Who doesn’t love doughnuts?! Being healthy minded, I almost never have one- seriously, I’ve probably had 2 doughnuts in the last 3 years. But I finally found a recipe worth modifying and making to create a doughnut that is delicious and healthier than any store/bakery bought item around. Enjoy these guilt free treats!
2 cups Carthage Mill’s Organic Turkey Red Wheat flour
1 pasture raised egg (Homestead Heritage)
1/4 cup sourdough starter (1 cup flour, 1/2 cup water fermented for a minimum of 24hrs)
1/2 cup whole grass-fed milk (I used Traderspoint Creamery)
3 Tbsp coconut sugar
3 Tbsp grass-fed butter (Kerrygold is a great brand)
1 tsp organic vanilla extract
1/4 tsp himalayan salt
Mix together the flour and fermented paste a mixer for about 15 seconds to distribute evenly. Add all of the remaining dough ingredients except for the butter and mix on low speed for about 4 minutes. Add the butter a few pieces at a time, pulsing after each addition before adding the next.
Once mixed well, knead the dough on a lightly floured surface for a few minutes. Then, with the seam at the top, place the dough seam-side down in the prepared bowl, cover with plastic wrap, and let it ferment for 1 hour.
Repeat the folding process, place it back in the bowl, cover, and refrigerate overnight OR a minimum of an hour.
Make coffee cream while waiting.
Ingredients Coffee Cream
3 pasture raised egg yolks
1 1/4 cup grass-fed milk
1/3 cup coconut sugar
2 Tbsp grass-fed butter
2 Tbsp cassava or tapioca flour (for thickening)
1 Tbsp freshly ground organic coffee beans
Directions Coffee Cream
Combine the milk and half of the sugar in a saucepan and place over medium-low heat. When the milk comes just to a boil, remove from the heat, add the coffee grounds, and place a lid on the pot. Let the milk and grounds infuse for 15 minutes. Strain the milk through a fine-mesh sieve and discard the coffee grounds. Measure the milk again and make sure you have the correct amount – you will most likely be short now from steaming.
Combine the remaining half of the sugar, egg yolks, and cassava/tapioca flour in a small bowl and whisk together.
Place the milk back on the stove and heat to just a boil. Temper the yolks by pouring a small amount of the hot milk into the yolks, whisking constantly, then pour 1/3 of the milk into the yolks, still whisking constantly. Pour the milk-yolk mixture back into the pot and cook over medium-low heat, whisking constantly, until the mixture is thick and reads at least 160F on a thermometer. Remove from heat and mix in the butter and vanilla extract.
Cool the pastry cream by placing a piece of plastic wrap directly on the surface to prevent hardening and refrigerate until completely cool.
Next, set up a lightly floured plate or surface to set your doughnuts on. Flouring your hands when needed, grab about 1/4 cup of dough- or a small handful and gently knead together and roll into a ball to get several mini-small doughnuts.
Optional- Place a piece of plastic wrap loosely over the doughnuts and place in a warm, humid place to proof for 1 1/2 hours for longer fermentation and rising.
Once ready scoop/pour coconut oil into large saucepan- about 2 inches- and heat until lightly bubbling.
Once the doughnuts are ready- prepare a cooling rack on a sheet pan next to your oil and a small bowl of coconut sugar.
Gently pick up one doughnut and carefully place it in the oil, making sure not to splash oil on yourself. Fry the dough until golden brown, flip and fry on the other side for until golden brown. Remove, roll in coconut sugar and place on cooling rack.
Let doughnuts cool until able to handle and insert coffee cream by making a small slice into the doughnut and filling it with a piping tool or small cheese knife.
Optional– Top with homemade bacon bits and/or dried lavender flowers.