack set over a baking sheet to drain any excess oil.
4. Make the Glaze:
- Mix the Glaze:
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth and glossy.
- Glaze the Doughnuts:
- While the doughnuts are still warm, dip them into the glaze, coating them entirely. Place the glazed doughnuts back on the wire rack to allow the excess glaze to drip off.
5. Serve and Enjoy:
- Cool Slightly:
- Allow the doughnuts to cool for a few minutes after glazing, though they are best enjoyed warm and fresh.
- Serve:
- Serve your homemade Krispy Kreme doughnuts with a cup of coffee, milk, or just on their own for a truly indulgent treat.
Tips for Success:
- Keep the Dough Soft: The dough should be slightly sticky, but manageable. Avoid adding too much flour, as this can make the doughnuts dense.
- Oil Temperature: Keep the oil temperature consistent. If the oil is too hot, the doughnuts will brown too quickly and remain raw inside. If it’s too cool, the doughnuts will absorb too much oil and become greasy.
- Glazing: For an even coating, dip the doughnuts in the glaze while they’re still warm, but not hot. If you prefer a thicker glaze, you can dip them twice.
- Storing Doughnuts: If you have leftovers, store them in an airtight container at room temperature. They’re best eaten within 1-2 days.
- Freezing: The doughnuts can be frozen (before glazing) for up to 2 months. Thaw them at room temperature and then warm them up in the microwave for a few seconds before glazing.
This Homemade Krispy Kreme Doughnuts recipe allows you to recreate the beloved doughnut experience right in your kitchen. The soft, pillowy texture, combined with the sweet, sugary glaze, makes these doughnuts irresistible. Whether you’re making them for a special occasion or just because, these doughnuts are sure to become a favorite in your home. Enjoy the warm, comforting taste of homemade doughnuts any time the craving strikes!