For this recipe, I used both whole wheat flour and all purpose flour, but you can definitely use all 4 cups of all-purpose flour. I was just merely “testing the waters”, you can say, on how well a doughnut can handle whole wheat flour. I had never tried a whole wheat doughnut before, so I figured to try it, but only started with half of it first.
Cinnamon is also optional. But it’s a wonderful addition and one I would highly recommend! This was also the first time for me to try adding cinnamon in a dough, and the outcome came out really great!
- 1 1/4 cups almond milk (or regular dairy milk)
- 2 1/2 teaspoons dry yeast
- 2 large eggs
- 1/2 cup unsalted butter
- 4 tbsps sugar
- 1 tsp salt
- 2 cups all-purpose flour (might need more)
- 2 cups whole wheat flour (can substitute all purpose flour)
- 1 tsp ground cinnamon (optional)
- 1 cup powdered sugar
- 2-4 tbsps heavy cream/half and half/light cream
We start here by warming the milk, and melting the butter and sugar at the same time in the microwave for about 2-3 minutes or so. I like using almond milk, but regular dairy milk is also perfectly fine.
Pour warm milk mixture into the mixing bowl. The butter in the picture is completely not melted, but that’s alright because the residual heat from the milk will melt the whole stick eventually. Let it sit for a few minutes until comfortably warm to touch.
Not pictured, but whisk in 2 eggs into the bowl.
Add in the yeast straight to the milk mixture and stir. Let it bloom for about 5 minutes.
Add into the bowl all the dry ingredients. Using the kitchen mixer with the dough attachment, mix everything together until completely combined, about 5-7 minutes.
This is supposed to be a sticky dough. However, if using all 4 cups of all purpose flour (instead of whole wheat flour), you might want to add another 1/2 cup or so of flour so that it won’t be a “runny” dough. Whole wheat flour tends to absorb more liquid than the regular flour.
Drizzle a little bit of oil on the dough to prevent it from drying. Cover the bowl with plastic wrap and let it rest for an hour or until risen and double in size.
Once risen, punch the dough and knead it by hand for about 3 minutes.
Roll out the dough in a floured surface until the dough is about 3/4 inch thick.
I do not have a doughnut cutter, so I just used a round biscuit cutter, and poked a hole in the center using my fingers.
Place the shaped dough into a baking sheet, cover with plastic wrap or kitchen towel, and let it rest for about 45 minutes to an hour, or until it has slightly risen.
After an hour, it should puffed up just like the ones in the picture. These are now ready to be fried.
I used coconut oil here (not extra virgin!) for frying, but any neutral-flavor oil is fine (canola oil, vegetale oil, etc). Make sure that the temperature of the oil is in about 350 degrees Fahrenheit.
Fry each side until golden brown, about 3 minutes depending on the size of the doughnut. If you’re not sure that the dough is completely cooked in the inside, you can place the fried dough in a baking sheet and in a 250 degree Fahrenheit oven for about 10 minutes or so.
Let them cool completely. The glaze can be prepared as they cool.
Really, the glaze is just merely stirring half and half cream/milk/heavy cream into powdered sugar. You can add vanilla extract and/or a pinch of salt, if you prefer.
You can be creative in here on how you want to glaze the doughnuts. You can dunk these into the glaze, or pour the glaze over the doughnuts, or spoon over the glaze onto the doughnuts. Regardless of how you do it, there’s one thing I can assure you: it’s still a messy business. But it’s a really good mess!! You can eat them as it is, or top them with other wonderful choices.
The doughnuts are fluffy and soft. And the ground cinnamon in the dough gives a wonderful scent and hint of flavor. I assure you, no one even noticed that I partially used whole wheat flour into this doughnut (well, except for my whole wheat fanatic sister), so I consider this quite a success!