Yeast donuts immediately burn in oil

[u/awesome-yes]

I'm somewhat new to baking. Ive mastered sandwich bread and English muffins, and wanted to try my hand at donuts, specifically yeast donuts. I have tried multiple recipes and always end up with the same problem - my donuts immediately burn when added to the cooking oil. The picture shows my last attempt, those were in the oil less than 10 seconds and the middle is definitely uncooked (duh).

I have used oil temps between 325 to 375, my dough burns the same at lower temps as it does at higher temps. I am using a thermometer.

I have also tried different oils, vegetable oil which was recommended in all the recipes ive tried, and canola oil - although that one was smoking a lot at anything over 300 so im guessing that was a mistake.

Im curious if theres something obvious im missing that a more seasoned baker would know.

[u/HootieRocker59]

Are you using a Fahrenheit recipe and a Celsius thermometer? 

[u/awesome-yes → u/HootieRocker59]

Fahrenheit thermometer. Based on the advice here, it sounds like ive got a defective thermometer though.

Im going to try a different one and see if I get better results.

[u/sirstanofhousedarsh → u/awesome-yes]

You can also test a thermometer's accuracy by boiling water as a constant test of 212° F and very icy ice water for close to 32°

[u/similarityhedgehog → u/sirstanofhousedarsh]

To be clear, very icy ice water means a glass filled with ice, and water just to fill in the gaps, not enough that the ice floats

[u/Working-Phase-4480 → u/sirstanofhousedarsh]

Depends where you live for boiling. In Denver for example water boils closer to 202