Donuts made with Hard Wheat

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Soft, airy and fried donuts made with hard wheat berries. These donuts are so delicious and healthier than the store bought ones. Packed full of vitamins and minerals. Plus, fried in avocado oil instead of highly processed seed oils. Top with a cane sugar, maple, chocolate glaze or cinnamon sugar. Donuts are not the best breakfast choice when looking for a healthy diet but when using freshly milled flour, I feel better about the ingredients. I use hard white wheat berries for this but hard red wheat can also be used for a nuttier flavor.

I have been milling my own wheat for awhile now. When I found out about the chemicals and toxins in the store bought flour, I knew I had to make a big change. Thankfully the processes of milling flour is easy. Only one more step was added to my baking steps. Freshly milled flour has more nutrients and minerals than the flour from the store. This is because, when milling flour, the flour looses its nutrients from oxidization. Oxidization is a normal process food goes through. Think about a banana turning brown or an apple turning brown after being cut, the same thing happens for grain when being cut or milled. After about 3 days the flour has lost nearly all of its nutrients and can even become rancid.

A long time ago, people wanted to make flour available to everyone easily at a store. These people knew the flour would spoil after three days. So they invented a steal rolling mill to separate out the bran and germ, which contains natural oil that spoils the flour, from the endosperm. This was a miracle at the time as the flour was now able to store for a long time. Many years go by and we now know that the endosperm contains mostly starch and lacks almost all of nutrients wheat was to contain. By digesting the store flour, people now have gluten intolerance, cancers and diseases that were never around 130 years ago. Thankfully when you freshly mill flour and bake it, most nutrients will stay intact.

For more information, go to the deception of flour page.

Measure out 320 grams of warm filtered water into a large mixing bowl. Should be 110 to 120 degrees to activate yeast.

Add 100 grams of honey to water and stir until dissolved.

Add 1 tablespoon of active dry yeast and let sit to activate. 5 to 10 minutes is usually enough time.

Measure out 540 grams of hard wheat berries. Or 540 grams of freshly milled hard wheat flour. I am using hard white wheat for this recipe.

To see what grain mill I use and how to mill wheat berries, visit Milling Wheat Berries.

Mill berries on the finest setting into a large bowl.

Add 2 eggs, 80 grams of oil and 2 teaspoons of salt to yeasted honey water.

Mix well.

Add the freshly milled flour to the mixture.

Mix well until completely combined.

Cover bowl and let sit for 5 to 10 minutes. This helps the flour absorb the liquid and easier to knead.

Knead dough for 5-15 minutes. Dough is very wet and sticky. I used a wooden spatula to keep my hands clean.

Dough should start looking smooth and glossy and pass the window pane test.

The window pane test is just being able to stretch the dough thin enough to "see through" it without it breaking.

Once formed, cover and let sit to rise.

The warmer the area the dough is kept, the faster the rise. Anywhere from 30 minutes to 3 hours.

Once dough has risen, flour a surface to prepare the dough.

Knead dough into a ball and lightly add flour if too sticky.

Next, roll out the dough until it is around 3/8th of an inch thick.

Sprinkle flour on dough to prevent sticking.

Using two round cookie cutters or cups/ bottle caps, that is the size donut you prefer, cut out donut shaped dough.

Place shapes on a parchment line cookie sheet. Both the donut shape and the round ball can be fried into donuts.

Continue to cut out shapes and re-roll out dough as needed to make all of the dough into donuts.

Prepare the frying oil by warming up the oil in a pan to 350 degrees.

Line a large baking pan with paper towels and a wire rack.

Prepare toppings in bowls and place to the side of the baking pan. I used cinnamon sugar and a maple glaze this time.

Cinnamon sugar topping: cane sugar mixed with cinnamon powder.

Maple glaze: 1 cup of cane powdered sugar, 1 teaspoon of maple extract and 1-3 tablespoons of milk whisked to desired thickness.

Place donut dough into the frying oil. Dough should start to float and bubble up.

