Step by Step: How to Make Fluffy Doughnuts

1: Prepare the Dry Mix

• In a medium bowl, whisk together the flour, sugar, baking powder, and salt.

2: Combine the Wet Ingredients

• In another bowl, whisk together the milk, egg, melted butter, and vanilla extract until smooth.

3: Mix to Form a Batter

• Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix a few lumps are okay.

4: Heat the Oil

• Pour oil into a deep pan, filling it about 2 inches deep. Heat to 350°F (175°C). Use a thermometer if you have one proper oil temperature ensures even frying.

5: Fry the Doughnuts

• Carefully drop spoonfuls of batter into the hot oil. Fry for 2-3 minutes per side until golden brown.
• Use a slotted spoon to turn and remove the doughnuts, placing them on a paper towel lined plate to drain excess oil.

6: Add the Sweet Finish

• Dust the warm doughnuts with powdered sugar or cinnamon sugar. Serve immediately for the best texture and flavor.

Mastering Frying and Fluffiness

Even though this recipe is beginner friendly, there are some professional tricks that help you get the fluffiest, most evenly cooked doughnuts every single time:

• Use a Cookie Scoop: For uniform sizes, scoop your batter with a cookie scoop or small ice cream scoop. It keeps frying even and prevents raw centers.
• Don’t Overcrowd the Pan: Fry just 3-4 doughnuts at a time. Adding too many lowers the oil temperature and leads to greasy results.
• Check Oil Temperature Often: Use a thermometer and keep it at 350°F. If the oil’s too cool, the doughnuts soak up oil. If too hot, they brown too fast outside and stay raw inside.
• Let Batter Rest (Optional): A 10 minute rest after mixing gives the baking powder time to activate resulting in even fluffier doughnuts.
• Serve Immediately: These are best when eaten warm within 30 minutes of frying. That’s when they’re ultra soft and fragrant.

Troubleshooting Doughnut Problems

Quick Fixes from a Frying Pro

Not every batch will be perfect, especially the first time. But don’t worry here’s how to fix the most common doughnut issues:

• Greasy Doughnuts: Oil was too cold. Always fry at 350°F and let the oil come back to temp between batches.
• Dark on the Outside, Raw Inside: Oil was too hot. Lower the heat slightly and test with a thermometer.
• Flat Doughnuts: Batter may have been too runny or baking powder too old. Check freshness and don’t overmix.
• Heavy Texture: Overmixing the batter or using cold milk and eggs. Keep ingredients at room temperature and stir gently.

Storage and Reheating Tips

Enjoy Later Without Losing That Freshness

These doughnuts are best fresh, but if you do have leftovers, here’s how to store and reheat them without losing too much magic:

• Room Temperature: Store in an airtight container for up to 1 day. Place a paper towel in the container to absorb excess moisture.
• Reheating: Warm doughnuts in the microwave for 8-10 seconds or in a 300°F oven for 5 minutes. This helps revive their softness.
• Freezing: Freeze unfrosted doughnuts in a single layer, then transfer to a freezer bag. Reheat directly from frozen in a low oven until warmed through.

Frying Temperature Cheat Sheet

Doughnut Topping Ideas

Frequently Asked Questions About Fluffy Doughnuts

Can I make this batter ahead of time?

It’s best to fry immediately after mixing. However, you can prep the dry and wet ingredients separately and combine just before frying.

Do I need a deep fryer?

Nope! A deep, heavy bottomed pot like a Dutch oven works perfectly for frying at home.

Can I double the recipe?

Yes, just scale all ingredients equally. Fry in batches and monitor the oil temperature closely between rounds.

What’s the best oil for frying doughnuts?

Neutral oils with high smoke points like vegetable, canola, or peanut oil work best.

How do I know if the doughnuts are cooked through?

They should be deep golden brown and puffed. Cut one open if unsure the center should be fully cooked, not doughy.

Why did my doughnuts deflate?

Overmixing the batter or letting the batter sit too long can weaken its structure. Fry soon after mixing and don’t overcrowd the pan.

Can I glaze these doughnuts?

Yes! A simple vanilla glaze (powdered sugar, milk, vanilla extract) or chocolate glaze adds bakery style flair.

How many doughnuts does this recipe yield?

It makes about 10-12 mini doughnuts depending on the scoop size. Double for a larger batch or event.