I love donuts, and always have. I don’t love the fact that they are generally fried in trans-fats, made with white flour, and covered in white sugar that is almost guaranteed to be made from GMO sugar beets.
How about some donuts that are made using whole wheat flour, fried in coconut oil, and dipped in organic cane sugar? Are they healthy? They are still high in sugar so they aren’t exactly healthy, but in my opinion they beat regular donuts hands down. Nothing beats them for flavor, quality ingredients, and lack of preservatives, artificial color or flavour, and GMOs. We all need a treat once in a while. Try a quality treat like these!
While experimenting with recipes, I tried making 100% whole wheat donuts. They tasted ok, but they might have worked better as hockey pucks than donuts. I cut back to half white and half whole wheat to give them the nutty goodness of whole grains, and the extra lift from white flour. Frying them in coconut oil gave them an amazing fragrance, a slightly tropical flavor, and eased my conscience where oil was concerned.
As with all my recipes using whole wheat, I now use freshly milled whole wheat flour ground by my Wonder Mill grain mill. Whole wheat flour from a bag has been milled who knows how long ago. The natural oils have gone rancid by the time you use the flour. The comparison between freshly-milled and bagged flour is incomparable. Gone is the slightly rancid, slightly bitter flavor that I had so long associated with all whole wheat flour. Instead, a healthy, nutty flavor is found and the bread rises better.
Give them a try! Let me know what you think!
This recipe was adapted from The Messy Baker: Sour Cream Old Fashioned Doughnuts.
- For Donuts:
- 1¼ c. white flour
- 1 c. whole wheat flour, freshly ground
- 1½ teaspoon baking powder
- 1 teaspoon sea salt
- ¾ teaspoons ground nutmeg
- •1/2 c. organic cane sugar
- •2 tablespoons butter or lard
- •2 large egg yolks
- •2/3 c. sour cream
- •coconut oil for frying
- For Icing:
- 3½c. icing sugar
- 1½ teaspoon maple syrup
- ¼ teaspoon sea salt
- ½ teaspoon vanilla extract
- ⅓ cup plus 1 tablespoon hot water, (plus more if needed)
- For donuts:
- Mix flours, baking powder, salt and nutmeg together well in a medium sized bowl.
- With a mixer, mix sugar and butter together until gritty.
- Add eggs, one at a time, until well-mixed.
- Combine flour mixture with egg mixture. Stir just until combined.
- Dump contents of bowl onto floured counter top and kneed a few times to make a ball. Cover ball with plastic wrap and store in fridge for an hour or overnight.
- Roll dough on flour-dusted countertop to about half an inch thick.
- Cut donuts out of dough using a donut cutter or a large, round cookie cutter, using a bottle cap to cut out donut holes.
- Heat about 2 inches of coconut oil to 325F in a frying pan.
- Carefully place donuts into frying pan for a few seconds, and then flip when golden on one side. Donut is done when golden on both sides. This takes only a few seconds: watch them carefully!
- Remove from oil and place on cooling rack. When cool enough, Dip in icing and allow to cool fully. Serve.
- For icing:
- Mix all ingredients together and whisk until smooth.
- Dip top of donuts into icing and allow to dry on cooling rack.