Frying Doughnuts: A Guide To Deep-Frying Sweet Treats

Making doughnuts in a deep fryer is a fun and simple process that yields delicious results. The type of oil used is important, as some oils have a higher smoke point than others, which will affect the cooking time and temperature. The dough is made from a mixture of flour, sugar, baking powder, salt, milk, and eggs, and can be adapted to include different flavours and fillings. After the dough is prepared, it is then rolled out and cut into rings, which are then deep-fried until golden brown. Once cooked, the doughnuts can be glazed, sprinkled with sugar, or filled with jam or custard.

Prepare the dough

Preparing the dough is the first step in making doughnuts in a deep fryer. In a large mixing bowl, combine warm water, yeast, and a small amount of sugar. Stir the mixture and let it sit for about 5 minutes, or until it becomes frothy. This step is crucial as it activates the yeast, which will help the dough rise and give it a light and airy texture.

Once the yeast mixture is ready, you can start adding the remaining ingredients. Add the rest of the sugar, along with milk, butter, an egg, and a pinch of salt. Stir everything together until well combined. It's important to gradually add the flour while stirring. Keep adding flour until the dough starts to gather in the centre of the bowl. You may not need to use all the flour, so add it slowly to avoid making the dough too dry.

At this point, you should have a sticky dough that's starting to come together. Turn it out onto a floured surface and start kneading. Use your palms to push the dough down and away from you, then fold it inwards. Repeat this process until the dough is smooth and elastic. This should take about 5 to 7 minutes. Kneading the dough develops the gluten, which gives the doughnuts their characteristic chewy texture.

Once the dough is kneaded, shape it into a ball and place it in a bowl. Cover the bowl with a clean towel and let the dough rise in a warm, draft-free place. This process will take about 1 to 2 hours, and you'll know it's ready when the dough has doubled in size. This rising time is essential as it allows the dough to become light and airy, ensuring your doughnuts are fluffy and not dense.

After the dough has risen, it's time to roll it out. Divide the dough into two equal portions and roll one portion out to a thickness of about 1/4 inch. Use a doughnut cutter or a round cookie cutter to cut out as many doughnuts as you can. Place the cut-out doughnuts on parchment paper and set them aside. Gather the scraps of dough, knead them gently, and roll them out again to cut more doughnuts. Repeat this process with the other half of the dough.

Now your dough is ready to be fried! Heat some oil in a heavy-bottomed pan to 375°F. Carefully lower a few doughnuts into the hot oil, being careful not to crowd the pan. Fry the doughnuts for 2 to 3 minutes on each side, or until they are golden brown. Remove them from the oil and drain them on a wire rack or paper towels. Repeat this process until all your doughnuts are fried.

Let the dough rise

Once you've prepared your dough, it's time to let it rise. Place the dough in a bowl and cover it with a clean towel. The dough should be left to rise for around 1 hour and 30 minutes to 2 hours, or until it has doubled in size. The ideal environment for the dough to rise is relatively warm.

After the dough has risen, you can begin to shape it into doughnuts. Punch down the dough to release the air, then remove it from the bowl and place it on a lightly floured surface. Using a rolling pin, roll out the dough until it is around 1/4 inch to 1/2 inch thick. You can then use a doughnut cutter or a cookie cutter to cut out the doughnut shapes. Place the cut-out doughnuts on a baking sheet or tray lined with parchment paper, leaving some space between them as they will rise a little more before frying.

If you want to freeze the doughnuts at this stage, you can let them rise for around 20-30 minutes, then freeze them until they are hard and store them in freezer bags.

Roll and cut the dough

Once your dough has risen, it's time to roll and cut it into doughnuts. First, divide the dough into two equal portions. Lightly flour a work surface and roll out one portion of the dough until it is about 1/4-inch thick. You can use a rolling pin to do this.

Next, you'll need to cut out the doughnuts. The most common way to do this is with a doughnut cutter, which will cut out both the doughnut shape and the hole in the middle. If you don't have a doughnut cutter, you can use two circle cookie cutters—one that is about 3 inches in diameter for the doughnut shape and a smaller one for the hole. Place the cut-out doughnuts onto a large tray or plate lined with individual pre-cut parchment papers.

Now, gather the dough scraps and re-roll them to cut out more doughnuts. Repeat this process with the other half of the dough. If you want to make filled doughnuts, you'll need a biscuit or doughnut cutter without a hole in the centre.

Prepare the oil

When preparing the oil for frying doughnuts, there are several important considerations to keep in mind. Firstly, select an appropriate type of oil with a high smoke point, such as peanut oil, safflower oil, vegetable oil, or Crisco. The chosen oil should be able to withstand high temperatures without burning or affecting the flavour of the doughnuts.

To fry the doughnuts, you will need a sufficient quantity of oil to completely submerge them. Typically, a depth of 2 to 3 inches of oil is recommended. Use a heavy-bottomed pot or Dutch oven to heat the oil, ensuring it reaches the ideal temperature of 375°F (191°C). This temperature is crucial for achieving the desired golden brown exterior on the doughnuts.

Before frying, test the oil's temperature by using a simple method: dip a piece of paper towel into the oil and hold it over the burner. If the paper starts smoking, the oil is ready. Alternatively, you can drop a few pieces of bread into the oil, and if they bubble up immediately, the oil has reached the correct temperature.

Once the oil is ready, carefully lower 2 to 3 doughnuts into it at a time, being cautious of any splashing oil. Fry each batch for about 1 minute on each side or until they attain a golden brown colour. After frying, place the doughnuts on a wire rack or paper towels to drain any excess oil.

It is important to maintain the oil temperature at 375°F throughout the frying process. Adjust the heat as needed to keep the oil within this range. Additionally, ensure that your pan is well-greased to facilitate the movement of the doughnuts within the pan and prevent sticking.

Fry the doughnuts

Now it's time to fry the doughnuts! Gather your dough, which should be smooth and elastic, and your deep fryer. You'll also need some oil. Peanut oil, safflower oil, vegetable oil, and shortening are all good options. Heat around 2-3 inches of oil in your deep fryer or heavy-bottomed saucepan to 375°F.

While the oil is heating, roll out your dough on a floured surface to about 1/4-1/2 inch thickness. Use a donut cutter or a round cookie cutter to cut out your doughnut shapes, and place them on a tray lined with parchment paper. You can gather the dough scraps and re-roll them to cut out more doughnuts.

Once your oil is hot, it's time to start frying. Carefully place 2-3 doughnuts at a time into the hot oil, making sure not to overcrowd the pan. Fry each doughnut for about 1 minute on each side, or until golden brown. You may need to adjust the heat to maintain the oil temperature. Use a slotted spoon or spatula to remove the doughnuts from the oil, and place them on a wire rack or paper towels to drain.

Repeat this process until you've fried all your doughnuts. Serve them warm, freshly fried, and enjoy the sweet, pillowy goodness of homemade doughnuts!

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