Why wait for someone to bring one of those bubblegum-pink boxes to the office to get your fix when you can make your own chewy, bakery-style doughnuts at home? Swapping sprouted white wheat flour in for regular and using coconut oil (instead of vegetable) for frying makes them a little bit healthier, without compromising on flavor. Finish ’em off with a dusting of cinnamon sugar—or skip it to keep the recipe refined sugar-free.
Yield: 12 doughnuts
Active Time: 30 minutes
Total Time: 2 hours
For the doughnuts:
1 1/2 cups whole milk
2 tablespoons honey
1 teaspoon sea salt
1/2 cup butter
2 packets dry active yeast
1 large egg, beaten
4 cups sprouted white wheat flour
Coconut oil, for frying
Make the dough
Warm milk, honey, salt, and butter in a saucepan over low heat until lukewarm. Pour into bowl of stand mixer, stir in yeast, and let proof 5 minutes. Whisk in egg. Mix in flour and knead about 8 minutes with the dough hook attachment. Alternatively, turn the dough out onto a lightly floured surface and knead 8 minutes.
Let the dough rise
Form dough into a ball and place in a well-greased bowl. Cover tightly with plastic wrap and let rise until doubled in size, about 1 hour.
Form the doughnuts
Once dough ball has doubled in size, punch it down, transfer to a lightly floured surface, and roll out to 3/4-inch thick. Cut out circles using a large 3-inch cutter, then use a smaller circle cutter for the center hole. Cover with a damp towel and let rise for another 30 minutes.
Fry the doughnuts
Meanwhile, heat 2 to 3 inches of coconut oil in a cast iron skillet over medium-high heat. Very carefully, fry doughnuts in batches about 1 minute each side, or until golden. Drain doughnuts on paper towels.
Top with cinnamon sugar
Mix together cinnamon and sugar in a low-sided bowl. Dunk doughnuts in the mixture, coating all sides. Store in an airtight container.
Photo credit: Paul Delmont
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