Donuts are generally fried around 375 degrees Fahrenheit. Canola, sunflower, safflower, peanut, and palm oil all have smoke points between 400 and 450 degrees. We have found peanut oil or vegetable shortening yield the best texture for donuts, with shortening producing the crispest exteriors. High-quality shortening will help avoid the waxy/fatty mouthfeel.
Krispy Kreme uses vegetable shortening (palm, soybean, cottonseed and canola oil) for zero gram of trans fat per doughnut serving. Yes, it is OK to reuse fry oil. Once finished frying, let the oil cool. Remove large batter pieces.
Refined canola oil may be the most popular for cooking, especially deep frying. You can bake donuts thoroughly due to the 204°C flash point. This helps maintain their beautiful color. Even if you deep-fry at low heat longer, they will not darken.
Fry donuts two or three at a time, in oil for 2 to 3 minutes or until golden brown, turning once. Remove with a slotted spoon, draining excess oil back. Olive oil generally has a strong flavor and a low smoke point. Refining olive oil strips flavor and raises the smoke point.
Freshness and Sustainability
Always double check expiration dates. Fresh oils achieve better taste. Foods fried at proper temperatures typically absorb no more than a couple of tablespoons per 2 1⁄2 cups of oil used. This absorption is roughly the same as shallow frying.
Dunkin Donuts has committed to using 100% sustainable palm oil, minimizing environmental impact and contributing to sustainability.
Profitability of Bakeries
It’s reported the average bakery makes $577 per day. A popular location can make $150,000 profit annually.