Deep Frying Donuts: Is A Deep Fryer Necessary?

Making donuts at home is a fun and delicious project, but does it require a deep fryer? The short answer is no. While a deep fryer can be convenient, it's not necessary to achieve delicious fried donuts. With a few simple techniques and basic kitchen tools, you can make crispy, golden-brown donuts just like the ones from your favorite bakery. So, get ready to indulge in some homemade fried treats!

Choosing the right oil for frying

When choosing the right oil for frying donuts, there are several factors to consider. The ideal oil should have a high smoke point, allowing it to withstand high temperatures without breaking down and producing toxic fumes. It should also be budget-friendly, as deep-frying requires a generous amount of oil, which can make the process expensive. Additionally, the oil's flavour should be neutral or complementary to the taste of the donut, and its health characteristics should be beneficial. Finally, it's important to choose an oil that will maintain a stable temperature when heated.

• Peanut Oil: Peanut oil has a high smoke point and a neutral flavour, making it a popular choice for frying donuts. It helps create a crispy exterior while keeping the inside moist and tender. However, it is not suitable for those with peanut allergies.
• Refined Safflower Oil: Safflower oil has a very high smoke point and a mild flavour, making it ideal for deep-frying. It won't impart any foreign taste to the donuts.
• Fractionated Palm Oil: Palm oil has a high smoke point and stability at high heat, making it a good alternative to shortening. Its flavour is considered earthy and savoury, and it can also be found in cosmetic or pharmaceutical products.
• Interesterified Soybean Oil: Soybean oil is a popular and trusted cooking oil with a high smoke point. It has a light and neutral taste, making it suitable for frying donuts as it won't overpower their flavour.
• Expeller-Pressed Canola Oil: Canola oil has a high flash point, making it ideal for baking donuts quickly. It also has a very light colour, so it won't darken the donuts during frying. However, it may turn greasy if the donuts are not consumed immediately.
• Refined Sunflower Oil: Refined sunflower oil has a high smoke point and a light colour, making it suitable for deep-frying donuts. It is also affordable and readily available.
• Refined Peanut Oil: Refined peanut oil has a high smoke point and a neutral taste, making it a common choice for deep-frying. It contributes a nutty flavour that complements the taste of donuts and other baked goods.

Regulating the oil temperature

Optimal Temperature Range:

The ideal temperature for frying donuts is between 350°F and 375°F (177°C to 191°C). This range ensures that your donuts cook evenly and achieve the desired golden-brown exterior without being greasy or doughy.

Monitoring Temperature:

Use a food thermometer to monitor the oil temperature throughout the frying process. Attach the thermometer to the pot, ensuring it doesn't touch the bottom, and keep a close eye on the readings. If you don't have a thermometer, you can test the oil by dropping a piece of bread into it. If the bread turns golden-brown in 15 seconds, the oil is ready.

Adjusting Temperature:

When frying multiple batches of donuts, the oil temperature will fluctuate. After adding each batch, you may need to adjust the stove's heat to maintain the desired temperature. The oil temperature tends to drop when donuts are added, so be prepared to increase the heat slightly. Conversely, when the oil is sitting empty, the temperature will rise, so be cautious to prevent overheating.

Donut Cooking Time:

Cook your donuts for approximately two minutes on each side. They should sink to the bottom of the saucepan initially, then rise to the surface as they cook. Avoid frying for longer than two minutes per side to prevent burning or hardening.

Don't Overcrowd the Pan:

Frying too many donuts at once will cause the oil temperature to drop significantly. This will result in greasy, soggy donuts. Fry only two to four donuts at a time to maintain the optimal temperature range.

Choosing the Right Oil:

Use an oil with a neutral flavor and a high smoke point, such as peanut oil, safflower oil, or vegetable shortening. This ensures that the flavor of the oil doesn't overpower the donuts, and it can withstand high temperatures without burning.

Draining and Cooling Donuts:

Properly draining your donuts after frying is essential to prevent sogginess. Drain the donuts twice: first over the pot using a slotted strainer, then on a cooling rack placed over paper towels to absorb any remaining oil. Allow the donuts to cool before glazing or coating.

Practice Makes Perfect:

Frying donuts without a deep fryer takes practice. Don't be discouraged if your first attempt doesn't turn out perfectly. With time and patience, you'll be able to fry delicious homemade donuts just like a professional baker.

Using a thermometer

To monitor the temperature, you can use a food thermometer, also known as a candy or deep-fry thermometer. These thermometers are readily available at most grocery stores and are typically equipped with a clip for attaching to the pot. Look for one with clear temperature markings, and remember to wash it by hand to prolong its lifespan.

Throughout the frying process, keep a close eye on the thermometer and adjust the heat as needed. The oil temperature will fluctuate as you fry, especially when adding new batches of donuts. It's a good idea to boost the heat slightly after adding each batch to maintain the desired temperature.

Additionally, when frying donuts, avoid overcrowding the pan or pot. Adding too many donuts at once will cool down the oil, affecting the cooking time and resulting in soggy and greasy donuts. A thermometer will help you monitor the temperature drop and determine how many donuts you can fry simultaneously.

Draining the donuts

Draining your donuts properly is the secret to achieving that bakery-style crispiness. Here is a step-by-step guide to ensure your donuts are adequately drained:

First, dry your donuts over the pot you fried them in, using a slotted strainer or metal slotted spoon/tong. This initial drain will help remove any excess oil from the surface of the donuts. Shake the strainer gently to force the oil off the donuts.

Next, for the second round of drying, place the donuts on a cooling rack. Line a baking sheet or tray underneath the rack with paper towels to catch any residual oil that drips off the donuts. This step is crucial, as it ensures the donuts are not sitting in a pool of their own oil before glazing or coating.

If you are glazing or dipping your donuts, allow them to cool completely first. If you wish to roll them in sugar and/or cinnamon, it is best to do so while they are still moderately hot but cool enough to handle.

Frying time

• The ideal frying temperature for donuts is between 350°F and 375°F (176°C-190°C). Use a thermometer to monitor the oil temperature throughout the frying process.
• Before adding the donuts to the oil, ensure the oil has reached the desired temperature. The oil temperature will drop slightly when the cold dough is added, so it is better to add the donuts to slightly warmer oil.
• Fry the donuts in batches to avoid overcrowding the pan or pot. Frying too many donuts at once will lower the oil temperature, affecting the cooking time and the taste of the donuts.
• Each donut should be fried for approximately 2 minutes on each side, or until it turns a golden brown colour. Be careful not to over-fry, as this can lead to hard or burnt donuts.
• When frying, use a slotted spoon or spider strainer to carefully place the donuts into the hot oil, and to turn them over halfway through the frying time.
• After frying, it is important to drain the excess oil from the donuts. The best technique is to drain the donuts twice: first, over the pot using a slotted strainer, and second, on a cooling rack placed over paper towels to absorb any remaining oil.

Frequently asked questions