Baked Yeast Doughnuts With Whole Wheat Flour
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Fried food has its own charm but they can not be a regular choice for you or your kids and I feel the same way. That’s why I was trying to make ‘Perfect Baked Doughnuts that too with Whole Wheat Flour’ since long. I tried 100% refined flour, 50-50 whole wheat and refined flour they both were good but somehow, me being me I wanted to remove the use of refined flour at all. It took me 4 trials to get super soft, crusty whole wheat flour doughnuts. I have added little cornflour to this recipe to make them lighter and better textured. On eating you won’t even realise that these are baked and not fried, they are so soft and fluffy that you would love to bake them again and again for your kids and yourself as they are completely guilt free except the sugar part
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Ingredients
- 2 & 3/4 cups whole wheat flour
- 1/2 cup corn flour
- 1/4 cup Sugar
- 1 & 1/2 tsp salt
- 1 cup milk
- 2 tbsp butter
- 1 tbsp instant yeast
- Water as needed
- 2 tbsp melted butter
- 1/2 cup icing sugar
- 1 teaspoon vanilla extract
- 2 tbsp milk
- 1 cup icing sugar
- 2 tbsp cocoa powder
- 2-3 tbsp milk
- 1 teaspoon vanilla extract
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Instructions
- Mix together both the flours, yeast, sugar and salt in a big mixing bowl, In another bowl mix milk and butter and heat it a little so the butter melts in the milk
- Add the butter and milk mixture to flour, make sure that milk should be just mildly warm not hot otherwise it will kill the yeast
- Mix it well and add warm water little by little till you get a soft smooth dough. The dough should be kneaded for 10 minutes by hands to get really soft doughnuts this time I made the dough with my hand mixer and kneaded it for 6-8 minutes
- Oil the same bowl a little and keep the dough covered in it at some warm place for proving till it doubles in size. It will take around 1 & 1/2 to two hours
- Now punch the dough to take out the air, and roll it into a 1/2″ thick rectangle, either by hands or with a rolling pin
- Cut the doughnuts with a round cookie cutter or a sharp edged bowl or glass and then make the holes with anything like the small cap of a bottle or backside of a piping nozzle.
- Line the doughnuts and the holes on a parchment lined baking tray and brush some melted butter on their tops, and let them rest for 15-20 minutes
- In the meantime preheat your oven at 180 degrees. Then, bake them at 180 degrees for 12-15 minutes till the tops are golden
- While they are baking prepare the glazes, for vanilla glaze mix sugar, vanilla and milk very well till it’s one and lump free, add some more milk if required
- For Chocolate Glaze add sugar, cocoa, vanilla and milk and mix very well till it’s one lump free mixture
- As soon as the doughnuts are out of the oven coat them in the glazes and use the sprinklers if you wish to
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