I heat the oil to medium heat and carefully drop spoonfuls of batter into the oil. They puff up almost immediately, which is always satisfying to watch. I turn them gently until golden all over, then drain them on paper towels before rolling in sugar.
Pro Tips for Best Results
I tested this recipe three different ways, and oil temperature is the biggest factor. Too hot, and the outside browns before the inside cooks. Too cool, and the doughnuts absorb oil. Medium heat is the sweet spot.
Here’s what I learned the hard way: don’t overcrowd the pan. Frying too many at once drops the oil temperature and leads to greasy doughnuts. I fry in small batches and get much better results.
I also learned that resting the batter for just five minutes improves texture, even though it’s a “no-rest” recipe. This short pause allows the flour to hydrate fully and makes the doughnuts softer.
Finally, coat the doughnuts in sugar while they’re still warm. I tried waiting once, and the sugar didn’t stick properly. Warm doughnuts grab sugar beautifully and taste far better.
Common Mistakes to Avoid
The first mistake I made was adding too much flour too quickly. This made the batter stiff and resulted in heavy doughnuts. Trust me, a softer batter gives lighter results, even if it feels slightly messy at first.
Another mistake is frying at high heat to save time. I’ve done this, and it only leads to raw centers. Doughnuts need steady heat to cook evenly from the inside out.
Skipping the sugar coating is another error. I thought the doughnuts were sweet enough once, but the coating adds both flavor and texture contrast. Don’t skip it—it makes a huge difference.(See the next page below to continue…)