From this batch of dough, I ended up with 11 full-fledged donuts and plenty of leftover rounds, which I simply dusted with powdered sugar. We preferred the glazed ones, though. However, this glaze isn’t perfect, so I’ll be on the lookout for a better recipe.
The liquid used to activate the yeast should be warm to the touch, no higher than 40 degrees Celsius. This temperature is crucial because yeast activates well in a warm environment, dies in a hot one, and simply won’t work in a cold one.
When frying, use oil with a high smoking point! All oils are only safe up to a certain temperature, known as the smoking point, beyond which they start to burn and release toxic substances, including carcinogens.
Unrefined oils, with few exceptions, have a low smoke point because they contain many unfiltered organic particles that burn quickly.
Refined oils are more heat-resistant, with a higher smoke point. If you’re cooking in the oven, frying pan, or on the grill, ensure you use oil with a high smoking point. The most common oils with high smoking points are refined varieties of sunflower, olive, and grape seed.
Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough.