I am not a huge fan of deep-fried food but when it comes to donuts? these are always the exception. There is something irresistible about a deep-fried donut that is not the same as baked donuts. Did you know that making homemade donuts is easier than you think? Really, it’s not as hard as people imagine. But you must have a good recipe, a few tips, and yes, the right technique. Today, I share with you the no-fail method I use every single time.
Step-buy-step: Pumpkin donuts (deep fried)
Dry ingredients – In a large bowl combine flour, salt, pumpkin spice, and grated nutmeg. Combine well Wet ingredients – In the bowl of a stand mixer with the hook attachment, combine warm milk (110F), yeast, sugar, eggs, pumpkin puree, butter, and vanilla extract. Pro tip – use a whisk to ensure everything is well combined especially if you are using fresh baker’s yeast like me.
Wet to dry – Add the flour mixture to the yeast egg mixture and combine on medium-high until all the flour is incorporated. Then, knead on medium speed for 20 to 25 minutes.Pro tip – Avoid adding too much extra flour when kneading. We want a soft, elastic, slightly sticky dough. Bowl – Transfer to an oiled bowl seam side down. Coat the surface with oil to prevent drying. Cover with a clean kitchen cloth or plastic wrap. Rise – Leave to rise in a warm place for 60 to 90 minutes or until it doubles in volume.Pro tip – Alternatively, you can also keep the dough in the fridge overnight. Take it out an hour to thaw before rolling.
Cut – Transfer to a well-dusted work surface. Using a rolling pin, roll to about 1/4 inch thickness. Using a 3-inch cookie cutter cut out as many discs as you can. Then use a 1/-inch cookie cutter to make the center hole. Alternatively, you can also use a donut cutter.Pro tip – if you roll the dough too thin the donuts will not be fluffy. It is best to make fewer yet, light and fluffy donuts than many flat hard donuts. Tray – Transfer the donuts to a baking sheet that has been lined with parchment paper and dusted with flour.Pro tip – The flour will prevent the donuts from sticking to the parchment paper. Proof – Cover with plastic wrap or clean kitchen cloth and let them proof until double in size about 45 to 60 minutes.Pro tip – Spray the plastic wrap with oil to prevent it from sticking to the rolls. Deep fry – Pour oil into a heavy pot or deep fryer and bring to about 350 °F. I like to use my dutch oven. Cook the donuts on each side for 2 to 3 minutes until golden. Use a slotted spoon to remove the donuts from the oil and drop them on paper towels to absorb excess oil. Tip 1– make sure you have enough oil so the donuts will be at least half immersed in oil when puffed. Tip 2– You want the oil hot, but not too hot. When you drop a donut hole it should come up in about 30 seconds, if it comes up too soon means the oil is too hot. Too slow means the oil is too cold. Adjust accordingly.
Cinnamon sugar – Combine the cinnamon and sugar in a small tray or bowl. Drop the hot donut into the cinnamon sugar, so it sticks to the donuts.Pro tip – the donuts must be hot so the cinnamon sugar will stick the oil on the donuts. If you wait too long the sugar won’t stick. If that happens you can brush cold donuts with melted butter and dust them with cinnamon sugar again.
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