Easy Deep-Fried Donuts: A Quick, Tasty Treat

Making donuts at home is easier than you might think. This guide will take you through the simple steps to making delicious, fluffy, fried donuts in a deep fryer. You'll be surprised at how few ingredients are required to make this tasty treat.

Choosing the right oil for frying

When it comes to choosing the right oil for frying, there are several factors to consider. Here are some guidelines to help you select the best oil for frying donuts or other foods:

Smoke Point

The smoke point of an oil refers to the temperature at which it starts to break down and produce smoke. Oils with higher smoke points are ideal for deep frying as they can withstand higher temperatures without burning. Common oils with high smoke points include peanut oil, canola oil, safflower oil, and vegetable oil.

Heat Stability

Deep frying requires heating the oil to high temperatures, so it is crucial to choose an oil that is stable and can withstand these heat levels without breaking down or oxidizing. Oils with high levels of monounsaturated fats, such as canola or peanut oil, are more heat stable and better suited for deep frying.

Neutral Flavor

The choice of oil can impact the flavor of your fried foods. While some oils have a neutral taste, others impart a distinct flavor. For example, peanut oil adds a nutty flavor, while olive oil provides a fruity taste. Consider the desired flavor profile of your dishes and choose an oil accordingly.

Fat Content

Select oils with healthier fat profiles, such as canola oil or sunflower oil, which are lower in saturated fats and higher in monounsaturated fats. Oils high in saturated fats, like coconut oil or palm oil, are not the healthiest options for deep frying.

Cost and Allergens

The cost of oil can be a factor, especially if you use large quantities for deep frying. Some oils, like peanut oil, can be more expensive. Additionally, be mindful of potential allergens when selecting an oil. Peanut oil, for instance, is a popular choice due to its high smoke point, but it may not be suitable for individuals with peanut allergies. Alternative oils like canola oil or soybean oil are generally safe for most individuals.

Recommended Oils for Frying Donuts

When making donuts, it is recommended to use a neutral-flavored oil with a high smoke point. Vegetable oil, canola oil, safflower oil, and peanut oil are all suitable options. These oils have high smoke points and can withstand the temperatures required for deep frying.

Preparing the dough

Firstly, gather your ingredients. The exact quantities may vary depending on your recipe, but you will typically need flour, sugar, butter, milk, eggs, yeast, and a pinch of salt. You may also add a teaspoon of nutmeg for extra flavour.

Combine warm water, yeast, and a small amount of sugar in a large mixing bowl. 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 your dough rise and give it a soft, pillowy texture.

Next, add the remaining sugar, milk, butter, egg, and salt to the yeast mixture. Stir everything together until well combined. If you are using a mixer, use a low speed setting during this step.

Now it's time to add the flour. Gradually add the flour to the wet mixture, stirring continuously. Keep adding flour until the dough starts to gather in the centre of the bowl.

At this point, you should have a rough dough. 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 may take a few minutes, but it is essential for developing the gluten that gives the dough its structure.

Once your 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. The rising time will vary depending on the recipe and the type of yeast used, but it is typically around 1 to 2 hours.

After the dough has doubled in size, you can move on to the next step, which is rolling and cutting the dough into donut shapes. But for now, your dough is ready for some rest!

Shaping the doughnuts

Rolling the Dough:

Start by placing your risen dough on a lightly floured surface. Use a rolling pin to roll out the dough to your desired thickness. Most recipes recommend a thickness of about 1/4 to 1/2 inch. You want the dough to be rolled out evenly, so take your time and ensure it's neither too thin nor too thick.

Cutting the Doughnuts:

Use a doughnut cutter or two circular cookie cutters of different sizes to cut out the doughnut shapes. A typical doughnut cutter has a diameter of 3 to 3.5 inches, but you can adjust the size according to your preference. Cut out as many doughnuts as possible from the rolled-out dough, and don't forget to cut out the holes as well! Place the cut-out doughnuts on a prepared baking sheet or tray lined with parchment paper.

