How to Fry the Perfect Donut




About: Hi, I'm Jen! In my free time I'm a crafter, food lover, and cake decorator. I also can't stop taking photographs! I have a genuine love and appreciation for all things creative and handmade.

Sure it's easy to run to the donut shop and grab a dozen tasty delights.......unless you are me. Simply because there is only one tiny donut shop in my tiny town and it is awful! Sorry to the shop owner but your donuts taste like nothing but over-used oil.

If you have ever experienced something similar you might be wondering how to make delicious donuts at home. It's not a secret that donuts aren't healthy in any way so I wouldn't recommend making these often but it is definitely necessary once in a while and this is how to do it right!!

Step 1: Prep Work

Before you dive into donut making you will need to do a little prep work. Some of the steps are optional but mashing the blueberries is not.

Cardamom - You can use store bought ground cardamom but if you grind it fresh you will get a much more intense flavor. Break open the green pods and empty the seeds into a mortar and pestle. Crush until finely ground.

Buttermilk - I usually don't have buttermilk on hand but it is very easy to make. Measure out one cup of milk and add one tablespoon of lemon juice. Let stand 10-15 minutes. Milk will begin to curdle. You can use store bought buttermilk if you prefer.

Blueberries - Using a vegetable masher, mash blueberries.

Step 2: Blueberry Cake Donuts

Before you can fry a perfectly delicious donut you need a delicious recipe! My favorite donuts are blueberry so that's what I like to make. Follow along closely!

Blueberry Cake Donuts - makes 15 donuts and lots of donut holes!
3/4 cup sugar
1/2 teaspoon freshly ground cardamom
1 tablespoon plus 1 teaspoon baking powder
1/2 teaspoon salt
1 cup buttermilk
1/2 stick butter (4 tablespoons), melted
1 egg
2 teaspoons vanilla extract
1 cup blueberries, mashed
4 cups flour

In the bowl of a stand mixer fitted with paddle attachment mix together sugar, cardamom, baking powder, and salt.

Add in buttermilk, butter, egg, vanilla and blueberries. Mix on medium speed until mixture is smooth scraping down sides of bowl as necessary.

Add in three cups of flour (one cup at a time) mixing well between each cup. This is a very critical part of making donuts. If you add too much flour you will get a tough floury tasting donut. I've done this before and it doesn't equal 'good' in any form.

Once the three cups of flour are well incorporated and the dough is still very sticky add in up to one cup more (1/4 cup at a time) until the dough is still sticky but can be worked with. The stickier the better. Trust me!

Transfer dough to a bowl, cover with plastic wrap and refrigerate 2-3 hours. I know this sounds like a long time and I understand it is putting a damper on your snooze button to get these ready by 8am but it is necessary in order to shape the sticky dough. Besides you can go back to bed for those 2-3 hours!!!!

Step 3: Blueberry Glaze

Along with a great dough you need a fantastic glaze for your donuts. In this case blueberry. If you aren't a blueberry fan try substituting strawberry or raspberry in the dough and the glaze. Easy enough, right?!

Blueberry Glaze
2 1/2 cups powdered sugar
1 teaspoon vanilla extract
1 tablespoon blueberry jam, preserves or jelly
1/4 cup milk

In a medium mixing bowl whisk all ingredients until smooth. Set aside.

Step 4: Roll and Fry

Since we have agreed (you did agree right?!) that we don't like donuts that taste like oil we want to avoid that.

If you have a fryer I suggest using it to make the heating process easier. If you don't you will need a deep frying pan or a skillet and a thermometer.


In the fryer heat approximately two to three inches of CANOLA oil to 360 degrees F. I emphasize canola oil because it will give the donuts a great texture and won't leave you with an oily tasting donut. Please don't use vegetable oil. Again I have tried it and failed horribly!!

