The oil must be at the precise temperature: around 375 to 400 degrees Fahrenheit. Too hot, and you get a burnt rock. Too cold, and you get a greasy sponge.
Here’s the funny part: the donuts actually float. As they cook, a ring of dough rises to the surface. The hot oil creates steam inside, which puffs them up. It’s like watching a tiny, delicious balloon show.
This only works with the right oil blend. Palm oil handles high heat without breaking down. Soybean oil prevents that heavy, fried-food hangover. It’s a science you can taste.
