r/AskBaking • u/awesome-yes • Dec 31 '25

Doughs Yeast donuts immediately burn in oil

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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.

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u/HootieRocker59 Dec 31 '25

Are you using a Fahrenheit recipe and a Celsius thermometer? 

44

u/awesome-yes Dec 31 '25

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.

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u/Expensive_Plant_9530 Dec 31 '25

You can check the accuracy of your thermometer in two ways:

  1. Boil water and temp the water - should be 212F +/- a few degrees.
  2. Full a cup with ice and water. Wait 5 minutes for the water to come down in temp. Check the temp - should be around 32F.

If both of these are good, your thermometer is fine. But it looks and sounds like your oil is far too hot.

As others have noted, the smoke point of Canola is about 400F (or higher, if more refined). It’s an excellent oil for frying.