As I sit and enjoy my homemade donuts this morning, I can’t resist sharing the recipe with you all. They’re perfect.
The recipe came from Enola at Paratus Familia. She gives a nice photo tutorial you should check out! I added vital wheat gluten to the mix since I was using 100% whole wheat. Not sure what kind of wheat Enola uses, but I was hoping to make mine fluffier this way. They sure were good!!
Delicious Homemade Donuts (Whole Wheat Version)
- 1 T Yeast
- 1 3/4 c. lukewarm water
- 1/2 c. sugar
- 1 tsp salt
- 2 eggs
- 1/3 c. shortening
- 5 c. flour (I used freshly ground hard white wheat; you could use all-purpose)
- 4 tsp vital wheat gluten (omit if using all-purpose flour)
- oil for frying- I used vegetable oil
In a large bowl, dissolve yeast in water. Stir in sugar, salt, eggs, shortening and 2 cups of flour. Beat on low for about 30 seconds, scraping the bowl as necessary. Stir in the remaining flour until well mixed. It will be sticky still.
Cover and let rise until double, about an hour.
Dump dough onto floured surface. Lightly coat both sides with flour. Gently roll dough 1/2″ thick with a floured rolling pin, or use hands to flatten.
Cut with floured doughnut cutter. Or you can use a glass to cut your donuts out, and the top of a lipstick tube to cut the holes.
Cover and let rise 30-40 more minutes.
Heat vegetable oil in a frying pan. I poured enough to make it about 1/2″ deep. On our flat top I used the setting between med. low – medium heat. Use a thermometer to get the oil to 350*.
Use a spatula to slide the donuts into the hot oil. Let fry for a couple minutes, checking the bottoms of the donuts to see if they are nicely browned. When ready, flip and cook the other side. Use a fork or something to help you turn the donuts without splashing hot grease.
Remove from oil and place on a towel on a plate. When donuts are done, dip them in the glaze, or spread with frosting.
- 1/3 c. butter
- 2 c. powdered sugar (plus more for thickening)
- 1 1/2 tsp vanilla
- about 4 T hot water
Heat the butter in a med. saucepan until melted. Remove from heat and add sugar and vanilla, stirring well. Whisk in hot water, one Tablespoon at a time, until desired consistency. I used about 5 T hot water and mine came out way too runny, so I added more powdered sugar until the glaze was thick. Then it was perfect. So, go easy on the water.
- 1/2 c. butter
- 3 c. powdered sugar
- 2 tsp maple flavoring
Cream butter and powdered sugar. Add maple flavoring. Beat until good spreading consistency.
Thanks again, Enola, for sharing this recipe!!! It’s definitely the best I’ve tried!
A city girl learning to homestead on an acre of land in the country. Wife and homeschooling mother of four. Enjoying life, and everything that has to do with self sufficient living.