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6 Secret Tips on Making Successful Homemade Doughnuts

Updated on June 11, 2015
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Who doesn’t love doughnuts? This particular sweet fried cake is suitable for many occasions, from relaxing mornings in the weekends to a family get-together. With hundreds of doughnut recipes in the internet, successful homemade doughnuts seem like just a step away. Unfortunately, for most of those who have tried, doughnut-making is more of a series of “trial-and-error” rather than “trial-and yummy”! While many recipes include a detailed step-by-step method on how to make doughnuts, there may be one or two little tips you are missing along the way. Here are 6 secrets in making successful homemade doughnuts that might just do the trick for you.

Maintain spot on temperature

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Source : http://en.wikipedia.org/wiki/Cooking#/media/File:Cuisson_des_pates.jpg"Frying doughnuts" by Original uploader was PDH at en.wikipedia - Transferred from en.wikipedia; transferred to Commons by User:IngerAlHaosului using CommonsHelper.

If there is one tip on how to make doughnuts then it surely lies on the frying process. Paying close attention to your doughnuts in the frying pot is as important as putting together the batter. Besides, what is the good of perfect homemade batter when it is not properly fried? One important thing to keep in mind during the frying process is to maintain a spot on temperature. Doughnuts fried in oil that is too hot will be overdone, and ones that are fried in temperature that is too cool will leave you with oily doughnuts. Be sure to always have a thermometer in hand when frying doughnuts. Try to keep your deep fry pot at an ideal temperature of 127 Celsius.

Use heavy-bottomed pot

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Source : imgbuddy.com (https://img1.etsystatic.com/022/0/5893853/il_570xN.473938683_bi7w.jpg)

Another thing to pay attention to during the frying process is the pot. A warm and soft doughnut is a result of deep-fry process which requires the right pot. Heavy pots with high walls are enough to hold at least 2 inches deep of oil and enough to leave a few inches of space above the oil surface. A heavy-bottomed pot such as an enameled cast-iron Dutch oven will do the job perfectly as it retains temperature more consistently compared to thin-bottomed metal pot.

Use chop sticks

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Source : inhabitat.com (http://assets.inhabitat.com/wp-content/blogs.dir/1/files/2013/03/disposable-chopsticks-537x359.jpg)

One handy frying tool that you can pick up during your next visit to a Chinese restaurant is chopsticks. No kitchen utensil does a better job than chopsticks in flipping doughnuts in the frying process. They are small enough to pass doughnut holes freely while you flip and turn doughnuts in the frying pot without breaking the doughnut’s shape, and they are also long enough to keep your hands far from the heat of the oil. Wooden chopstick also won’t transfer heat from the oil, ensuring that your hands are perfectly safe and cool during the whole process.

Wire strainer

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Source : Flickr.com (http://farm3.static.flickr.com/2141/5802592783_97140aff04_o.jpg)

While they are deep-fried, doughnuts do not actually absorb a large amount of oil during the frying process. If fried at the right temperature and the right time, doughnuts will be moist yet fluffy. To keep these fresh-from-the-frying-pot doughnuts from absorbing excessive oil, you can use a wire strainer to pull out doughnuts from oil. Before transferring doughnuts to a cooling rack with paper towels. Be sure, excessive oils have been drained in the wire strainer.

Do not overmix

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If you are aiming to succeed in making cake doughnuts, be sure to not overmix the batter. Novice bakers tend to get the instructions mixed up with recipes made for yeast doughnuts. While yeast doughnuts require around five minutes of mixing process, cake doughnuts call for a less significant mixing duration as it only needs to be mixed until all the ingredients are perfectly incorporated. A light mix would do the job perfectly for mixing cake doughnuts while a paddle mixer would be more proper for yeast doughnuts. Know the kind of doughnuts you are going to make beforehand to prevent mixed techniques.

Use mashed potatoes

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Source: Flickr.com (http://farm3.static.flickr.com/2135/1835461914_68b432b24c.jpg)

One little secret you may rarely find on recipes of how to make doughnuts is to add a scoop of mashed potatoes. The thought of mashed potatoes in doughnut dough may sound a little strange, but to many professional bakers this is no secret. Adding a small amount of mashed potato, around 1/3 cup of mashed potato, into the batter helps in getting a fluffier doughnut texture. Be sure to use only smooth silky mashed potatoes as you surely do not want any chunks of potatoes in the finished result.

Now, are you ready to give that doughnut recipe another try? With these handy tips in mind, a batch of successful fluffy doughnut is no longer an impossible mission. Let’s get back to the kitchen and see how the doughnut recipe turns out this time!

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