Whole Wheat Mini Doughnuts |
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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 8 |
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My former neighbor, Carol, shared this recipe (her own creation) after we sampled some of these delicious doughnut hole shaped treats at her house. Carol always was experimenting with whole wheat baked goods, and we really enjoyed these unique tasting doughnuts. They do taste wheaty, but if you enjoy wheat products, this is the recipe for you. (Hint: A tall champagne flute is the perfect size to make a round doughnut hole shape if you don't have a small round cutter.) Prep time includes 2 hours chilling time. Cook time is per batch. I am completely guessing on the yield - I have never counted. Next time I make them, I will count them and update the yield. Also - if you want bigger doughnuts, then just allow follow an adjustment in the cooking time. Ingredients:
1 1/2 cups all-purpose flour |
1 3/4 cups whole wheat flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
2 large eggs, beaten lightly |
2/3 cup granulated sugar |
1 teaspoon vanilla extract |
2/3 cup milk |
1/4 cup sweet unsalted butter or 1/4 cup margarine, melted |
shortening or cooking oil, for deep fat frying |
cinnamon sugar or powdered sugar, for dusting cooked doughnuts, to taste |
Directions:
1. Mix together both types of flour, baking powder, salt, cinnamon, and nutmeg.
2. In another bowl, combine eggs, sugar, and vanilla; beat until thick.
3. Combine milk and melted butter.
4. Add some of the flour mixture to the egg mixture, then some of the milk mixture, alternating between each until all is incorporated- do not overmix, just blend each addition until ingredinets are combined.
5. Cover and chill 2 hours.
6. On a lightly floured surface, roll dough out to 1/2 thickness.
7. Cut using a mini doughnut cutter (Carol used just a round shape to make doughnut holes out of all of them).
8. Prepare oil for deep fat frying to 375 F according to your fryer instructions (or in a very deep, large pot, using a deep fat thermometer).
9. Fry in small batches, without crowding the pan, about 1 minute per side or until golden, turning with a slotted spoon once.
10. Remove and drain on paper towels - cool slightly (enough to handle without burning hands).
11. Roll in a bowl of cinnamon sugar to coat and serve as soon as they cool enough to not burn your tongue.
12. If using powdered sugar, you will may to wait until the doughnuts are fairly cool as it tends to melt on contact from the heat.
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