Donuts

Yes, prepare the dough, roll and cut it, then refrigerate the cut donuts and holes on a baking sheet (covered with plastic wrap) for up to 8 hours. Fry them straight from the cold—they may need an extra 10–15 seconds of frying. You can also freeze the cut donuts for up to 3 months; thaw in the fridge for 2 hours, then fry.

The oil is not hot enough. Use a thermometer and maintain 350°F exactly. If the oil dips below 340°F, remove the donuts and let the oil recover to 350°F before frying more. Greasy donuts mean they absorbed oil during frying instead of sealing up.

You can use a donut pan and bake at 350°F for 8–10 minutes, but the texture will be cakey and lighter, not the tender, crisp result of fried donuts. If you must bake, increase baking powder to 2 teaspoons and use a donut pan specifically designed for the task.

Cinnamon sugar: skip the glaze and toss warm donuts in 0.5 cup sugar mixed with 1 tablespoon cinnamon. Chocolate: add 2 tablespoons unsweetened cocoa powder and 1 tablespoon more milk to the glaze. Lemon: replace vanilla with 0.5 teaspoon lemon extract.

Keep in an airtight container at room temperature for up to 2 days. Reheat in a 300°F oven for 5 minutes to warm through gently without drying them out. Microwaving makes them tough.

Yes, an electric donut maker or deep fryer will work if it maintains steady temperature. Follow the manufacturer's instructions, but the goal is the same: 350°F oil and 45–60 seconds per side. Results may vary slightly depending on how the equipment distributes heat.