Some of you may have read a while ago how I took the big step and began feeding our family all whole grain breads, cookies… treats…etc..etc… It was something I knew would take time to get use to, but was well worth the time invested and money.
Step 1: You have to make a good dough recipe… here is the one I use.
1 1/2 cup hot water
1/3 cup oil (I use coconut oil, but canola would work fine)
1/3 cup honey
2 tsp. salt (I use sea salt)
1 egg (optional)
2 Tbs. Lecithin
1 tsp. gluten (optional)
4 – 4 1/2 cup freshly milled flour
1 tbs. Yeast
(HANG TIGHT, LOTS OF DIRECTIONS…
I hope it all makes sense)
Combine the water, oil, honey, salt and egg into a large bowl. Once stirred mix in the lecithin, gluten and half the flour. Mix well. Add yeast in next and enough flour to make a soft dough. Once my dough begins to thicken enough that I can hold it with my hands, I will dump it onto a floured surface. Knead dough until it forms a nice firm ball. I typically only have to knead for 2-3 minutes, IF THAT :) – some people require longer kneading time. If dough sticks to you as you knead, just add more flour onto your hands and surface.
Once dough is formed into a ball, place into a sprayed bowl (I just spray it with canola oil) – and let it rise until doubled.
A little tip, if you pre-heat your oven to 170F (or the lowest temp possible) – and allow for it to heat your oven a bit, it will help with the rising process. Just be sure to CUT THE OVEN OFF, while the dough is in the oven rising… you don’t want it getting to hot.
Once the dough doubles (this can take as little as 10-15 minutes) – take out of bowl, knead down again on floured surface… split the ball into two pieces… placing one piece back into the bowl.
This dough recipe can be used for multiple things… It is actually the recipe I use to make our regular sandwich bread. I’ve also used it to make cinnamon rolls, cinnamon bread and dinner rolls. It is a great dough recipe!
Now… onto the dessert :)
I used one half of this dough recipe to create 20 amazing doughnut!
Directions to use Dough for Doughnuts:
Take that half portion of dough you just allowed to rise. Roll it out onto a floured surface until it is about a 1/2 an inch thick. Once completely rolled out take a cookie cutter (or in my case, I used the top of Owens bottle lid) – cut out doughnut sized circles. I then used a smaller top to create the DOUGHNUT hole. Place the cut out doughnuts onto a greased cookie sheet (or stone) – and allow those to rise UNTIL DOUBLED. Again if you place these into a low temp oven it will help with the rising process.
Once you cut out the donuts, re-knead the left over scraps into another ball, roll that back out, and repeat the process until all dough is used.
While the doughnuts rise go ahead and whip up your icing.
Ingredients for Icing:
1/2 cup powdered sugar
(you could use sucanat with honey, but for picture purposes I stuck with what looked prettier hehe)
3 – 4 tsp. International Delight Sweet Cream
In a shallow bowl mix that together until it forms a nice thick icing. Should not be super runny… so add in tsp. by tsp. until desired consistency.
Set icing to the side…
Once doughnuts have risen, you will then place them into hot oil (I used canola) to cook. Turn the heat up pretty high. If it is high enough you can cook these little doughnuts fairly quickly. I whipped up 20 in just moments. Just keep an eye on them and continue to flip them so they do not burn. They will be a nice golden brown when finished.
When you remove them from oil, lay them onto a paper towel covered plate to cool a little bit.
While still warm take each doughnut and place face down into the Icing you made earlier. Give them a good swirl in it, then place them onto a spread out area with paper towel… While icing is still warm on doughnut sprinkle them with your favorite sprinkles or topping :)
& you’re done!
Phew! I know, longgggg recipe. But a good one. Store that bread recipe for later, it is a keeper, I promise. It is the Zojirush Bakery Bread Recipe & is used by one of my new favorite places called Bread Beckers.
This recipe yields: 40 doughnuts and 40 doughnut holes.
(That is, if you use BOTH PORTIONS of the dough you made in the 1st recipe – for me, I split the recipe in half, and just make 20 doughnuts and holes and use the other portion of dough to make a loaf of regular bread)
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