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    You are in: Home / Recipes / Whole Wheat Mini Doughnuts Recipe
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    Whole Wheat Mini Doughnuts

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 50 mins

    2 hrs 45 mins

    5 mins

    HeatherFeather's Note:

    My former neighbor, Carol, shared this recipe (her own creation) after we sampled some of these delicious "doughnut hole" shaped treats at her house. Carol always was experimenting with whole wheat baked goods, and we really enjoyed these unique tasting doughnuts. They do taste wheaty, but if you enjoy wheat products, this is the recipe for you. (Hint: A tall champagne flute is the perfect size to make a round doughnut hole shape if you don't have a small round cutter.) Prep time includes 2 hours chilling time. Cook time is per batch. I am completely guessing on the yield - I have never counted. Next time I make them, I will count them and update the yield. Also - if you want bigger doughnuts, then just allow follow an adjustment in the cooking time.

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    Ingredients:

    Yield:

    mini do ...

    Units: US | Metric

    Additional ingredients

    • shortening or cooking oil, for deep fat frying
    • cinnamon sugar or powdered sugar, for dusting cooked doughnuts, to taste

    Directions:

    1. 1
      Mix together both types of flour, baking powder, salt, cinnamon, and nutmeg.
    2. 2
      In another bowl, combine eggs, sugar, and vanilla; beat until thick.
    3. 3
      Combine milk and melted butter.
    4. 4
      Add some of the flour mixture to the egg mixture, then some of the milk mixture, alternating between each until all is incorporated- do not overmix, just blend each addition until ingredinets are combined.
    5. 5
      Cover and chill 2 hours.
    6. 6
      On a lightly floured surface, roll dough out to 1/2" thickness.
    7. 7
      Cut using a mini doughnut cutter (Carol used just a round shape to make doughnut "holes" out of all of them).
    8. 8
      Prepare oil for deep fat frying to 375 F according to your fryer instructions (or in a very deep, large pot, using a deep fat thermometer).
    9. 9
      Fry in small batches, without crowding the pan, about 1 minute per side or until golden, turning with a slotted spoon once.
    10. 10
      Remove and drain on paper towels - cool slightly (enough to handle without burning hands).
    11. 11
      Roll in a bowl of cinnamon sugar to coat and serve as soon as they cool enough to not burn your tongue.
    12. 12
      If using powdered sugar, you will may to wait until the doughnuts are fairly cool as it tends to melt on contact from the heat.

    Ratings & Reviews:

    • on November 09, 2005

      15

      These are terrible! I strongly advise anyone not to try this recipe. If you do not take heed of my warning you may end up with a bad case of heart burn. -James Rebstock-

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 13, 2004

      55

      Fabulous Heather!! We really enjoyed these. Made them for my nephews who are over and they exclaimed when they tasted them as did my son. I esp. liked the addition of the whole wheat flour. :) Fay

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Whole Wheat Mini Doughnuts

    Serving Size: 1 (869 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 51.8
     
    Calories from Fat 12
    23%
    Total Fat 1.3 g
    2%
    Saturated Fat 0.7 g
    3%
    Cholesterol 11.3 mg
    3%
    Sodium 42.6 mg
    1%
    Total Carbohydrate 8.8 g
    2%
    Dietary Fiber 0.6 g
    2%
    Sugars 2.7 g
    10%
    Protein 1.3 g
    2%

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