Whole Wheat Mini Doughnuts
- Ready In:
- 2hrs 50mins
- Ingredients:
- 13
- Yields:
-
50 mini doughnuts
ingredients
- 354.88 ml all-purpose flour
- 414.03 ml whole wheat flour
- 9.85 ml baking powder
- 2.46 ml salt
- 2.46 ml ground cinnamon
- 1.23 ml ground nutmeg
- 2 large eggs, beaten lightly
- 157.80 ml granulated sugar
- 4.92 ml vanilla extract
- 157.80 ml milk
- 59.14 ml sweet unsalted butter or 59.14 ml margarine, melted
-
Additional ingredients
- shortening or cooking oil, for deep fat frying
- cinnamon sugar or powdered sugar, for dusting cooked doughnuts, to taste
directions
- Mix together both types of flour, baking powder, salt, cinnamon, and nutmeg.
- In another bowl, combine eggs, sugar, and vanilla; beat until thick.
- Combine milk and melted butter.
- 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.
- Cover and chill 2 hours.
- On a lightly floured surface, roll dough out to 1/2" thickness.
- Cut using a mini doughnut cutter (Carol used just a round shape to make doughnut "holes" out of all of them).
- 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).
- Fry in small batches, without crowding the pan, about 1 minute per side or until golden, turning with a slotted spoon once.
- Remove and drain on paper towels - cool slightly (enough to handle without burning hands).
- Roll in a bowl of cinnamon sugar to coat and serve as soon as they cool enough to not burn your tongue.
- 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.
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