Making Mini Donuts: Easy Frying Without A Deep Fryer

Making mini donuts without a deep fryer is a relatively easy method that can be done by frying them in oil in a saucepan. The key to this method is maintaining the oil temperature between 350-375°F to ensure the donuts are cooked through and have a golden-brown exterior. The process is similar to that of making regular-sized donuts, starting with preparing the dough, cutting it into the desired shape, and then frying. The dough can be made with basic ingredients such as flour, sugar, butter, milk, and yeast, and can be customized with different glazes or toppings like cinnamon sugar or strawberry sugar. It's important to note that the oil temperature needs to be monitored closely to prevent overcooking or greasiness. Additionally, using a thermometer is recommended for precise temperature control.

Choosing the right oil

The type of oil you use for frying your donuts will have an impact on the flavour, texture, and colour of your donuts. You want to use an oil with a neutral flavour that does not interfere with the taste of the donut. Oils with strong flavours, such as olive oil, are not recommended. Instead, opt for oils with a milder taste, such as canola oil, vegetable oil, or sunflower oil. You can easily test the flavour of the oil by pouring a small amount onto a spoon and tasting it. The ideal oil should have little to no flavour.

Another important factor to consider is the smoke point of the oil. The smoke point is the temperature at which the oil starts to smoke and potentially catch fire. For deep frying donuts, you will need a temperature between 350-365°F (175-185°C), so choose an oil with a smoke point comfortably above this range. Canola oil, for example, has a smoke point of around 400°F (204°C).

The colour of the oil can also affect the colour of your donuts. For a light, golden colour, choose an oil that is light in colour. Some unrefined oils can be darker and may produce darker donuts.

In addition, you will need a few cups of oil for frying, so it is essential to consider cost-effectiveness. Some oils, like coconut oil, can be relatively expensive, while others, such as canola oil and vegetable oil, are more affordable.

Lastly, remember to use the same oil for frying similar types of foods. Oil absorbs flavours and aromas easily, so using the same oil for donuts and fish, for example, could result in donuts that taste like fish.

Preparing the dough

The first step in making mini donuts is preparing the dough. Here is a detailed guide on how to do it:

Ingredients

You will need the following ingredients to make the dough:

• Flour (all-purpose or spelt)
• Sugar (granulated or powdered)
• Milk (whole, non-dairy, or almond)
• Butter (unsalted)
• Yeast (active dry) or instant
• Warm water
• Eggs
• Salt
• Ground cinnamon (optional)
• Vanilla extract (optional)

Mixing the Dough

• In a large mixing bowl, combine the yeast, warm water, and a small amount of sugar. Stir and let the mixture stand for about 5-10 minutes until it becomes frothy.
• Add the remaining sugar, milk, butter, eggs, and salt to the bowl. Mix until well combined.
• Gradually add the flour to the mixture, stirring continuously. Keep adding flour until the dough starts to gather in the centre of the bowl.

Kneading the Dough

Turn the dough onto a floured surface and knead it until it becomes smooth and elastic. Use your palms to push the dough down and away from you, then fold it inwards. Repeat this process until the dough is adequately kneaded.

Shaping and Rising the Dough

• Shape the kneaded dough into a ball and place it in a bowl. Cover the bowl with a clean towel or plastic wrap.
• Let the dough rise in a warm place for about 1-2 hours until it doubles in size. This process may take longer, depending on the temperature and humidity of your environment.

Once the dough has risen, you can proceed to the next steps of cutting out the donut shapes, heating the oil, and frying the donuts.

Shaping the dough

Firstly, prepare your work surface by lightly flouring it. This will prevent the dough from sticking and make it easier to handle. Turn the dough out onto the floured surface and use a rolling pin to roll it out to an even thickness. The ideal thickness can vary, but a good range is between 1/4 inch to 1/2 inch. This will ensure that your donuts have a consistent size and shape.

Next, use a donut cutter or a round cookie cutter to cut out the donut shapes from the rolled-out dough. Place the cut-out donuts on individual pieces of parchment paper, and set them on a large tray or plate. This will make it easier to transfer them to the oil for frying. If you are using a donut cutter, you can also cut out the holes in the middle of the donuts. Alternatively, you can use a small round cutter, a metal straw, or a piping tip to create the holes.

If you have any leftover dough scraps after cutting out the donuts, gather them together and gently re-roll them. Cut out more donuts from the re-rolled dough, following the same steps as before. Repeat this process until you have used up all the dough.

At this point, you can also choose to let the cut-out donuts rise for a second time. Cover them lightly with plastic wrap and let them rise for about 45-50 minutes, or until they are puffy. This step is optional but can help create a lighter, airier texture in your mini donuts.

