If you grind your wheat at home, you probably know there is the idea that you cannot achieve light, fluffy textures using your fresh wheat. Well my friends, I’m here to tell you that is a misconception!
The recipe I have for you today is made with 100% soft while wheat. Soft white wheat is the best grain for pastries, baked goods, or really anything where baking powder is your leavening agent.
Grind your wheat fine. When using my Harvest Nutrimill, I turn my knob to about 7 o’clock to achieve the texture I want. I mix all my dry ingredients first, and then add my wet.
Once everything is mixed well, let your batter rest while you heat the oil. Your batter will be a little thicker than pancake batter. I do not use a thermometer to check my oil. I test it with a little bit of the batter to check and see if it’s ready.
I make sure there’s enough oil in the skillet for my donuts to float and be flipped. They won’t submerge so don’t worry about getting it too deep. You want to do very small spoonfuls of the batter. If you do heaping spoonfuls, the batter will burn before it cooks through.
100% Whole Grain Drop Donuts
Lightly and fluffy donuts made from 100% soft white wheat grain.
Ingredients
- 1 1/2 cups of soft white wheat (I use a stone ground mill)
- 1 TBSP baking powder
- 1/2 tsp salt
- 1/3 cup of sugar
- 1 tsp vanilla
- 1 egg
- 3/4 cup whole milk
- Coconut oil for frying
- FOR GLAZE: 1 cup of powdered sugar, 1 tsp vanilla, 2-4 TBSP heavy cream
Instructions
1. Mix your first 7 ingredients. Mix your glaze in a separate bowl.
2. Heat your coconut oil in a cast iron pan. You want your oil at least an inch in depth, enough to let the donuts float and then be flipped.
3. Test the oil with a small bit of the batter. You don’t want it to brown too quickly or it will burn. Be sure to drop very small spoonfuls (1/2 a spoon full of batter) or else they won’t cook through the center.
4. Once your oil is ready, drop little spoonfuls of batter in the oil. Let them puff and brown on one side, then flip to cook the other side.
5. Once they’re done, use a fry spider to fish them out and drop them in your glaze and toss. Place them on a parchment lined pan to cool.
Affiliate links in post