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Whole Wheat Doughnuts

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Whole Wheat Doughnuts

Whole Wheat Doughnuts

Photo © Molly Watson

Whole wheat pastry flour adds a nutty note to this tender, tempting homemade doughnuts. I'm always shocked at how little oil or fat properly fried food takes up. Keep the oil temperature between 350°F and 375°F and enjoy light, non-greasy homemade doughnuts.

You might also like these Sour Cream Old-Fashioned Doughnuts.

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Ingredients:

  • 1 tablespoon of dry active yeast
  • 1/3 cup sugar, plus more for coating doughnuts
  • 1 1/4 cups whole wheat pastry flour
  • 1 egg
  • 4 Tbsp. softened butter
  • 1/2 tsp. salt
  • 2 cups of all-purpose flour, plus more for rolling and shaping
  • Vegetable oil, canola oil, or lard for frying

Preparation:

  1. Dissolve yeast in 1 cup of warm water. Let sit about 5 minutes until the yeast foams a bit (so you know it's active).
  2. Beat in whole wheat pastry flour, sugar, egg, butter, and salt. Add all-purpose flour 1/2 cup at a time until the dough starts pulling away from the sides of the bowl. Cover bowl with plastic wrap or a clean kitchen towel and let sit in a warm place until the dough doubles in bulk, about 2 hours. Alternatively, you can chill the dough overnight.
  3. Punch down the dough and turn it onto a floured surface. Roll dough to about 1/2-inch thick and use a large round biscuit cutter (a drinking glass works too) to cut circles and a smaller round cutter to cut out the holes. Obviously, if you are lucky enough to be in possession of a doughnut cutter, go ahead and use that!
  4. Cover doughnuts (and holes) and let rise until puffy looking, about 2 hours. Alternatively, you can put the cut doughnuts on floured baking sheets, cover, and chill the cut dough overnight.
  5. Heat an inch or two of oil or lard in a large heavy pot to 350 - 375 degrees. Set a cooling rack over a baking sheet and put them near the pot. Put about a cup of sugar in a medium bowl and have that handy as well.
  6. Add 3 or 4 doughnuts (or 8 to 10 doughnut holes) to the oil. They should sizzle immediately as you add them to the fat. Cook doughnuts until light brown on one side. Use tongs or a slotted spoon to flip the doughnuts, cook until the second side is light brown. Transfer cooked doughnuts to cooling rack and let cool/drain for a few minutes. Dip doughnuts into sugar to coat. Repeat with remaining doughnuts. Serve warm if at all possible.

Makes about 18 homemade doughnuts and doughnut holes.

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