I’m really enjoying cooking through my cookbook stash…and there doesn’t seem to be an end in sight. Especially when you consider that I have eBook cookbooks as well. Is there such a thing as a cookbook hoarder? On the next TLC: Cookbook Hoarders – Try to pry those cookbooks from their cold, dead fingers.
First off, let’s get something out of the way. The correct way to spell it (according to me) is DOUGHNUT. Not DONUT. Using DONUT makes it sound too much like “Do Not.” Do not what? Eat this? I don’t think so, pal. You better believe I’m going to eat that DOUGH, NUT. Ha, ha!
I’m trying to tackle one eCookbook per month. Here is another freebie for ya: Is Your Flour Wet? This is a contributing cookbook full of recipes from several bloggers, all about soaking flour before baking. I have my version printed off because I like printed cookbooks – it gives me a weird satisfaction to turn pages. I’m bizarre. You can get this free cookbook when you subscribe to Whole New Mom. I love free stuff!
Get “Is Your Flour Wet” by subscribing to Whole New Mom.
Also, you might recall that we don’t soak flour. I am not convinced it’s the way to go. I know some people need it for digestion, but that’s never been proven to me. So, I use these recipes as a guide and simply skip the soaking part. That does make a few of them change, but I’ve not had a dud yet. Anywho, if you want to read my stance on why we don’t soak, you can do that so I won’t have to repeat myself here…but isn’t repetition the best form of learning? Or is that insanity?
I chose this recipe because…well, because it said doughnut. And honestly, I love doughnuts. And not the powdered kind from the store that you eat and then everyone in the universe knows it because that powder is all over your face and maybe even your behind because you unknowingly sat in some that had fallen on the chair while you shoved it into your face before the 4 year old entered the room. *Cough*
No, I love good, old fashioned doughnuts. Like my Mama’s Potato Doughnuts. This recipe looked along the same lines, except baked. And since I sometimes don’t feel like heating up frying oil, I decided to give these a go with my Stacy tweaks, as usual.
First off, I used fresh ground hard white wheat for this. I love my Nutrimill and I use it daily. If you’re using store bought flour, the equivalent is white wheat flour – King Arthur being my favorite brand. And I’m not sure why, but that just made me think of “Excuse me, but do you have Prince Albert in a can? LET HIM OUT!”
You also need a lovely assistant wearing a hootenanny. Just between you and me, I think she was only sticking around for the doughnuts. And really, who can blame her?
You’re going to treat this like you were making biscuits. It will be a fairly dry dough – you’ll roll it out and then cut it out. If you don’t have a rolling pin, you should totally get one. I got one when I got married and I use that puppy all the time.
And what kitchen would be complete without a doughnut cutter? I mean, really. I love this little gem, but it’s a cheapy. When it dies, I’m totally getting this Norpro version (FTC, behold! That’s an affiliate link…my behind is sufficiently covered.) because everyone needs a doughnut cutter. If you don’t have one, just use a biscuit cutter…if you don’t have that, use a drinking glass. If you don’t have that, I don’t have any idea what you’re drinking out of. The water hose?
Once they are cut out and you have them on your parchment-lined cookie sheets, sprinkle the top with cinnamon sugar. Then lick your finger and get all the stuff you spilled. Wasting cinnamon sugar on the counter would be toooooooooooo sad.
Special Note: I’m totally addicted to parchment paper. It makes my life so much easier…and I use the same sheets over and over until they’re dead as a doornail.
These are very tasty – but I must say they are not your typical doughnut. Our family deemed them the Doughnut Scones. Because the consistency is almost 100% like that of a scone – and I heart scones. They are just slightly sweet and very good with a cup of coffee (what isn’t?). After eating one (or two, or three…who’s counting), you won’t feel like you’re in a sugar coma from Now Hot Doughnuts! And that, my friend, is a total winner.
Original recipe from Whole New Mom
- 4 ½ cups flour (5 ½ if using spelt)
- 4 teaspoons baking powder
- 2 tablespoons cocoa powder
- 1 teaspoon baking soda
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 cup sucanat
- 2 eggs
- 5 tablespoons melted coconut oil
- 1 cup kefir/buttermilk
- 1 teaspoon vanilla extract
- Cinnamon sugar for sprinkling (2 tablespoon sucanat/sugar + 1 teaspoon cinnamon)
- Combine flour, baking powder, cocoa, soda, spices, salt, and sucanat.
- In another bowl, combine eggs, coconut oil, buttermilk, and vanilla. Mix well.
- Stir wet ingredients into dry ingredients. Stir until combined and the mixture is a stiff dough – like biscuit dough. You may need more/less flour.
- Gather dough into a ball. Place on floured surface and roll out to ½ inch thickness.
- Cut with doughnut cutter or biscuit cutter (or even a cookie cutter). Place on parchment lined cookie sheets.
- Brush with additional melted coconut oil and sprinkle with cinnamon sugar.
- Bake at 425 degrees or 8-10 minutes.
Yield: about 24 doughnut scones