Frying Cake Donuts: A Quick Guide To Deep-Frying Deliciousness

Making cake donuts is a fun and easy process that can be done without a deep fryer. Cake donuts are denser than yeast donuts and have a similar texture to a slice of cake. They are also slightly crispier than yeast donuts. To make cake donuts, you will need a large stockpot for frying, a slotted spoon or spatula for lifting the donuts, and a cooling rack with a sheet pan for draining the donuts after cooking. In addition, it is important to use an oil with a high smoke point, such as peanut oil, vegetable oil, vegetable shortening, or lard. The process of making cake donuts involves mixing the batter, shaping the dough, frying the donuts, and adding toppings or glaze.

Preparing the batter

To make the batter for your cake donuts, you'll need the following ingredients:

• Flour
• Sugar
• Salt
• Baking powder
• Cinnamon
• Nutmeg
• Butter
• Milk
• Egg
• Buttermilk (optional)
• Vanilla extract (optional)

Sift and combine the dry ingredients in a large bowl. Mix in the butter until the mixture becomes crumbly. Then, stir in the milk, egg, buttermilk, and vanilla extract (if using) until the batter is smooth.

The batter should be soft and a little sticky, but firm enough to handle. If it's too sticky, gradually add more flour, a tablespoon at a time, until you achieve the right consistency.

Wrap the dough in plastic and chill it in the refrigerator for about an hour. This will make it easier to handle when it's time to roll and cut the dough.

You can also make the batter ahead of time and store it covered in the refrigerator for up to 48 hours. Just be sure to bring it back to room temperature before proceeding with the next steps of frying and glazing.

Choosing the right oil

When it comes to making cake donuts, the choice of oil is crucial. The right oil will ensure your donuts have the perfect taste, texture, and quality. Here are some factors to consider when choosing the best oil for frying cake donuts:

Smoke Point

The oil's smoke point is critical. The smoke point is the temperature at which the oil starts to break down and produce smoke. For frying cake donuts, you'll want an oil with a high smoke point, typically above 350°F (175°C). This will allow the oil to withstand the high temperatures required for frying without breaking down and producing toxic fumes. The higher the smoke point, the more stable the oil will be.

Flavor

The oil's flavor is another important consideration. Ideally, you should choose an oil with a neutral flavor that won't overpower the taste of the donuts. Look for oils described as having a light, mild, or neutral taste. Refined oils tend to have a more neutral flavor, as the refining process removes much of the oil's natural flavor.

Health Effects

While deep-frying isn't the healthiest cooking method, you can still choose an oil that has more beneficial health characteristics. For example, oils high in monounsaturated and polyunsaturated fats are considered healthier options. However, moderation is key, and even oils higher in saturated fats can be used in small amounts for an occasional treat.

Cost

Deep-frying requires a generous amount of oil, so cost is also a factor. Some oils can be quite expensive, especially if you're frying large batches of donuts or doing it frequently. Look for oils that are affordable and available in larger quantities if you plan to fry donuts regularly.

Viscosity

The viscosity of the oil, or how thick or thin it is, can also impact the final product. Oils with lower viscosity tend to feel less greasy, which is desirable when frying cake donuts. A lower viscosity oil will result in a lighter, crispier texture.

Now that we've covered the key factors to consider, here are some of the best oils for frying cake donuts:

Refined Safflower Oil

Safflower oil has a very high smoke point, typically around 510°F (266°C), making it ideal for deep-frying. It has a mild and discrete flavor that won't overpower the taste of your donuts. Safflower oil is also rich in monounsaturated fats, omega-6 fatty acids, and vitamin E, offering some health benefits.

Fractionated Palm Oil

Palm oil has a high smoke point and is semi-solid at room temperature, making it an excellent choice for deep-frying. It has a savory and earthy flavor that can complement the taste of cake donuts. While it may be a bit more expensive, it is widely used in donut factories and is a stable option.

Interesterified Soybean Oil

Soybean oil is a popular and trusted cooking oil with a high smoke point of about 453°F (234°C). It has a light and neutral taste, making it an excellent option for frying cake donuts as it won't impart any strong flavors. Soybean oil is also versatile and can be used for various cooking purposes.

