How To Do National Doughnut Day Right: Fry, Glaze, Repeat

At their core, doughnuts are simple: a lightly sweetened dough fried and finished with sugar, glaze or toppings. 

But what makes them really memorable is a matter of technique. A few small adjustments — how you mix, rest and fry their dough — can take them from dense and greasy to light, crisp and sweet.

Across cultures, versions of fried dough show up in different forms and flavors. In the U.S., that creativity often leans playful, with everything from classic cinnamon sugar to more elaborate glazes. A great example of this is the Louisiana Beignet. But even the most over-the-top doughnut starts with getting the basics right.

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Tips for Making Better Doughnuts

• Don’t overmix. Slight irregularity in the dough creates a better texture. Overmixing leads to tough doughnuts.
• Pay attention to temperature. Ingredients should be at room temperature for even mixing.
• Skip the extra flour. If the dough is sticky, chill it instead of adding more flour.
• Use a thermometer. Maintain oil at 375°F (or 360°F for lighter oils like canola).
• Fry briefly. About 1 minute per side. Avoid flipping repeatedly.
• Glaze at the right time. Let doughnuts cool slightly so the glaze sets cleanly.