These Homemade Glazed Donuts Taste Exactly Like Krispy Kreme

Heat Milk

In a small saucepan heat the 1 cup milk to 105°F to 115°F. Transfer milk to the large bowl of a stand mixer; stir in yeast and let stand 5 minutes.
Make Dough

Add evaporated milk, butter, eggs, sugar, salt, and 2 cups of the flour to yeast mixture. Using the paddle attachment, beat on low until mixture is smooth, about 3 minutes. Gradually beat in 2 1/4 cups flour to make a soft dough. Continue beating on low until the dough starts to pull away from the sides of the bowl and becomes smooth, 5 to 8 minutes (dough will be soft).
Knead

Turn dough out onto a lightly floured surface. Knead dough until smooth and elastic, 2 to 3 minutes. Be careful not to add too much flour. (If dough begins to stick to the surface, use a bench scraper to lift dough from the surface and add a dusting of flour. If your dough is too soft to knead, cover and chill 2 hours before doing the 2 to 3 minutes of kneading.) Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface; cover. Let rise in a arm place until double in size (1 to 1 1/2 hours).
Roll Dough

Punch dough down and turn out onto floured surface. Let dough rest 10 minutes. Roll or pat dough into a 15×10-inch rectangle about 1/2 inch thick. Lightly flour two large baking sheets or trays.
Cut Donuts

Cut out the dough using a 3 1/2- inch round donut cutter. Place cutouts and holes at least 1 inch apart on prepared baking sheets (giving them plenty of space to rise). Gently knead together any scraps, being careful not to overwork the dough. Let dough rest 10 minutes before cutting more donuts. Cover with a towel and let cutouts rise in a warm place until very light and fluffy (about 1 hour).
Prep Oil

About 20 minutes before donuts are done rising, heat oil in a deep-fat fryer or large saucepan to 365°F. (The oil should be 2 1/2 to 3 inches deep. Use a frying thermometer to monitor the temperature of the oil.) Place two cooling racks over 15×10-inch pans (one is for cooling; the other is for the glazed donuts). Prepare desired glaze or icing.
Fry Donuts

Fry donuts, two or three at a time, in hot oil until golden, about 1 minute per side, turning with a slotted spoon. Remove donuts to prepared cooling rack. Cool slightly. Repeat with remaining donuts and donut holes.
Glaze

Dip the tops of donuts into glaze or icing. Place donuts, glazed side up, on the remaining cooling rack to allow glaze to set, about 30 minutes. Makes 14 donuts (plus donut holes).

Donut Glaze Recipes

Customize with a topping, plus sprinkles, if you like.

Vanilla Glaze: In a large bowl whisk together 3 cups powdered sugar; ½ cup salted butter, melted; and 1 Tbsp. vanilla. Whisk in 5 to 6 Tbsp. hot water, 1 Tbsp. at a time, until desired consistency. (If glaze thickens, stir in additional hot water, 1 tsp. at a time.) Makes 1½ cups. *Use a bowl large enough to dip the top half of the donut into the glaze.
Maple Glaze: In a large bowl whisk together 1½ cups powdered sugar, ½ cup maple syrup, and a pinch of salt. Makes 1 1/4 cups.
Chocolate Icing: In a large bowl melt 1 cup chopped semisweet chocolate in microwave 1 to 2 minutes, stirring every 30 seconds. Stir in 1/4 cup salted butter, softened. Whisk in 2 to 3 Tbsp. light-color corn syrup until glossy. Use immediately. Makes 3/4 cup.

How to Store Donuts

Store glazed or iced donuts at room temperature in a loosely covered container up to 24 hours. (If stored in a tightly covered container, glaze will become sticky.) Freeze plain (unglazed) donuts in a tightly covered container up to 1 month. Heat frozen donuts in a preheated 350°F oven 10 minutes. While warm, glaze as directed.

Any restaurant names or trademarks in the names of our recipes are included solely for reference and do not indicate any authorization or approval by their owners. All recipes were independently created and have not been reviewed or approved by any other parties.