doughnuts cinnamon glazed filled

Deep Fried Dough (Doughnuts)

I love a bit of deep fried dough.

When I was given my very first deep fryer last Christmas it was the first thing I wanted to try making.

Going through doughnut recipes on the internet was very enlightening.

I had no idea there were so many different types of doughnut and not all of them are the deep fried type you would get at Krispy Kreme.

In the pursuit of the perfect doughnut recipe I tried several different types and found myself drawn to the deep fried yeast dough recipes.

powdered doughnuts

I think the thing I like best about deep fried yeast doughnuts is the mouth feel of the finished product.

It’s crispy when you first bite into it, soft and flaky in the centre and beautifully chewy as you eat it.

powdered doughnut cut

It’s addictive. These doughnuts are gorgeously golden and airy on the inside.

My family seems to like the traditional doughnut shapes but I’ve also made this dough into bar shapes, squares and whole circles.

Even the leftover dough is punched into little circles with the wider end of a piping bag nozzle and are deep fried and tossed in cinnamon sugar to make little fried doughnut bites which my husband swears are the best thing for snacking on during a movie.

doughnut dots and bars

The key to getting the doughnuts to puff up during cooking is to gently scoop up some of the surrounding cooking oil with a metal spoon and pour it over the uncooked side of the doughnut while the other side is submerged and cooking from underneath.

This will cause the uncooked side to form cracks but it also ensures that the centre of the doughnut develops those incredible pockets of air that make the doughnut flaky, not dense.

I prefer these doughnuts simply dusted with icing sugar when they’re still hot but I’ve also tried them with a simple glaze.

Personally, with the doughnut dough being quite sweet to begin with I don’t think the extra glaze is necessary and in fact, takes the sweetness a bit too far.

However, if you are a serial sweet tooth then a simple glaze recipe is merely mixing together 1 ½ cups of icing mixture, 1 tsp soft butter or margarine, ½ tsp vanilla extract and 3 – 4 tablespoons of boiling water until you achieve a runny consistency (like maple syrup). Brush the glaze over the doughnuts while they’re hot and allow to sit until the icing has dried.

doughnuts cinnamon glazed filled
Deep Fried Dough (Doughnuts)
Print Recipe
18 traditional round doughnuts
18 traditional round doughnuts
doughnuts cinnamon glazed filled
Deep Fried Dough (Doughnuts)
Print Recipe
18 traditional round doughnuts
18 traditional round doughnuts
  • 4 cups plain flour (plus extra for dusting)
  • 1/2 cup sugar (divided into 2 x ¼ cup measures)
  • 2 1/2 tsp dried yeast
  • 1/2 cup warm water
  • 1/2 cup warm milk
  • 1 egg (at room temperature)
  • 100 g melted butter (cooled slightly)
  • 1/2 tsp salt
  • vegetable oil (enough for deep frying)
  • 1/2 cup icing sugar (for sprinkling over cooked doughnuts)
Servings: traditional round doughnuts
  1. Place warm water, warm milk and ¼ cup of sugar in a jug or small bowl. Whisk together until all the sugar is dissolved.
  2. Sprinkle the yeast over the liquid mixture and allow to sit for 5 minutes until the mixture is frothy.
  3. Add the egg and melted butter to the yeast and whisk it together.
  4. In another bowl combine flour, salt and remaining ¼ cup sugar.
  5. Make a well in the centre and add the yeast mixture. Mix the dry and wet ingredients together until it comes together in a soft dough.
  6. Turn the dough out onto a lightly floured board and knead for approx. 10 minutes or until the dough is smooth and elastic. You may need to dust it with extra flour often if the dough is very sticky.
  7. Lightly grease another bowl, place the dough inside and cover it with cling film.
  8. Allow the dough to sit in a warm, dry place for approx. 1 hour or until the dough has doubled in size.
  9. Once the dough has risen, punch the centre to release some of the air and turn the dough out onto a lightly floured board. Roll the dough out until it is about 1cm thick.
  10. *Using a round cutter, cut circles out of the dough. Using a smaller cutter or the end of a piping nozzle cut smaller circles out of the centres of the doughnuts and set these little dots aside.
  11. Place the doughnuts onto a tray lined with baking paper. Allow the doughnuts to rise for a further 15 – 20 minutes.
  12. Heat the vegetable oil to 180’c.
  13. Gently place the uncooked doughnuts 1 – 2 at a time into the hot oil and allow to cook for approx. 2 minutes on the first side.
  14. **While the doughnut is cooking gently douse the exposed uncooked side of the doughnut with the surrounding hot oil then flip them over with a slotted spoon and cook for a further minute or until golden brown.
  15. Lift the cooked doughnuts out of the hot oil and place them on a wire rack or on a plate covered with paper towels.
  16. Dust with icing sugar and enjoy!
Recipe Notes

*You can cut out whichever shapes you like from your dough. I like to cut out traditional doughnut shapes as well as squares, rectangles and little dots. When cooking the smaller dot shapes, keep in mind they will cook quickly and only need 15 - 20 seconds in the hot oil.

**Click the link to the accompanying recipe video on YouTube to watch the technique I use to deep fry these doughnuts.

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