Spelt Donuts
 
 
Amazing, pillowy soft, all spelt flour donuts. Fry them in coconut oil to keep the ingredients "clean." Make them into rings with donut holes or fill them with sweet vanilla cream. Glaze them or powder them! There are endless possibilities.
Author:
Recipe type: Dessert
Ingredients
  • ** FOR THE DONUTS ***
  • 2 ¼ tsp. instant yeast
  • ¾ cup warm milk (or dairy-free alternative)
  • 3 Tbls. Cane sugar
  • ½ tsp. salt
  • ¼ cup butter, at room temperature (or coconut oil for dairy-free)
  • 2 eggs
  • 2 ½ - 3 cups white spelt flour
  • -
  • 25 oz. refined coconut oil for frying
  • -
  • *** FOR THE CREAM FILLING ***
  • 4 Tbls. Refined coconut oil
  • 2 Tbls. Butter, softened
  • 1 ½ cup 10x sugar
  • 3-5 Tbls. Milk (or dairy-free alternative)
  • -
  • *** FOR THE GLAZE ***
  • 1 ½ cup 10x sugar
  • 4-6 Tbls. Water to make a thin glaze
Instructions
  1. ** FOR THE DONUTS ***
  2. In a large, non-metallic bowl, combine milk, sugar and yeast. Stir to incorporate and allow to sit for ten minutes.
  3. Add remaining ingredients and beat with a hand mixer until incorporated.
  4. Finish the dough by kneading by hand on a clean countertop with extra flour to keep the dough from sticking.
  5. Knead for about 10 minutes or until the dough is no longer sticky to the touch and is elastic and pliable.
  6. Place in a large bowl sprayed with cooking spray (I use avocado spray) and cover with plastic wrap also lightly sprayed so the dough doesn't stick to the top.
  7. Allow to proof for about an hour or until dough doubles in size.
  8. -
  9. When dough is doubled, punch down and roll out to a little less than ½" thickness on a floured surface.
  10. Cut into rounds with a cookie cutter about 2" in diameter.
  11. Place on a baking sheet covered in parchment and allow to rest for an hour, covered with sprayed plastic wrap or a damp cloth.
  12. -
  13. Heat coconut oil to 350˚ in a shallow skillet with sides about 3" high.
  14. Carefully place 2 or 3 donuts at a time in the oil and allow to brown on one side.
  15. Flip donuts over and cook on the other side.
  16. Remove to a wire cooling rack with a pan underneath so the oil can drip off.
  17. Continue with remaining donuts.
  18. Allow to cool completely. This will take about 2 hours. The inside needs to be room temperature before filling.
  19. -
  20. *** FOR THE CREAM FILLING ***
  21. In a small mixing bowl, cream coconut oil and butter together.
  22. Add sugar and beat.
  23. Slowly add milk until filling is a nice consistency. It should stand on its own when piped.
  24. Fill a piping bag with icing using a large star tip.
  25. Carefully, using a paring knife, open a hole in the side of the donut for the tip to enter. Pipe in filling until it begins to come out the hole.
  26. Continue with all the donuts. You may have some filling left over depending on how full you make them.
  27. -
  28. *** FOR THE GLAZE ***
  29. Once all the donuts are filled, blend all the ingredients for the glaze in a small bowl large enough to put one donut into it.
  30. Carefully, coat each donut by dipping and swirling around in the glaze.
  31. Allow the glaze to drip off on the cooling rack with a pan underneath.
  32. -
  33. Allow the donut glaze to dry before serving.
  34. -
  35. Alternately, if you don't want to do the filled donuts, cut donuts out as rings and fry rings and holes per instructions above. Allow to cool and glaze if desired.
Recipe by Mr. Farmer's Daughter at https://www.mrfarmersdaughter.com/glazed-spelt-flour-donuts/