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.
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.