Sprouted Doughnuts

Warm milk, honey, salt and butter together.

Add yeast and wait five minutes for it to proof.

Mix liquid mixture with 1 beaten egg.

Add sprouted flour and knead thoroughly.

Form into a ball and allow to rise until double in bulk. I prefer to allow my breads to rise in an Excalibur dehydrator (see sources) which is efficient and effective.

Once the dough is doubled in bulk, roll it out with a rolling pin until ½-inch thick.

Cut with a doughnut cutter or other tool. We used an inverted mason jar for the doughnut and an apple corer for the center.

Heat a ½-inch to ¾-inch coconut oil or pastured lard in a cast iron skillet over a medium-high flame.

Fry doughnuts 3 – 4 at a time in the oil. They’ll puff up nearly immediately.

Turn when golden brown – a few seconds – and fry the other side.

Remove doughnuts, cool and drain.

Top with coconut vanilla glaze.

Whip melted coconut oil, honey and vanilla together.

Keep warm and viscous, but not hot.

Pour over doughnuts or madeleines as appropriate.