One of our bakers, Kelsey, developed these cake-style doughnuts to serve for dessert at Manufactory, where they are freshly fried and paired with ice cream. Einkorn is lower in protein and therefore softer than all-purpose flour, and gives dough a light texture and delicious flavor. It is well worth seeking out to try as a replacement for a portion of flour in other cake or cookie recipes.
Instructions :
- To make the doughnut dough, combine the flours, baking soda, baking powder, and cinnamon in a medium bowl. Whisk to combine and set aside.
- Combine the granulated sugar, salt, and lemon zest in the bowl of a stand mixer fitted with the paddle attachment. While mixing on medium speed, slowly pour in the melted butter and then slowly add the eggs and continue to mix until emulsified. With a rubber spatula, scrape down the bowl to ensure all ingredients are incorporated, and then add the buttermilk. Add the dry ingredients and mix just until the dough comes together.
- Dust your work surface with flour, and turn the dough out onto it. Dust the top with flour and roll it out to 1/2 in [12 mm] thick. Lightly dust the work surface with additional flour as needed to prevent sticking. Using a 21/2 in [6 cm] doughnut cutter, punch out the doughnuts and holes, utilizing as much of the dough as you can. Place the doughnuts on the parchment-lined baking sheet. The scrap doughnut holes may be gently pushed together and re-rolled (chill the scraps as needed if the dough seems too warm).
- Before frying, check that the oil has reached 380°F [190°C]. Using a slotted spoon, lower the doughnuts into the oil, frying two or three doughnuts at a time to prevent overcrowding. Flip each doughnut two or three times, until both sides are dark golden brown and the doughnut has almost doubled in thickness, 4 to 5 minutes. Remove from the oil and place on the cooling rack.
- To check for doneness, once the doughnut has cooled slightly, tear off a piece—the crumb should be soft and delicate but not doughy. Let the doughnuts cool completely before glazing. (If rolling the fried doughnuts in sugar rather than glazing them, do so while they are still warm, otherwise the sugar won’t stick.) To make the glaze, place the confectioners’ sugar in a small bowl and gradually whisk in the water, working out any lumps. Once the doughnuts have cooled completely, dunk them into the glaze, flipping the doughnut two or three times with a fork so it is glazed all over. Let the glazed doughnuts dry on a cooling rack until the glaze has hardened to the touch. Serve immediately.
I’m Dr. Megan Justin
With a degree in Nutrition and years of experience working in U.S. hospitals, I specialize in creating personalized meal plans and delicious recipes for weight loss. I’m here to help you achieve your health goals with sustainable, easy-to-follow nutrition. Let’s transform your health, one meal at a time!
