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Science of Frying Doughnuts

Updated on June 6, 2014

Frying Doughnuts

Doughnuts are something that almost everyone loves because you can make them in so many ways from a sweet dessert to a savory meal so what I want to share with you is the science of frying doughnuts.
Doughnuts are something that almost everyone loves because you can make them in so many ways from a sweet dessert to a savory meal so what I want to share with you is the science of frying doughnuts. | Source

Science of Frying Doughnuts

The reason chefs allow dough to rest is to give the dough time for the air to escape giving the doughnuts a better texture. It also caused less fat to be absorbed. Placing doughnuts immediately into boiling water for 3 - 5 seconds causes fat droplets to be released. Drain the doughnuts on a metal rack. Be sure that the frying temperature is exactly 365F (185C) and don't fry for more than 50 seconds on each side.

One of the best methods of reducing the total fat in doughnuts is to place the doughnut in boiling water the second it is removed from the frying vat. Any fat that is clinging to the doughnut drops off in the hot water, then just remove the doughnut after 3-5 seconds and allow the doughnuts to drain on a metal rack for about 10 minutes.

Frying temperature should be 365F for about 50 seconds on each side. Never turn them more than once and allow room for expansion in the frying vat.
Doughnuts can be made from either yeast (raised doughnuts) or baking powder (cake doughnuts).
If you choose a recipe that has proportionately more egg yolk, the doughnuts won't absorb as much oil.

The softer the doughnut dough, the softer the doughnut.
Placing the doughnut dough in the refrigerator and chilling it before frying will reduce the amount of fat absorbed.

To keep the doughnuts from becoming soggy, add 1 teaspoon of white vinegar to the frying oil before you start heating the oil. This will give the doughnuts added body and reduce fat absorption.


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