Deep-Frying Delicious Doughnuts: A Step-By-Step Guide

Making doughnuts in a deep fryer is a fun and rewarding activity that yields delicious results. In this guide, we will walk you through the process of creating light and fluffy doughnuts at home, covering the equipment, ingredients, safety precautions, and step-by-step instructions you'll need to become a doughnut-making pro. So, get ready to impress your family and friends with your very own batch of freshly fried doughnuts!

Preparing the dough

There are two types of doughnuts: cake doughnuts and yeast "raised" doughnuts. Cake doughnuts are leavened by baking powder, while yeast doughnuts feature yeast for leavening. For yeast doughnuts, the dough needs to rise twice before frying.

Ingredients

• Flour (all-purpose or strong white bread flour)
• Sugar (granulated or caster)
• Butter (unsalted)
• Milk (lukewarm)
• Egg (lightly beaten)
• Yeast (active dry yeast or compressed yeast)
• Baking powder
• Salt
• Vinegar
• Vegetable, canola, or corn oil for frying

Instructions

• Combine the dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, and salt. If making yeast doughnuts, you can also add the yeast to the dry ingredients.
• Cut in the butter: Using a pastry blender, your fingertips, or a box grater, cut the butter into the flour mixture until you have coarse crumbs.
• Make a well: Create a well in the center of the flour mixture.
• Add wet ingredients: Pour the lukewarm milk, beaten egg, and vinegar into the well and stir until a ball of dough forms. If using yeast, activate it by mixing it with the warm liquid.
• Knead the dough: Transfer the dough to a lightly floured surface and knead until it is no longer sticky and becomes smooth and elastic. This should take about five minutes.
• Let the dough rise: Shape the dough into a ball and place it in a lightly greased bowl. Cover the bowl with plastic wrap and let it rise in a warm place until it doubles in size. This will take around 1 1/2 to 2 hours.
• Punch and roll the dough: After the first rise, gently punch the dough to release the air. Then, using a lightly floured rolling pin, roll the dough to a thickness of about 1/2 inch (1 cm).
• Cut out the doughnuts: Use a lightly floured doughnut cutter or cookie cutter to cut the dough into circles, including a smaller circle in the center to create the "hole" of the doughnut. Place the doughnuts on a lightly floured baking sheet, leaving enough space between them as they will expand during the second rise.
• Second rise: Loosely cover the doughnuts with plastic wrap and let them rise again in a warm place until almost doubled in size, which should take about 30-60 minutes.

Shaping the doughnuts

Firstly, prepare your work surface by generously flouring it. This step is essential to prevent your dough from sticking to the surface and making it easier to handle.

Next, roll out the dough to your desired thickness. Most recipes recommend a thickness ranging from 1/2-inch to 1 cm. Use a rolling pin to gently flatten the dough, being careful not to make it too thin or uneven.

Once the dough is rolled out, it's time to cut out the doughnuts. You can use a doughnut cutter or a round cookie cutter for this step. Cut out as many doughnuts as possible, and remember to cut out the centre "hole" as well. If you're using a cookie cutter, you'll need a smaller one for the holes. Place the cut-out doughnuts on a lightly floured baking sheet or tray, leaving enough space between them as they will expand during frying.

At this point, you can gather the dough scraps and roll them out again to cut out more doughnuts. Repeat this process until you've used up most of the dough. Remember to cover the cut-out doughnuts loosely with cling film or plastic wrap to prevent them from drying out while you work.

If you're making filled doughnuts, you can make a hole in the crease of each doughnut with a small knife. This will allow you to pipe in your desired filling.

Now, your doughnuts are shaped and ready for frying! Remember to heat your oil to the correct temperature and carefully slide the doughnuts into the hot oil, being careful not to crowd the pan or fryer. Fry each side until golden brown, and your delicious homemade doughnuts are ready to be enjoyed!

Frying the doughnuts

Firstly, prepare your oil. You will need a heavy-bottomed saucepan or a deep-fat fryer. Fill your pan or fryer halfway with oil. Use a flavourless oil with a high smoke point, such as sunflower oil, corn oil, canola oil, or vegetable oil. Peanut oil also works well. You will need enough oil to completely submerge the doughnuts, so they float. This will be about 2-4 inches of oil in your pan, depending on the size of your doughnuts. Attach a thermometer to the inside of your pan to monitor the temperature.

