4. First Rise
Place dough in a lightly oiled bowl, turning once to coat. Cover with a clean towel and place in a warm, draft-free area for about 1 hour until doubled in size and puffy. A gentle poke should leave an indentation that doesn’t immediately spring back.
5. Shape the Donuts
Turn dough onto a floured surface and roll to about ½ inch thickness. Use a donut cutter or two round cutters (one larger, one smaller) to cut classic donut shapes. Transfer donuts and holes to parchment-lined baking sheets, leaving space between each.
6. Second Rise
Cover loosely with a clean towel and let rise for 30 minutes until puffed and nearly doubled in size. This step is essential for light, airy donuts.
7. Fry to Perfection
Heat oil in a deep, heavy-bottomed pot to exactly 375°F (use a thermometer). Fry 2–3 donuts at a time, carefully lowering them into the oil. Fry about 1 minute per side, until golden brown and cooked through. Maintain oil temperature between batches for consistent results.
8. Glaze While Warm
Dip warm (not hot) donuts into the vanilla glaze, allowing excess to drip off. Place on a wire rack to set. The warm donuts help the glaze form that classic Krispy Kreme shine with a slight crackle when bitten.
You Must Know
- These donuts taste best the same day they are made.
- Dough can be prepared the night before and refrigerated for morning frying.
- Proper oil temperature ensures donuts cook through without being greasy.
- The magic moment is when warm donuts meet the sweet vanilla glaze, filling your kitchen with that nostalgic aroma.
Storing Your Donuts
Best enjoyed fresh, these donuts keep well for up to two days at room temperature in an airtight container. For longer storage, freeze unglazed donuts, thaw at room temperature, and re-glaze before serving. A quick 10-second microwave zap can revive day-old donuts to near-fresh quality.
Make-Ahead Options
Prepare the dough through the first rise, shape the donuts, and place them on parchment-lined trays. Cover with plastic wrap and refrigerate overnight. The next morning, bring donuts to room temperature and complete their second rise (about 1 hour) before frying. This slow cold fermentation enhances the dough’s flavor.
4. First Rise
Place dough in a lightly oiled bowl, turning once to coat. Cover with a clean towel and place in a warm, draft-free area for about 1 hour until doubled in size and puffy. A gentle poke should leave an indentation that doesn’t immediately spring back.
5. Shape the Donuts
Turn dough onto a floured surface and roll to about ½ inch thickness. Use a donut cutter or two round cutters (one larger, one smaller) to cut classic donut shapes. Transfer donuts and holes to parchment-lined baking sheets, leaving space between each.
6. Second Rise
Cover loosely with a clean towel and let rise for 30 minutes until puffed and nearly doubled in size. This step is essential for light, airy donuts.
7. Fry to Perfection
Heat oil in a deep, heavy-bottomed pot to exactly 375°F (use a thermometer). Fry 2–3 donuts at a time, carefully lowering them into the oil. Fry about 1 minute per side, until golden brown and cooked through. Maintain oil temperature between batches for consistent results.
8. Glaze While Warm
Dip warm (not hot) donuts into the vanilla glaze, allowing excess to drip off. Place on a wire rack to set. The warm donuts help the glaze form that classic Krispy Kreme shine with a slight crackle when bitten.
You Must Know
- These donuts taste best the same day they are made.
- Dough can be prepared the night before and refrigerated for morning frying.
- Proper oil temperature ensures donuts cook through without being greasy.
- The magic moment is when warm donuts meet the sweet vanilla glaze, filling your kitchen with that nostalgic aroma.
Storing Your Donuts
Best enjoyed fresh, these donuts keep well for up to two days at room temperature in an airtight container. For longer storage, freeze unglazed donuts, thaw at room temperature, and re-glaze before serving. A quick 10-second microwave zap can revive day-old donuts to near-fresh quality.
Make-Ahead Options
Prepare the dough through the first rise, shape the donuts, and place them on parchment-lined trays. Cover with plastic wrap and refrigerate overnight. The next morning, bring donuts to room temperature and complete their second rise (about 1 hour) before frying. This slow cold fermentation enhances the dough’s flavor.