While the oil is heating remove the donut dough from the fridge. On a lightly floured work surface roll dough to 3/4 inch thick using a rolling pin. Using a donut cutter (dunked in flour) cut as many rounds and you can. If you don't have a donut cutter you could use a biscuit cutter or a cookie cutter and a smaller cutter of some sort to make the hole - maybe the rim of a small shot glass. They don't need to be perfect circles, frying will change that anyway!! Transfer rounds to a baking sheet.

Once oil is heated to 360 degrees F gently drop rounds into the oil in batches of 3-5 depending on size of your frying pan. Don't crowd the donuts! Crowding will drop the temperature to much and the dough will absorb the oil instead of cooking it instantly.

When placing anything in hot oil always put the front edge (closest to your body) in first and drop the back edge (away from your body) in last. This way if any oil does splatter it will splash away from you so you don't get burned

Fry donuts approximately two minutes on each side or until a deep golden brown. If you see some cracking in the donut while frying it is perfectly normal and a good sign. This will provide more nooks for the glaze to pool in! Those are my favorite donuts! This also tells you enough baking powder was added to get a good rise from the dough.

Using a spider, tongs or slotted spoon remove donuts from fryer onto a wire rack. The spider is my favorite because it allows the most oil to drain right away.

Step 5: Dunk in Glaze

When the donuts are still hot and they look dry dunk the donuts in glaze using tongs. Press one side in the glaze, flip over and dunk the other side.

Place on wire rack to let excess glaze drip off.

Glaze will harden on the donuts as it cools.

Serve to hungry people who love donuts and save one for yourself!

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    34 Discussions


    1 year ago

    In regards to another's question about refrigerating the dough overnight...Refrigerating cake-like (non-yeast) doughnuts overnight is a gamble. Any recipe that relies on baking soda is dubious, because baking soda reacts and provides its leavening as soon as it's moistened. Double-acting baking powders have one ingredient that reacts immediately, like soda, and another that only produces leavening gases when it's heated. The actual leavening chemicals vary among brands, so some work better than others. Your refrigerated dough won't usually puff as completely as fresh dough, but if you love fresh-made doughnuts it's worth experimenting with a few brands of baking powder. If you want doughnuts you can refrigerate overnight, your best bet is to make a yeast-raised doughnut. Refrigeration slows the activity of yeast but doesn't stop it completely, so your dough will still continue to rise overnight. You can either refrigerate the whole bowl of dough, or roll and cut your doughnuts and refrigerate them in ready-to-cook form. If you want to refrigerate your doughnuts already cut and shaped, it's best to chill the dough before rolling and cutting them. That ensures they won't rise too quickly in the fridge, becoming overfermented and coarse. You might also need to cut back slightly on the amount of yeast in your dough. If your yeast doughnuts aren't completely risen by the next day, take them out of the refrigerator and let them come up to room temperature. As they warm, they'll rise more quickly, and can be cooked as soon as they're finished rising. If you've refrigerated the dough, roll and cut your doughnuts and spread them on a clean counter or baking sheet to warm up. Once they reach room temperature, they'll usually need at least more 45 minutes to rise fully. (It usually takes about an hour). Hope this helps.


    2 years ago

    Have you ever made the dough the night before and kept it in the refrigerator??

    1 reply

    Reply 2 years ago

    No, I haven't tried refrigerating them before frying but I have seen recipes like that. If you try it please let me know how they turn out!


    4 years ago

    Thes are delicious!


    4 years ago

    I am trying your recipe with wild huckleberries we picked in the mountains and freshly crushed cardamom as suggested. I am making these for my birthday instead of a cake. Wow, so fragrent! I am excited!


    4 years ago on Step 5

    I have been trying to make doughnuts but am having trouble with the dough disintegrating when I put it in the oil and I don't know why.


    5 years ago

    They look so yummy !!!


    Reply 6 years ago on Introduction

    I do agree they look more rustic than a store bought donut but they are delicious!


    6 years ago



    6 years ago on Introduction

    Amazing! They look so good! I am scared out of my mind to make donuts...because I know I would eat them all and then want to make them all the time! :)