Making Doughnuts At Home: No Deep Fryer Needed

Making doughnuts at home without a deep fryer is a convenient and healthier option. You can bake them in the oven or fry them in a saucepan. The stovetop method involves heating oil in a heavy-bottomed pot or deep skillet to around 350°F (176°C) and carefully sliding the doughnuts into the pot using a slotted spoon or tongs. You can also bake them in the oven by shaping them into traditional doughnut shapes and placing them on a greased baking sheet. Baked doughnuts are a great way to enjoy a ring of sugary goodness without the fuss and mess of a deep fryer.

Making the dough

Firstly, gather your ingredients. A basic doughnut dough typically includes warm water, active dry yeast, milk, sugar, butter, eggs, salt, and all-purpose flour. You may also choose to add spices such as nutmeg and cinnamon for a festive twist, or use alternative ingredients like almond milk and margarine for a vegan option.

In a large mixing bowl, combine the warm water, yeast, and a small amount of sugar. Stir the mixture and let it stand for around 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 that light, airy texture.

Next, add the remaining sugar, milk, butter, egg, and salt to the bowl. Mix these ingredients together, either by hand or using a stand mixer with a dough hook attachment. The dough will start to come together, and you can begin to add the flour.

Gradually add the flour, stirring continuously, until the dough begins to gather in the centre of the bowl. You may not need to use all the flour, so add it slowly to avoid making the dough too dry. Once the dough has formed a ball, it's time to knead it.

Turn the dough out onto a floured surface and use your palms to push the dough down and away from you, then fold it back inwards. Repeat this process for several minutes, until the dough is smooth and elastic. This step helps to develop the gluten in the dough, which will give your doughnuts a nice chewy texture.

Once your dough is kneaded, shape it into a ball and place it back into a clean bowl. Cover the bowl with a clean towel and let the dough rise in a warm, draft-free place. This process can take around 1 to 1.5 hours, and you'll know it's ready when the dough has doubled in size.

After the dough has risen, you can begin to shape your doughnuts. Divide the dough into two equal portions and roll out one portion at a time to a thickness of about 1/4 inch. Use a doughnut cutter or a round cookie cutter to cut out the doughnut shapes, and don't forget to cut out the holes! Place the cut-out doughnuts on a floured surface or parchment paper while you repeat the process with the remaining dough.

And there you have it! You've successfully made doughnut dough and are now ready to fry or bake your delicious treats. Get creative with glazes, toppings, and fillings to make your homemade doughnuts extra special.

Shaping the doughnuts

Firstly, after letting your dough rise, divide it into two equal portions. It is important to ensure that the portions are roughly the same size to achieve evenly-sized doughnuts. Place one portion on a floured surface, such as a floured board, and set the other portion aside for now.

Next, roll out the dough until it reaches your desired thickness. Most recipes recommend rolling the dough to about 1/4 to 1/2 an inch thick. This will ensure your doughnuts are fluffy and cooked through.

Now for the fun part—cutting out your doughnuts! Using a donut cutter or a round cookie cutter, start cutting out circles from the rolled-out dough. Place the cut-out doughnuts on individual pieces of pre-cut parchment paper, and set them on a large tray or plate. You can also use the cutter to cut out the holes in the middle of each doughnut, or simply use your fingers to poke a hole in the centre.

Don't be discouraged by the scraps of dough! Simply gather them up, fold and re-roll them, and cut out more doughnuts. Repeat this process with the other half of the dough.

If you want to get creative, you can also use different cookie cutter shapes to make uniquely shaped doughnuts. Just remember to ensure they are not too thin, or they may burn easily when frying.

Once you have cut out all your doughnuts, it's almost time to start frying! But first, let your doughnuts rise one more time. Place the cut-out doughnuts, along with the holes, on their parchment papers, on a large tray, and let them rise for about 20-30 minutes. This will give them that extra fluffiness.

Now your doughnuts are shaped and ready to be fried or baked! Remember to only fry or bake a few at a time to avoid overcrowding your pan or oven, which can affect the cooking process and the taste of your doughnuts.

