Donut Recipe

This Homemade Donut Recipe dangerously good—and yes, we’re talking soft, pillowy, melt-in-your-mouth level good. If you’ve ever dreamed of making that iconic Krispie Kreme glazed bite at home (without driving through the hot light), you’re in the right place. These donuts are about to become your newest obsession.

Love donuts? Honestly, same! Be sure to try my Fried Scones– A Utah staple.

Why You’ll Love This Recipe

• Copycat Krispy Kreme donuts: This recipe delivers that iconic melt-in-your-mouth texture and classic glaze.
• Easy yeast donut recipe: Don’t let the yeast scare you—this step-by-step version makes it simple.
• Best donut recipe: Soft, pillowy, and glazed to perfection—this one’s a keeper.

This homemade donut recipe is as close as you’ll get to that fresh-from-the-shop Krispy Kreme magic—without leaving your kitchen. Soft, airy, and coated in a perfectly sweet glaze, these donuts practically melt in your mouth and are surprisingly easy to pull off at home.

The secret? A tried-and-true donut dough recipe that’s light, fluffy, and made for frying. Whether you’re making them for a weekend treat or a special breakfast, these donuts deliver big bakery flavor with simple, everyday ingredients.

Ingredients You’ll Need

To get that soft, airy texture and signature sweet glaze of a glazed donut recipe, you’ll need just a few basic ingredients—most of which you probably already have in your kitchen. Here’s what goes into making these irresistible homemade treats:

• Active dry yeast – This gives your donuts that fluffy rise. Make sure it’s fresh (check the expiration date!) and activated in warm liquid.
• Warm water and milk – The right temperature (around 110°F) helps activate the yeast without killing it. Too hot = no rise.
• Sugar – Adds sweetness and also feeds the yeast to help it bloom.
• Salt – Balances the sweetness and enhances the overall flavor.
• Egg – Helps bind the dough and adds richness for that tender bite.
• Shortening – Keeps the texture soft and slightly chewy, just like the real deal.
• Flour – All-purpose flour works perfectly. Don’t overpack it or your dough may turn out dense.
• Oil – Used for frying. Vegetable or canola oil are both great neutral options.
• Butter – Adds richness to the glaze for that classic melt-in-your-mouth finish.
• Powdered sugar – The base of the glaze; make sure to sift it for a silky smooth coating.
• Vanilla extract – A splash adds that unmistakable donut shop aroma.
• Hot water – Helps dissolve the glaze ingredients and gives it that perfect drippy texture.

With this simple lineup, you’re just a few steps away from homemade donuts that taste like they came straight from the Krispy Kreme conveyor belt—only fresher, warmer, and made in your very own kitchen.

Yeast Donuts Vs Cake Donuts

Not all donuts are created equal—and that’s a good thing. When it comes to the great debate of yeast donuts vs. cake donuts, it really comes down to texture and taste.

• Yeast donuts (like this Krispy Kreme copycat recipe) are light, airy, and slightly chewy thanks to the rise from yeast. They’re usually fried and glazed, with that classic donut shop bounce and pillowy bite. Think melt-in-your-mouth, especially when warm.
• Cake donuts, on the other hand, are denser with a texture more like, well, cake. They’re made with baking powder instead of yeast and often have a crispier outside. You’ll usually find them in fun flavors and with a sugary coating or icing.

So which is better? Totally up to you. But if you’re after that iconic hot-glazed experience, yeast donuts are where it’s at.

Jesseca’s Recipe Review

These homemade donuts are dangerously close to the real Krispy Kreme deal. They’re soft, airy, and that sweet glaze melts right into every bite. Honestly, the hardest part is not eating three in a row straight off the cooling rack. They’re that good—and totally worth the effort.

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Tip from Jesseca:

Glaze your donuts while they’re still warm! The heat helps the glaze soak in just enough to get that signature glossy finish without dripping all over the place.

Substitutions and Variations

Whether you’re missing an ingredient or want to switch things up, these amazing glaze doughnuts
are surprisingly flexible. Here’s how to make it work for you:

• No shortening? Use unsalted butter or coconut oil instead. Butter adds a richer flavor, while coconut oil gives a slight sweetness.
• Out of whole milk? 2% or even almond milk can work in a pinch—just make sure it’s warm enough to activate the yeast.
• No active dry yeast? You can use instant yeast—just skip the proofing step and mix it directly into the flour.
• Add flavor to the glaze: Swap vanilla extract for almond, maple, or even a splash of citrus juice for a fun twist.
• Want a filled donut? Skip the hole and pipe in jam, custard, or chocolate after frying.

Customizing your donuts is part of the fun—stick with the classic glaze or get creative with flavors and fillings. Either way, you’re in for something delicious.

Doughnut Dough Recipe

Making donut dough at home sounds fancy, but it’s honestly super doable. Here’s the gist so you know what to expect before diving in.

