There is nothing in the world like the taste of homemade doughnuts. But too bad they aren’t healthy in anyway, shape or form. Once a year we splurge and make these for Halloween. This is our healthy version………….
You will need a deep fat fryer, in order to evenly cook these -with no sweat. You will also need a doughnut cutter. I use a Kitchen Aid mixer whenever I make anything. You don’t have to have it, but it makes it easier.
This is the doughnut cutter I use. This was handed down to me from my grandma. So I’m not sure where you could get one if you don’t have one.
* Whenever I make these it is for a crowd of people. So this recipe feeds 12 people, easily. (2 to 3 dozen doughnuts and holes) Prepare for 3 hours to make theses from start to finish.
7 1/2 to 8 cups unsifted all-purpose organic white flour
1/2 cup organic sugar
1/2 cup organic butter, softened
2 packages active dry or rapid yeast
2 tsp. gray Celtic sea salt
2 1/2 cups very warm water (120 to 130F)
* 2 qts. and 14 fl oz. organic extra virgin coconut oil (this is for frying). And “yes”, you will use it all. This is expensive, but you can save the oil and use it again up to 15 times. I buy mine at Costco. Don’t be alarmed when you notice the oil is brown after using it once. This is just fine.
Doughnut Making Instructions:
First thing I do is sprinkle the yeast into the bottom of my Kitchen Aid mixing bowl.
Then I slowly pour the warm water over that and let it set for about 5 minutes. or until well dissolved.
Next I add the sugar, butter, salt and about 7 cups flour to make a sticky dough.
At this point, I carefully add more and more small amounts of flour to get the right dough texture. This dough will not be like bread. It needs to be a little stickier, just a little. Then let the Kitchen Aid do it’s work for about 5 minutes. It may be easier for you to half the batches of dough for your Kitchen Aid to be able to knead it.
Lightly oil a plate with olive oil. Transfer the ball of dough to the plate. Wash the Kitchen Aid mixing bowl and oil the entire bowl with olive oil. Rub the ball of dough around in the bowl and flip over.
Cover with a kitchen towel or saran wrap. Set in a warm place to rise until doubled.
Sprinkle flour on a large area. Roll out half of the dough to about one inch thickness. Cut doughnuts and separate the holes. Cover with dish towels and let rise about 20 to 30 minutes.
During this time I spoon out all of the coconut oil into the deep fat fryer and turn it all the way on. 375 F. Cooking time will be around 30 minutes.
Now it is time to test your first doughnut. I usually try a doughnut hole first. When it is ready I put in 2 doughnuts and 2 holes at a time.
Turn doughnuts over and cook on the other side. Sometimes the holes turn over themselves. Other times they will not turn over. I just keep spooning them around until they are cooked. (Wear an apron when you fry these or else it will ruin your clothes!)
I cover a cookie sheet with paper towels and place the cooked doughnuts on that. They will need to cool some before you can put any glaze or frosting on them or else it will just drip off the doughnuts.
Here is a trio of extras that I like to put on the doughnuts.
1. Plain old cinnamon and sugar
2. Glaze (powdered sugar, vanilla, and a small amount of water)
3. Maple Frosting (powdered sugar, maple flavoring, and small amount of milk or cream)
4. You can use just powdered sugar too.