Flip the donut over after 30-60 seconds. Donut will turn golden brown.

Allow the other side of the donut to turn golden.

Take the donut out of the frying oil and place on the wire rack to cool.

After it has cooled enough to touch, top with desired toppings.

I dip the donut into the cinnamon sugar on both sides or only dip one side for the glaze.

Place donut back onto wire rack to cool completely.

Or eat donut hot and fresh.

Continue to fry all of the donut shapes and dip into toppings.

Store completely cooled donuts in an airtight container at room temperature.

Best when eaten fresh or within a couple days to prevent stale donuts.

Yield: 16-18

Donuts with Hard Wheat

Print

Airy, sweet fried donut made with hard wheat flour.

Prep Time 1 hour 20 minutes

Cook Time 20 minutes

Total Time 1 hour 40 minutes

Ingredients

• 540 grams of hard white wheat flour
• 320 grams of warm water
• 100 grams of honey
• 1 tablespoon of active dry yeast
• 2 eggs
• 80 grams of oil
• 2 teaspoons of salt
• Extra flour for shaping
• avocado oil for frying
• cane sugar with cinnamon powder topping
• powdered cane sugar, milk and maple extract glaze topping

Instructions

1. Measure out warm filtered water into a large mixing bowl. Should be 110 to 120 degrees to activate yeast.
2. Add honey to water and stir until dissolved.
3. Add yeast and let sit to activate. 5 to 10 minutes is usually enough time.
4. Measure out 540 grams of hard wheat berries. Or 540 grams of freshly milled hard wheat flour.
5. Mill berries on the finest setting into a large bowl.
6. Add eggs, oil and salt to yeasted honey water.
7. Add the freshly milled flour to the mixture.
8. Mix well until completely combined.
9. Cover bowl and let sit for 5 to 10 minutes. This helps the flour absorb the liquid and easier to knead.
10. Knead dough for 5-15 minutes. Dough is very wet and sticky. I used a wooden spatula to keep my hands clean.
11. Dough should start looking smooth and glossy and pass the window pane test.
12. The window pane test is just being able to stretch the dough thin enough to "see through" it without it breaking.
13. Once formed, cover and let sit to rise.
14. The warmer the area the dough is kept, the faster the rise. Anywhere from 30 minutes to 3 hours.
15. Once dough has risen, flour a surface to prepare the dough.
16. Knead dough into a ball and lightly add flour if too sticky.
17. Next, roll out the dough until it is around 3/8th of an inch thick.
18. Sprinkle flour on dough to prevent sticking.
19. Using two round cookie cutters or cups/ bottle caps, that is the size donut you prefer, cut out donut shaped dough.
20. Place shapes on a parchment line cookie sheet. Both the donut shape and the round ball can be fried into donuts.
21. Continue to cut out shapes and re-roll out dough as needed to make all of the dough into donuts.
22. Prepare the frying oil by warming up the oil in a pan to 350 degrees.
23. Line a large baking pan with paper towels and a wire rack.
24. Prepare toppings in bowls and place to the side of the baking pan. I used cinnamon sugar and a maple glaze this time. Cinnamon sugar topping: cane sugar mixed with cinnamon powder. Maple glaze: 1 cup of powdered sugar, 1 teaspoon of maple extract and 1-3 tablespoons of milk whisked to desired thickness.
25. Place donut dough into the frying oil. Dough should start to float and bubble up.
26. Flip the donut over after 30-60 seconds. Donut will turn golden brown.
27. Allow the other side of the donut to turn golden.
28. Take the donut out of the frying oil and place on the wire rack to cool.
29. After it has cooled enough to touch, top with desired toppings. I dip the donut into the cinnamon sugar on both sides or only dip one side for the glaze.
30. Place donut back onto wire rack to cool completely. Or eat donut hot and fresh.
31. Continue to fry all of the donut shapes and dip into toppings.
32. Store completely cooled donuts in an airtight container at room temperature.
33. Best when eaten fresh or within a couple days to prevent stale donuts.