Re-rolling the Dough Scraps:

Gather the dough scraps left over from cutting and gently re-roll them to cut out more doughnuts. Be careful not to overwork the dough, as this can affect the texture of your final product. Repeat this process until you've used up most of the dough.

Resting the Doughnuts:

Once you've cut out all your doughnuts, let them rest while you heat the oil for frying. This step is important as it allows the dough to relax and ensures that your doughnuts will fry up nicely. Cover the doughnuts lightly and let them rest for about 30 minutes. During this time, the doughnuts will also undergo a slight rise, giving them that extra fluffiness.

Tips for Shaping Doughnuts:

• If you don't have a doughnut cutter, you can use a large cup or a narrow shot glass to cut out the doughnut shapes and holes.
• Make sure your work surface and rolling pin are well-floured to prevent the dough from sticking.
• Try to handle the dough gently and avoid overworking it, as this can affect the texture of your doughnuts.
• If you're making filled doughnuts, use a 3-inch biscuit or doughnut cutter without a hole in the centre.

Frying the doughnuts

Oil Temperature Control:

Firstly, ensure that your oil is at the right temperature. The ideal temperature range for frying doughnuts is between 350°F and 375°F (175°C to 191°C). Use a deep-frying thermometer or candy thermometer to monitor the temperature constantly. If you don't have a thermometer, test the oil by dropping a small piece of bread into it. If the bread turns golden-brown in about 15 seconds, the oil is ready.

Fry in Batches:

Place your doughnuts into the hot oil carefully, using a slotted spoon or spatula. Avoid overcrowding the pan or pot, as this can cause the oil temperature to drop too much. Fry 2-3 doughnuts at a time, depending on the size of your cooking vessel.

Cooking Time and Technique:

Cook the doughnuts for approximately 2 minutes on each side. They should turn a golden-brown colour. Be careful when turning them over, as you don't want any hot oil splashes. Use a spider strainer, metal slotted spatula, or metal tongs to carefully remove the fried doughnuts from the oil and place them on a paper towel-lined baking sheet or wire rack to drain.

Double Draining for Crispiness:

For the crispiest doughnuts, drain them twice. First, dry them over the pot using a slotted strainer. Then, for the second round of drying, place the doughnuts on a cooling rack with paper towels underneath to catch any excess oil.

Reusing Oil:

Allow the oil to cool completely in the saucepan. Then, pass it through a sieve and store it in a container. You can reuse this oil 3-4 times.

Troubleshooting:

If your doughnuts are raw or gooey inside, increase the frying time for the next batch by a few seconds. If the exterior browns too quickly, your oil temperature might be too high. Adjust the heat accordingly to ensure even cooking.

Now you know the secrets to frying perfect doughnuts! Enjoy making these sweet treats and remember to practice to perfect your doughnut-making skills.

Draining and glazing the doughnuts

Draining the doughnuts is an important step in the process of making doughnuts. Once the doughnuts are golden-brown, remove them from the oil and place them on a wire rack set over a large tray or on paper towels to drain. It is important not to overcrowd the pan or pot when frying the doughnuts, as this can cause the oil to cool down too much and affect the taste and texture of the doughnuts.

After the doughnuts have been fried, it is important to drain them correctly to ensure they are crispy and not soggy. The best technique is to drain the doughnuts twice before cooling and coating them. First, dry the doughnuts over the pot you fried them in using a slotted strainer. For the second round of drying, place the doughnuts on a cooling rack with paper towels underneath to catch any excess oil.

Once the doughnuts have been drained and are cool enough to handle, it is time to glaze them. A simple glaze can be made by mixing together milk or cream, confectioners' sugar, and vanilla extract. Dunk each side of the warm doughnuts into the glaze and allow the glaze to set for about 20 minutes. If you prefer, you can also roll the doughnuts in cinnamon sugar or plain sugar while they are still warm.

If you want to fill your doughnuts, you can use a piping bag fitted with a long tip to insert the filling. Jams or pastry cream are excellent filling options. You can also freeze the shaped doughnuts before frying and glaze them after frying for a fresh batch of doughnuts.

Frequently asked questions