I got this recipe some time ago, and recently tried it out.
Just so you know these can’t really compete with traditional fried doughnuts, but they make a good second place.
You could top them with chocolate frosting instead of the cinnamon (rapadura) sugar, or you could even make icing. Icing sortof goes against my food religion, so I won’t be doing that. However I think these would taste REALLY good dipped in real maple syrup, or some homemade naturally sweetened fruit syrup or even naturally sweetened jam. They even tasted good with just plain old butter. But…..then again, EVERYTHING is better with butter isn’t it.
1 1/3 cup warm raw milk
1 tbsp instant yeast
2 tbsp butter
½ cup raw honey
3-4 cups fresh-ground soft whole wheat flour
1 tsp sea salt
Pinch of fresh grated nutmeg
Evaporated cane juice or rapadura and cinnamon mixture
Pour warm milk and yeast into a mixing bowl. Allow the yeast to proof for a few minutes. Stir in the butter, honey and eggs. Add 3 cups of flour, the salt and nutmeg. Add the remaining flour a little at a time. The dough should be smooth, and a little sticky, so be careful not to add too much flour. Place in a greased bowl and allow it to rise until double, about 1 hour.
Pre-heat oven to 375°F. Roll out the dough to ½ inch thick, using flour so the dough does not stick. Cut out the outer circle then the inner circle. Place on a parchment lined baking sheet. Cover and allow this to rise for 45 minutes.
Bake for 8-10 minutes, until bottom edges start to brown. Cool slightly then dip the donut in the melted butter and the cinnamon mixture. Serve immediately. Makes about 1 ½ dozen donuts.
Copyright © 2009
By Tiffany Perez
Tiffany’s Table L.L.C.
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