How much oil is absorbed by deep-fried donuts during frying?
I sold deep fry oil for a few years. According to company and industry studies, it could add 10%, but up to 1/4 of the weight if using the wrong oil or wrong temperature. Have you eaten a doughnut and it has the fatty taste and “bad mouth feel”- when the fat coats the tongue? They aren’t using the right oil (which melts at a lower temperature), and chances are frying below 350°F or not waiting for the temperature to go up again after frying a previous batch. A properly fried doughnut absorbs less oil and saves the restaurant or bakery money because they can buy less oil.