Instructions
Step 1: Mix yeast mixture
Measure 3 tbsp milk into a jug, top with 3 tbsp boiling water, top it up. Stir to mix.
Add 1 teaspoon sugar, stirring until dissolved.
Pour 8 ounces | 1 cup liquid and sprinkle 1 teaspoon yeast over it.
It should be foamy and bubbly, which means that the yeast is activated, place in a warm place for 5-10 minutes
Step 2: Combine Dry Ingredients
In a big mixing bowl combine:
2 cups of all-purpose flour
2 tablespoons of sugar
A pinch of salt.
Using your fingers or a pastry blender, cut 2 tablespoons of cold butter into the flour mixture. Mix until it has a crumbly texture like coarse crumbs.
Step 3: Mix the Dough
Create and indent in the center of the flour mixture.
Stir in the activated yeast mixture and 1 beaten egg.
Mix until a soft dough forms. Adjust consistency:
Add more flour if too sticky.
Toss in a little milk if it’s too dried out.
Step 4: Knead and Rise
Note: Transfer dough to a lightly floured work surface.
Knead for 5 to 10 minutes, until the dough is soft and elastic.
Shape the dough into a ball and place in a greased bowl, cover with towel or plastic wrap and set in a warm place to rise for 1 hour or until doubled in size.
Step 5: Shape the Doughnuts
When risen, turn out onto a floured surface.
Cut the dough into quarters (or however many puffs you want to make).
Roll each snake 1-1.5 inches thick. Pinch off pieces of dough and roll into balls.
Arrange the balls on a tray or wire rack, leaving space between them. Cover and let rise for 15-20 minutes.
Step 6: Heat the Oil
In a wok or deep fryer, heat 3–4 inches of oil to 375°F (190°C). Use an accuracy kitchen thermometer,
Keep this temperature so that the doughnuts cook and brown evenly, and don’t take up too much oil.
Step 7: Fry the Doughnuts
Add the doughnut balls a few at a time, to the hot oil.
Fry until golden brown, 1 minute on each side.
With a slotted spoon, remove and drain on a paper towel–lined tray.
Step 8: Glaze the Doughnuts
Melt 2 tablespoons of butter in a small saucepan over low heat.
Stir in:
1 cup confectioners’ sugar
1/2 teaspoon vanilla extract.
Incrementally add 1-2 tablespoons of hot water, stirring until the glaze is smooth and slightly runny.
Dip the warm doughnuts into the glaze, allowing excess to drain off.
Place on a wire rack to set.
Serving Suggestions
Classic Pairing: Serve these doughnuts warm with a cup of hot coffee or a cappuccino topped with froth.
Dessert Dreams: Make these a dessert by topping with whipped cream, chocolate drizzle or sprinkles
Breakfast Platter: Serve next to fresh fruit, scrambled egg and bacon, for an over-the-top brunch spread.
Topping Fun: Turn a doughnut bar into a do-it-yourself party with bowls of different glazes, sprinkles and chopped nuts for all to make their own doughnut.
Storage Tips
Room Temperature
Store leftover doughnuts in an airtight container, up to 2 days. Place a slice of bread inside the container to help keep them moist.
Refrigeration
Doughnuts can last up to 5 days in the fridge, however, they lose their light, fluffy texture. If freezing, microwave for 10-15 seconds before consuming.
Freezing
Flash freeze unglazed doughnuts on a baking sheet in a single layer. Once frozen, just transfer them into a freezer-safe bag for up to 3 months. To serve, thaw and glaze right before you enjoy.
Variations
Chocolate Glaze: Mix 2 tablespoons of cocoa powder into the glaze for a deeply chocolatey finish.
Cinnamon Sugar: Forget the glaze and roll the warm-from-the-fryer doughnuts in a blend of cinnamon and granulated sugar for a classic take.
Maple Glaze: Use maple extract instead of the vanilla extract in the glaze for a sweet and earthy flavor.
Filled Doughnuts: Use a piping bag to inject the doughnuts with your favorite fillings — vanilla custard, raspberry jam or Nutella.
Vegan: Substitute the milk with almond milk, have vegan butter, and use a flaxseed “egg” (1 tbsp ground flaxseed + 2.5 tbsp) in place of the egg.
Conclusion
Krispy Kreme-like doughnuts to make yourself at home. You’ll have doughnuts better than any you’ll buy in a store, with a little patience and very few, ordinary ingredients. Whether you prefer them plain, glazed or with your own twist, these doughnuts will have everyone asking for seconds — and the recipe!
So, roll up your sleeves and give these a go. I swear, after you have that first warm, sweet bite, you’re gonna be addicted.
