Deep-Frying Delicious Donuts: A Step-By-Step Guide

Deep-fried donuts are a delicious treat, but they can be tricky to get right. The key to success is getting the oil to the right temperature – it should be around 350–375° F (175° C). Fry 2–5 donuts at a time for 90 seconds to 2 minutes on each side, or until golden brown. You can glaze, dip, or roll your donuts in sugar and/or cinnamon, or eat them plain. If you're glazing your donuts, let them cool first, then place them on a wire rack over a cookie sheet to let the excess glaze drip off. If you want to roll your donuts in sugar, do it while they're still hot.

Heat oil to 350°F-375°F

Heating the oil to the right temperature is a crucial step in the donut-making process. If your oil is too hot, the outside of your donuts will burn while the inside remains raw and doughy. If it's too cold, the oil will be absorbed by the dough, resulting in greasy donuts. For perfectly cooked donuts, heat your oil to between 350°F and 375°F.

Use a cooking thermometer to monitor the temperature of your oil. If you don't have a thermometer, you can test the oil's readiness by dropping a small piece of dough into it. If the dough sizzles and rises to the top, the oil is ready for frying.

Once the oil reaches the correct temperature, carefully lower a few donuts into it at a time, being careful not to crowd the pan. Use a slotted spoon to gently lower the donuts into the oil, rather than dropping them in, to prevent oil splatters.

Fry the donuts for 2-3 minutes on one side, or until golden brown, then flip them over and cook for 1 minute or less on the other side. Remove the donuts from the oil with a slotted spoon and place them on a wire rack set over a large tray, or on paper towels, to drain the excess oil.

Fry 2-3 donuts at a time

When frying donuts, it's important to fry only 2-3 at a time to ensure even cooking and maintain the oil temperature. Overcrowding the pan can cause the oil temperature to drop, resulting in greasy, undercooked donuts.

To fry donuts in a deep fryer, start by heating the oil to the optimal temperature. Most recipes recommend heating the oil to around 350° F to 375° F. Use a deep-frying thermometer to monitor the oil temperature and adjust the heat as needed.

Once the oil reaches the desired temperature, carefully lower 2-3 donuts into the hot oil. Use a slotted spoon or tongs to gently lower the donuts into the oil, being careful not to splash or drop them in.

Fry the donuts for about 2-3 minutes on one side, or until they turn a deep golden brown. Then, flip them over and cook the other side for 1 minute or less, until golden. Keep in mind that the cooking time may vary slightly depending on the size and thickness of your donuts.

After frying, remove the donuts from the oil with a slotted spoon or tongs and place them on a wire rack set over a large tray or on paper towels to drain the excess oil. Allow the donuts to cool slightly before glazing, dipping, or rolling them in sugar and cinnamon.

Repeat this process until all your donuts are cooked, making sure to maintain the oil temperature between batches.

Fry for 2-3 minutes on one side

When frying donuts, timing is crucial. Frying for too long can result in overcooked donuts, while frying for too short a time can leave you with raw dough. The key is to achieve a golden brown exterior while ensuring the interior is cooked through.

For the initial fry, carefully lower a few donuts at a time into the oil, being mindful not to crowd the pan. Fry for 2-3 minutes on one side. Maintain a steady temperature of 350° F to 375° F to ensure the donuts cook evenly without burning. Adjust the heat as needed to maintain this temperature range.

During the first 2-3 minutes of frying, the donuts should develop a golden hue on the side submerged in the oil. Keep an eye on them, as the color change will indicate that it's time to flip them. Don't be tempted to flip them too soon, as this can result in uneven cooking and a less-than-ideal texture.

While the first side is frying, you can prepare your tools for the next steps. Have a wire rack ready, placed over a large tray, or line a plate with paper towels to absorb excess oil after frying. Additionally, if you plan to roll your donuts in sugar and cinnamon, have this mixture prepared and nearby so you can roll the donuts in it while they are still warm.

Fry for 1 minute on the other side

When frying donuts, timing is key. After frying the first side for 2-3 minutes, carefully turn the donuts over and fry the other side for 1 minute or less. This second frying time is shorter because the donuts have already been cooking while floating in the hot oil. The second side will also cook a little faster because it has been warmed up during the first fry.

It is important to note that the frying time may vary depending on the size of your donuts and the temperature of your oil. If you are frying mini donuts or donut holes, they will only need to be fried for about 90 seconds in total, turning them halfway through. If your oil is at a lower temperature, you may need to fry your donuts for a little longer to ensure they are cooked through.

When frying the second side, keep a close eye on the donuts as they will fry more quickly than the first side. You want to achieve a deep golden brown colour on both sides. This colour indicates that the donuts are cooked through and have a crispy exterior. If the donuts are pale, they may be undercooked, and if they are too dark, they may be overcooked and have a burnt taste.

Once the donuts have fried for 1 minute on the second side, use a slotted spoon or tongs to remove them from the oil. Place them on a wire rack set over a large tray or on paper towels to drain the excess oil. If you are glazing or dipping the donuts, allow them to cool first. If you wish to roll them in sugar and/or cinnamon, do so while they are still moderately hot so that the sugar sticks to the donut.

Drain on a wire rack or paper towels

Once your doughnuts are golden brown, it's time to remove them from the oil and let them drain. Place a wire rack over a large tray or baking sheet. You can line the tray or sheet with paper towels to catch any excess oil. Then, place the fried doughnuts on the wire rack to cool. If you don't have a wire rack, you can place the doughnuts directly on a paper towel-lined tray or plate.

Allow the doughnuts to cool for a few minutes before glazing, dipping, or rolling them in sugar and/or cinnamon. If you're glazing the doughnuts, place a sheet of parchment paper or a cookie sheet under the wire rack to catch any excess glaze. The doughnuts should be cooled before glazing or dipping, but still warm enough to handle if you plan on rolling them in sugar and cinnamon.

Frying in batches will ensure that the oil temperature doesn't drop too much, which can cause the doughnuts to absorb more oil. While the first batch is cooling, you can start frying the next batch. This way, you can ensure that all your doughnuts are cooked through and have a chance to cool before glazing or decorating.

Don't forget to enjoy your doughnuts fresh! Fried doughnuts are best enjoyed warm, and while they can be stored for a day, they are at their peak freshness and texture when eaten soon after frying.

Frequently asked questions