Now, heat the oil to 365-375°F (180-190°C). This will take about 20-30 minutes. While the oil is heating, prepare your doughnuts for frying. Cut the dough into circles, using a doughnut cutter or a round biscuit cutter. You can also cut out the centre "hole" with a smaller cutter. Place the cut doughnuts on a floured baking sheet or tray, leaving enough space between them so they don't stick together. Cover loosely with cling film and leave to prove until doubled in size. This should take about 30 minutes to an hour.

Once your oil is at the correct temperature, it's time to start frying. Carefully slide the doughnuts into the oil. You will need to fry them in batches of 2-3 at a time, depending on the size of your fryer or pan. Be very careful not to crowd the pan, as this can cause the oil to overflow. Use a long-handled slotted spoon to ease the doughnuts into the oil, taking care not to let the oil splatter. Fry for 2-3 minutes, turning them over halfway through, until they are golden brown. 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 with a slotted spoon, allowing the excess oil to drain back into the pan. Place them on a plate lined with kitchen paper to absorb any excess oil. Repeat the frying process with the remaining dough, making sure to let the oil come back up to temperature between batches.

Coating the doughnuts

Once your doughnuts are fried, it's time to coat them! Coatings and toppings should be prepared before you start frying as they need to be added while the doughnuts are still slightly warm.

You can coat your doughnuts with granulated sugar, powdered sugar, or cinnamon sugar. To do this, place the sugar in a shallow dish and toss the warm doughnuts in the topping until coated on all sides. You can also make a glaze for your doughnuts. For a chocolate glaze, melt unsweetened chocolate and butter over low heat, then stir in powdered sugar, vanilla, and warm water. For a simpler glaze, you can use a combination of powdered sugar and liquid.

If you're icing your doughnuts, you can top them with chopped nuts, flaked coconut, cereal, sprinkles, or small candies. Allow the doughnuts to dry on a wire cooling rack.

Safety considerations

Making doughnuts in a deep fryer can be a fun and rewarding experience, but it's important to keep safety at the top of your mind. Here are some detailed safety considerations to keep in mind when making doughnuts in a deep fryer:

Use the Right Equipment:

Use a deep-fat fryer if possible, as it allows for more precise temperature control. If you don't have one, use a heavy-bottomed saucepan (Dutch Oven) or a heavy, deep, large saucepan. Make sure to use a frying thermometer to monitor the oil temperature constantly.

Prepare Your Work Area:

Before you begin, ensure your work area is clean and dry, and set up away from sources of water. Have a kitchen fire extinguisher nearby, and ensure you know how to use it properly. It is also a good idea to keep a lid or baking sheet nearby to cover any potential fires.

Handle Oil with Care:

Always add oil to a cold fryer or pan that is turned off and ensure it is completely dry. Never fill the fryer or pan more than halfway with oil. The amount of oil you need will depend on the size of your fryer or pan, but generally, you'll want enough to allow the doughnuts to float, about 2-4 inches deep.

Monitor Temperature:

Heat the oil to the correct temperature (around 365-375°F or 180-190°C) and maintain it. Use a candy or frying thermometer to constantly monitor the temperature, making adjustments as needed. This is crucial, as too low of a temperature will result in greasy doughnuts, while too high of a temperature will cause burning and undercooked middles.

Be Cautious of Splatter:

When adding doughnuts to the oil, use a long-handled slotted spoon, and be careful not to let the oil splatter. Ease the doughnuts into the oil gently, and never drop them in. Fry 2-3 doughnuts at a time to avoid overcrowding, which can cause oil to overflow.

Avoid Water Contact:

Never let water come into contact with hot oil. This includes washing your hands or using utensils that have been rinsed without thoroughly drying them first. Water can vaporize into steam, causing oil to splatter and potentially lead to burns.

Stay Alert:

Never leave the fryer or pan unattended when it is in use. Always be vigilant and keep an eye on the oil temperature and the doughnuts as they cook.

Safe Cooling and Disposal of Oil:

When you're finished frying, turn off and unplug the fryer, or remove the pan from the heat. Allow the oil to cool completely before disposing of it. Never pour used oil down the drain, as it can harden and clog pipes. Instead, pour it into a resealable container and discard it in the trash.

Safe Storage of Doughnuts:

Doughnuts are best enjoyed fresh, but if you have leftovers, store them in an airtight container. They are best consumed within a day, as they do not carry over well to the next day.

By following these safety considerations, you can ensure that your doughnut-making experience is both enjoyable and safe.

Frequently asked questions