Tiffany Haney
Doughnuts are a delicious treat, but making them at home can be a daunting task. This guide will teach you how to cook doughnuts in a deep-fat fryer, ensuring that your doughnuts are cooked to golden perfection. It is important to note that deep-frying doughnuts can be dangerous due to the high temperatures involved, so it is crucial to follow safety guidelines. By preparing the dough, heating the oil, and frying the doughnuts carefully, you'll be able to enjoy freshly made doughnuts in no time!
Characteristics and Values Table for Cooking Doughnuts in a Deep Fat Fryer
| Characteristics | Values |
|---|---|
| Ingredients | Flour, sugar, butter, milk, yeast, eggs, salt |
| Tools | Deep fat fryer, slotted metal spoon, thermometer, tongs, parchment paper |
| Oil temperature | 340°F / 171°C – 347°F / 175°C or 360°F |
| Frying time | 2 minutes per side, 45 seconds per side, or 1 minute per side |
| Post-frying treatment | Drain on paper towels, coat with sugar, fill with cream |
| Safety guidelines | Keep a kitchen fire extinguisher nearby, avoid water contact with hot oil |
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What You'll Learn
Doughnut dough ingredients and preparation
Doughnuts are deep-fried pastries made from dough. The doughnuts can be glazed, coated, and filled with all sorts of sweet or savoury fillings.
To make the dough, you will need the following ingredients:
- Warm water or milk
- Yeast
- Sugar
- Butter
- Eggs
- Flour
- Salt
You can also add a little nutmeg to give your doughnuts a comforting, bakery-like taste.
- Combine warm water or milk, yeast, and sugar in a large mixing bowl. Give it a good stir and let it stand for 5–10 minutes until the mixture becomes frothy.
- Add the remaining ingredients (butter, eggs, flour, and salt) to the bowl.
- Mix everything together until it forms a thick, sticky dough. If you are using a stand mixer, use a low speed or your hands for this step.
- Keep mixing for around 10 minutes. The dough should start pulling away from the sides of the bowl.
- Place the dough in a bowl and cover it tightly. Let it rise until it doubles in size.
- Roll the dough out onto a floured surface to a 1/2-inch thickness.
- Use a doughnut cutter or a drinking glass to cut out the doughnut shapes. You can use a smaller cutter or the top of a thin bottle to cut out the holes in the middle.
- Place the doughnuts on a floured baking tray, leaving enough space between them as they will expand when proving.
- Cover the tray loosely with cling film and leave the doughnuts to prove for about 4 hours or until they have doubled in size.
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Deep-fat fryer setup and safety
Deep-fat frying is a popular way to cook in home kitchens, but it can be extremely dangerous. The hot oil can burn people and start fires. It is important to take extreme safety measures to prevent burning yourself or starting a fire. Here are some important tips for deep-fat fryer setup and safety:
Setup
- If you do not own a fryer, use a deep, heavy skillet to fry. Avoid using cast iron as it breaks down oil faster than other metals.
- Purchase and prepare all the ingredients you plan to deep fry.
- Before you fill the deep-fat fryer with oil, make sure the fryer is turned off, away from water sources, and wiped dry.
- If using a deep fryer, do not overcrowd the frying basket, as this can cause undercooking, uneven cooking, and overflowing of the oil.
- Use a deep-fat fryer or a heavy, deep saucepan to heat the oil. The amount of oil you need depends on the fryer you use. Follow the manufacturer's directions. If using a heavy, deep saucepan, pour the oil to a depth of about 4 inches—deep enough to allow the doughnuts to float in the oil.
- Ease a doughnut into the heated oil with a long-handle slotted spoon, taking care not to let the oil spatter.
- Fry two or three doughnuts at a time in the oil for 2 to 3 minutes or until they are golden brown, turning once.
- Remove the doughnuts with the slotted spoon, allowing excess oil to drain back into the fryer or pan.
Safety
- Deep-frying oil can reach temperatures of over 400 °F. When cooking at this temperature, extreme safety measures should be taken to prevent burning yourself or starting a fire.
- Cooking oil is highly flammable. To prevent flare-ups and house fires, avoid letting oil contact direct flames.
- Keep all sources of water well away from the fryer, including wet pots and pans stored on shelves or used on the stove. Water and hot oil do not mix. If water droplets fall into hot oil, they rapidly expand and rise as they vaporize, causing splashes of hot oil to jump out of the fryer.
