Can I bake these instead of frying?
You can, but they will taste more like a soft donut-shaped roll (still good, just different). If you want to try it, bake at 375°F until lightly golden, about 10 to 14 minutes depending on thickness. For extra confidence, aim for about 190°F to 200°F in the center. Lightly brush warm baked donuts with melted butter, then dip in glaze to help it cling.
Why didn’t my donuts puff?
Usually one of three things: your yeast was inactive, your dough did not proof long enough, or the oil temperature was too low. Donuts should look puffy and jiggly before frying. If you poke one gently, the dent should slowly fill back in.
How do I know the oil is the right temperature without a thermometer?
A thermometer is ideal (and safer), but you can test with a small dough scrap. At the right heat, it should sizzle immediately and float, turning golden in about 60 to 90 seconds per side. Scrap size matters, so treat this as a rough cue. If it browns instantly, your oil is too hot. If it sits there pale and oily, too cool.
Can I make the dough the night before?
Yes. After kneading, cover the dough and refrigerate overnight for the first rise. In the morning, let it sit at room temperature for 30 to 60 minutes, then roll, cut, proof, and fry.
Why is my glaze soaking in instead of setting?
Usually the glaze is too thin, or the donut surface is too hot or too oily. If donuts are hot, the glaze can melt and run. If they are very oily, the glaze can slide or absorb. Make the glaze thick enough to coat a spoon in a smooth layer, and dip donuts when they are warm, not hot, about 2 to 3 minutes after frying. If needed, blot the donut tops very lightly with a paper towel before dipping.
Can I use instant yeast?
Yes. Use the same amount (2 1/4 teaspoons). You can skip the blooming step and mix it right into the dry ingredients, but blooming still works if that is your habit.
