Sprouted Grain Doughnuts with Coconut Vanilla Glaze

Adapted from the Ladies’ Home Journal Cookbook, published in 1960.   Makes approximately 12 – 18 doughnuts.   Everyone deserves a treat, so enjoy.

Sprouted Grain Doughnuts: Ingredients

• 1 ½ cups milk
• 2 Tbsp. honey
• 1 tsp. unrefined sea salt
• ½ cup butter
• 1 egg, beaten
• 2 packages dried yeast (2 Tbsp. of yeast)
• 4 cups sprouted flour 
• Coconut oil, peanut oil, pastured tallow or pastured lard for frying (I used peanut oil)
• 1 ecipe Coconut Vanilla Glaze (below) or glaze of choice

Sprouted Grain Doughnuts: Instructions

1. Warm milk, honey, salt and butter together.
2. Add yeast and wait five minutes for it to proof.
3. Mix liquid mixture with 1 beaten egg.
4. Add sprouted flour and knead thoroughly; add extra flour as needed to get right consistency.
5. Form into a ball and allow to rise until double in bulk. I prefer to allow mine to rise in my Excalibur dehydrator at 110 degrees for about 30-45 min.
6. Once the dough is doubled in bulk, roll it out with a rolling pin until ½-inch thick.
7. Cut with a doughnut cutter or other tool. You can use an inverted mason jar for the doughnut and an apple corer for the center. Be creative; use what you have on hand.
8. Heat a ½-inch to ¾-inch coconut oil or pastured lard in a cast iron skillet over a medium-high flame.
9. Fry doughnuts 3 – 4 at a time in the oil. They’ll puff up nearly immediately.
10. Turn when golden brown – a few seconds – and fry the other side.
11. Remove doughnuts, cool and drain.
12. Top with coconut vanilla glaze.

Coconut Vanilla Glaze: Ingredients

• 1 cup coconut oil, melted
• 3 Tbsp. honey
• 1 tsp. vanilla

Coconut Vanilla Glaze: Instructions

1. Whip melted coconut oil, honey and vanilla together.
2. Keep warm and viscous, but not hot.
3. Pour over doughnuts

ENJOY!!


Written and submitted by Rachel