Homemade Donuts are better than Krispy Kreme

This recipe is so much like Krispy Kremes you’ll be impressed and eager to share them. Give yourself something delicious to brag about!


  • – 1 1/2 C Whole Milk heated to about 110 degrees F
  • – 1 1/2 C Whole Milk heated to about 110 degrees F
  • – 1/3 C Butter melted
  • – 4 1/2 tsp Active Dry Yeast
  • – 1/2 C Sugar
  • – 1 1/2 tsp Salt 
  • – 2 Eggs beaten
  • – 5 C Flour
  • – 2 Tlbs Honey
  • – 1/2 tsp Vanilla Extract
  • Vegetable oil for frying


  1. In a large mixing bowl, add heated milk.  Sprinkle yeast over the warm milk and let sit 5 – 10 minutes until foamy.
  2. Stir in sugar, salt, honey, vanilla, and beaten eggs.
  3. Add flour 1 cup at a time, incorporating completely before adding more. All of the flour may not go into the dough so it is okay if you have  1/2 cup or so left. Humidity will determine this.
  4. Knead dough 5-10 minutes kneading flour into it as needed to get a soft, smooth dough that just beyond the sticky point.
  5. Place dough in greased mixing bowl at least double the size of the dough. Let rise in warm place until doubled in size.
  6. Punch down dough onto lightly floured surface and roll it out 1/2 inch thick.
  7. Cut circles with a floured biscuit cutter or even a glass. Press the donut holes out using a soda bottle cap or other comparable round cutter.
  8. Place cut outs and holes on waxed paper, in a warm place, covered loosely with plastic wrap to rise until almost doubled in size.
  9. Prepare your deep fryer or a shallow skillet with enough oil to submerge the risen donuts at least half way. Make sure the oil  temperature is between 360 and 375 degrees F and it will give you the best results.
  10. Stay with it, and cook each side to just golden as in the photo.
  11. Let donuts drain and cool on a wire rack or on clean towels.
  12. Once the donuts are mostly cool but still have a bit of warm in them, glaze tops with the glaze mixture below.
  13. Let cool completely, and ENJOY! They are awesome HOT too!!!


  • – Powdered Sugar
  • – Whole Milk
  • – 1 t Vanilla Extract

    I guesstimate on my glaze recipe, if I were to guess I’d say I use 1 C of Powdered Sugar and about 2-3 T Milk! Basically I keep adding milk to a lump sum of powdered sugar until it becomes a semi thin/smooth mixture. 


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