Once your donuts are shaped and ready, it's time to heat the oil for frying. Use a neutral oil with a high smoke point, such as canola oil, vegetable oil, or avocado oil. Heat the oil in a deep saucepan or pot to a temperature between 350°F and 375°F. Use a kitchen thermometer to monitor the temperature and adjust the heat as needed.

When the oil is ready, carefully lower a few donuts at a time into the hot oil, being careful not to crowd the pan. Fry the donuts for about 2-3 minutes on each side, or until they are golden brown. Use a slotted spoon or a spider (a tool designed for frying) to carefully turn the donuts and remove them from the oil when they are done.

Place the fried donuts on a wire rack or paper towels to cool slightly before enjoying them plain or adding your favourite toppings, such as cinnamon sugar, glaze, or chocolate dip.

Frying the donuts

Step 1: Prepare the Oil

Fill a heavy-bottomed pot with oil, leaving about two-thirds of the pan empty. You want the oil to be deep enough for the donuts to float, so aim for a depth of around 2-3 inches. Place the pot on the stove and heat the oil to between 350-375°F (175-180°C). Use a thermometer to monitor the temperature, ensuring it stays within this range. If you don't have a thermometer, you can test the oil by dropping in a small piece of dough. If it sinks, the oil is not hot enough. If it sizzles and bubbles, the oil is ready.

Step 2: Fry the Donuts

Once your oil is at the right temperature, it's time to fry the donuts. Carefully place 2-3 donuts into the hot oil using a slotted spoon or spatula. Make sure you don't splash the oil. Fry the donuts for about 90 seconds to 2 minutes on each side, or until they are golden brown. You may need to flip them halfway through to ensure even cooking.

Step 3: Drain and Cool the Donuts

Remove the donuts from the oil once they are golden brown. Drain them on a wire rack placed over a baking sheet or tray to catch any excess oil. You can also use paper towels to absorb the excess oil. Allow the donuts to cool for a minute or two before handling them.

Step 4: Test and Adjust

Fry only one donut at first as a tester. Cut into it to check if it is cooked through or if any adjustments are needed. You may need to increase or decrease the frying time for the rest of the batch accordingly.

Step 5: Repeat

Continue frying the rest of the donuts in small batches, allowing the oil to return to the correct temperature between batches.

Tips for Frying Mini Donuts:

• Use an oil with a high smoke point, such as avocado oil, vegetable oil, canola oil, or safflower oil.
• Avoid overcrowding the pan to prevent the oil temperature from dropping too much.
• Be careful not to splash the hot oil, and always monitor the temperature to ensure it stays within the desired range.
• For an extra crispy exterior, consider frying the donuts a second time after the first batch is done.
• Always practice kitchen safety when working with hot oil.

Frying mini donuts without a deep fryer is a fun and rewarding process. With these steps and tips, you'll be well on your way to creating delicious, crispy treats!

Draining and coating the donuts

Once the donuts are golden brown and cooked through, it is time to remove them from the oil. Use a slotted spoon or a spider (a tool designed for frying) to carefully take them out of the hot oil. It is important to avoid splashing the hot oil, so always be cautious and gentle during this step. Place the fried donuts on a wire rack set over a large tray or baking sheet lined with paper towels to absorb any excess oil. This is the first step of draining the donuts.

The next step is to let the donuts cool down slightly. They should still be warm, but cool enough to handle. If you plan on glazing or dipping the donuts, let them cool completely before proceeding. However, if you want to roll them in sugar and cinnamon, it is best to do so while they are still moderately hot.

For the second round of draining, place the donuts on a cooling rack with paper towels underneath to catch any remaining oil drips. This step ensures that your donuts are crisp and not soggy. It is a technique used by professional bakeries to achieve that perfect texture.

Once the donuts have cooled down enough to handle, it's time to coat them! If you're using cinnamon sugar, simply mix ground cinnamon and granulated sugar in a bowl and toss the slightly warm donuts in the mixture until they are fully coated. You can also use a sieve to sprinkle the cinnamon sugar mixture over the hot donuts, creating a delicious cinnamon-sugar scent in your kitchen.

If you prefer a glaze, you can make a simple glaze by melting butter in a saucepan and adding confectioners' sugar, water, and vanilla extract. Cook this mixture over low heat until it becomes smooth, but be careful not to boil it. Dip the warm donuts, one at a time, into the glaze and turn them to coat evenly. Place them on a wire rack to allow any excess glaze to drip off.

You can also get creative with your coatings! Try using cocoa powder, ground cardamom, or plain sugar. You can even divide the batch and make a few different flavors. Get ready to enjoy your delicious, freshly made mini donuts!

Frequently asked questions