Oil Temperature Mastery

Maintaining 175°C oil temperature is critical for donut success. If oil is too low, donuts absorb excess oil becoming greasy and unpleasant to eat. If too high, they brown too quickly while remaining raw inside. The ideal color was described as golden brown like 'the back of Paul's hand.' Professional bakers test oil with small dough pieces first and adjust heat constantly. Never overcrowd the fryer as multiple donuts reduce temperature significantly.