Whole Grain Fried Donuts/Pastries
OK,OK…… so I know this is not the most healthy version or even that good for you at all since they are fried but once in a while it is fine right?
Everything within moderation, even though I ate four of them when I made them….. ouch…….
Anyhow, I still think I have to improve the recipe somehow. They were good but I want to make them even more fluffy without having to use refined flours, any ideas? They were a little bit dense so maybe I will increase the amount of yeast by one teaspoon next time and see how that works out. I am sure that won’t hurt.
Well, nevertheless, between my husband, brother, myself and my 4 year old, since the little one is still not allowed wheat until 12 months, we finished this batch within 24 hours. If you try this recipe let me know how it turned out for you…..
Enjoy!
The dough took about 2 hours to rise this much and it did not really doubled in size. With the extra yeast next time I am counting on getting them more fluffier and puffier :-)
I liked the sugar coated donuts better than the chocolate ones. Dark chocolate is not as sweet but I am thinking of using semisweet chocolate next time, that may be better!!
PrintWhole Grain Fried Donuts/Pastries
Miryam's original recipe
Yield: 12 servings
Ingredients:
3 1/4 cups whole wheat pastry flour
1/3 cup sugar
2 tablespoons powdered milk
1 cup low fat milk, lukewarm
1 teaspoon salt
1 egg, at room temperature
4 tablespoons butter at room temperature
3 teaspoons instant yeast, 4 teaspoons may be better
1 teaspoon gluten
Oil for deep frying
Sugar glaze:
1/2 cup sugar
Juice of 1 lemon
2-4 tablespoons water
Directions:
In a bowl mix all of the ingredients. Cover with plastic wrap and let it rise for about 2 hours.
Deflate the dough and roll it to about 1/2 inch thick. Using a small round cookie cutter cut dough into round pastries/donuts.
Place on a baking pan previously lined with parchment paper and cover with plastic wrap. Let them rise for another hour or so.
Heat oil in a deep pan and fry for 1-2 minutes on each side. Transfer them to a plate previously lined with paper towels.
To prepare the glaze. Mix all of the ingredients and microwave for 30 seconds to 1 minute on high until the sugar dissolves. Deep each donut on the glaze while still warm. You can really decorate them as you wish!
Hello there. My name is Miryam and I am the clinical dietitian and Physician Assistant behind Eat Good 4 Life. My wish is to inspire you to start cooking healthier so that you can live a longer and happier life. Thanks for stopping by (
Oh boy. I love doughnuts and those look great! Since I don’t have whole wheat pastry flour here, I blend normal wheat wheat flour in the food processor (a tip from the King Arthur baking hotline) and that seems to make it a little lighter. Maybe that would help. And do you ever put your oven on the lowest setting for a minute or so, turn it off, and put your yeasty dough in there? That’s the only way yeast doughs rise for me. It’s just an idea. :)
Yummy and really cute looking too!
Thanks Hamannde,
will think of that next time I work with yeast dough!
QUÉ MARAVILLA DE BOLLITOS!!!! QUÉ RICOS Y APETITOSOS SE VEN!!!
Regarding the (lack of) rising: I suggest cutting back on the salt (or even omitting it entirely), as salt retards the activity of the yeast. Also, since gluten development is key to high rising yeast breads, and whole wheat pastry flour is specifically made for recipes where gluten development is not desired, I would suggest pairing the whole-wheat pastry flour with a good bread flour.
HI! I actually haven’t tried your recipe but I am a fellow lover of baking with whole grains and so I thought I would chime in with a tidbit since you asked for advice on how to make them fufflier. And I see that you wrote this post several years ago so you may already know this now but in case you don’t, I will share anyways. I have learned that using pastry flour doesn’t equate to fluffy baking items. Pastry flour comes from a soft wheat berry where as regular all purpose flour and whole wheat all purpose come from a hard wheat berry. The soft wheat berries used to make pastry flour actually contain less gluten, and gluten is the thing that helps with the spongy, fluffy texture. Yeast needs gluten in order to really give its best rise. That’s why gluten free bread is not known to be soft or spongy. So a soft wheat berry (Pastry flour) doesn’t have as much gluten as regular whole wheat flour. To make them fluffier you can change your flour to regular whole wheat or just add more vital wheat gluten in the recipe, you don’t need more yeast. I hope this makes sense and helps!