I know I know, I am a health food junkie, a lover of all things real and pure and good for my body so what the heck am I doing posting a recipe for donuts ? The truth is, even though I love health food sometimes a girl just has to have a donut and no matter how many spoonfuls of honey you eat, you STILL want a friggin’ donut.
I have been craving donuts for days-sweet, sugary and fried bites of clouds. I didn’t want to walk down to topper bakery or fry anything in my house so I skimmed through some recipes and after seeing how long they take I started to feel a bit defeated. Finally when the craving was too much to bear any longer I sucked it up and started my project.
At first I tried a recipe I found on a food blog and it failed miserably. I check the recipe over and over to see where I went wrong, I was substituting whole wheat flour but it shouldn’t have bombed that badly. I had a mound of dense rock hard dough on my counter…useless. I tried the recipe again making some tweaks just in case it was my high elevation that was the problem….rock hard again.
Finally, I tossed the recipe and started from scratch.After a few tantrums and a bit of sobbing and yes begging the flour to produce a donut (just one donut PLEASE! ) I finally came up with a recipe that produced the fluffiest whole wheat donut holes I ever devoured in 3 seconds flat.
These donuts are heavenly and perfect and so good it hurts…especially if you eat 7 in a row. They do take a little while to make but the end result is so worth the wait. I made these with both cinnamon and sugar and for the adventurous foodie – cinnamon , sugar, cocoa and a pinch of cayenne. They are best hot and fresh but I certainly would not say no to cold ones later in the day.
What you need
- 1 c warm milk
- 3 tbsp active dry yeast
- 3 eggs
- 1 1/2- 2 cups whole wheat flour
- 3 tbsp sugar
- 1 tbsp vanilla
- 1/4 c melted butter
- pinch of salt
- cinnamon sugar & melted butter for topping
How to make it
- Whisk warm milk and yeast in a standing mixer until dissolved
- whisk in 1/2 c of the flour
- let sit for 10 minutes
- whisk in eggs, vanilla, salt and sugar
- whisk in butter
- slowly add the remaining flour little by little until the dough comes together and pulls away from the sides
- the dough will be a bit sticky, as long as it forms a ball this is ok
- put in a greased bowl and let rise for 1 hour or until doubled in size
- put in the fridge or freezer if it is too sticky to handle, I found that 20 minutes in the freezer worked wonders
- Roll of on a floured surface 1/4 inch thick
- use a cookie cutter or measuring cup ( like me) to cut into small circles about 1.5 inches
- place on a cookie sheet and let sit for about half hour until it double in sizes again
- bake at 350 for about 10 minutes, do not over cook, these cook quickly and only need a bit of baking to retain their fluffy insides.
- Melt butter in a bowl and put cinnamon sugar in another bowl
- brush donut holes with butter and drop in cinnamon sugar bowl until coated