In a small bowl, combine the warm milk and granulated sugar. Stir until the sugar is dissolved.
Sprinkle the yeast over the milk mixture and let it sit for about 5 minutes, or until it becomes frothy. This means the yeast is active.
Make the dough:
In a large mixing bowl or the bowl of a stand mixer, combine the yeast mixture, water, softened butter, salt, and eggs. Mix well.
Gradually add in the flour, 1 cup at a time, until a soft dough forms. You may need slightly more or less flour depending on humidity and other factors.
Once the dough comes together, knead it by hand or with a stand mixer fitted with a dough hook for about 5-7 minutes, until the dough is smooth and elastic. It should be a bit sticky but not too wet.
Let the dough rise:
Form the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel or plastic wrap.
Allow the dough to rise in a warm, draft-free area for about 1 to 1 1/2 hours, or until it has doubled in size.
Roll and cut the donuts:
Once the dough has risen, punch it down gently to release the air. Turn it out onto a floured surface.
Roll the dough out to about 1/2-inch thickness.
Use a donut cutter or two round cookie cutters (one large and one small for the hole) to cut out the donut shapes.
Gather any excess dough, reroll, and cut additional donuts.
Let the donuts rise again:
Place the donuts on a parchment paper-lined baking sheet or tray, making sure they are not touching. Cover with a clean towel and let them rise for another 30 minutes. This step helps them puff up and become light and airy.
Heat the oil:
While the donuts are rising, heat about 3 inches of vegetable oil in a large pot or deep fryer to 350°F (175°C). Use a thermometer to monitor the temperature.
It’s important that the oil stays at a consistent temperature for even frying.
Fry the donuts:
Once the oil is hot, carefully drop the donuts (a few at a time) into the hot oil. Don’t overcrowd the pot.
Fry the donuts for about 1 minute on each side, or until they are golden brown. Use tongs or a slotted spoon to turn them gently and remove them from the oil once they’re done.
Transfer the donuts to a paper towel-lined plate to drain excess oil.
For the Glaze:
Make the glaze:
In a medium bowl, whisk together the powdered sugar, milk, vanilla extract, and a pinch of salt (if desired) until the glaze is smooth and pourable. If the glaze is too thick, add a little more milk, 1 teaspoon at a time, until you reach your desired consistency.
To Assemble the Donuts:
Glaze the donuts:
While the donuts are still warm (but not hot), dip the top of each donut into the glaze. You can either dip just the top or dunk the whole donut for a thick glaze.
Place the glazed donuts on a cooling rack to allow any excess glaze to drip off.
Serve:
Once the glaze has set, your homemade Krispy Kremes are ready to serve! Enjoy them fresh, while they’re soft, fluffy, and perfectly glazed.
