There’s something comforting about a warm glazed donut straight from the oven — the light give of the crumb, the glossy glaze catching the light, and that simple sugar kiss on your fingertip when you take a bite. I make this version when I want the classic Krispy Kreme feel without deep-frying: soft, tender rounds with a thin, shiny glaze. It’s approachable and forgiving, perfect for a weekend morning or a small gathering.
I’ve written this recipe to be practical: clear steps, sensible timing, and little tips that keep the results consistent. You don’t need special yeast skills or an industrial fryer, and the ingredient list is short. Follow the method in order and you’ll have a dozen cake-style donuts that look and taste like a light, glazed treat.
Below I’ll walk through what goes in the bowl, the exact baking steps, storage and reheat advice, and pro-level adjustments I use when I’m making a batch for friends. Let’s get to it — donuts await.
What’s in the Bowl
- 3/4 cup milk — provides moisture and tenderness to the dough; use room temperature for better mixing.
- 1 large egg — binds the dough and adds richness and structure.
- 2 tablespoons olive oil or coconut oil — fat for softness; olive oil gives a neutral, slightly fruity note, coconut oil will add a hint of coconut aroma if used.
- 1 tablespoon sugar — a touch of sweetness to feed the baking powder and balance flavor.
- 1 teaspoon salt — enhances the overall flavor and balances the sweetness.
- 1 tablespoon baking powder — the leavening agent that gives these cake-style donuts lift.
- 2 1/2 cups all-purpose flour — forms the structure; some is used for kneading to prevent sticking.
- 1/2 cup confectioners sugar — for the glaze; it dissolves smoothly and creates that classic glossy finish.
- 2 tablespoons milk — mixed with the confectioners sugar to make the glaze; add only as much as needed to reach a smooth, glossy consistency.
Krispy Kreme Donut Cooking Guide
- Preheat the oven to 180°C (350°F). Coat a 12-count donut pan with cooking spray and set aside.
- In a large bowl, whisk together 3/4 cup milk, 1 large egg, 2 tablespoons olive oil or coconut oil, 1 tablespoon sugar, 1 tablespoon baking powder, and 1 teaspoon salt until smooth.
- Add 1 cup of the 2 1/2 cups all-purpose flour to the wet mixture and whisk until just combined.
- Add the remaining 1 1/2 cups all-purpose flour and stir with a spatula or wooden spoon until a soft, slightly sticky dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface (use a small amount of the flour reserved from the 2 1/2 cups if needed) and knead gently 4–6 times until it holds together and is smooth.
- Divide the dough into portions and fill each donut cavity in the prepared pan about 3/4 full. You can press pieces of dough into the cavities with your fingers or use a spoon to level the tops.
- Bake for 12–15 minutes, or until the donuts are just set and a skewer inserted into a donut comes out clean.
- Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the donuts cool, make the glaze: whisk 1/2 cup confectioners sugar with 2 tablespoons milk in a small bowl until smooth and glossy. If the glaze is very stiff, whisk briefly until it loosens (a tiny additional drop of milk can be added only if absolutely needed).
- Once the donuts are completely cool, dip the top of each donut into the glaze, letting excess drip back into the bowl.
- Place glazed donuts back on the wire rack until the glaze sets. Serve.
Why I Love This Recipe
This recipe hits the sweet spot for convenience and flavor. It doesn’t ask for yeast, long rise times, or frying equipment, so you can get fresh donuts with a modest time investment. The texture is tender and cakey — not heavy — and the quick glaze gives that signature sheen and delicate sweetness that makes donuts feel celebratory.
Another reason I reach for this method is consistency. Baking powder makes the outcome predictable; the dough is forgiving if you’re a little heavy-handed mixing or slightly off on measurements. The instructions encourage gentle kneading and minimal handling, which keeps the crumb soft. And because the ingredients are pantry basics, it’s straightforward to put together even when you want something comforting in a hurry.
If You’re Out Of…
- Olive oil or coconut oil — the recipe already lists these as the two accepted fats; use whichever you have on hand.
- Milk — the recipe uses milk both in the dough and the glaze; keep the same liquid in the glaze (2 tablespoons) and in the dough (3/4 cup) for structure and texture.
- Confectioners sugar — required for a smooth, glossy glaze; if you truly don’t have it, the donuts will still be tasty without the glaze but note the recipe’s glaze specifically calls for 1/2 cup confectioners sugar.
Toolbox for This Recipe
Gather these tools before you start — they make the process efficient and predictable.
- 12-count donut pan — shapes the donuts and ensures uniform size and baking.
- Mixing bowls — at least one large bowl for the wet and dry mixing.
- Whisk and spatula or wooden spoon — whisk for the wet mix and a spatula or spoon for folding in the flour.
- Measuring cups and spoons — accurate measures keep the texture right.
- Wire rack — cools the donuts evenly and lets excess glaze drip off.
- Cooking spray — to coat the donut pan so the donuts release cleanly.
- Small bowl for glaze and a whisk or fork — to get the glaze glossy and lump-free.
Errors to Dodge
These are the common slip-ups I see and my simple fixes so your batch comes out great.
- Overmixing the dough — stir only until the flour is incorporated, then stop. Overmixing tightens the gluten and makes the donuts dense.
- Filling the cavities too full — fill about 3/4 full as directed. Overfilled cavities can produce uneven, misshapen donuts.
