Homemade Krispy Kremes

Community Recipe from


  • 3 tablespoon(s) milk
  • 3 tablespoon(s) boiling water
  • 1 teaspoon(s) dry active yeast
  • 8 ounce(s) all purpose flour (a little under 2 cups - I recommend you measur
  • 1 1/2 ounce(s) sugar or 3 tbsp
  • 1 ounce(s) butter, cold to room temperature (just don't melt it, okay?)
  • 1 dash(es) salt
  • 1 ounce(s) Enough oil to cover the bottom few inches of a wok, or a deep fry


  1. Directions:
  2. 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).
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
  8. 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.
  9. 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!

  10. Glaze:
  11. 1/3 cup butter
  12. 2 cups confectioners' sugar
  13. 1 1/2 teaspoons vanilla
  14. 4 tablespoons hot water or as needed

  15. A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
  16. 2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
  17. If you don't have a scale, start at 1 1/2 cups and work your way up from there.
September 2013

This recipe is a personal recipe added by mieshellkitty85 and has not been tested or endorsed by MyRecipes.

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