Expeller-Pressed Canola Oil

Canola oil is a popular choice for frying donuts due to its extremely neutral and mild flavor. It has a high smoke point of 400°F (204°C), making it suitable for deep-frying. Canola oil is also very affordable and widely available, making it a convenient option. However, it's best to consume the donuts immediately, as they may turn greasy over time.

Refined Sunflower Oil

Sunflower oil is commonly used for frying donuts due to its high smoke point of 450°F (232°C) and neutral flavor. It helps preserve the attractive color of the donuts, even when frying for extended periods. Sunflower oil is also very affordable, making it a cost-effective option for deep-frying, which requires a considerable amount of oil.

Refined Peanut Oil

Peanut oil is a popular choice for deep-frying due to its high smoke point of 450°F (232°C) and neutral taste. It is often used in restaurants for frying as it develops a crisp texture in foods. The nutty flavor of peanut oil also pairs well with the taste of cake donuts and other baked goods.

Getting the temperature right

If the oil is too hot, your donuts will be very dark on the outside and raw in the centre. If the oil is too cold, your donuts will absorb a lot of oil before developing an outer crispy layer. This outer layer is essential to preventing more oil from being absorbed, so maintaining the correct temperature is key to achieving a perfect cake donut.

To test the oil temperature, you can use a thermometer, preferably a candy or infrared heat thermometer. If you don't have a thermometer, you can test the oil by dipping the handle of a wooden spoon or chopstick into the oil. If it starts bubbling immediately, the oil is ready. If it bubbles violently or starts smoking, the oil is too hot. If it doesn't bubble, it's too cold.

It's important to constantly monitor the temperature and adjust the heat accordingly. This can be challenging, as deep-frying temperatures fluctuate, and it takes practice to master. Notice if the oil temperature starts creeping above or below 350°F and adjust the heat setting immediately.

Additionally, avoid overcrowding the pan with too many donuts, as this will drop the temperature and prevent an even crispy exterior. Allow the oil temperature to recover to 350°F before adding more donuts.

Frying the donuts

First, you will need to heat your oil in a deep fryer to 360-375°F (182-190°C). You can use a candy or deep-fry thermometer to monitor the temperature. It is important to note that the temperature of the oil will drop slightly when you add the donuts, so you may need to adjust your heat source accordingly to maintain the ideal temperature.

Once the oil has reached the desired temperature, you can carefully place 2-3 donuts into the hot oil using a slotted spoon or spatula. Do not overcrowd the pan, as this will cause the oil temperature to drop too much and may cause the oil to overflow. Fry the donuts for 2 minutes on one side, then flip them over and fry for an additional 1 minute. If you are frying donut holes, they will only need about 1 minute in the oil, stirring and pushing them down with a spoon until they are golden brown.

Remove the donuts from the oil with a slotted spoon and transfer them to a cooling rack placed over a sheet pan to allow the excess oil to drain. It is important to let the donuts cool completely before glazing or topping them.

If you do not have a deep fryer, you can use a heavy-bottomed pot on your stovetop. Just be sure to use a pot that is large enough and has high sides to reduce the risk of burns from splattering oil. You will also need a thermometer to monitor the temperature of the oil.

Draining and storing the donuts

Once you've fried your donuts, it's important to drain them properly to avoid sogginess and to preserve that crispy outer shell. Do not drain your donuts on paper towels, as this is a common misconception. Instead, place a wire rack over a sheet pan and lay your donuts on top. This will allow the excess oil to drip away from the donuts, without them sitting in their own oil.

If you want to glaze your donuts, it's best to do this while they are still warm. You can also roll them in cinnamon sugar while they are still warm so that the sugar sticks to them. If you want to roll them in sugar, wait until they are cool enough to handle, but still moderately hot.

Donuts are best served fresh, on the day they are fried. They will lose their crisp texture and go stale the longer they are stored. If you do need to store any leftover glazed donuts, keep them in an airtight container for up to two days.

Frequently asked questions