Saturday, March 3, 2012

Baked wheat doughnuts... hot, gooey, & moist.

I used to be scared of "dough." Any thing that was of the bread sort scared the daylights out of me. I was scared it wouldn't rise right, or that it would be hard as a brick, or that it would be dry and gross and especially when using whole wheat. However, As we have been more diligent about no preservatives and eating from scratch for budget purposes, I have been forced to get over that fear. I have been shocked as to how simple and easy "dough" can be. And how fluffy and moist home ground wheat flour can be.
Because the grocery budget has been cut so drastically, Cold cereal is out. Now most breakfasts consist of eggs, bread, pancakes, waffles, or the kids new favorites, cinnamon rolls and baked doughnuts!

We don't eat these everyday, But they are very simple, and very yummy, and fill my babies bellies until the next meal. {Cold cereal never does that}

Baked Wheat Doughnuts
Makes: About 15 doughnuts (& doughnut holes) 
I adapted this recipe from a recipe I found on Pinterest...

For the Dough
3/4 cups Warm Milk
2 1/4 teaspoons Active Dry Yeast
1 Tbsp. salted Butter
1/3 cup Sugar
1 Egg {I use egg powder}
1 ½ cup bread Flour
1 cup whole wheat flour
½ tsp. Salt

To make the dough, place ¼ cups of the warm milk in the bowl of your mixer.  Sprinkle the yeast over the milk.  Let sit for 5 minutes.

In a small bowl, combine the remaining ½ cup of milk with the sugar and butter.  Add it to the yeast mixture.  Stir to combine.  Add the egg and stir until incorporated. In the mixer with the dough hook, Add the flour, salt and stir until the dough starts to form.
Knead for 5 minutes until the dough is smooth and elastic and has formed a ball.
Cover with plastic wrap.  Let dough rise for about 1 hour, until doubled in size. 

Once the dough has risen, roll it out on a lightly floured surface until ½ thick. Then cut out the doughnuts. {I don't have a doughnut cutter, So I used a mason jar lid and a small circle fondant cutter that I have. We're on a budget, I'm not buying a doughnut cutter! LoL.}

Place the doughnuts on a baking sheet lined with parchment paper, about 2 inches apart.  Cover with a clean towel and let sit for about 45 minutes.

Preheat the oven 375 degrees F. 

Place the baking sheets in the oven and bake for 7 minutes, until lightly golden brown.  Be careful to not overbake these.  You want them to be light and doughy inside. 
Glaze them while they are hot!
I had leftover cream cheese icing from the day before, So I glazed these ones with that. However, you could always do a traditional glaze of milk and pwd sugar, or some cinnamon sugar. Either way... You can't go wrong. 
And if you're wondering if I feel guilty giving my kids sugar for breakfast, No, I don't. There is such a minimal amount after the glaze drips off, I'd let them eat these every day. And, Yes, I think they are better than Krispy Kremes, You don't get that, "I'm going to vomit" feeling after eating them.


  1. Kiki- I made these the other day and they were delish!! Thanks so much for sharing. Love your blog.

  2. Aren't they surprisingly awesome?!