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Back to Basics: Doughnuts
Homemade doughnuts are warm, fluffy and easy to make
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As the mid-February frost lingers outside and we settle into the quiet tail-end of winter, there is a particular kind of magic that only a warm kitchen can provide.
With the flurry of Valentine’s Day just behind us, I find myself craving something deeply comforting and undeniably classic to share with friends and family during these chilly afternoons. There is nothing quite like the aroma of fresh dough hitting hot oil to turn a standard winter day into a celebration, and while store-bought treats are convenient, they often lack the soul and melt-in-your-mouth texture of a doughnut made by your own hands. I’ve spent plenty of time testing the limits of my kitchen, and I can tell you truthfully: once you taste a homemade doughnut, still slightly warm and perfectly glazed, there is no going back.
Whether you are looking to master a new skill during these final weeks of the season or simply want to treat your household to the ultimate comfort food, these doughnuts and doughnut holes are the answer. They are golden, pillowy and surprisingly simple to achieve if you follow along with me. I’ve refined this process to ensure your home-frying experience is as rewarding as that first sugary bite, so let’s roll up our sleeves and bring a little warmth to the table.
Safety first: mastering temperature control and fire prevention
When it comes to frying, safety is my top priority, and the easiest way to manage it is by using a dedicated deep fryer with built-in thermostatic control; these devices reach your desired temperature and automatically maintain it for you. While I own one of these, I've lately been opting for a regular large pot because it's much easier to clean, but this method requires extra vigilance.
It is absolutely crucial to use a food thermometer certified for deep frying — one that can read up to 400°F — to monitor the oil not just during preheating but throughout the entire cooking process. You aren't just looking for the perfect frying temperature; you are practicing essential safety, as oil that reaches over 400°F will not only burn your doughnuts before they cook but can also ignite and catch fire. Keep a close eye on the thermometer and adjust your burner, or even remove the pot from the heat entirely, as needed.
To prevent accidental spills, I always recommend keeping your pot or fryer pushed back from the edge of the countertop or burner, and never attempt to move or manipulate the oil until it has completely cooled. Finally, it is a vital safety practice — not just for doughnuts but for any kitchen task — to have a fire extinguisher on hand, because an oil flame cannot be extinguished with water.
The best oils for frying your homemade doughnuts
To truly be a doughnut, the dough must be fried; while air frame is a popular modern trend, using an air fryer or oven will fundamentally change the texture and meaning of the doughnut into something more akin to a bread roll. To achieve that iconic, crispy exterior and pillowy-soft interior, a hot oil bath is essential.
While doughnuts are inherently a high-calorie treat, you can make them slightly more nutritious by choosing a healthier oil. My top recommendation for a health-conscious choice is avocado oil, which is rich in beneficial omega-3 fatty acids and can withstand heat. However, any oil with a high smoke point — meaning it can safely reach temperatures of at least 350°F without burning — will work perfectly. This means you can use coconut oil, canola oil or sunflower oil, depending on what you have in your pantry and your preferred flavor profile.
Don't waste your liquid gold
After finishing your batch of doughnuts, remember that most oils, including avocado oil, are durable enough for several hours of continuous frying; discarding the oil after just one session would be an unnecessary waste of a valuable ingredient.
Before storing it, you must allow the oil to fully cool, which can take several hours. Working with hot oil is extremely dangerous, so please do not rush this step or attempt to handle it while it is still warm. Once it has reached room temperature, place a fine sieve over a clean mixing bowl and line it with cheesecloth. If you are like me and often find yourself without cheesecloths on hand, a simple paper towel works as an excellent substitute. Pour the cooled oil through the lined sieve to catch any tiny sediment and fried bits. When the oil has finished dripping through, discard the paper towel or cheesecloth, then use a funnel to pour the filtered oil back into its original bottle.
This recycled oil can be stored in your pantry or refrigerator and reused at any time, not just for your next deep-frying project, but also for regular pan-frying, shallow-frying or even baking.
