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Frying croissant doughnuts at home safely
Hot oil is the most dangerous part of this recipe. A few simple rules make it safe.
Choose the right equipment
- A heavy, deep pan with a stable base, or a thermostatically controlled deep fat fryer.
- A cooking thermometer so you know the oil temperature.
- A slotted spoon or spider with a long handle.
- Kitchen paper and a tray for draining.
How much oil?
Use enough for the rings to float, around 5 to 6cm, but fill the pan no more than a third full. This leaves room for bubbling.
The right temperature
Aim for about 170°C. Use a sunflower, vegetable or rapeseed oil with a high smoke point. Never leave hot oil unattended, not even for a moment.
While frying
- Make sure the dough is dry on the surface; water splashes violently in hot oil.
- Lower the doughnuts in gently, away from you.
- Do not overcrowd the pan.
- Keep children and pets out of the kitchen.
- Turn the handle of the pan inwards so it cannot be knocked.
If the oil catches fire
Standard fire safety advice is:
- Do not move the pan.
- Never throw water on it. It will make the fire much worse.
- Turn off the heat only if it is safe to do so.
- Get everyone out, stay out and call 999.
- A fire blanket may be used by someone trained and only if the fire is small and it is safe.
For more, see the advice from your local fire and rescue service.
If someone is burned
Cool the burn under cool running water for at least 20 minutes, and get medical help for anything more than a small burn. Do not use ice, butter or creams. Call 999 for serious burns.
Dealing with used oil
Let it cool fully. Strain through a sieve into a sealed container. Reuse it once or twice if it is clean, but discard when dark or smelly. Do not pour it down the sink, as it blocks drains. Many UK councils accept cooking oil at household recycling centres, so check yours.
Alternatives
If you prefer to avoid deep frying, you can bake the rings at around 200°C for 15 to 20 minutes. The texture will be like a croissant ring, not a doughnut. A thermostatic air fryer may also work for small batches, though results vary.
This is general information. Always follow the manufacturer's instructions for your equipment.
Ready?
Now follow the recipe. If the results are oily or raw, check the troubleshooting guide.
Before you start: a checklist
- Pan stable and on a back ring if you can.
- Thermometer clipped in place.
- Tray lined with kitchen paper ready.
- Dough dry on top, with no flour clumps.
- A lid nearby to smother a small flame (never use water).
- Phone to hand and no distractions.
Air fryer and oven notes
Air fryers circulate hot air rather than oil, so the dough will not puff the way fried dough does. If you try one, follow the manufacturer's guidance and expect a baked-style result.
Cooling the oil and cleaning up
Leave the pan where it is until the oil is fully cold, which can take hours. Never carry hot oil across the kitchen. Wipe the pan with kitchen paper before washing it, so less grease goes down the drain. Keep a lid or splatter screen handy for the next batch.
Who should help
Frying is an adult job. If you are baking with children, let them handle the rolling, cutting and glazing, and keep them well away from the hob.
Frequently asked questions
What should I do if oil catches fire?
Do not move it and never use water. Turn off the heat if safe, leave the room and call 999.
Can I reuse frying oil?
Yes, once or twice if you strain it and it is still clear and does not smell. Discard it when dark.
How do I dispose of used oil?
Let it cool, put it in a sealed container and take it to a household recycling centre if your council allows. Never pour it down the sink.