1. Activate the yeast: Mix it with warm water and milk, then let it sit until foamy.
2. Make the dough: Stir in sugar, salt, egg, shortening, and flour. Beat until combined and smooth.
3. Let it rise: Transfer to a greased dish, cover, and let rise until doubled—about 1 hour.
4. Shape the donuts: Roll out the dough, cut your donut shapes, and let them rest for 15 minutes.
5. Fry: Heat oil to 350°F and fry each donut for 40–60 seconds per side until golden.
6. Glaze: Whisk up your glaze, dip both sides of each donut, and let them set on a rack.

These donuts are soft, sweet, and taste just like the hot light turned on at home. No drive-thru required.

Donut Glaze Recipe That Tastes Like Krispy Kreme

The secret to that glaze for homemade donuts? A simple, silky glaze that melts into every warm donut. This version hits all the right notes—sweet, smooth, and just the right consistency.

What you need:

• Butter – Adds richness and helps the glaze set with a glossy finish.
• Powdered sugar – The base of the glaze. Sift it for an ultra-smooth texture.
• Vanilla extract – Gives the glaze that signature donut shop flavor.
• Hot water – Thins the glaze just enough to coat each donut perfectly.

How to make it:
Whisk together melted butter, sifted powdered sugar, vanilla, and hot water until smooth. It should be pourable, but not too thin—think pancake batter consistency. Dip each donut (while still warm!) into the glaze, coating both sides, then let them set on a cooling rack.

Want to switch it up? Try adding a splash of maple, almond, or lemon extract for a fun twist on the classic!

Storage and Make-Ahead Instructions

Make-ahead: You can prep the dough the night before! After mixing and letting it rise, cover tightly and store it in the fridge overnight. The next day, roll, cut, and fry straight from the fridge (let the dough rest at room temp for about 15–20 minutes before frying).

Storage: Homemade donuts are best enjoyed fresh, but here’s how to stretch them a little longer:

• Room temp: Store in an airtight container for up to 2 days.
• Fridge: Not recommended—refrigeration tends to dry them out.
• Freezer: Freeze unglazed donuts in a single layer, then transfer to a freezer bag. Reheat in the microwave for 10–15 seconds and glaze while warm.

Reheating tip: A few seconds in the microwave brings back that soft, just-made texture. Just be sure not to overdo it or you’ll end up with a chewy donut.

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4.50 from 16 votes

Homemade Krispy Kreme-Style Donuts

Author Jesseca

Prep: 20 minutes mins

Cook: 15 minutes mins

Serves: 12

Light, airy, and glazed to perfection—this homemade donut recipe tastes just like the classic Krispy Kreme favorite. Made with a soft yeast dough and simple ingredients, they’re fried until golden and dipped in a sweet, silky glaze. Perfect for weekend baking or whenever you're craving a fresh, warm donut!

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Ingredients

 

US CustomaryMetric

 

1x2x3x

Donuts

• ▢ 1¼ oz package yeast
• ▢ 2 tablespoons warm water
• ▢ 3/4 cups warm milk
• ▢ 1/4 cup sugar
• ▢ 1/2 teaspoon salt
• ▢ 1 egg
• ▢ 2½ tablespoons shortening
• ▢ 2½ cups flour
• ▢ oil for frying

Glaze

• ▢ 1/3 cup butter
• ▢ 2 cups powdered sugar
• ▢ 1½ teaspoons vanilla
• ▢ 4 -6 tablespoons hot water

Instructions

 

• In a large bowl, stir together the warm water, warm milk, and active dry yeast. Let it sit for about 5 minutes until the mixture becomes foamy. This means your yeast is alive and ready.
• Add sugar, salt, egg, shortening, and flour to the yeast mixture. Use a hand or stand mixer with the dough hook and beat on medium speed for about 2 minutes, or until the dough is well combined and pulls away from the sides of the bowl.
• Lightly spray a large glass or ceramic dish with nonstick cooking spray. Transfer the dough to the dish, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm spot until it doubles in size—about 45 minutes to 1 hour.
• Once the dough has risen, roll it out on a lightly floured surface to about ½-inch thickness. Use a donut cutter or two round cutters (one large, one small) to cut out your donut shapes. Place them on a parchment-lined baking sheet, cover lightly, and let them rest for 15 minutes.
• Heat oil in a deep fryer or large, heavy-bottomed pot to 350°F. Fry donuts in small batches for about 40–60 seconds on each side or until they are golden brown. Use a slotted spoon to remove them and transfer to a paper towel-lined tray to drain.
• In a medium bowl, whisk together melted butter, powdered sugar, vanilla extract, and hot water until smooth. The glaze should be thin enough to dip but thick enough to coat.
• While the donuts are still warm, dip each one—front and back—into the glaze. Place on a wire rack set over parchment or a baking sheet to catch drips. Let them set for a few minutes before serving.

Nutrition

Serving: 1donut

The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.

Course Breakfast

Cuisine American

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