Glazed Doughnuts


. . . or homemade Krispy Kremes Doughnuts


When most people say “2K run” they really do mean that they ran 2 kilometers. Me? It means I went on a Krispy Kreme run. I’ve been known to drive an hour, wait in line for 2 hours on opening day, and drive the hour home . . . just to get a hold of some of those divine donuts. The drive home is much more bearable because you’ve got a box of warm Krispy Kremes to keep you company. And when I see the hot light on, I smile. My heart rate goes up. The anticipation is just about too much. They are that good!! I owe it all to my brother, Dan, for he was the one who introduced me. He brought me my first Krispy Kreme. Picked them up in Vegas and drove over 400 miles, just so I could try them. (His advice: just 11 seconds in the microwave and they taste like they are hot off the press.) And a ginormous shout out goes to my sister, Mary, for this recipe, the best homemade version of Krispy Kremes I’ve ever tried. Mary has an unbelievable talent for finding great recipes.


Yes, the photo shows doughnut holes because, well, I love bite-sized food. Anything mini, really. It doesn’t matter what shape you make. Just be sure to make them. They are so unbelievable!!



2 T yeast

1/4 c warm water

1/2 c sugar, divided

1 1/2 c lukewarm milk

1 t salt

2 eggs

1/3 c shortening

5 c flour

vegetable oil for frying



1 cup butter

6 cups powdered sugar

4 t vanilla

3/4 c hot water


Mix yeast and 1 teaspoon sugar with water. Let bubble, 5 minutes or so. Add milk, salt, remaining sugar, eggs, shortening, and 2 cups flour. Whisk until combined. Add remaining flour and knead until dough is smooth. Place in large oiled bowl and let rise until doubled in size, 50-60 minutes. Roll on lightly floured surface until dough is 1/2-inch thick. Cut doughnuts with doughnut cutter (or cut doughnut holes with small round cutter) and place on baking sheet, leaving plenty of room for doughnuts to rise. Cover with cloth. Let rise until doughnuts double in size, 30-40 minutes.


Meanwhile, make glaze by melting butter and whisking in remaining ingredients until smooth. Glaze should be runny.


Heat oil over medium/low heat. Fry doughnuts in hot oil for 60-70 seconds each side or until golden. Remove from oil and drain on paper towel. Immediately immerse in glaze. Let sit on cooling rack for a few minutes. Dunk in glaze again.

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8 Responses to Glazed Doughnuts

  1. Terri @ that's some good cookin' says:

    Carol–I am so excited about this recipe! Being from the South, I grew up on Krispy Kreme doughnuts. I didn’t know how amazing they were until I moved out West a gazillion years ago and discovered that Krispy Kreme’s were not out here and that no one had ever heard of them. I was stuck with Dunkin’ Doughnut and as you know, they are nothing like Krispy Kreme. So, thank you, thank you, thank you for posting this. I have GOT to try them in the next couple of weeks. Your photo looks completely edible, by the way.

    • Carol says:

      Thanks Terri. Very sweet of you! That must’ve been a HUGE disappointment to move out West and find out there were no Krispy Kremes anywhere. That’s so sad. I’m so glad they are here now. Aren’t they the best?? My favorite part about this recipe is the glaze. It soaks in just a little bit and adds a sugary goodness that is unbeatable. Nice hearing from you!! Have a great day!

  2. Ang says:

    These look divine. Divine, I tell you!! I must make them… Thanks for sharing! (I LOVE your blog)

  3. grillmaster says:

    These are amazing! Even the 12th one doesn’t disappoint. Not that I’d know.

  4. Bonnie says:

    Will they turn out as good if we substitute butter for the shortening? Or is there any other healthier option?

    • Carol says:

      From what I understand about substituting butter for shortening in pastry recipes, you can totally do it. You may find that the doughnuts might be a little less flaky but will have a rich butter flavor to make up for it. Since butter has a lower fat content than shortening, you might want to add 25% more butter. Hope this helps!

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