Recipe
Doughnuts and Doughnut Holes
Serves 12-15 doughnuts or doughnut holes
Active time: 30 minutes
Total time: 3 hours
Ingredients
Dough
4 cups bread flour plus extra flour for flouring
1/2 cup granulated sugar
1 tablespoon active dry yeast
Pinch of salt
1 cup lukewarm milk, about 90 to 100°F (preheat in the microwave or on the stove)
1 stick (1/4-pound) butter, fully melted
3 eggs
Glaze
2 cups confectioners sugar
3 to 5 tablespoons water; 3 to 4 tablespoons for thick glaze, or 4 to 5 for fine glaze
2 tablespoons vanilla extract
Optional: food coloring (follow the package’s instructions), edible sprinkles or golden spray
Directions
Start preparing the doughnuts or doughnut holes with the dough preparation.
Place the bread flour, granulated sugar, active dry yeast and salt into a kitchen mixer with a hook attachment. Briefly stir with a whisk just enough to combine all ingredients (about 1 minute).
Add the lukewarm milk, melted butter and eggs. Knead at a low speed until all ingredients are partially incorporated (about 1 to 2 minutes). Then increase the speed to medium-high and knead until a sticky dough is formed (about 3 to 4 minutes).
Remove the bowl from the mixer and cover with plastic wrap. Let it rise in a warm place until it has at least doubled in size (about 2 to 3 hours).
To shape, place the dough on a lightly floured surface and, using a rolling pin, flatten the dough to about 1/2-inch thickness. If the dough sticks to the rolling pin, consider gently flouring the top. If the dough is generally to sticky, consider incorporating some flour into the dough. You can do it by using a kitchen mixer or your hands.
Cut each doughnut using a 3-inch cookie cutter, then use a 1-inch cookie cutter to cut out the center for a classic American doughnut: a future doughnut hole. Place both on a lightly floured baking sheet and repeat with the remaining dough.
Form the leftover dough together with your hands and roll it again with a rolling pin. Then, cut more doughnuts.
After this step, I usually cut the rectangular shapes instead (Long Johns) to make the process easier and to avoid any extra leftover dough (the dough should not be reformed again).
Let the doughnuts proof in a warm place for about 30 minutes or at room temperature for about 45 minutes. You are not looking for any specific volume increase; you just want to give the dough an opportunity to recover.
Set your oil to preheat to 320°F for frying. Carefully monitor the oil temperature. If the oil reaches a higher temperature (usually over 400°F), it becomes flammable.
Place each carefully into the preheated hot oil by hand. Fry until a nice color is reached (about 2 to 3 minutes). Turn and fry until the second side reaches a nice color (another 1 to 3 minutes).
Fry doughnut and doughnut holes in batches based on the size of your deep fryer (or pot). If you find this task too complicated, optionally use a slotted turner to place the doughnuts in.
Carefully remove from the hot oil right to the cooling rack or paper towel to let the oil drain off. Repeat with the remaining dough.
For the glaze, place the confectioners sugar, water and vanilla extract into a medium mixing bowl. Thoroughly stir together with a whisk until fully incorporated (about 30 seconds).
Work one by one, and after finishing the first one, try to determine if the glaze thickness meets your expectations. If you then find out that you would prefer a thicker glaze, simply stir in some confectioners’ sugar. If you then find out that you would like a thinner glaze, simply stir in some water.
To assemble, take each doughnut and place it into the glaze. Let it sit in the glaze for a few seconds.
Slowly take it out and let part of the glaze drip for a few seconds before turning. Then, place it on the baking sheet or plate and optionally decorate it with sprinkles.
For the best results, let the glaze harden at room temperature before serving (usually about 10 to 15 minutes).
Source: Tom Slepicka
Tom Slepicka is a recipe creator, culinary instructor, chef and a consultant. You can find more of his recipes at tomthechef.com.
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