- The oil in your deep-fat fryer should not exceed 200°C. If it does, it may start to smoke and could even catch on fire.
- Have a kitchen fire extinguisher nearby. In the UK, burning oil fires are typically classified as ‘Class F’ fires, so look for 'wet chemical' extinguishers when purchasing one.
- Never use water to put out a grease fire. Using water can cause flaming oil to splatter and spread. A kitchen fire extinguisher or covering the fryer with a metal lid is the best way to put out a grease fire.
- Never leave your fryer unattended. Frying is a very fast cooking process, and food can blacken, burn, and become a potential fire hazard if cooked only a few minutes too long.
- Never use plastic when deep-frying as some plastic can easily melt in the hot oil.
- Always add oil to a cold fryer that is turned off or an unheated pan. Make sure any fryer or pan you use is dry and set away from sources of water.
- When finished frying, turn off and unplug the fryer or remove the pan from the heat. Make sure the fryer or pan is completely cool before cleaning.
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Doughnut cooking times and temperatures
Doughnuts can be cooked in a deep-fat fryer, a heavy pan, or a large saucepan. The ideal temperature for the oil is between 340°F / 171°C and 375°F. If the temperature is any higher, the doughnuts will burn before they are cooked in the middle.
If you are using a deep-fat fryer, heat the oil to 365°F according to the manufacturer's directions. If you are using a heavy, deep, large saucepan, heat the oil to 365°F and pour the oil to a depth of about 4 inches, which is deep enough to allow the doughnuts to float.
When the oil is hot, carefully lower a few doughnuts into it at a time, using a long-handled slotted spoon or tongs. Cook the doughnuts on one side for 2-3 minutes or until golden, then cook on the other side for 1 minute or less, or 45 seconds, until golden. The doughnuts will cook for about 2 minutes per side, depending on their thickness. If you want to check that they are cooked, use a Thermapen to check for a reading of 185–190°F (85–88°C).
When the doughnuts are cooked, remove them from the oil with a slotted spoon and let them drain for 20-30 seconds before placing them on paper towels to absorb any excess oil.
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Draining and drying the doughnuts
Once you've cooked your doughnuts, it's important to drain and dry them properly to avoid a greasy end result. Use a slotted spoon to carefully remove the doughnuts from the hot oil, allowing any excess oil to drain back into the fryer or pan. Be sure to exercise caution when working with hot oil, as it can cause burns or start fires. It's a good idea to keep a kitchen fire extinguisher nearby and avoid any contact with water, as this can cause the oil to splatter.
After removing the doughnuts from the oil, let them drain for at least 20-30 seconds. You can place them on a wire rack set over a large tray or on paper towels to absorb any remaining excess oil. A cooling rack can also be used, but be aware that this may cause the oil to pool at the bottom of the doughnut. To avoid this, some people prefer to use paper towels or even a combination of both, with the paper towels placed on top of the cooling rack.
If you plan on glazing, dipping, or icing your doughnuts, it's important to let them cool first. This will ensure that the glaze, dip, or icing adheres properly and doesn't melt or slide off. However, if you wish to roll your doughnuts in sugar and/or cinnamon, it's best to do so while they are still moderately hot so that the sugar sticks to the doughnut.
Once your doughnuts have cooled and been glazed, dipped, iced, or coated in sugar, they are ready to be served and enjoyed! Doughnuts are best when served hot, so it's recommended to eat them as soon as possible. However, if you have any leftovers, you can store them in a covered container to enjoy later.
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Doughnut fillings, toppings, and coatings
Doughnuts are a versatile treat, and there are endless ways to fill, top, and coat them. Here are some ideas to get you started:
Fillings
The most popular fillings for doughnuts are cream-based. Classic choices include pastry cream, also known as Boston cream, and jam or jelly. For a simple, festive option, fill your doughnuts with Nutella. If you want to make your filling from scratch, you can try a no-bake cheesecake filling.
Toppings
For a simple, classic topping, coat your doughnuts in granulated sugar. You can add cinnamon or lemon zest to the sugar for extra flavour. If you prefer a smoother finish, use powdered sugar, but be sure to let your doughnuts cool slightly before coating to avoid melting. For a more indulgent option, dip your doughnuts in chocolate or vanilla glaze.
Coatings
A sugar coating is a classic choice, but you can also experiment with different spices and flavours. Cinnamon sugar is a popular option, and you can store it for up to two years. For a festive twist, add spices to the dough or sugar coating.
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