Making Donuts Without A Fryer: A Simple Guide

Making donuts at home without a fryer is possible and can be done in two ways: by frying them in a pan with oil, or by baking them in an oven. Frying donuts in oil requires monitoring the temperature of the oil, which should be maintained between 350 and 360 degrees Fahrenheit, and draining the donuts twice. Baked donuts, on the other hand, are healthier and less messy to make, as they don't involve hot oil. They also have a different texture, being more cake-like and less chewy than traditional fried donuts.

Use a Dutch oven or a sturdy stovetop pan

If you don't have a Dutch oven, a sturdy stovetop pan such as a wok can be used to fry your donuts. Here is a step-by-step guide:

Step 1: Prepare the Oil

Fill the pan with a neutral-flavored oil such as canola or vegetable oil to a depth of about three inches. This will ensure your donuts maintain their pure taste. Alternatively, you can use lard or vegetable shortening, which will also reach the desired temperature of 350 degrees Fahrenheit.

Step 2: Monitor the Oil Temperature

Use a candy or deep-fry thermometer to keep the oil's temperature between 350 and 360 degrees Fahrenheit. If the oil gets too hot, your donuts may burn. If it stays too cool, your donuts will become chewy and greasy.

Step 3: Fry the Donuts

Carefully drop the donut batter into the hot oil and allow it to fry for a few seconds. Then, flip the donut over and cook the other side. Aim for about four flips in total, which should take about 3 to 4 minutes.

Step 4: Drain the Donuts

Use a slotted or mesh spoon to remove the donuts from the oil, allowing the excess oil to drip back into the pan for a few seconds. Then, transfer the donuts to a stack of paper towels to absorb any remaining excess oil.

Step 5: Enjoy!

Your fried donuts are now ready to be enjoyed! While they are not the healthiest option, they certainly make a worthwhile treat.

Bake instead of fry

Baked donuts are a healthier alternative to fried donuts. They are lower in fat and calories because they don't absorb oil during the cooking process. They also tend to be lighter and less chewy, with a cake-like texture.

Ingredients

• Gluten-free self-raising flour
• Homemade buttermilk (mix any type of milk with a little lemon juice)
• Eggs
• Sugar
• Vegetable oil
• Vanilla extract
• Almond milk (or other milk of your choice)
• Baking powder

Method

• Grease two 6-hole metal or silicone doughnut pans with oil or butter.
• Preheat the oven to 180°C/160°C fan.
• Add the flour and baking powder to a large mixing bowl and whisk well to combine.
• Add the eggs, sugar, vegetable oil, vanilla extract, and almond milk/lemon juice mixture to a separate large bowl and whisk to combine.
• Pour the dry ingredients into the wet ingredients and gently whisk everything together until smooth.
• Spoon the mixture into the prepared pans, filling each hole about 3/4 of the way.
• Bake for 18-20 minutes, until risen and slightly golden around the edges.
• Leave the doughnuts to cool in the pan for 5-10 minutes before transferring them to a cooling rack.
• Let the doughnuts cool for at least 20 minutes before adding the glaze.

Glaze Options

Chocolate Fudge:

• 75g unsalted butter
• 150g light brown sugar
• 1/2 tsp vanilla extract
• Double cream
• Dark chocolate

Vanilla Sprinkle:

• 2-3 tbsp almond milk (or other milk of your choice)
• 1/2 tsp vanilla extract
• ~1 tsp rainbow sprinkles

White Chocolate and Raspberry:

• 100g white chocolate
• A few drops of pink food colouring (optional)
• ~1 tbsp freeze-dried raspberries
• Vegetable oil

How to Make the Glaze

• For the Chocolate Fudge Glaze, add the butter and brown sugar to a saucepan and melt slowly over a low heat, stirring frequently until smooth.
• Add the double cream and stir through. Let the mixture simmer for another 2 minutes, continuing to stir.
• Remove from the heat and add the vanilla extract and icing sugar. Stir until smooth.
• Break the chocolate into squares/chunks and heat in the microwave in 30-second bursts until melted.
• Dip each doughnut in the fudge glaze mixture to completely coat the top, then drizzle over some of the melted dark chocolate.
• For the Vanilla Glaze, sieve the icing sugar into a mixing bowl.
• Add the vanilla extract and 2 tbsp of almond milk and stir through. Check the consistency – if it's too thick, continue to add milk 1/2 tsp at a time. You want it to be smooth enough to spread easily over the doughnuts, but thick enough that it won't run down the sides.
• Dip each doughnut in the vanilla glaze to completely coat the top. Scatter a few rainbow sprinkles over each doughnut immediately after dipping, before the glaze has set.
• For the White Chocolate and Raspberry Glaze, break the white chocolate into squares/chunks and heat in the microwave in 30-second bursts until melted.
• Stir through the vegetable oil and pink food colouring (if adding).
• Dip each doughnut in the white chocolate glaze to completely coat the top. Scatter a few freeze-dried raspberry pieces over each doughnut immediately after dipping, before the glaze has set.

