Doughnuts by request

A couple of days ago, a woman who comes in regularly to Panera mentioned doughnuts. I told her that I would figure out a recipe for Whole Wheat dougnuts, since she’s diabetic and needs to pay attention to the types of carbs she’s putting in her body. I dutifully went to work and here they are.

Whole Wheat Baked Vegan Doughnuts Version 1.0:

3/4 cups warm soy milk
1/2 packet active dry yeast (2 1/4 teaspoons)
1 tbsp Canola Oil
1/3 c Honey or Agave Syrup for vegans.
½ Banana, pureed.
3/4 c AP Flour
2 c Whole Wheat Flour
1/4 tsp Cinnamon
½ tsp Salt

Bloom the yeast in 1/4c of the soy milk. Make sure that this liquid is warm, but NOT HOT. Heat will kill the yeast and prevent your dough from. Let this sit for 5 minutes. Combine this with the Canola Oil and honey/agave as well as the remaining ½ c of Soy Milk. Next, work in the banana, flour and cinnamon until just incorporated. Knead this dough for 5 minutes by hand. I love to knead my dough , but this is not one of those doughs that you’ll want to knead forever. If your dough is too dry, add some milk; too wet, add some flour. Shape into a ball and place in a greased bowl. Let it rise for an hour or until it’s doubled in size.

Punch the dough down and roll to ½ inch thick. Cut into circles.. I use a drinking glass. Transfer the doughnuts to a lined cookie sheet and bake in a 375 degree oven for 8-10 minutes.

Dip into butter and then powdered sugar. Or maybe an herb? Lavender anyone? I like to dip mine in honey and enjoy.

I also filled some of mine with sugar-free blackberry jam. So yummy with the whole wheat dough!

Makes 1 dozen doughnuts, approx.

Assorted toppings and fillings

If you don’t want these babies to be vegan, replace the soy milk with regular milk, the canola oil with butter and the banana with 1 egg. Follow the directions the same way and you’ve got yourself a non-vegan version.

Enjoy!

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