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    » Home » Recipes » Soaked and Sprouted Grain Recipes » Sprouted Doughnuts

    Sprouted Doughnuts

    Posted: Oct 20, 2009 · Updated: Oct 22, 2020 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    sprouted grain doughnut with coconut-vanilla glaze
    Rate this Recipe
    12 - 18 doughnuts

    Sprouted Donut Recipe

    Adapted from the Ladies’ Home Journal Cookbook, published in 1960. Everyone deserves a treat, so enjoy.
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    Ingredients

    for the sprouted grain doughnuts:

    • 1 ½ cups whole milk
    • 2 tablespoon Honey
    • 1 teaspoon finely ground real salt
    • ½ cup salted butter
    • 1 egg (Beaten)
    • 2 packages Dried Yeast
    • 4 cups sprouted wheat flour
    • lard
    • 1 recipe Coconut Vanilla Glaze (below)

    for the coconut vanilla glaze

    • 1 cup coconut oil (melted)
    • 3 tablespoon Honey
    • 1 teaspoon vanilla extract

    Instructions

    sprouted grain 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.

    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.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.
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