Scale your donut recipe to any batch size.
Yeast donuts are lighter and airier with a bread-like texture — they require a 1-2 hour rise before frying. Cake donuts are denser and more tender, made with baking powder for instant leavening. The critical frying temperature is 175°C/350°F: too low and donuts absorb excess oil (greasy), too hot and they brown outside while staying raw inside. Fry 60-90 seconds per side. A properly fried donut absorbs only about 10-15% of its weight in oil. For glazing: a simple glaze is 2 cups powdered sugar + 3 tbsp milk + vanilla. Glaze while donuts are still warm for the best adhesion. Yeast donuts are best eaten within hours of frying; cake donuts keep slightly longer but are still best fresh.