Homemade Whole Wheat Doughnuts

Whole Wheat Doughnuts
Molly Watson
Prep: 30 mins
Cook: 20 mins
Total: 50 mins
Servings: 18 servings
Nutrition Facts (per serving)
196 Calories
12g Fat
21g Carbs
3g Protein
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Nutrition Facts
Servings: 18
Amount per serving
Calories 196
% Daily Value*
Total Fat 12g 15%
Saturated Fat 2g 11%
Cholesterol 17mg 6%
Sodium 64mg 3%
Total Carbohydrate 21g 7%
Dietary Fiber 1g 5%
Total Sugars 4g
Protein 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.)

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.

Ingredients

Steps to Make It

  1. 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).

  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 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.

  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 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.

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