While we’re talking temperature, let’s chat oil. You want something with a high smoke point—that’s the temperature at which oil starts to burn and smoke.
Vegetable oil, canola oil, and peanut oil are great picks. They handle 375°F without complaining. Butter or olive oil? Save those for dipping bread—they’ll burn and give your donuts a bitter taste.
Use A Candy Thermometer To Make The Absolute Best Homemade Doughnuts
Think of your oil as a silent partner. It just needs to be there, steady and neutral, letting the dough shine. The less the oil flavors your donuts, the better.
How to Test Without a Thermometer
Lost your thermometer? Don’t panic. You can use the old-school wooden spoon trick. Dip the handle of a wooden spoon into the oil. If tiny, steady bubbles form around the wood, you’re in the ballpark.
Another test: drop a small cube of bread into the oil. If it browns in about 60 seconds, you’re at roughly 350°F. If it browns in 30 seconds, you’re too hot—back off the heat.
These tests aren’t perfect, but they’re better than guessing. And honestly, a slightly imperfect donut is still a donut. It’s like a bad day of pizza—still pretty good.
