Whole wheat donuts

Ingredients for 1 servings:

• 750 g wholemeal flour
• 125 g sugar
• 300 ml milk, lukewarm
• 50 ml water, lukewarm
• 75 g butter, melted
• 2 packets of dry yeast
• 1 packet of vanilla sugar
• 2 eggs
• 1 tsp salt

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 40 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 25 minutes

Delicious and a little healthy without a donut maker

Mix the dry yeast with 1 teaspoon of sugar in a little lukewarm water and let stand for 10 minutes until foamy. Mix the flour with the remaining sugar, vanilla sugar and salt. Add the dissolved yeast and mix well. Add the not too hot melted butter, lukewarm milk and the beaten eggs and knead everything with the dough hook into a soft dough. Cover with a damp cloth and let rise for at least 1 hour. Knead the dough and roll out to about the thickness of your thumb. Cut out a circle with a glass or cup and then make a hole in the middle of each one, e.g. with a shot glass or a pastry bag. Cover the dough pieces again with a damp cloth and let rise on a floured surface. Bake the donuts in hot oil at 175°C, in a pot, wok, frying pan or deep fryer until light brown. Decorate the donuts as desired, e.g. with chocolate glaze, cinnamon, nuts, sprinkles, powdered sugar or icing. Tip: The exact portion size depends on how large you cut the donuts. I got three plates because I used a smaller pan and added a little more flour to the batter. I used a saucepan because I don’t have a deep fryer.