Avoiding Doughnut Mishaps

When you're making yeasted bread, the second rise (after shaping) is also called proofing. During this step, the dough develops more flavor and structure. If you don't give the doughnuts enough time to proof, they will be flat and dense after you fry them. Let the doughnuts proof until they are puffy.

Overcooked doughnuts are dark brown or burnt on the outside. Overcooking can usually be avoided by carefully monitoring the oil temperature. Use a clip-on probe thermometer to keep an eye on the temperature, and adjust the heat level on the stovetop while frying to maintain the target temp. If you don't have a probe thermometer, an instant-read thermometer will work, but be careful when you're taking the temperature of the oil since it could splatter and burn you.

Doughnut holes are fun to eat, but they also have a practical purpose. Cutting a hole in the doughnut ensures that the inside and outside cook at the same rate. If you don't cut a hole in the doughnut, the fried dough will puff up, and it will probably be undercooked on the inside because of the thickness of the dough.

An undercooked doughnut will be pale on the outside and gummy or raw on the inside. To avoid this, make sure the oil is hot enough (specified in the recipe) before adding the doughnuts to the oil. Use a clip-on probe thermometer to monitor the oil temperature while frying. If you don't have a probe thermometer, an instant-read thermometer will work, but be careful when you're taking the temperature of the oil since it could splatter and burn you.