Prepare a small pot by filling at least 1 1/2 inches deep with oil. Heat to medium (no more than
°F); ideal doughnut fry oil temperature is 325-350°F.
*Note: a deep fry or thermometer is super helpful to ensure the oil reaches and stays at the right
temperature. If the oil is too hot, the doughnut holes will burn on the outside and remain
uncooked on the inside.
Once the oil has reached 325-350°F, using a small, wet cookie dough scoop or
tablespoon measure, carefully drop doughnut dough into the hot oil, boil and flip as necessary
to cook until lightly browned on all sides – approximately 4 minutes total.
Once cooked, immediately remove with a skimmer or slotted spoon to a plate covered with
paper towels to absorb any excess oil. (I recommend starting with just one doughnut hole and
cutting it open after 4 minutes to be sure it has cooked through and not over-cooked, so you
know exactly how long to leave the doughnuts in your hot oil.)
Remove to finish cooling and repeat with remaining dough.