- Skipping the short pan-rest — letting the donuts cool 5 minutes in the pan reduces breakage when you transfer them to the rack.
- Applying glaze while the donuts are warm — wait until they’re completely cool; warm donuts will make the glaze run off and thin out.
- Adding too much extra milk to the glaze — the glaze should be glossy and pourable. Only a tiny drop beyond the listed 2 tablespoons should be added if absolutely needed.
Fresh Seasonal Changes
Keep the core method and ingredients the same, but small seasonal touches elevate the donuts without changing the structure.
In colder months I’ll warm the milk slightly before mixing for a cozier aroma. In spring and summer I let the glaze sit in a shallow bowl and gently press thinly sliced fruit or citrus zest on top after glazing for a fresh note. These are surface-level additions — they don’t change the dough but bring seasonal brightness to the finished donuts.
Pro Perspective
A few professional touches I use when I want the most consistent results:
- Room-temperature ingredients — the egg and milk mix more evenly and you avoid temperature shocks that can affect baking powder performance.
- Measure flour by spooning it into the cup and leveling with a knife — this prevents packing and keeps the dough from being too dry.
- Light dusting of flour for kneading — use just enough to prevent sticking; excess flour will make the dough tight.
- Use a small offset spatula or the back of a spoon to level the dough in each cavity for even tops and consistent baking.
How to Store & Reheat
Store cooled, glazed donuts in an airtight container at room temperature for up to 2 days. If you need to keep them longer, place them in a single layer in the fridge for up to 5 days — note the glaze may lose some shine but the texture will remain fine.
To refresh slightly stale donuts, warm them in a 160°C (325°F) oven for 4–6 minutes; this brings back a soft interior. If refrigerated, let them come to room temperature first or warm for a minute or two. Avoid the microwave for more than 10–12 seconds — it softens them briefly but can make the crust gummy.
Your Questions, Answered
Q: Can I make the donut dough ahead of time?
A: You can mix the dough and keep it tightly wrapped in the fridge for a few hours, but because this is a baking-powder-leavened dough, bake sooner rather than later for best lift.
Q: Will these donuts work without the glaze?
A: Yes. They’re perfectly pleasant unglazed — slightly less sweet and more like a cake donut. The glaze is what gives that classic Krispy Kreme sheen and first-sip-of-sugar moment.
Q: Can I double the recipe?
A: Yes — double the ingredients and bake in multiple pans or batches. Keep an eye on oven space and rotation so each pan bakes evenly.
Bring It to the Table
These donuts are best served the day you bake them, with simple coffee or milk. I like to lay them out on a wire rack over a tray so any excess glaze can drip and the presentation stays clean. If I’m serving a crowd, I’ll set out small bowls of extra toppings like sprinkles or finely chopped nuts and let people dress their own — quick, personal, and fun.
Make a batch, give one to a neighbor, and keep the rest for a cozy morning. With the straightforward ingredients and clear steps above, you’ll have a reliable, loved recipe for Krispy Kreme Donut-style baked treats in your rotation.
Krispy Kreme Donut Recipe
Ingredients
Ingredients
- 3/4 cupmilk
- 1 largeegg
- 2 tablespoonsolive oilor coconut oil
- 1 tablespoonsugar
- 1 teaspoonsalt
- 1 tablespoonbaking powder
- 2 1/2 cupsall-purpose flour
- 1/2 cupconfectioners sugar
- 2 tablespoonsmilk
Instructions
Instructions
- Preheat the oven to 180°C (350°F). Coat a 12-count donut pan with cooking spray and set aside.
- In a large bowl, whisk together 3/4 cup milk, 1 large egg, 2 tablespoons olive oil or coconut oil, 1 tablespoon sugar, 1 tablespoon baking powder, and 1 teaspoon salt until smooth.
- Add 1 cup of the 2 1/2 cups all-purpose flour to the wet mixture and whisk until just combined.
- Add the remaining 1 1/2 cups all-purpose flour and stir with a spatula or wooden spoon until a soft, slightly sticky dough forms. Do not overmix.
- Turn the dough onto a lightly floured surface (use a small amount of the flour reserved from the 2 1/2 cups if needed) and knead gently 4–6 times until it holds together and is smooth.
- Divide the dough into portions and fill each donut cavity in the prepared pan about 3/4 full. You can press pieces of dough into the cavities with your fingers or use a spoon to level the tops.
- Bake for 12–15 minutes, or until the donuts are just set and a skewer inserted into a donut comes out clean.
- Allow the donuts to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
- While the donuts cool, make the glaze: whisk 1/2 cup confectioners sugar with 2 tablespoons milk in a small bowl until smooth and glossy. If the glaze is very stiff, whisk briefly until it loosens (a tiny additional drop of milk can be added only if absolutely needed).
- Once the donuts are completely cool, dip the top of each donut into the glaze, letting excess drip back into the bowl.
- Place glazed donuts back on the wire rack until the glaze sets. Serve.
Equipment
- 12-count donut pan
- Cooking spray
- Large Bowl
- Mixing Bowl
- Whisk
- Spatula or wooden spoon
- Wire Rack
- Oven
Notes
TO STORE:
Leftovers can be kept fresh at room temperature in an airtight container for up to three days. They can be refrigerated for up to one week, though I find they become dense and chewy afterward.
TO FREEZE:
Freeze leftover donuts in a freezer-safe container for up to 6 months. Let them thaw overnight at room temperature before enjoying.
