Whole Wheat Doughnuts

Whole Wheat Doughnuts
Sugared Doughnuts (Whole Wheat). Molly Watson
  • 50 mins
  • Prep: 30 mins,
  • Cook: 20 mins
  • Yield: 18 Doughnuts (serves 18)
Ratings (4)

Whole-wheat pastry flour adds a nutty note to this tender, tempting homemade doughnuts. I'm always shocked at how little oil or fat properly fried food takes up. Keep the oil temperature between 350F and 375F to enjoy light, non-greasy homemade doughnuts.

You might also like these Sour Cream Old-Fashioned Doughnuts.

What You'll Need

  • 1 tablespoon of dry active yeast
  • 1/3 cup sugar, plus more for coating doughnuts
  • 1 1/4 cups whole-wheat pastry flour
  • 1 egg
  • 4 tablespoons softened butter
  • 1/2 teaspoon salt
  • 2 cups of all-purpose flour, plus more for rolling and shaping
  • Vegetable oil, canola oil, or lard for frying

How 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.
  1. 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!
  2. 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.
  3. Heat an inch or two of oil or lard in a large heavy pot to 350 - 375 degrees. 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.
  4. 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.