Frying methods

If you don't have a deep fryer, you can fry your doughnuts in a pot with some oil. This method requires a bit more work than using a deep fryer, but it's still a relatively easy way to make delicious doughnuts at home. Here's a step-by-step guide to frying your doughnuts on the stovetop:

Choose the right pot and oil:

• Select a heavy-bottomed pot or a deep skillet. It should be large enough to hold at least two quarts of oil with space to spare.
• Use an oil with a neutral flavour and a high smoke point, such as vegetable, canola, safflower, or peanut oil.

Heat the oil:

• Fill the pot with about 2-3 inches of oil and place it on the stove.
• Heat the oil over medium-high heat to between 350°F and 375°F (176°C to 190°C). Use a food thermometer to monitor the temperature if possible.
• If you don't have a thermometer, test the oil by dropping a piece of bread into it. If the bread turns golden-brown in 15 seconds, the oil is ready.

Fry the doughnuts:

• Carefully place the doughnuts into the hot oil using a slotted spoon or tongs. Be careful not to splash the oil.
• Fry each doughnut for about 2-3 minutes on each side, or until they are golden brown.
• Avoid overcrowding the pot, as this can affect the cooking process and the taste of your doughnuts.

Drain and cool the doughnuts:

• Once fried, remove the doughnuts from the oil and place them on a paper towel-lined plate or wire rack to absorb any excess oil.
• Drain the doughnuts twice for crispier results.
• Allow the doughnuts to cool before glazing or adding toppings.

Store and reuse the oil:

• Let the oil cool completely in the saucepan, then pass it through a sieve and store it in a container.
• The oil can be reused three to four times.

Tips for frying doughnuts without a deep fryer:

• Monitor the temperature of the oil throughout the frying process and adjust the heat as needed.
• Use a slotted spoon or spider strainer for flipping and removing the doughnuts from the oil.
• Avoid frying at too low a temperature, as this can result in greasy, hard doughnuts.
• Choose a pot that is large enough to accommodate the expansion of the doughnuts when they cook.
• Avoid overcrowding the pot to prevent the oil from cooling down too much.

Draining and drying

Once your doughnuts are golden brown, it's time to take them out of the oil and start the draining and drying process. This step is crucial to ensure your doughnuts are crispy and not soggy. The best technique is to drain the doughnuts twice before cooling and coating them.

First, use a slotted spoon or spider strainer to remove the doughnuts from the oil, and drain them over the pot. Then, for the second round of drying, place the doughnuts on a wire rack or a cooling rack with paper towels underneath to catch any excess oil. If you're using a wire rack, you can place it over a large tray to collect the oil.

If you plan on glazing or dipping your doughnuts, let them cool completely before adding any toppings. If you prefer a simpler approach, roll the doughnuts in cinnamon and sugar while they are still hot but cool enough to handle. This will give your doughnuts a delicious, crispy coating.

For the final step, serve your freshly made doughnuts immediately and enjoy the fruits of your labour!

Glazing and toppings

Glaze is essential if you're making donuts. A simple glaze can be made with just three ingredients: powdered sugar, milk, and vanilla extract. You can add anything to this base recipe, like cocoa powder, natural food colouring, or sprinkles. For a thicker layer of icing, dunk your donut twice—once, and then again after the initial glaze sets.

• Funfetti: add almond extract and pink food colouring to the base recipe.
• Chocolate: add cocoa powder.
• Cinnamon sugar: dip donuts into cinnamon sugar while still warm.
• Marshmallow: mix powdered sugar, milk, and marshmallow fluff.
• Cereal milk: pour milk over cereal and let sit for 20 minutes. Strain and discard the cereal, then use the milk in the base glaze recipe.
• Espresso: add a pinch or two of espresso powder to the base recipe, or substitute the milk for espresso or strong coffee.

You can also get creative with toppings. Here are some ideas:

• Ice cream sundae: top a glazed donut with a scoop of ice cream, hot fudge, rainbow sprinkles, and a cherry.
• S'mores: top a glazed cake donut with a marshmallow glaze, melted chocolate, and graham cracker crumbs.
• Strawberry shortcake: top a glazed donut with crème fraîche whipped cream and macerated strawberries.
• Blueberry cheesecake: top a glazed donut with cream cheese whipped cream, blueberry pie filling, and graham cracker crumbs.
• Caramel delight: top a donut with salted caramel, toasted coconut, and hot fudge.
• Cookies 'n' cream: top a chocolate-glazed donut with cream cheese whipped cream and crushed Oreos.

Frequently asked questions