Use a thermometer to monitor oil temperature

Using a thermometer to monitor the oil temperature is crucial when frying donuts without a deep fryer. The ideal temperature range for frying donuts is between 350 and 360 degrees Fahrenheit. If the oil is too hot, above 350 degrees Fahrenheit, your donuts may burn. On the other hand, if the oil is too cool, your donuts will become greasy and chewy.

To ensure your donuts turn out perfectly, invest in a food thermometer, also known as a candy thermometer or deep-fry thermometer. This tool will help you maintain the optimal temperature for frying. Attach the thermometer to the side of your saucepan, wok, or Dutch oven, and heat the oil to the desired temperature before carefully placing your donuts in the hot oil.

It is important to note that the temperature of the oil will fluctuate as you add the donuts to the pan. The cold dough will lower the oil's temperature, so be prepared to adjust the heat source accordingly to maintain the ideal range. Additionally, avoid overcrowding the pan, as this can cause the oil to cool down too much, affecting the taste and texture of your donuts.

By closely monitoring the oil temperature with a thermometer and making adjustments as needed, you can ensure that your donuts cook evenly, achieving the perfect golden-brown exterior without any burnt or greasy spots.

Drain the donuts twice

To make donuts without a fryer, you can fry them in a saucepan with oil. This method requires practice to get right, but it is a relatively easy process. To ensure the donuts are cooked properly, the oil temperature should be monitored with a food thermometer and kept between 350 and 360 degrees Fahrenheit.

To drain the donuts twice, first, use a slotted spoon to remove them from the hot oil. Hold the donuts over the saucepan for a few seconds to allow the excess oil to drip back into the pan. Then, transfer the donuts to a plate lined with paper towels to absorb any remaining oil. This two-step process ensures that the donuts are not soggy and have a crisp texture.

For the second round of drying, place the donuts on a cooling rack. Place some paper towels under the rack to catch any remaining oil drips. Allow the donuts to cool before glazing or decorating.

Draining the donuts twice helps to remove excess oil and ensures that the donuts are crisp and not greasy. This technique is used by various bakeries and will give your homemade donuts a professional taste and texture.

Use the right type of oil

When frying your donuts, it's important to use the right type of oil to ensure optimal results. The ideal oil for frying donuts should have a neutral flavour and a high smoke point. This means that it can withstand high temperatures without smoking or burning, which can affect the taste and quality of your donuts.

Peanut Oil:

Peanut oil is a popular choice for frying donuts due to its high smoke point and neutral flavour. It has a smoke point of around 450°F (232°C), which is well above the ideal frying temperature for donuts. Its neutral flavour won't overpower the taste of your donuts, allowing the sweetness of the dough to shine through.

Safflower Oil:

Like peanut oil, safflower oil has a high smoke point, making it suitable for frying at high temperatures. It is also neutral in flavour, so it won't affect the taste of your donuts. Safflower oil is a healthy choice, as it is rich in monounsaturated fats, which are known to be beneficial for heart health.

Canola Oil:

Canola oil is another neutral-flavoured oil with a high smoke point, making it a good option for frying donuts. It has a smoke point of approximately 400°F (204°C), so it can easily handle the heat required for frying. Canola oil is also a good source of monounsaturated fats, making it a healthier alternative to some other frying oils.

Vegetable Oil:

Vegetable oil is a common and versatile option for frying. It typically has a neutral flavour and a smoke point that ranges from 400°F to 450°F (204°C to 232°C), depending on the specific type of vegetable oil used. This makes it suitable for frying donuts, as it can withstand the necessary temperatures without breaking down.

Other Options:

If you don't have access to the oils mentioned above, there are a few other alternatives you can consider. Lard or vegetable shortening, for example, can be used for frying donuts and will help you achieve the desired texture and taste. Additionally, oils with strong flavours, such as olive oil or coconut oil, can be used, but they may impart their unique flavours to your donuts, which some may find undesirable.

Remember, when choosing an oil for frying donuts, it's essential to consider both the smoke point and the flavour of the oil. Selecting an oil with a high smoke point will ensure that it can withstand the high temperatures required for frying without burning or smoking. Additionally, a neutral-flavoured oil will allow the sweetness and flavour of your donut dough to take centre stage.

Frequently asked questions