Deep-Frying Secrets: Making Delicious Doughnuts

Making doughnuts in a deep-fat fryer is a great way to get that classic, fried doughnut taste and texture. While baked doughnuts are healthier and less messy, fried doughnuts are traditional, and for good reason. They're light, airy, and puffy, with a thin, fragile crust that gives way to a soft, melt-in-your-mouth interior.

To make doughnuts in a deep-fat fryer, you'll need a few key ingredients and pieces of equipment. Firstly, you'll need a deep-fat fryer or a heavy-based saucepan. You'll also need a doughnut recipe – a basic doughnut dough typically includes flour, sugar, butter, milk, eggs, and yeast. You'll also need a neutral-flavoured oil, such as canola or vegetable oil, for frying.

Once you've gathered your ingredients and equipment, the process is relatively simple. You'll need to mix your dough, let it rise, and then cut out your doughnuts. Then, heat your oil to around 350–375°F and carefully lower your doughnuts into the hot oil. Fry them in batches, cooking each side for a few minutes until golden brown. Once they're cooked, drain the doughnuts on a wire rack or paper towels, and then enjoy them plain, or with a glaze or sugar coating.

Preparing the dough

The first step in making doughnuts is preparing the dough. This process will vary depending on the type of doughnut you want to make, but the basic steps are as follows:

Ingredients

Begin by gathering your ingredients. The exact quantities will depend on your recipe, but you will typically need:

• Warm water
• Active dry yeast
• Sugar
• Milk
• Butter
• Eggs
• Salt
• Flour

Mixing

Combine the warm water, yeast, and a small amount of sugar in a large mixing bowl. Stir the mixture and let it stand for about 5 minutes, until it becomes frothy. Then, add the remaining sugar, milk, butter, egg, and salt. Start adding the flour gradually, stirring continuously, until the dough comes together in the centre of the bowl.

Kneading

Turn the dough out onto a floured surface and begin kneading. To knead the dough, use your palms to push it down and away from you, then fold it inwards. Repeat this process until the dough is smooth and elastic. This may take several minutes, and you may need to add small amounts of flour to the dough and your work surface to prevent sticking.

Shaping and rising

Once the dough has been kneaded, shape it into a ball and place it in a bowl. Cover the bowl with a clean towel and let the dough rise in a warm place until it has doubled in size. This will usually take around 1 to 2 hours.

Rolling and cutting

After the dough has risen, divide it into two equal portions. Lightly flour a work surface and roll out one portion of the dough until it is about 1/4 inch thick. Use a doughnut cutter or a cookie cutter to cut out as many doughnuts (and holes) as you can from the dough. Place the cut-out doughnuts on individual pieces of parchment paper and set them on a large tray or plate. Re-roll the dough scraps and cut out more doughnuts. Repeat this process with the other half of the dough.

Once you have prepared the dough according to your chosen recipe, you will be ready to begin frying your doughnuts!

Cutting out the doughnuts

Once your dough has risen, it's time to cut out your doughnuts. Start by dividing the dough into two equal portions. Lightly flour a work surface and roll out the first portion of dough until it is about 1/4 inch thick. You can use a rolling pin to do this.

Next, you'll need to cut out the doughnuts. You can use a doughnut cutter or a cookie cutter that is about 2-3 inches in diameter. Cut out as many doughnuts (and holes) as you can from the dough. If you don't have a cutter, you can use the top of a small glass or cup for the larger circle, and the top of a bottle cap or a small cookie cutter for the smaller inner circle. Place the cut-out doughnuts, along with the holes, on individual pre-cut parchment papers, and set them on a large tray or plate.

Gather the scraps of dough, fold and re-roll them, then cut out more doughnuts. Repeat this process with the other half of the dough. You should now have a tray of doughnuts ready for frying. If you want to get creative, you can use small cookie cutters to cut out different shapes from the centre of each doughnut.

Frying the doughnuts

Preparing the Oil

Firstly, choose a suitable vessel for frying. A deep-fat fryer or a heavy-based saucepan can be used. Fill the vessel halfway with oil, ensuring it is a neutral-flavoured oil such as canola or vegetable oil. Alternatively, lard or vegetable shortening can be used. Heat the oil to the correct temperature; for deep-fat fryers, this is typically around 180°C, while for pans on the stovetop, heat the oil to around 375°F or 365°F. Use a thermometer to monitor the temperature, as it is crucial for achieving the right consistency.

Cooking the Doughnuts

Once the oil is at the correct temperature, it's time to carefully place the doughnuts into the hot oil. Use a floured surface or parchment paper to handle the doughnuts, and place them into the oil gently, doing 2-3 at a time to avoid overcrowding. It is important to not deflate the doughnuts during this process.

Allow the doughnuts to fry for approximately 2 minutes on each side, or until they turn a golden brown colour. They will puff up and float, so you may need to gently push them down after about a minute to ensure even cooking.

After frying, remove the doughnuts from the oil using a slotted or mesh spoon, allowing the excess oil to drip back into the pan. Place the fried doughnuts on a wire rack or paper towels to drain and cool slightly.

Finishing Touches

If you wish to glaze or dip the doughnuts, allow them to cool completely before doing so. For a simpler approach, roll the doughnuts in cinnamon sugar while they are still warm but cool enough to handle. This will give them a delicious, sticky coating.

And there you have it! Perfectly fried doughnuts, golden brown and ready to enjoy. Remember to monitor the oil temperature throughout the process, as this is key to achieving the desired consistency and avoiding burnt or greasy doughnuts. Enjoy your homemade treats!

Draining the doughnuts

If you are glazing or dipping the doughnuts, allow them to cool completely before doing so. However, if you wish to roll them in sugar and/or cinnamon, do so while the doughnuts are still moderately hot. The warmth of the doughnuts will help the sugar and cinnamon stick to them.

For glazed doughnuts, whisk together a simple glaze by combining confectioners' sugar, light corn syrup, salt, vanilla extract, and milk or plant-based milk. Dip the hot doughnuts into the glaze, allowing any excess to drain off before placing them on a rack to dry.

For cinnamon-sugar doughnuts, place a bowl of melted butter and a separate bowl of cinnamon and sugar next to each other. Dip each doughnut first into the melted butter, and then quickly toss it in the cinnamon-sugar mixture. Eat these doughnuts immediately for the best taste and texture.

Glazing or dusting the doughnuts

Once your doughnuts are fried and slightly cooled, you can glaze or dust them with sugar and cinnamon.

For a simple glaze, whisk together 2 cups of confectioners' sugar, 1/3 cup of heavy cream, half-and-half, or whole milk, and 1/2 teaspoon of vanilla extract. Dunk each side of the warm doughnuts into the glaze. The glaze will set in about 20 minutes.

If you prefer a dusting, mix together granulated sugar and cinnamon in a bowl. Dip each doughnut into the melted butter and then toss it in the cinnamon-sugar mixture. Eat immediately.

Frequently asked questions