Once the dough has doubled, I punch it down and turn it out onto a floured surface. I roll it to about ½-inch thickness. Using my 3-inch cutter, I cut out as many rounds as I can, placing them on parchment-lined baking sheets. I re-roll the scraps and cut more. I cover the rounds with a towel and let them rise again for 30-45 minutes until puffy. Meanwhile, I heat 2-3 inches of oil in my heavy pot to 350°F (175°C). I fry the donuts 2-3 at a time for about 60-90 seconds per side until deep golden brown. I drain them on a wire rack set over a paper towel, then roll them in granulated sugar while still warm.
Pro Tips for Best Results
A thermometer is your best friend for both the yeast and the oil. I use a digital thermometer to check my milk is exactly 110°F. For frying, maintaining a steady 350°F is crucial. If the oil is too cool, the donuts soak up grease; too hot, they brown before cooking through. I adjust the heat between batches to keep it steady.
Don’t skip the second rise after cutting out the donuts. This “proofing” is what gives them their final light, airy texture. They should look noticeably puffed before they hit the hot oil. If you fry them too soon, they’ll be dense.
Fill and top the donuts just before serving for the best texture. If you fill them too far ahead, the moisture from the cheesecake and peach topping can make the fried dough soggy. I assemble them within an hour of frying for the ultimate crisp-to-soft contrast.
Common Mistakes to Avoid
My first-time mistake was using milk that was too hot, which killed my yeast. The dough never rose. Now I always use a thermometer. If your yeast mixture doesn’t get foamy after 10 minutes, your yeast is likely dead—start over with a new packet.
Overcrowding the pot while frying. Adding too many donuts at once causes the oil temperature to plummet, leading to greasy, oily results. Fry in small batches, usually 2-3 donuts at a time, depending on the size of your pot. This ensures a quick, clean fry.(See the next page below to continue…)