Whole-wheat pastry flour adds a nutty note to these tender, tempting homemade doughnuts. We’re always shocked at how little oil or fat properly fried food takes up. Keep the oil temperature between 350 F and 375 F to enjoy light, non-greasy homemade doughnuts.
Cook Mode
(Keep screen awake)
-
Dissolve yeast in 1 cup of warm water. Let sit about 5 minutes until the yeast foams a bit (this bit of waiting will let you know it’s active).
-
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.
-
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!
-
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.
-
Heat an inch or two of oil or lard in a large heavy pot to 350 F to 375 F. 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.
-
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 lightly 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 a cooling rack and let cool/drain for a few minutes. Dip doughnuts into sugar to coat. Repeat with the remaining doughnuts. Serve warm if at all possible.
You Might Also Like
Sour Cream Old-Fashioned Doughnuts
| Nutrition Facts (per serving) | |
|---|---|
| 196 | Calories |
| 12g | Fat |
| 21g | Carbs |
| 3g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 18 | |
| Amount per serving | |
| Calories | 196 |
| % Daily Value* | |
| 12g | 15% |
| Saturated Fat 2g | 11% |
| 17mg | 6% |
| 64mg | 3% |
| 21g | 7% |
| Dietary Fiber 1g | 5% |
| Total Sugars 4g | |
| 3g | |
| Vitamin C 0mg | 0% |
| Calcium 8mg | 1% |
| Iron 1mg | 6% |
| Potassium 56mg | 1% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)
Rate This Recipe
I don’t like this at all.
It’s not the worst.
Sure, this will do.
I’m a fan—would recommend.
Amazing! I love it!
Thanks for your rating!