Recipe: Classic Spelt Doughnuts

Mmm....warm cinnamon and sugar covered doughnuts...who could resist? 

Doughnuts are easy to make and the end result is so rewarding. Delectable piping hot with a glass of icy cold milk, or they are also enjoyable the next day with your morning coffee. 

This recipe makes a lot. I'm not sure exactly how many, I'm afraid I forgot to count them. You might want to halve the recipe, unless you're in for a doughnut feast. I only make them about once and twice a year, so it's kinda something special, hence we tend to go for the doughnut feast, plus I really enjoy them cold the next day.

These are perfect to make on a Sunday when you take the day slowly and are generally at home all day, because, well, you have to be at home when you have lovely soft dough rising on the bench.

I make mine on Spelt flour, although the recipe was originally written for white flour, so it works fine either way. I also coat mine in a mixture of cinnamon and rapadura, although cinnamon and white sugar will work just as well. It really depends on your own taste. You could ice them, or fill them with jam, but honestly fresh homemade doughnuts are just so nice that I really don't think they need dressing up. 

Do let me know if you try them, and what you think. 

Enjoy & happy new week! What did you get up to on the weekend?

Note: I have written two methods below, one for making the dough in a breadmaker, and the other for mixing it by hand. I used to use a small scone cutter for my doughnuts before I happened upon a proper doughnut cutter in a kitchen shop. They're just as nice without the hole in the middle and it doesn't effect the cooking, so don't worry if you can't find a doughnut cutter.

When using white flour your dough will not be as yellow/golden as the one pictured above.

Classic Spelt Doughnuts

Ingredients:

300mls lukewarm Water

2 large Eggs

1 tsp Salt

3 tblsp Rapadura (or sugar)

80gm Butter, melted

4 1/2 cups Unbleached Spelt or White Flour

2 tsp Yeast

Oil, for deep-frying

Cinnamon & Rapadura (or sugar), to serve

Mixing the Dough:

Method 1 (Breadmaker)

Put ingredients, in the order listed, into breadmaker. Set on Dough:Bread setting - ours goes for an hour and a half. Make sure you check on the dough 5 minutes into mixing, it may need more flour.

Method 2 (By Hand)

Put ingredients, in the order listed, into a large bowl. Mix until it begins to come together in a bowl, then turn onto a lightly floured surface until a soft, elastic dough has formed. Return to bowl and allow to rest and rise in a warm place, covered, for an hour and a half.

Rolling out the Doughnuts:

Line several baking trays with none stick baking paper.

Dust a large silicon mat or board with flour and turn the dough onto the surface. Using a floured rolling pin, roll the dough until approx. 1cm thick. Using your chosen cutter (see note) cut out doughnuts and place on trays. Cover and let rise for 25 minutes or until doubled in size. 

Mix cinnamon and rapadura together in a bowl and set aside. Heat oil in a wok or deep pot. To test if the oil is hot enough, drop a cube of bread into it. The bread should be crispy and golden in about 30 seconds. 

Cook doughnuts in batches, turning over several times, until golden and cooked through. Drain on paper towel. Whilst still hot, using tongs, toss in the sugar mixture and transfer to a rack to cool. Repeat with remaining doughnuts.

Enjoy!